Credit Suisse announced today a partnership with J.P. Morgan Asset & Wealth Management aimed at developing a sustainable nutrition-focused investment strategy. The strategy will be available to Credit Suisse’s wealth management clients globally.
According to Credit Suisse, the partners aim to address some of the biggest global health and environmental challenges, with food systems responsible for 20% of global Greenhouse gas emissions and accounting for more than 90% of the world’s fresh water consumption. Additionally, nearly 700 million people are undernourished, and 1.8 billion people are overweight or obese.
Michael Strobaek, Global Chief Investment Officer at Credit Suisse, said:
“As we co-develop and innovate solutions and products, we look to help wealth management clients invest and make a positive contribution to addressing the double burden of malnutrition – feeding people and protecting the planet. These are exciting times ahead as we work with J.P. Morgan to tackle underinvestment in this important topic.”
Credit Suisse stated that the new strategy will target companies that address the ties between nutrition, health, biodiversity, and climate, with a particular focus on nutrition’s societal and environmental aspects
Lydie Hudson, CEO of Sustainability Research and Investment Products (SRI) at Credit Suisse, said:
“Together, Credit Suisse and J.P. Morgan share a passion for delivering both financial and purpose-driven outcomes, while building lasting portfolio value. We are committed to addressing sustainable nutrition through a strategy that places both the planet and its people at the core.”
Mary Callahan Erdoes, CEO at J.P. Morgan Asset & Wealth Management, added:
“Both Credit Suisse and J.P. Morgan are committed to developing sustainable solutions for clients that provide strong financial outcomes, while also addressing the most important challenges facing our planet and society. We look forward to expanding this through our partnership and investing in innovative new ways of producing and consuming foods to address the nutrition challenge.”