Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets - WBCSD
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets
Contents
1 Executive summary | 3
2 Context | 7
3 Introduction | 10
4 Transformational targets to achieve healthy
and sustainable diets | 14
5 Call to action | 19
6 Solutions to achieve healthy and sustainable diets | 22
1. Adjust menus, product portfolio mixes and product formulations to improve
nutrition and sustainability and reduce food waste | 24
2. Increase the share, diversity and sustainability of plant-based foods | 30
3. Increase protein diversity and sustainability performance | 33
4. Support consumers to choose and access healthy and sustainable food
and reduce food waste | 39
7 Scaling collaborative action towards 2030 and 2050 | 42
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 2
1 Executive summary
Food
Food and
and Agriculture
Agriculture Roadmap
Roadmap Chapter:
Chapter: Healthy
Healthy and
and Sustainable
Sustainable Diets
Diets 33
1 Executive summary
BACKGROUND Agriculture (SPA) and Global civil society and the research
Agribusiness Alliance (GAA) community.
Food plays vital health, economic projects.
and cultural roles in every FOOD AND AGRICULTURE
society. However, today’s food The Roadmap sets out
transformational targets, key ROADMAP: CHAPTERS
systems are outstripping the
resources of the planet, while action areas and solutions The Food and Agriculture
evolving diets are resulting in urgently required to transform Roadmap comprises the
global health crises of both over- food systems to achieve following chapters, each
and undernutrition. COVID-19 environmental sustainability, providing implementation
has exacerbated the situation equitable livelihoods, and healthy guidance to businesses for
and underscored the need and sustainable diets for all. the transformation pathways
to urgently build better, more outlined in WBCSD’s CEO Guide
Grounded in scientific and to Food System Transformation.
equitable and more resilient food
economic analysis, the Roadmap
systems capable of reducing It is important to note that it is
helps companies prioritize and
and absorbing major food value necessary to scale the action
develop business-led solutions
chain disruptions. COVID-19 has areas and solutions proposed
while advancing supportive
compelled all food value chain in the various chapters of the
policy, regulatory and financial
stakeholders to act urgently in a Roadmap together as they all
frameworks.
transformative and coordinated depend upon and reinforce each
way to deliver healthy diets for Developed primarily for use by other. All of them require action
all, produced sustainably within executive management and from the business community
planetary boundaries. sustainability and nutrition – from fork to farm – as well as
experts in companies throughout from national governments, the
PURPOSE the food and agricultural system, financial sector, civil society –
The Food and Agriculture the Roadmap is also relevant including academia – and the
Roadmap serves as the for other stakeholders whose international community.
implementation plan for actions and collaboration with
WBCSD’s CEO Guide to Food the private sector play a critical
System Transformation. role in transforming food and
It builds on the body of work agriculture systems – such
developed by WBCSD’s Food as governments, investors,
Reform for Sustainability and
Health (FReSH), Scaling Positive
FOOD AND AGRICULTURE ROADMAP CHAPTERS
Healthy and Agricultural Equitable Rural Policy
Sustainable Transformation Livelihoods
Diets (including food
(including food loss)
waste)
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 4
FOOD AND AGRICULTURE Coalition, the Food, Agriculture, DIETARY AND
ROADMAP CHAPTER: Biodiversity, Land-Use, and NUTRITIONAL
HEALTHY AND Energy (FABLE) Consortium, TRANSFORMATIONAL
SUSTAINABLE DIETS the World Health Organization TARGETS
and the Food and Agriculture
The Healthy and Sustainable • The first transformational
Organization of the United
Diets chapter of the Roadmap target sets out the
Nations (WHO-FAO), the World
puts forward a set of boundaries for the daily
Resources Institute (WRI),
transformational targets, action consumption of 13 specific
WBCSD and the United Nations.
areas and solutions primarily food types needed for a
All publications are consistent
aimed at the food and agriculture healthy and sustainable diet
in that they highlight the need
sector to provide healthy, by 2050. We have selected
for a drastic global change
accessible, enjoyable food these specific food types
in people’s diets to feed the
for all, produced in a socially based on their importance
growing population sustainably
responsible manner within to the human diet and their
and nutritiously while achieving
planetary boundaries. environmental impacts.1,2,3
transformative change in the
We have drawn them from a
We have clustered the entire food system.
wide range of scientific and
transformational targets in sector-specific literature.
two categories: nutrition and
food waste. Due to a lack of We have used upper and lower
internationally-agreed nutritional boundaries to help account
targets, this document proposes for variations in diets due to
a set of new transformational geography, culture, demography
targets drawn from the most and dietary habits. We have also
relevant existing scientific and mapped the targets against the
sector-specific literature – consumption patterns of different
produced by EAT-Lancet, the regions to help understand the
Food and Land Use (FOLU) magnitude of change required to
achieve healthy and sustainable
diets globally.
Table 1: Transformational Target by 2050
TRANSFORMATIONAL TARGET BY 2050 (G/DAY.PERS)
FOOD TYPE
LOWER BOUNDARY UPPER BOUNDARY
Whole grains 100 232
Vegetables 200 600
Fruits 100 300
Milk* 0 520
Beef, lamb and pork 0 27
Chicken and poultry 0 58
Eggs 0 25
Fish 0 100
Legumes 0 100
Nuts 0 75
Added fats 20 82
Sugar** 0 50
Sodium 1 5
* The lower boundary uses the definition of the EAT-Lancet Report, which refers to “whole milk or derivative equivalent”. The upper boundary uses the definition
from Afshin et al. (2019) which refers to “milk including non-fat, low-fat, and full-fat milk”.
** We use the definition of the WHO, whereby sugar refers to “all sugars added to foods or drinks by the manufacturer, cook or consumer, as well as sugars
naturally present in honey, syrups, fruit juices and fruit juice concentrates”.
