10/13/2026
“Two suppliers can footprint the same ingredient and get very different results, depending on which data they choose and which consultant they hire.
It makes comparisons ‘apples-to-apples’ and keeps anyone from cherry-picking the data that tells their story best. Without that, the decisions that actually reduce emissions can’t happen.”
- Ethan Soloviev, Chief Innovation Officer at HowGood, on why a common standard for product footprinting is needed, and how a food-specific methodology built on existing standards could close that gap
F&B companies face growing difficulty in comparing product emissions as suppliers rely on different footprinting methods and databases.