Paola Campos’ Post

Have you ever considered how climate change might impact your tasty Easter experience? 🐣🍫🥚   Climate change affects many things we hold dear, including wine, coffee and chocolate. But it’s not all doom and gloom! Check out the latest here: https://lnkd.in/gXx5bWuw

🌟 Food X Warming World 🌟 I’m super proud to share this piece of work led by our wonderful Food & Beverage strategists Katie Lowman & Adalie Reuter . 🙌 Our #food and our #health are the threads that often connect us most directly to #sustainability and the planet. They present a huge opportunity to encourage more sustainable behaviours, so guess what? Communicators in the food industry play a significant role in driving this transformational momentum. 🚀 But here’s the catch: long-term transformation won’t happen without demand. And where does that demand stem from? Like any successful product, it’s all about understanding consumers and delivering—this is where real change can happen, and where our clients have the greatest opportunity for impact. 🌎 Coupling action on farms and at sea with real, affordable, sustainable, and delicious innovations gracing supermarket shelves. 🛒 Our Food x Warming World report details 9 trending behaviours. We’d love to talk you through them and what they might mean for you. In the meantime, you can download the report here: https://lnkd.in/eeP2cdpi

Climate Change Threatens 70% of the World's Beloved Coffee! The very essence of our mornings is under threat! Climate change is putting our almost daily morning jolt at risk. As temperatures rise and weather patterns become increasingly unpredictable, coffee-growing regions - along the equator - North, Central, and South America; the Caribbean; Africa; the Middle East; and Asia; face unprecedented challenges. Our favorite (common) coffee comes from the 'Arabica coffee tree' which thrives in cool to warm tropical climates in rich soil with limited pests & diseases. IPCC in their #fifthassessmentreport (2015) stated that by 2050, coffee growing areas will be massively reduced. As this coffee species need a temperature between 18°C to 21°C. It can tolerate mean annual temperatures up to roughly 24°C, but above this the coffee beans are not edible!! But there's hope in unity and action! Now more than ever, it's crucial for us to come together as a global community to mitigate the impacts of climate change on #coffeeproduction. From supporting #sustainablefarming practices to advocating for #climateconsciouspolicies, every action counts. Let's work together, #raiseawareness, #drivechange, and ensure a sustainable future for #ourfavoritebrew. Together, we can protect the magic of coffee for generations to come. #FortheloveofCoffee #SaveOurCoffee #ClimateAction #Sustainability #CoffeeLoversUnite

🍇 Bordeaux 2050: Wine from the Future that Tastes Like Global Warming 🍷 How will climate change shape the taste of wine in the future? By 2050, Bordeaux wines could taste dramatically different. Rising temperatures potentially leading to higher alcohol content and new flavor profiles. The future of winemaking reminds us that the impacts of global warming are closer than we think! It’s not just a scientific issue, but one that touches our culture, traditions, and the flavors we’ve come to love. How can the wine industry stay resilient in the face of these challenges? #Bordeaux2050 #ClimateChange #WineFuture #Sustainability #GlobalWarming #WineIndustry

I just read that melting ice sheets in Greenland and Antarctica are shifting [water] mass toward the equator, making our planet fatter (I know what you're thinking…it's just water weight!). Believe it or not, this has the impact of slowing the Earth's rotation and lengthening our days - it's only milliseconds per day, but may impact GPS, telecommunications, space travel and the internet!   Sounds like Earth needs to go on a diet! Of course, I don't typically recommend anyone go “on a diet” - it's the long-term adoption of lifestyle changes, not short term restriction, that improve and optimize our health. But in this case I'll make an exception. Because the “diet” I'm recommending is nothing short of a total transformation of our food system and culture.   I'm sure you know where I'm going here…a food system that supports local, emphasizes plant predominant and minimizes processing not only helps us eat more healthfully, but is healthy for the planet too. All the inputs - energy and water - demanded by an animal-centric food system contribute significantly to greenhouse gas emissions and global warming. The plant forward diet (I mean "way of eating") is good for our waistline and also the Earth's!   You can support the Earth with its diet (after all, we do better with a buddy!) by consuming the eating pattern most conducive to sustainability. Did I mention that's the whole food plant based diet?!? And trying NOT to waste food.    The great news is that this [mindful] choice can enrich your life in a multitude of ways. Ask me if you need help getting started. https://lnkd.in/ecCganvj

