How to become a future-proof company

Panel discussion
In this panel discussion, the three industry experts
  • Sören Stöber
  • Anton Wolfsberger
  • Morgaine Gaye
talk about the impact of sustainability issues on the entire value chain and beyond. They address the question of how sustainability must be considered as a matter of course in all decision-making areas in the future.

Request the link to the recording

Register by providing your personal details and we will send you the link to your chosen recording straight away. Enjoy listening!

About the speakers

Sören Stöber

Head of ESG Solutions Northern Europe for S&P Global Sustainable 1

Sören is Head of ESG Solutions Northern Europe for S&P Global Sustainable1. Sustainable 1 is S&P’s centralized source for ESG (environmental, social, governance) and climate intelligence. It offers comprehensive coverage across global markets combined with ESG products, insights and solutions from across all S&P divisions. Prior to joining S&P Sören held corporate sustainability and ESG reporting positions in Germany and the UK and worked for the Wuppertal Institute for Climate, Energy and Environment. He holds a BA in Philosophy & Economics from Bayreuth University and a MSt in Sustainability Leadership from the University of Cambridge.
Previous topic Next topic

Anton Wolfsberger

Director Strategic Polyolefins Business Projects

Anton Wolfsberger was appointed Borealis Director Strategic Polyolefins Business Projects in March 2019. Anton has more than 35 years of business and management experience in marketing, product development and innovation, business and application development and technical service for all kind of PO products and solutions for the flexible and rigid, film and fibre, extrusion coating, energy, cable and pipe infrastructure industry.
Previous topic Next topic

Morgaine Gaye

Food Futurologist

Dr Morgaine Gaye is a Food Futurologist who looks at food and eating from a social, cultural, economic, trend, branding and geo-political perspective. Her work involves running ideation sessions, consulting to food companies, developing new products and ideas; writing articles/ trend reports for PR and ad agencies; giving public, university and corporate lectures on specific food trends, developing new ideas for food-related TV and radio programmes and doing research on all elements of the eating experience from mouth-feel and texture to olfactory perception. 
Previous topic Next topic