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 5
• The second transformational FOOD WASTE to reach key transformational
target sets out the TRANSFORMATIONAL targets by 2030 and 2050 to
boundaries for the daily TARGET deliver healthy and sustainable
consumption of the 13 diets to all, produced in a socially
specific food types needed The third transformational target responsible manner within
for a healthy and sustainable is to halve food waste by 2030, planetary boundaries.
diet by 2030. in line with the Sustainable
The breadth of solutions identified
Development Goal (SDG) 12.3.
Given where the sector is today, here highlights the scale of
This offers a “triple win”: food
business must achieve, by 2030, change required and the need for
waste reductions can save
at least 30% of the change companies to take action both
money for companies and
required to meet the 2050 individually and collectively.
households; wasting less means
transformational target for daily feeding more; and food waste To implement these solutions,
consumption of specific food reductions alleviate pressure on FReSH and its member
types. This is the strict minimum the environment – particularly companies will continue to work
to achieve the 2050 goal, as relating to climate change and together to:
demand for food will continue to natural resources.
increase in line with population • Advance individual business-
growth while its production will led solutions identified within
take place within increasingly CALL TO ACTION the Roadmap;
more challenging planetary
• Catalyze collaboration across
boundaries. We must act quickly The need to act urgently to the food and agriculture value
and not delay critical actions to transform our food systems chain and beyond, along the
later decades. is clear. Businesses can either collective solutions identified
lead the change now to achieve in the Roadmap; and
the SDGs and the Paris Climate
Agreement or let the world fail. • Enhance dialogue and
encourage the development
This Roadmap outlines the critical of supportive actions
business-led solutions that and frameworks by other
companies need to implement stakeholder groups, including
investors and policy-makers.
Table 2: Action areas to achieve food system transformation
ACTION AREA SUB-ACTION AREA
Adjust menus, product portfolio mixes and product Improve the nutrition and environmental profile of food products, meals
1 formulations to improve nutrition and sustainability and reduce and offerings
food waste
Innovate in food processing and supply chain management
Increase the proportion of plant-based foods in food products, meals, and
Increase the share, diversity and sustainability of plant-based offerings
2
foods Work with other actors within and outside of the value chain to increase
the consumption of healthy and sustainable plant-based foods
Improve the sustainability performance of animal-based proteins
3 Increase protein diversity and sustainability performance
Expand healthy and sustainable alternatives to animal protein sources
Shape consumer awareness and demand for healthy and sustainable food
Support consumers to choose and access healthy and
4 Change consumer-facing business and consumer behavior to reduce
sustainable food and reduce food waste
food waste
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 6
2 Context
Food
Food and
and Agriculture
Agriculture Roadmap
Roadmap Chapter:
Chapter: Healthy
Healthy and
and Sustainable
Sustainable Diets
Diets 77
2 Context
THE NEED FOR reports for business that can Humans are stripping the
FOOD SYSTEM be found in WBCSD’s Business planet’s natural resources at an
TRANSFORMATION Summary Library. Moreover, unprecedented rate, leading to
public opinion and consumer the loss of natural systems, soil
The food system includes demand are both increasing erosion and freshwater scarcity.
everything involved in feeding pressure on and creating Emissions from the global
people and animals, from growing opportunities for businesses. food and agriculture system
and harvesting to processing, are estimated to be up to 37%
The global food system has of total net anthropogenic
trading, marketing, distribution, expanded significantly, growing
consumption and disposal.4 greenhouse gas emissions.5
to meet the needs of increasing The impacts of climate change
Current food systems are populations around the world,
fragmented and unsustainable. are already being felt across
which experts expect to exceed agricultural systems, as increases
Major scientific and economic 9 billion by 2050.9 However,
reports (such as the Climate in average temperature and
some old challenges remain extreme weather events have
Change and Land report;5 the and new ones have appeared.
Global Assessment report on caused disruption and losses.11
Current diets are resulting in Food loss and waste, across the
Biodiversity and Ecosystem global health crises of both
Services;6 the Growing Better whole value chain, is significant.
over- and undernutrition. Globally, Approximately one third of all
report;7 the State of Food 1 in 9 people are hungry or
Security and Nutrition in the food is lost or wasted between
undernourished, and the number the farm and the fork, generating
World report;8 and the EAT- of people affected by hunger will
Lancet article on “Food in the 8% of global greenhouse gas
surpass 840 million by 2030.8 emissions and resulting in USD
Anthropocene”2)are all sounding a In addition, 1 in 3 people are
clear alarm on the urgent need to $940 billion in economic losses
overweight or obese.10 globally each year.12
act today; we have also released
several summaries on these
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 8
COVID-19 PANDEMIC
The COVID-19 pandemic
has exacerbated the existing
weaknesses of the global food
and agriculture system.
It has highlighted a wide range
of systemic issues, ranging
from unequal access to food
and nutrition to poor working
conditions, food loss and waste,
as well as the destruction of
nature by non-sustainable
agricultural practices and the
increase of zoonotic diseases
transmitted from animals to
humans.13,14,15 As a result of
the pandemic, the challenges
that food systems are already
experiencing are growing deeper,
making the need for food system
transformation even more urgent.
A dramatic illustration of this
is the fact that experts expect
the addition of 83 to 132 million
people to the total of those
undernourished worldwide in
2020 compared to 2019.8
ROLE OF THE PRIVATE
SECTOR
The private sector is responsible
for the production and sale of
almost all the food consumed
globally. Therefore, businesses
have a central role to play in
improving food production and
consumption patterns worldwide.
Some recent signals of change
are offering food value chain
companies a unique opportunity
for action to transform the
food system and bring about
multiple co-benefits for climate,
biodiversity and health. As hunger
increases and governments
deploy stimulus packages
around the world to mitigate the
economic consequences of the
COVID-19 pandemic, society is
looking to the private sector to
redesign and accelerate solutions
to deliver a more resilient system
that provides healthy and
sustainable diets for all.
