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Patrick Asdaghi
Building Carbon Maps // Previously CEO & co-founder @FoodChéri / Seazon (acquired by Sodexo)
Patrick Asdaghi is a serial entrepreneur and the CEO & co-founder of Carbon Maps, an environmental accounting platform for the food industry.12 He has a strong background in both technology and business, holding an engineering degree from Telecom Paris and an MBA from Harvard Business School.3
Career Highlights
Entrepreneurial Ventures::
- Co-founded Carbon Maps in January 2023, aiming to help the food industry reduce its environmental footprint15
- Founded FoodChéri and Seazon, foodtech companies acquired by Sodexo Group in 202115
Previous Roles::
- Chief Marketing Officer at LaFourchette.com (acquired by TripAdvisor)5
- CMO at SFR5
- VP of Sales & Marketing at Neuf Cegetel5
Carbon Maps
Under Asdaghi's leadership, Carbon Maps has developed a SaaS platform that:
- Collects and analyzes data across the entire food chain1
- Calculates impact indicators including carbon footprint, biodiversity impact, water use, and animal welfare1
- Helps food companies perform rapid, high-precision assessments of their products' environmental impact3
Funding and Vision
Asdaghi has successfully raised funds for Carbon Maps:
His vision for Carbon Maps is to become the leading environmental accounting platform for the food industry, empowering companies to assess and reduce their climate impact.4
Personal
Asdaghi is also an active business angel, having invested in nearly 30 French Tech startups.3 His combination of technical expertise, business acumen, and entrepreneurial spirit has positioned him as a key figure in the intersection of food technology and sustainability.
Highlights
There was an article from the Financial Times that came out a couple of weeks ago with a striking headline: “Companies take step back from making climate target promises”
The article talked about how 239 companies’ net-zero commitments have been removed from SBTi due to not having submitted targets within the given 2-year timeframe.
I get what the headline was trying to say but I interpret it differently. To me, it’s actually a sign of maturity. Let me explain why.
Having your target marked as “removed” sounds like a setback but it’s important to get a better context of why a number of these companies “failed” to submit their targets.
In a survey by Science Based Targets initiative of about a thousand companies, half of them cited the challenge of getting a handle on #Scope3 as the reason for not submitting a net-zero target.
For better context, an approved net-zero target by SBTi means a target that is in line with the Paris Agreement’s 1.5C-limit. For some companies, that means slashing their Scope 3 emissions by 40% by 2030 and up to 90% by 2050.
Quite frankly, Scope 3 is really hard to measure.
It is especially difficult when it comes to the complex supply chains in the food industry. This is why my cofounders (Estelle, Jérémie) and I created Carbon Maps. We see the need for measuring the environmental impact of food products and translating them into actionable insights.
We should see this as a natural cycle in the evolving maturity of companies. They are now gaining a better understanding of what it takes to reduce Scope 3 emissions, and by extension, their environmental impact—a topic that’s so complex and so vast.
I’m not writing this post to offer up all the answers but what I do have to offer is optimism that as we get better at measuring Scope 3 emissions with data and technology, the more confident companies can become in setting realistic targets and the higher our chances are at achieving them.
Here's the link to the FT article 👉🏻 https://lnkd.in/ec69pARf and here's the link to the SBTi report in full 👉🏻https://lnkd.in/eHMCMEHY
Last week Carbon Maps launched the 1st Annual Barometer on Climate Strategies in the Food Sector in France - 100 companies, ranging from producers to retailers, generating €300bn, contributed to this new study. The results were shared with a group of Heads of #CSR & #sustainability in a kick-off event co-hosted with Onepoint at the historic HOTEL DE L'INDUSTRIE.
📣 Huge thanks to Olivier CLYTI, Frederic Gheeraert, Brune Poirson, and Alexandre Godin for your invaluable insights during the roundtable discussion facilitated by Marie Dewavrin, our passionate advisor!
For those who couldn't attend, I'm happy to share the 2024 edition of the Observatory on Climate Strategies in the Food Industry.
👉 Download your copy here: https://t.ly/Ujfog 👈
We want to build on this initiative by cultivating a community of like-minded professionals committed to sharing expertise and fostering collective intelligence. In the face of the formidable and pressing challenges in the food industry, collaboration will be our greatest asset.
Please reach out to [email protected] to be part of the next edition!
📣 Shout out to Eléonore Lafonta Julien Destrés Estelle Huynh Louis Chavanne Ina Durante for pulling this all together 🙏
