To truly transform the food system, we need retailers to sell food that enables nature to thrive.

In this episode, learn how leading retailers from around the world are embracing circular design for food, and facing the challenges that occur on the journey.

Our guests are Helly McAlister, Senior Buyer at Fortnum & Mason, and Susy Yoshimura, Senior Sustainability Director at Grupo Carrefour Brazil, two pioneering businesses from the Ellen MacArthur Foundation’s Big Food Redesign Challenge.

Find out:

• Why investing in circular design for food is a strategic move that defines the future of retail
• How top retailers are cultivating customer demand for products that keep nature in mind
• The fundamental importance of cross-team collaboration within organisations
• Ideas for engaging suppliers and scaling circular economy initiatives far beyond pilot projects

Useful links:

• A guide to using circular design for food to build business resilience
• Explore the products from the Big Food Redesign Challenge
• Ep 177: Beyond business as usual: Biodiversity, collaboration and visionary leadership in the food system
• Ep 179: How are small start-ups, SMEs, and large corporations working together to change the food system?