An open letter
One of the biggest causes of climate change is missing from the COP26 agenda. It’s time to put meat on the negotiating table.
Read our open letter from CEO Marco Bertacca. Addressed to the 25,000 world leaders, government delegates and campaigners who are attending COP26 in Glasgow for this year's United Nations Climate Change Conference.
An open letter to the 25,000 government delegates, campaigners and world leaders attending the United Nations Climate Change Conference in Glasgow.
We are at a pivotal moment in time. Our planet is under threat from the greatest humanitarian crisis in history.
The COP26 summit is our best last chance to limit global temperatures rising by 1.5°C and avoid dangerous climate change.
The future of our world hangs in the balance.
But one of the biggest contributors to global warming is missing from the agenda.
Meat is completely off the table.
One third of all global greenhouse gas emissions come from the food system and animal-based foods are responsible for over half of these.
Without a huge shift in how we farm, produce and consume food, we will remain on a collision course to climate catastrophe.
We must urgently limit the production of meat, while incentivising and subsidising the creation of new low-carbon food sources.
Unless action is taken to curtail non-sustainable foods, the future for the next generation looks bleak.
As the leading meat-free brand, with a mission to help the planet one bite at a time, Quorn is calling on those attending COP26, and the billions watching around the world, to put meat on the negotiating table.
Marco Bertacca, CEO
1Crippa, M., Solazzo, E., Guizzardi, D., Monforti-Ferrario, F., Tubiello, F.N. and Leip, A., 2021. Food systems are responsible for a third of global anthropogenic GHG emissions. Nature Food, 2(3), pp.198-209.
2Xu, X., Sharma, P., Shu, S., Lin, T.S., Ciais, P., Tubiello, F.N., Smith, P., Campbell, N. and Jain, A.K., 2021. Global greenhouse gas emissions from animal-based foods are twice those of plant-based foods. Nature Food, 2(9), pp.724-732.