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 9
3 Introduction
Food
Food and
and Agriculture
Agriculture Roadmap
Roadmap Chapter:
Chapter: Healthy
Healthy and
and Sustainable
Sustainable Diets
Diets 10
103 Introduction
PURPOSE OF THE sustainability, equitable production and consumption
ROADMAP: FROM livelihoods, and healthy and by delivering integrated
TRANSFORMATION sustainable diets for all. It builds solutions to transform food
PATHWAYS TO ACTION on the body of work developed systems. Achieving food system
AREAS AND SOLUTIONS by WBCSD’s Food Reform for transformation will also require
Sustainability and Health (FReSH), the development of supportive
Scaling Positive Agriculture (SPA) policy, regulatory and financial
The Food and Agriculture
and Global Agribusiness Alliance frameworks (see section below
Roadmap serves as the
(GAA) projects. on the importance of collective
implementation plan for WBCSD’s
action).
CEO Guide to Food System The Roadmap calls on companies
Transformation by setting out to work actively to address
the overarching transformational the issues of healthy and
targets, key action areas and environmentally sustainable
business-led solutions required
to achieve environmental
Figure 1: Seven pathways where business can lead to accelerate transformation
PRODUCTION CONSUMPTION
Direct pathways
1 Transform agriculture while restoring the environment 3 Shift diets to be healthy and sustainable
2 Enhance equitable distribution of value
4 Minimize food loss and waste
Enabling pathways
5 Build end-to-end transparency
6 Accelerate policy and financial innovations
7 Launch new business models and value chain collaborations
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 11FOOD AND AGRICULTURE ROADMAP CHAPTER APPROACH
ROADMAP: CHAPTERS ON HEALTHY AND
SUSTAINABLE DIETS We have developed the Food and
WBCSD’s Food and Agriculture Agriculture Roadmap through a
Roadmap builds upon the CEO The Healthy and Sustainable rigorous and iterative research
Guide’s pathways in a series of Diets chapter of the Roadmap and consultative process
chapters, each corresponding focusses on the consumption including the following key steps:
to one of the direct pathways part of the food value chain,
identified in the Guide. Literature review – A desk
providing guidance on business-
review of existing research and
led solutions to enable and
Food loss and waste are covered analysis, including publications
achieve healthy and sustainable
in the chapters on Healthy and by EAT-Lancet, the Food and
diets.
Sustainable Diets (food waste) Land Use (FOLU) Coalition, the
and Equitable Rural Livelihoods It puts forward three overarching, Food, Agriculture, Biodiversity,
(food loss). high-level, timebound Land-Use, and Energy (FABLE)
transformational targets and Consortium, the World Health
It is necessary to scale the outlines concrete actions for Organization and Food and
action areas and solutions put companies to provide consumers Agriculture Organization of the
forward in the various chapters with access to healthy and United Nations (WHO-FAO), and
together because each depends sustainable foods, while the World Resources Institute
upon and reinforces the others. supporting better consumption (WRI).
All of them require action from choices.
national governments, business, Company engagement –
the financial sector, civil society Semi-structured interviews,
– including academia – and the in-depth webinars and individual
international community. exchanges with WBCSD
members from across the supply
chain, first to establish and agree
upon the key objectives of the
Roadmap, then to agree on action
areas and to prioritize solutions.
FOOD AND AGRICULTURE ROADMAP CHAPTERS
Healthy and Agricultural Equitable Rural Policy
Sustainable Transformation Livelihoods
Diets (including food
(including food loss)
waste)
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 12Key expert and stakeholder
workshop – Consultation with
key experts, scientists and
other stakeholders to advise on
appropriate literature and data to
develop the Roadmap.
Webinar consultations – Multi
stakeholder webinars with
representatives from throughout
the value chain, NGOs,
researchers and academia to
receive overall feedback on the
Roadmap.
Science to Policy Dialogue
– A series of dialogues that
bring together business, civil
society and academia to
identify key policy issues, asks
and recommendations linked
to healthy and sustainable
food systems. They gather the
global consumer point of view
and the related challenges of
transforming agriculture while
restoring the environment, food
loss and waste, and landscape-
based solutions.
Advisory Board review – Webinar
consultation and individual
follow-up exchanges with high-
level strategic advisors from
key international organizations
specialized in nutrition and health,
sustainability and behavior
change.
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 134 Transformational targets to
achieve healthy and sustainable
diets
Food
Food and
and Agriculture
Agriculture Roadmap
Roadmap Chapter:
Chapter: Healthy
Healthy and
and Sustainable
Sustainable Diets
Diets 14
144 Transformational targets to
achieve healthy and sustainable
diets
Food system transformation Due to a lack of internationally Companies should consider all
requires a deep and agreed targets on this topic, we targets and prioritize the ones
fundamental shift, propose a set of new dietary that are applicable to the scope
informed by a collective and nutritional transformational of their product portfolios,
understanding of the targets drawn from the most offerings and operations
current challenges, science- relevant existing scientific throughout the entire value chain.
based targets and collective and sector-specific literature
solution spaces for business – produced by EAT-Lancet, DIET AND NUTRITION
action. Before considering the FOLU Coalition, the FABLE
Transformational target: Work
the specific actions that Consortium, WHO-FAO, WRI,
towards the ranges of change
food and agriculture WBCSD and the United Nations.
required to meet sustainable,
players must take, we first Each publication highlights the
healthy diets based on the
identify sector-level targets role of sustainable and/or healthy
recommendations of several
to achieve food system diets in achieving transformative
key publications by 2050, with
transformation. change in the food system
global and regional ranges of
and suggests that feeding the
change for intake of different
The transformational targets growing population sustainably
foods as follows.16
that we propose in this chapter and nutritiously requires drastic
fall within two categories: diet global change.
and nutrition, and food waste.
