Biodiversity and the Financial Sector

In the shadows of the corona crisis a climate and a biodiversity crisis are revealing themselves at breakneck speed. Around 1 million animal and plant species are now threatened with extinction, many within decades.

Earlier we published an article calling on the financial sector to act in order to counter the biodiversity crisis (Dutch). Both the public and private sector will be affected and will need to act to face the risks and become part of the solution.

With the forthcoming COP15 on Biodiversity in Kunming in 2021, VBDO will host a series of 3 webinars in cooperation with IUCN NL. The series will address the challenges and best practices illustrating the relation between biodiversity and the financial sector.

We have arranged a great line-up of expert speakers from Robeco, Wageningen University & Research, ASN, CREM, IUCN, DNB and the Ministry of Agriculture Nature and Food quality.

Webinar 1 – The Company Perspective | Sep 3rd | 09.00 – 09.45 am CEST
How can companies be guided to reduce biodiversity risks and impacts and what is the role of the financial sector?

Speakers:

  • Peter van der Werf, Team lead Engagement, Active Ownership @Robeco
  • Reinier Hille Ris Lambers, Programme Leader Biodiverse Environment @WUR

– Revisit this webinar here

Webinar 2 – The Investor Perspective | Sep 10th | 3.30 – 4.15 pm CEST
What methods to measure biodiversity footprint in investment portfolios are being developed and how do they relate to biodiversity risks and impacts?

Speakers:

  • Roel Nozeman, Senior Advisor Biodiversity @ASN Bank
  • Wijnand Broer, Partner @CREM
  • Nicholas Macfarlane, Senior Scientist and Programme Manager @IUCN

– Read this webinars’ highlights here 

Webinar 3 – The Policy Perspective | Sep 17th | 09.00 – 09.45 am CEST
What policies are in place, forthcoming and needed to guide investors on reducing biodiversity risks and impact.

Speakers:

  • Joris van Toor, Strategy Advisor @DNB
  • Donné Slangen, Director @Dutch Ministry Agriculture, Nature and Food Quality

– Revisit this webinar here