FT Food Revolution
Sustainability-linked loans: banking on a sustainable food system
In 2020, Swedish oat milk brand Oatly became the world’s first plant-based company to enter into a sustainability-linked loan agreement (SLL). Today, an SLL – that incentivises sustainability performance by having flexible interest rates linked to sustainability outcomes – is more popular than a green loan and is fast becoming an essential ingredient of a post-pandemic food system.
More from the FT Food Revolution channel
The days of consumers turning a blind eye to labour standards may be numbered
Coronavirus has made it clear the need for a more robust and responsive food system.
Meat consumption is high, but there is also a strong appetite for alternatives.
Their cost-effective business model may also help them weather the pandemic.
How can impact investors maximise their returns - both financially and environmentally?
Half a century on from 'Diet for a Small Planet', what have we learnt about eco-friendly food?
Artificial noses and antimicrobial mats can help, but there are no magic bullets.
Lessons from Brazil could have wider implications for global food production. This is the first audio feature for a series of FT Special Reports on sustainable food and agriculture.
After being shot in the gut, a young pepper farmer lies still and silent in a rickety hospital bed in the farming town of Miango in Plateau State, central Nigeria.
For many across the world who eat Nutella, it is simply a tasty hazelnut cocoa spread that can be enjoyed on toast or sometimes straight out of the jar.
Aldo Sánchez surveys a field of lofty banana trees, with cacao plants bursting with fruit nestled beneath. “Two and a half years ago, this was pure pasture,” he says. Indeed, his neighbour’s field is just grass.
The southeastern corner of the tiny island of Príncipe, about 200km from mainland west Africa, hosts the raw material to make some of the world’s best chocolate, says local farmer Arlindo dos Ramos, taking a golden cocoa pod from a short tree.
The most enjoyable science activity of my middle years at school involved soil biodiversity. We poured jugs of mustard water on to squares of grass and earth — and counted how many earthworms and other invertebrates escaped the irritating liquid.
Sitting in an anonymous science park a few kilometres north of Nara, an ancient Japanese capital, the Keihanna plant looks like any other factory churning out auto transmissions or electronic components.
Ruud Zanders is an unlikely candidate to be running a farm producing the world’s first carbon-neutral eggs.
Eating a mouthful of Magnum, Cornetto or Ben & Jerry’s ice-cream, the typical consumer has little concern for the precise temperature at which it has been transported from the factory.
The rise of industrial-scale livestock farms in the US has put cheap meat on consumers’ plates, but it also has environmental costs. Among them are emissions of methane.
Sarah Singla is a cereal farmer who does not know how to plough. That is a sign not of professional laxness, but of her dedication to the conservation agriculture that her father embraced.
Rampha Khamhaeng, a farmer in central Thailand’s rice-growing Suphanburi province, was sceptical when she first heard about a new farming method for paddy fields that could reduce both water use and greenhouse gas emissions.
Emissions are likely to rise in the short term — but there is also a chance to build a more resilient food system.
FT Food Revolution
FT Channels, a partnership destination that combines impactful and enriching multimedia content to spark curiosity and encourage discovery. Each vertical brings expert insights from the Financial Times and our Partners into the most pressing issues of our time.
FT Food Revolution is a video channel looking at the people and businesses working to create a more sustainable food system - from tackling food waste and environmental health, to sustainable farming and food security. The channel alternates between independent reporting from FT journalists and expert posts from Rabobank.