Table 3: Overview of the transformational target for different food types
TRANSFORMATIONAL TARGET BY 2050 (G/DAY.PERS)
FOOD TYPE
Lower Upper
Source Type* Source Type*
boundary boundary
Whole grains 100 Afshin et al. (2019) N 232 EAT-Lancet N&S
Vegetables 200 EAT- Lancet N&S 600 EAT-Lancet N&S
Fruits 100 EAT- Lancet N&S 300 Afshin et al. (2019) N
Milk** 0 EAT- Lancet N&S 520 Afshin et al. (2019) N
Beef, lamb and pork 0 EAT- Lancet N&S 27 Afshin et al. (2019) N
Chicken and poultry 0 EAT- Lancet N&S 58 EAT-Lancet N&S
Eggs 0 EAT- Lancet N&S 25 EAT-Lancet N&S
Fish 0 EAT- Lancet N&S 100 EAT-Lancet N&S
Legumes 0 EAT- Lancet N&S 100 EAT-Lancet N&S
Nuts 0 EAT- Lancet N&S 75 EAT-Lancet N&S
Sugar*** 0 WHO N 50 WHO N
Sodium 1 Afshin et al. (2019) N 5 FAO-WHO & Afshin et al. (2019) N
Sources: Afshin et al. (2019);1 EAT- Lancet;2 FAO-WHO,3 WHO17
* N corresponds to publications including nutritional considerations; N&S corresponds to publications including nutritional and sustainability considerations.
** The lower boundary uses the definition of the EAT-Lancet Report, which refers to “whole milk or derivative equivalent”. The upper boundary uses the
definition from Afshin et al. (2019) which refers to “milk including non-fat, low-fat, and full-fat milk”.
*** We use the definition of the WHO, whereby sugar refers to “all sugars added to foods or drinks by the manufacturer, cook or consumer, as well as sugars
naturally present in honey, syrups, fruit juices and fruit juice concentrates”.
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 15We have taken our primary extent of changes required will the targets to reflect differences
2050 transformational target become clearer. across geography, culture
(and their suggested upper and and demography. Further,
lower boundaries) from different Across each region, we have accessibility, cost and affordability
sources, including EAT-Lancet,18 used data from Springman et are additional challenges that we
WHO-FAO17 and Afshin et al. al.19 to showcase the changes will need to overcome to meet the
(2019).1 These sources provide required to meet the upper 2050 targets.8
recommendations on the daily and lower boundaries in 2050,
intake of different food types compared with current intake by
and nutrients to ensure healthy region. This provides a useful,
and/or sustainable diets. It scientifically grounded reference
is important to note that for point for changes required to
several of these categories, the improve environmental and health
scientific community has not fully outcomes.
established consensus. We have
It is imperative to recognize
used upper and lower boundaries
that regional variations have a
to account for the uncertainty
significant influence on diets. It
and provide estimates of the
is thus necessary to have local
changes required to achieve
interpretation and adaptation of
healthy and sustainable diets.
As science develops further, the
Table 4: Summary of the 2050 transformational target, applied regionally
RANGE OF CHANGE REQUIRED
TRANSFORMATIONAL
TARGET BY 2050
FOOD (G/DAY.PERS) LATIN AMERICA
WORLD20 AFRICA ASIA AND PACIFIC EUROPE NORTH NEAR EAST AND THE
TYPE AMERICA
CARIBBEAN
Lower Upper LB UB LB UB LB UB LB UB LB UB LB UB LB UB
boundary boundary
(LB) (UB)
Whole 100 232 133% 440% 59% 268% 156% 495% 79% 314% 39% 222% 186% 563% 317% 867%
grains
Vegetables 200 600 -29% 114% 69% 408% -40% 81% -13% 160% -3% 190% -55% 36% 80% 441%
Fruit 100 300 -36% 92% -13% 161% -26% 121% -47% 60% -47% 60% -65% 5% -58% 27%
Milk 0 520 -100% 127% -100% 491% -100% 297% -100% -10% -100% -10% -100% 223% -100% 59%
Beef, lamb 0 27 -100% -53% -100% 4% -100% -37% -100% -72% -100% -76% -100% 23% -100% -66%
and pork
Chicken 0 58 -100% 107% -100% 263% -100% 263% -100% 57% -100% -33% -100% 21% -100% -3%
and other
poultry
Eggs 0 25 -100% -4% -100% 150% -100% -4% -100% -14% -100% -22% -100% 67% -100% -14%
Fish 0 100 -100% 257% -100% 488% -100% 223% -100% 300% -100% 285% -100% 669% -100% 733%
Legumes 0 100 -100% 355% -100% 233% -100% 355% -100% 809% -100% 733% -100% 317% -100% 186%
Nuts and 0 75 -100% 733% -100% 400% -100% 838% -100% 477% -100% 341% -100% 188% -100% 2400%
seeds
Sugar 0 50 -100% 9% -100% 47% -100% 52% -100% -18% -100% -47% -100% -12% -100% -44%
Sodium 1 5 -81% -4% -67% 65% -77% 16% -76% 22% -79% 5% -76% 22% -69% 55%
Note: In the cases where the lower level of consumption is greater than the estimated lower boundary, we reported a reduction in consumption, even
for those food types for which higher consumption is highly recommended. This simply indicates that consumption of those food types is, on average,
within the lowest boundary of the target range, but in general higher consumption of such foods may still be strongly recommended.
For several food types (including different types of meat and milk), where the scientific literature has identified the lower boundary of the
transformational target for daily consumption as 0 g per day, we describe the rate of change required to achieve this in this table as -100%.
Between 0% and -10% Between 0% and 10%
Between -10% and -50% Between 10% and 50%
50%
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 16Given where the sector is today,
business must achieve, by 2030,
at least 30% of the change
required to meet the 2050
target for daily consumption of
specific food types. This is the
strict minimum to achieve the
2050 goal, as demand for food
will continue to increase in line
with population growth while its
production will take place within
increasingly more challenging
planetary boundaries. We must
act quickly and not delay critical
actions to later decades.
