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The food business’ impact on the environment can be rather depressing to think about.
According to the United Nations, a third of all food produced for human consumption is wasted. The food industry is responsible for 26% of global greenhouse gas emissions. And people in the U.S. throw out about 40% of all food they buy each year, which adds up to about $400 per person.
But Hanneke Faber, Unilever’s president of foods & refreshment, can see the opportunity.
“As a business, we don’t like food waste either,” she said. “That costs money if we make stuff and we don’t sell it. So it really can be a win-win-win for people, for planet and for business if we attack and address and solve these issues.”

Unilever set its first sustainability goals in 2010, and has been adding to them since then. The international company’s latest goals, released this past November, include cutting food waste from factory to shelf in half by 2025 — five years sooner than the company had previously committed to as part of the 10x20x30 initiative. The goals also include increasing plant-based sales to be worth 1 billion euros ($1.2 billion) in the next five to seven years, which Faber said is tied to reducing greenhouse gas emissions from traditional animal-based agriculture.