When we think about sustainable nutrition, many of us will think about plant-based eating. There is no doubt that switching to a plant-based diet helps the sustainability cause in multiple ways, but the bigger picture is far more nuanced than that. Every consumer, ingredient, product and brand has their own context, which makes generalising about environmental impact very difficult.  In this episode of the Food Matters Live podcast, recorded live at our Inspiring Nutrition event in London in 2023, we look at how some of the complexities in this area might be addressed. Attend our Sustainability events in April Our panel discusses consumer demands, legislation, and labeling. They unpick the food industry’s role in climate commitments, the nuances of communicating effectively with consumers in this area, and how to avoid unintentional greenwashing.  Guests: Emma Piercy, Head of Climate Change and Energy Policy, Food and Drink Federation Lucy Williamson, Award Winning Nutritionist, Lucy Williamson Nutrition Fay Cooke, Chief Impact and Financial Officer, Yeo Valley Lee Holdstock, Trade Relations Manager, Soil Association