Table5: Summary of 2030 transformational target (to meet 30% of the 2050 goal)
RANGE OF CHANGE REQUIRED
TRANSFORMATIONAL
TARGET BY 2050
(G/DAY.PERS) NORTH LATIN AMERICA
WORLD20 AFRICA ASIA AND PACIFIC EUROPE NEAR EAST AND THE
AMERICA CARIBBEAN
Lower Upper LB UB LB UB LB UB LB UB LB UB LB UB LB UB
boundary boundary
FOOD TYPE (LB) (UB)
Whole 100 232 40% 132% 18% 80% 47% 148% 24% 94% 12% 67% 56% 169% 95% 260%
grains
Vegetables 200 600 -9% 34% 21% 123% -12% 24% -4% 48% -1% 57% -16% 11% 24% 132%
Fruit 100 300 -11% 28% -4% 48% -8% 36% -14% 18% -14% 18% -20% 1% -17% 8%
Milk 0 520 -30% 38% -30% 147% -30% 89% -30% -3% -30% -3% -30% 67% -30% 18%
Beef, lamb 0 27 -30% -16% -30% 1% -30% -11% -30% -22% -30% -23% -30% 7% -30% -20%
and pork
Chicken 0 58 -30% 32% -30% 79% -30% 79% -30% 17% -30% -10% -30% 6% -30% -1%
and other
poultry
Eggs 0 25 -30% -1% -30% 45% -30% -1% -30% -4% -30% -7% -30% 20% -30% -4%
Fish 0 100 -30% 77% -30% 146% -30% 67% -30% 90% -30% 85% -30% 201% -30% 220%
Legumes 0 100 -30% 106% -30% 70% -30% 106% -30% 243% -30% 220% -30% 95% -30% 56%
Nuts and 0 75 -30% 220% -30% 120% -30% 251% -30% 143% -30% 102% -30% 57% -30% 720%
seeds
Sugar 0 50 -30% 3% -30% 14% -30% 15% -30% -5% -30% -14% -30% -4% -30% -13%
Sodium 1 5 -24% -1% -20% 19% -23% 5% -23% 7% -24% 1% -23% 7% -21% 16%
Note: In the cases where the lower level of consumption is greater than the estimated lower boundary, we reported a reduction in consumption, even
for those food types for which higher consumption is highly recommended. This simply indicates that consumption of those food types is, on average,
within the lowest boundary of the target range, but in general higher consumption of such foods may still be strongly recommended.
For several food types (including different types of meat and milk), where the scientific literature has identified the lower boundary of the
transformational target for daily consumption as 0 g per day, we describe the rate of change required to achieve this in this table as -100%.
Between 0% and -10% Between 0% and 10%
Between -10% and -50% Between 10% and 50%
50%
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 17FOOD WASTE from farm to fork. This systemic Halving food waste by 2030 is an
failure has economic, social and imperative that presents a “triple
Transformational target: Halve environmental impacts. Food win” for the economy, for food
food waste by 2030, in line with loss and waste causes about security and for the environment
the Sustainable Development USD $940 billion per year in as it can save money for farmers,
Goal (SDG) 12.3, which states: economic losses. It exacerbates companies and households
“by 2030, halve per capita global food insecurity and malnutrition. while creating new business
food waste at the retail and Moreover, food that is ultimately opportunities, feeding more
consumer levels and reduce lost or wasted consumes about people with the same level
food losses along production a quarter of all water used by of production, and alleviating
and supply chains, including agriculture, requires a land pressure on the environment –
post-harvest losses”. area the size of China and is particularly concerning natural
responsible for an estimated resource use and climate
Around one third of all
8% of global greenhouse gas change.21
food produced for human
emissions.12
consumption is lost or wasted
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 185 Call to action
Food
Foodand
andAgriculture
AgricultureRoadmap
RoadmapChapter:
Chapter: Healthy
Healthy and
and Sustainable
Sustainable Diets
Diets 19
195 Call to action
KEY ACTION AREAS scope of their product portfolios, This is not because the targets
Table 2 identifies action areas offerings and operations are opposing; rather, they will
to achieve the necessary food throughout the entire value chain. require new ways of working and
system transformation, covering changes in incentives alongside
The breadth of actions identified individual business-led solutions
the consumption part of the in this Roadmap highlights the
food supply chain and specific to realize them fully.
scale of change required. Some
business-led solutions. We of the desired outcomes of the The transformational targets
present here a range of change- Roadmap appear to be in tension outlined earlier in the Roadmap
driven actions that businesses with one another or to require should guide the solutions
and other actors need to take to trade-offs (for example, the idea identified within these key action
tackle the sector’s key issues – of offering food that is both more areas. Companies should also
holistically rather than in isolation. environmentally sustainable and set key performance indicators
Companies should consider all more affordable for consumers). for new policies or business
action areas and prioritize the approaches to monitor and
ones that are most material to the ensure compliance and success.