If yours is an organization or conference hosting #environmental or #climate related events in the coming months - like for #EarthDay or #ClimateWeek or any of the many business #sustainability events - and you are wisely transitioning to an either *heavily* or fully #plantbased #foodservice or #catering, please DM me. I aim to "name and fame" you and your #politicalwill in this week's audio #ClimateInfluence post and beyond. Why? I'm in search of such political will to reflect an org's climate values down to the detail of food served - as #agriculture is one of the TOP sectors we must change quickly, per the IPCC climate reports. And yet - so many events are just not brave enough to serve amazingly tasty food that doesn't include meat, eggs or dairy - or even make vegan options visible/accessible. I spy massively untapped #ClimateInfluence. Why are we not acting on this, people? Break through your fears of the "norms" of conference food. Your job is to nudge a SHIFT in those norms by being early and bold in making the plant-based move. Photo: Photo by Hermes Rivera on Unsplash

In honor of the recent #NationalCoffeeDay here is a very interesting look at the unique history and future of New Mexican coffee. This article provides some insight into the impacts of climate change on local access to Pinus edulis trees and local production of coffee within the state! Definitely worth a read! 🌊 https://lnkd.in/gayHhGhF

Meet the optimized burger: reduced emissions and costs, without compromising on taste 🍔 At Klimato, we know that minor adjustments in recipes can go a long way when it comes to reducing emissions. By knowing the ingredients they use and their environmental impacts, food professionals can significantly climate optimize dishes, making small changes where it matters the most. You heard us right: you can significantly reduce your food-related emissions without having to completely rethink your recipes or fully give up on a dish or ingredient! When it comes to burgers, there’s lots of small tweaks that can significantly reduce their climate impact, playing with ingredients, portion sizes and quantities 🌱 Swipe through the post to read our tips for a climate optimized burger  👉

🌍 🌱 As the world faces the pressing threat of climate change, it's crucial to examine how we interact with one of the most fundamental aspects of our lives: food. According to Edelman’s 2023 Climate Trust Report, a staggering 93% of people worldwide recognize climate change as a significant threat. 🌍 🌱 Our recent article delves into Edelman's enlightening report, "Food x Warming World," which sheds light on how individuals are responding to this crisis with adaptability and innovation. Read more on 9 key themes that emerge. What are your thoughts on these key themes? How do you envision our collective efforts shaping the future of food in a warming world? Let's discuss! 🤔 💬

Turn your meals into a climate solution! 🌍🍽️ Learn how from my key insights from SF Climate Week! Last week I attended the Food Systems Inspired by Nature panel for SF Climate Week at SHACK15. Hosted by the insightful Maria Finn, the panel brought together the ecosystem warriors/owners of Far West Fungi, Rootless, KARANA Foods, and Hog Island Oyster Co. Each brought a distinct perspective on sustainable and resilient food systems 🌱🌊 Here are the key insights I walked away with: 1️⃣ Diversify Your Plate: The more mushrooms, seaweed, jackfruit, and oysters we savor, the more we aid in safeguarding our precious planet. These foods not only taste delicous but also protect our rapidly changing land and ocean. 2️⃣ Resilience is Key: With swiftly changing climates, we need to promote resilient species—take for example, oysters that can brave ocean acidification. 3️⃣ Open Sourcing the Food Industry: Transparency and collaboration can amplify our collective impact. We need more food businesses operating open source in order to share best production practices. Together, we can revolutionize how food is produced and consumed. Drop a comment below to share your own sustainable food secrets and how you're shuffling your shopping list for a healthier planet 👇