How to prepare to face the pressure exerted on the pork industry with respect to its environmental footprint and the responsibility shared by farmers, retailers, consumers and governments? What are the major trends here and elsewhere? What about carbon taxes? Which tools, approaches and improvement measures stand out at farm level? This presentation will inform you on the industry trends.
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Mia Lafontaine has been working in sustainability and the food production chain for 20 years. With a bachelor in Chemical Engineering (University of Waterloo), she was first focused on process control in manufacturing (packaging and food processing). After 5 years, given the lack of focus on resource efficiency and sustainable production, she started a European Masters in Management and Engineering of Energy and Environment.
Mrs. Lafontaine then spent 7 years working with environmental footprinting (carbon and life cycle assessment) to eventually focus on developing strategy and implementing it within the corporate sector (6 years with FrieslandCampina and Nutreco). She had the opportunity to work with projects of all types for the food processing and agriculture sectors in Europe, Canada, the US and South America. She has also lead and took part in different methodology groups, such as with UN's FAO LEAP initiative, the EU's Product Environmental Footprint, the International Dairy Federation's standing committee on environment, the Alliance for Water Stewardship, C-Sequ and more local initiatives in various countries.
She is strong in the topics of greenhouse gases, water, packaging and land use.
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