Table 6: Action areas to achieve food system transformation
ACTION AREA SUB-ACTION AREA
Adjust menus, product portfolio mixes and product Improve the nutrition and environmental profile of food products, meals
1 formulations to improve nutrition and sustainability and reduce and offerings
food waste
Innovate in food processing and supply chain management
Increase the proportion of plant-based foods in food products, meals, and
Increase the share, diversity and sustainability of plant-based offerings
2
foods Work with other actors within and outside of the value chain to increase
the consumption of healthy and sustainable plant-based foods
Improve the sustainability performance of animal-based proteins
3 Increase protein diversity and sustainability performance
Expand healthy and sustainable alternatives to animal protein sources
Shape consumer awareness and demand for healthy and sustainable food
Support consumers to choose and access healthy and
4 Change consumer-facing business and consumer behavior to reduce
sustainable food and reduce food waste
food waste
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 20COLLECTIVE ACTION canteens and other food While this chapter of the Roadmap
To achieve systemic service companies working focuses on the consumption end
transformation, it will be critical to together on the selection of the value chain, companies
collaborate and build coalitions and placement of healthy and should actively engage other
across and outside of the sector. sustainable products); actors across the food chain
Companies need to establish and use collective action to
• Collaborating with peers, drive maximum impact. Figure 2
more effective collaboration academia, government
with diverse stakeholders along illustrates this need for collective
and civil society to commit action between different actors
the value chain and beyond, to promoting a national
considering how their actions can across the value chain.
transition to healthy and
complement those of others who sustainable diets in a Policy support to enable these
are working towards the same transparent and traceable changes will also be critical, for
goals (e.g., consumer advocacy fashion;7 example through incentives
groups). Key collaborative for innovation, support to
business-led solutions for food • Promoting coalition building farmers making the transition
and agriculture companies to drive across value chains and to more sustainable agriculture,
the necessary shift to healthy and regions to advance and the development of carbon
sustainable diets should focus on accelerate legislation on a pricing and other mechanisms
the following: national and international to integrate externalities, and
level that supports the consumer education.
• Working with other shift to a healthy and more
companies across the A comprehensive list of policy
sustainable food system (e.g., recommendations to support
value chain to promote harmonization of international
healthy and sustainable the development of healthy and
legislation).22 sustainable diets complements
products and meals (e.g.,
food manufacturers, this chapter.
retailers, workforce food
Figure 2: Collective action across the food value chain
RETAILERS
INPUT FOOD
PROVIDERS SERVICES
PRODUCERS MANUFACTURERS
TRADERS
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 216 Solutions to achieve healthy
and sustainable diets
Food
Foodand
andAgriculture
AgricultureRoadmap
RoadmapChapter:
Chapter: Healthy
Healthy and
and Sustainable
Sustainable Diets
Diets 22
226 Solutions to achieve healthy
and sustainable diets
Dietary shifts and food
waste reductions are critical
components of food system
transformation. Companies
have an important role to
play in providing consumers
with access to a greater
range of healthy and
sustainable foods while
also supporting them to
make the right consumption
choices.
Building on the body of work
developed by the FReSH project,
we map out the key action areas
and a series of business-led
solutions to achieve dietary
shifts and reduce food waste
below, covering direct pathway
3: “Shift diets to be healthy and
sustainable” and [partially] 4:
“Minimize food loss and waste,”23
from the CEO Guide to Food
System Transformation.
We have structured the first three
action areas around the themes of
positive nutrition (1), plant-forward
foods (2) and protein (3), while the
final action area (4) is consumer-
focused and cuts across each of
these three themes.
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 23ACTION AREAS
1. ADJUST MENUS, They should use reformulation and respiratory diseases, diabetes
PRODUCT PORTFOLIO and fortification techniques and or cancer, are also at higher risk
MIXES AND PRODUCT set standards for more healthy for severe complications.24,25
FORMULATIONS TO and nutritious foods, thereby To tackle this issue, it is critical
IMPROVE NUTRITION addressing the growing global for businesses to invest in new
challenges of malnutrition technologies and techniques that
AND SUSTAINABILITY
and non-communicable and further improve the sustainability
AND REDUCE FOOD communicable diseases. The and nutritional profile of products.
WASTE COVID-19 pandemic has notably In addition, the adoption of circular
Food value chain companies revealed that people affected practices can help reduce food
should improve the nutrition and by noncommunicable diseases waste across the supply chain.
sustainability associated with their (NDCs) such as cardiovascular
products, meals and offerings.
Sub-action area: Improve the nutrition and environmental profile of food products, meals and offerings
SDG Impact
Prioritization
Prioritization for
Solutions for individual
collective action company action
Adjust product portfolios to improve the nutrition and sustainability of food products,
means and offerings, while maintaining taste, accessibility and affordability for all.
Reformulate products and/or recipes to improve their nutritional content and taste, as
well as their sustainability.26
Fortify appropriate foods (products, recipes ingredients, etc.) to increase micronutrients
(particularly important for food insecure populations).28
Use adequate processing technologies and practices to preserve nutrients and enhance
environmental sustainability across the supply chain (e.g., through adequate cooling and
packaging technology, production and processing practices, transportation/ logistics
and storage). Consider the role of new business models in valuing waste products.
H H
Improve packaging design and functionality to preserve nutrients and enhance
environmental sustainability (e.g., reducing the weight of packaging and using modified
atmosphere packaging, increased use of resealable packaging with improved seal
integrity, etc.).27
Use sourcing standards to procure a diverse range of healthy and nutritious ingredients.28
Develop sustainable sourcing policies (e.g., zero deforestation, sustainable land-use,
appropriate water stewardship) for key ingredient commodities (e.g., soy, palm) to reduce
the conversion of important ecosystems (e.g., tropical forests).30
H high-level priority M medium level priority L low level priority
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 24CASE STUDY: Continuous nutrition improvement (Danone)
Description: Building on the year were compliant with its Union regulations on nutrition
longstanding nutritional 2020 nutrition targets, unlike the claims (sugar reduction means
improvement history, Danone 67% registered at the end of companies can only list it for
made commitments in 2016 to 2016. Reformulation resulted in a products containing 30% less
reach stringent nutrition targets 12.4% reduction in added sugars sugar content than the market
derived from international since 2014 in dairy products average) limit communications
recommendations by 2020, globally, of which a 22% reduction from companies about small
including maximum thresholds was in products for children and sugar reductions to consumers.
for energy, sugar and saturated tweens. Added sugars decreased For these reasons, successful
fats, and minimum amounts by 66% between 2016 and 2019 reformulation required a
for protein and calcium, in early life nutrition products, and step-by-step approach over a
among others. It defined bold 98% of aquadrinks contained less long period of time, mobilizing
reformulation and innovation for than 5% added sugar (less than significant company resources
top brands in dairy, aquadrinks half that in regular soft drinks). (people, budget).*
(low-sugar beverages) and early Reformulation and innovation * https://www.danone.com/content/
life products in order to deliver delivered a significant contribution dam/danone-corp/danone-com/
tasty products with an improved to national reformulation about-us-impact/policies-and-
commitments/en/2019/Danone_
nutrition profile while keeping roadmaps launched by local Nutritional_Targets%202020_
consumer preference, with authorities in different countries Dec_2019.pdf
a specific focus on lowering (e.g., the UK, Italy, US) in
sugar content – a key priority for collaboration with local
early life, children and tweens stakeholders (e.g., trade
brands. association, scientific
societies).
