Share experiences at the program

According to experts, the F&B industry ( food and beverage) currently accounts for about 1/3 of total global greenhouse gas emissions, of which about 19% of food is wasted at the retail and consumption stages, significantly increasing the carbon footprint.

At the program, the speakers shared many emission reduction solutions that can be applied immediately in the F&B industry, focusing on four hot spots: Raw materials, energy, transportation and waste. The initiatives introduced include prioritizing the use of local materials, replacing plastic waste with environmentally friendly materials, composting food waste to reduce methane gas, organizing regular “Earth Hour” and applying natural cooling systems to save electricity.

In addition, the program also cited experiences from a number of practical models showing that emissions inventories according to international standards, participating in low-emission tourism trials, or connecting communities through green fairs have brought about clear results in reducing emissions. These models also demonstrate that Net Zero is not only an environmental commitment but also opens up opportunities to increase brand value and competitive advantage for businesses.

The program affirms that the F&B industry in Vietnam in general and in Hue city in particular has the potential to become a pioneer in the Net Zero roadmap, contributing to the implementation of national sustainable development goals.

TUAN KHOA

Source: https://huengaynay.vn/kinh-te/hanh-trinh-xanh-cho-cac-thuong-hieu-fb-156979.html