Recorded as part of the Real Science Lecture Series, this webinar features Allison Reser Hamburger, Director of Sustainability and Innovation at the Pet Sustainability Coalition. Drawing on industry data and sustainability trends, she examines consumer expectations, business value, ingredient sourcing, packaging, regulation, and opportunities for collaboration.
Allison opens with data showing that 84% of pet parents hold companies responsible for addressing climate change, while 62% purchased an environmentally friendly product in the previous month. She explains that specific attributes such as recyclable packaging and sustainable ingredient sources may resonate more strongly than the broad term “sustainability.” As a result, companies should translate their efforts into clear, transparent product benefits. These should be supported by evidence and cross-functional input. (07:14 – 14:20)
From there, she reviews sustainability as a source of business value through operational efficiency, innovation, talent retention, and risk management. Allison describes how weather-related ingredient volatility and water stress can create financial and supply chain risks. Consequently, both mitigation and adaptation are important. She notes that 62% of business leaders planned to increase sustainability investments in 2025 and that 56% said sustainability actions helped drive supply chain resiliency. (14:20 – 21:12)
Attention then turns to PSC’s industry benchmark. Allison reports that 79% of participating companies have a formal sustainability role or team, 64% measure Scope 1 and Scope 2 emissions, and 56% integrate sustainability into business. However, only 24% completed a formal materiality assessment. She characterizes the industry as being in an early- to mid-stage phase of sustainability maturity. She recommends identifying major impacts, establishing data workflows, and using data to guide improvement. (21:12 – 26:49)
Building on that foundation, Allison identifies ingredients as a major innovation and resilience opportunity, noting that 70% to 90% of a pet food product’s impact comes from ingredients rather than packaging. She discusses traceability, Scope 3 greenhouse gas assessments, life cycle assessments, and strategic diversification of protein sources. Rather than identifying one inherently best option, she emphasizes evaluating tradeoffs across environmental impact, animal welfare, nutrition, customer needs, and brand promises. (26:49 – 33:03)
Allison next examines packaging and the need to move beyond recyclable design toward system-level circularity. She reviews progress in recycle-ready flexible films and the influence of extended producer responsibility requirements but cautions that recyclable packaging is not necessarily recycled or circular. She calls for realistic recovery systems and collaboration among brands, retailers, packaging suppliers, and recyclers. Meanwhile, she says product protection should be the first priority. She also notes growing regulation related to climate, waste, disclosures, sustainability claims, and labeling. (33:03 – 39:23)
As a result, Allison concludes that every business function has a connection to sustainability. She outlines roles for R&D, quality and regulatory, marketing and sales, procurement, supply chain, and leadership. She emphasizes that companies should focus on the portion of the challenge they can influence. At the same time, they should collaborate on shared industry issues. (39:23 – 44:35)
Finally, a live Q&A covers protein tradeoffs, byproduct utilization, regenerative agriculture research, supply chain traceability, greenwashing and green hushing, third-party certifications, consumer purchasing behavior, and first steps for companies beginning their sustainability journeys. Allison preserves uncertainty around emerging research and recommends materiality assessments before selecting specific solutions. She closes with a vision of circular systems and improved well-being for people, pets, and wildlife. (44:35 – End)
