In light of the global food and nutritional challenges we face and the Sustainable Development Goals, it is important to contribute toward the transformation of food systems in order to make them future-proof (sustainable, resilient, responsible, diverse, competitive and inclusive). For this we need to think innovatively. Through innovation, we can look to help positively impact agriculture and farming techniques, food waste, supply chains and transport systems, production, boost biodiversity, soil and animal health, policy changes, to eventually create healthier, more sustainable and better value food for all.
We have seen great innovation for example in the development of fortified/enhanced foods, where milk can often be fortified with vitamin D, calcium added to fruit juices, or staple crops such as rice or maize fortified with protein.
Could we increase our efforts in regenerative agriculture (more so than just sustainable agriculture) as a means to increase farmers’ incomes, reduce/cut over 1 trillion tons of carbon, and build resilient economies through regenerating our soils and landscapes?
With the rapidly evolving consumer demand driving change toward healthier and a more sustainable food future, coupled with what we have experienced with the COVID-19 pandemic, will we see greater motivation for food and beverage companies to be more transparent, produce plant-based foods and incorporate the SDGs?