Transitioning to a more sustainable food system is one of the biggest challenges and opportunities we face today. People need protein that has a lower impact on the planet while also being good for them. Mycoprotein is uniquely situated to answer that challenge, with a 98% lower carbon footprint than beef and all essential amino acids. Our pledge to be Net Positive by 2030 demonstrates our commitment to being part of the solution.
Bibi is Head of Environmental Sustainability for Quorn Foods. She has a background in continuous improvement and business transformation, across food businesses such as United Biscuits, KP Foods, Jordan’s Ryvita and Dairy Crest. During this period, a particular area of expertise was cascading business purpose and strategy through all levels of businesses, from exec to shop floor.
Bibi now uses that passion for change management and transformation to the sustainability sphere. Key projects at Quorn have included integrating Net Positive goals into all employees’ personal development objectives and developing our Roadmap to Net Zero emissions for 2030. Bibi has worked with external partners such as the Food and Drink Federation, European Plant-based Foods Association and the Good Food Institute to help shape sustainability and alternative protein strategies.
Bibi is currently studying part-time for an MSc in Sustainability through Cranfield University and works collaboratively with academics at the University of Cambridge, the Nuremburg Technical Institute, Teesside University and De Montfort University.