Partners involved: Danone
research & innovation, Barriers: The main barrier
marketing, sales, quality, faced was consumer
procurement, with the acceptance of products
strong support of the top that are less sweet,
management, ingredient especially in countries
suppliers, governments. where local governments
did not foster a global
Source: Danone
Impact: By the end of 2019, sugar reduction market
82% of the volumes of dynamic. In Europe,
products Danone sold during stringent European
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 25CASE STUDY: Africa Improved Foods (DSM)
Description: Africa Improved Partners involved: A public- Barriers: Market creation
Foods (AIF) is an African social private partnership between Royal for available, affordable and
enterprise addressing the food DSM, the Rwandan government, aspirational, nutritious, safe
challenges facing Africa by International Finance Corporation and healthy food is one of
building resilient food systems (IFC), FMO (a Dutch development the main barriers, together
through local and regional bank), and CDC (the UK’s with raw material sourcing,
sourcing, manufacturing and development finance institution). including assuring the quality
selling of nutritious, affordable of locally produced crops (e.g.,
and accessible products. Impact: AIF launched in 2016 in high aflatoxin levels in maize).
AIF manufactures in Rwanda Rwanda and it is reaching over AIF, together with its partners,
and sells to Tanzania, Kenya, 1.6 million people per year on addresses the issue of aflatoxin
South Sudan, Rwanda and a daily basis. AIF is contributing contamination, a major cause
Uganda. It aims to scale this over USD$1 billion in discounted of liver damage, through an
model further across Africa. net incremental benefits to the improved value chain approach
AIF products include mineral African economy,* created over of post-harvest interventions
and vitamin-rich porridge for 300 direct jobs, and sourced for farmers (e.g., free maize
the local population, especially from over 130,000 smallholder shelling services at centralized
pregnant women and those farmers. Over the past 3 years AIF facilities).
who are breastfeeding, as well has grown to around USD $50
million in revenues and has proven *Net present value of total incremental
as children. AIF has furthermore revenue (Includes direct, indirect, and
established logistics to source that this model can be profitable induced) to Rwanda (~USD $750
from African farmers to create while contributing to SDG 1 (No million) and wider East Africa region
Poverty), SDG 2 (Zero Hunger) and (~USD $250 million) over the 2016 –
jobs throughout the agricultural 2031 period.
value chain, either directly, SDG 13 (Climate Action). https://africaimprovedfoods.com/
indirectly or induced.
Source: DSM
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 26Sub-action area: Innovate in food processing and supply chain management
SDG Impact
Prioritization
Prioritization for
Solutions for individual
collective action company action
Invest in technology (e.g., precision biology) to create innovative, healthy and sustainable
foods with superior nutritional and environmental profiles (e.g., healthy food redesigned
for convenience).24,29
Use and develop improved food processing and logistics techniques to enhance food
safety and quality while maintaining accessibility and affordability (e.g., irradiation, high-
pressure, extrusion, and freeze-drying).30
Develop technologies and logistics to optimize processing and preservation across the
value chain (particularly for fresh foods) and reduce waste.30
Improve shelf life innovations or invest in developing new methods that slow food
degradation even without refrigeration.12 L H
Adopt circular practices to improve food packaging and minimize the introduction of
virgin and non-recyclable materials (e.g., certain plastics) while enhancing product shelf
life.3
Commit to sharing knowledge on processing technology and innovation with small
and medium-sized enterprises and other stakeholders in developed and developing
countries that would otherwise not have access to such technologies.
Develop sustainable water-use policies across manufacturing and processing
operations.
H high-level priority M medium level priority L low level priority
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 27CASE STUDY: Partners in Food Solutions (Bühler)
Description: General Mills Partners involved: Bühler, Cargill, Barriers: Partners in Food
launched Partners in Food DSM, General Mills, Ardent Mills, Solutions clients across Africa
Solutions in 2008 to help Hershey, Smuckers. face several significant barriers
develop an underleveraged link to producing safe, nutritious
across the food value chain – Impact: Since 2008, Partners in food that is affordable for local
food processors and mills – to Food Solutions has contributed consumers. These obstacles
build and grow the entire African 1,371 active volunteers from include: difficulty accessing
food economy. Corporate corporate partners to provide 50 consistent, high-quality raw
volunteers provide expertise billion safer, more nutritious and materials due to instability
to strengthen companies, affordable meal servings; 1,641 in supply (e.g., drought) and
from facility design to product entrepreneurial food companies inconsistent quality (e.g.,
development. The objective in Africa have received assistance due to farmer practices);
is to provide the technical or training from volunteer experts; infrastructure challenges such
and business know-how that women own or manage 34% as transportation/roads and
African food companies need of these client companies. power outages; unclear and
to develop. Strengthening the Partners in Food Solutions client complicated government
middle of the value chain has companies are located in 10 regulations and processes;
a ripple effect: consolidating African countries, impacting 1.3 economic instability/fluctuation;
markets for smallholder farmers million smallholders that are part difficult access to capital and
and bringing more nutritious of their supply chains, for a total of high interest rates; lack of
food to consumers. Corporate 20,700 employees. local technical staff/trained
volunteers share their expertise personnel.
