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Setting and Implementing Science-Based Targets: Recommendations for food and beverage companies

Setting and Implementing Science-Based Targets: Recommendations for food and beverage companies
6 pages

Authors
Sen, Aditi

Publication date
25 May 2016

ISBN
978-0-85598-734-3

Publisher
Oxfam

Type
Technical briefing

The food and beverage sector is both a significant driver of global climate change and among the sectors most adversely affected. Food and beverage companies have a major role in reducing global greenhouse gas (GHG) emissions and in ensuring that the long term mitigation goal established in Paris at COP 21 is translated into action.

This technical briefing highlights the need for food and beverage companies to set science-based emission reduction targets across their operations and supply chains. It highlights the importance of addressing emissions associated with the production of agricultural raw materials – the largest part of their GHG footprint. It presents the main findings from an independent evaluation of the GHG reduction commitments made by General Mills and Kellogg, and sets out emerging good practice for food and beverage companies to establish and implement robust science-based GHG reduction targets. 

Also see the Evaluation of General Mills’ and Kellogg’s GHG Emissions Targets and Plans

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