Andrea Moffat has an article up on Greenbiz titled: “3 ways food and beverage companies can lead on sustainability.” Food and beverage companies can also lead on CDR, in the following ways:
1. Source CO2 from direct air capture (DAC) systems. CO2 is widely used throughout the food and beverage industry, from the carbonation in sodas to an input to improve productivity in greenhouses. DAC systems are able to capture and concentrate CO2 from ambient air — and offer a potentially substantial improvement in terms of life-cycle carbon emissions when compared to the standard practice of sourcing CO2 from underground reservoirs or from industrial processes.
2. Source beef from carbon-sequestering farming operations. Holistic ranch management practices offer the potential to increase carbon sequestered in soils — potentially turning cattle into net CO2 sinks, instead of sources.
Source: Soil Carbon Cowboys
3. Source palm oil and other forest products from afforestation / sustainably managed operations. Palm oil has received lots of heat recently for its massive impact on deforestation in many tropical countries — but groups like the World Wildlife Fund have demonstrated that palm oil plantations can actually increase carbon sinks when properly managed.