This article aims to clarify the increasing level of confusion around what should be included in climate strategies and which frameworks relate to the different aspects.

Seafood is one of the world’s most highly-traded commodities; 3.3 billion people rely on fish products as their primary source of animal protein, and demand for seafood is expected to nearly double by 2050. This article will look at some of the biggest challenges and risks for businesses and the opportunities to set new norms and uphold the integrity behind ‘responsibly sourced’ seafood. 

Over 80% of UK and US consumers enjoy being in nature and appreciate the impact it has on their mental and physical wellbeing. This is a key outtake from BRODIE’s soon-to-be-released annual Sustainability Sentiment Tracker which aims to uncover what consumers really think about sustainability through objective and broad analysis. For the first time this year, we included nature-related questions – and to mark World Environment Day, we wanted to share some of our findings.

BRODIE’s Key Takeaways from the Innovation Forum’s Responsible Sourcing and Ethical Trade Forum 2023

One of our newest team members recently completed a short course in Business Sustainability Management at the University of Cambridge Institute for Sustainability Leadership (CISL). The eight-week online course brings together business professionals from all over the globe and is designed to address the growing and urgent need of sustainability practice in business. She shares some key takeaways and reflections.

Social and environmental issues caused by the way the world currently grows its food are firmly on the global agenda. At the UN Climate Conference (COP27) this November, agrifood systems had five interactive discussion pavilions and a whole day of the high-level negotiations dedicated to them for the first time.

With the emergence of new technologies and approaches to food production, and as we become more acutely aware of issues around food security, we have an opportunity to rethink the future of the food system.