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Clear the confusion about plastic recycling
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In the time it takes to say ‘deforestation’, another chunk of forest the size of a football pitch is destroyed. But did you know that the leading cause of this deforestation is food production? And that includes the food we eat right here in the UK.
What we eat and how it’s produced has consequences for the whole planet – too often, it’s causing deforestation and making the climate crisis worse.
If we want a world where people and nature thrive, we need to fix our food system. We can’t make this change on our own, but adopting a healthy and sustainable diet could help us achieve a significant reduction in greenhouse gas emissions from our food supply chain.
That’s why WWF has developed a selection of recipes with partners from the culinary world to help you make some simple changes in the kitchen.
These recipes are super simple. They use a range of plant-based ingredients – including grains, pulses and vegetables – which means they’re good for you and the planet!
Clear the confusion about plastic recycling
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Act now to help WWF protect the planet
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Join the #KnorrFuture50Foods movement today
Volunteer in Oxfam shops and give clothes a second life
Five easy ways to fight deforestation in our food
Find out what you can do to make a difference
Learn about how we can secure Australia’s future
Volunteer and work towards a hunger-free future in 40 countries
Make small, sustainable lifestyle changes that count
Supply recyclable waste to feed the circular economy
Donate and support the WWF campaign to save the Amazon
It’s time to put pressure on our leaders to take climate action
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Dove has specialised in superior skincare for decades. Now the brand’s first facial range is live in Brazil, tapping into the soaring popularity of dermocosmetic products. Discover the story – and the science – behind Dove Regenerative.
Fernando Fernandez became Unilever CEO on 3 March. So what kind of a leader is he? Where does he see the big business opportunities? And how does he want to be judged? Read extracts from an interview with Barclays analyst Warren Ackerman to find out.