with African entrepreneurs while
https://www.partnersinfoodsolutions.
honing their own skills. com/annual-report-2020
Source: Bühler
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 28CASE STUDY: The French Peach Project (Bayer CropScience)
Description: Peaches grown in Partners involved: La Melba, to learn how to better manage
France have a reputation for top Bayer Crop Science France post-harvest losses simply
quality – big, tasty, healthy fruit through field interventions.
with a relatively long shelf life. To Impact: The use of Luna® avoided Estimates show that both the
deliver this quality, La Melba and tons of losses: for every 1,000 producer organization and the
Bayer CropScience entered peaches harvested, the Luna® retailers benefit from the longer
a Food Chain Partnership program saved 84 from decay or shelf life Luna® makes possible.
aimed at testing a new solution worse after 14 days of storage.
for growing and protecting The company estimates the Barriers: There is a knowledge
peaches. The French Peach economic value of the losses gap on the need of reducing
Project brings together these avoided by spraying with Luna® food waste and its general
two partners to demonstrate at around €3,000/hectare. This agronomic importance.
that Luna®, an innovative new amount does not take into Extended shelf-life after harvest
crop protection product from account the money the producer poses few immediate direct
Bayer CropScience, can deliver organization might have had to benefits to peach growers, and
increased fruit quality, prolong pay for the return shipment of disease-free peaches can be
shelf life, and significantly damaged fruit. La Melba now sees undervalued at harvest.
reduce waste. A secondary goal these trials as a great opportunity
https://www.cropscience.bayer.com/
of this program was to evaluate sites/cropscience/files/inline-files/
the economic benefits of a K41885_Case_Study_French_
Peaches_MASEN_210114_ES_web_
Luna®-based spraying program Preview.pdf
along the food value chain.
Source: Bayer
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 29ACTION AREAS
2. INCREASE THE SHARE, the COVID-19 pandemic, which offerings. Increasing plant-based
DIVERSITY AND has increased the consumption ingredients in foods should indeed
SUSTAINABILITY OF of long shelf life, packaged and not come at the expense of other
PLANT-BASED FOODS transformed food rather than fresh nutritional considerations (e.g.,
choices because consumers salt content) nor sustainability
A key lever to achieve healthy and
shop for groceries less often. considerations (e.g., sustainable
sustainable diets is to increase the
sourcing). In addition, collaboration
share and diversity of plant-based However, it is also important that with other value chain actors to
foods within products and meals, companies maintain a global reduce plant-based food waste
providing a variety of appealing nutrition and sustainability view should be encouraged as a means
and nutritious intake forms for when considering adjustments to increase access to food.
consumers. The need to do so has to food products, meals and
become even more critical amid
Sub-action area: Increase the proportion of plant-based foods in products, meals and offerings
SDG Impact
Prioritization
Prioritization for
Solutions for individual
collective action company action
Increase the share and diversity of plant ingredients and plant-based food products,
integrating a variety of crops to enhance environmentally sustainable and nutritionally
healthy consumption.
Increase the share and diversity of imperfect plant ingredients and food products.
Increase the diversity in supply of plant-based foods in retail and grocery stores,
considering the seasonality and provenance of fresh products.
Increase the amount and diversity of nutrient-rich plant-based foods in products and M H
meals, including fruits, vegetables, legumes, nuts, seeds and whole grains (e.g., increase
the volume of plant-based foods in ready meals by committing to offering a greater
proportion of plants per serving).2,31,32
Increase the variety of intake forms of healthy and sustainable foods to make
consumption of these foods more convenient, varied and appealing (e.g., developing
healthy, fresh, plant-based grab-and-go snacks; integrating larger amounts of healthy
plant-based foods into processed snacks, etc.).24
H high-level priority M medium level priority L low level priority
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 30CASE STUDY: MorningStar Farms® (Kellogg Company)
Description: The MorningStar Safeway, Meijer, Ingles, Walmart, foods will not taste as good.
Farms® mission stems from and more, have partnered with In addition, consumers do not
a simple truth: plant-based Kellogg’s to support MorningStar see some types of plant-based
food is better for people and Farms®. proteins as readily accessible.
the planet. Incogmeato™ by Morningstar Farms® is trying to
MorningStar Farms® is a new Impact: The Kellogg’s plant- tackle both barriers by making
line of next-generation plant- based meats category grew more tasty and appealing plant-
based protein that looks, cooks than 37% between 2017 and based foods that are readily
and tastes just like meat. This 2019, highlighting the growing available in grocery stores at a
project aligns with the objective demand for plant-based meats. competitive price point.
of Kellogg’s to drive significant MorningStar Farms® is part of
the Kellogg’s Away from Home www.morningstarfarms.com/
impact in plant-based eating incogmeato/home.html
by increasing the availability channel in over 45,000 locations
and awareness of plant-based and it can be found at 25,000 retail
foods and ensuring that grocery stores across the US.
consumers have plant-based This is allowing more consumers
alternatives across more foods access to plant-based alternatives
and occasions. and the ability to make small
changes.
Partners involved: Grocery
stores nationwide, including Barriers: Prejudice towards
Source: Kellogg
TOPS, Wegmans, Weis, Price plant-based foods has been a
Chopper, Gelson’s, HyVee, major barrier as many consumers
and select Kroger, Albertsons, are still afraid that plant-based
Sub-action area: Work with other actors within and outside of the value chain to increase the consumption of healthy and
sustainable plant-based foods
SDG Impact
Prioritization
Prioritization for
Solutions for individual
collective action company action
Use taster sessions, plant-forward taster pots and vegetable focused recipe ideas to
encourage consumers (especially children) to try different new and different types of
plant-based foods.
Increase collaboration between retailers and producers to reduce unnecessarily
restrictive specifications for retailing of fruits and vegetables, thereby reducing waste of
plant-based foods (i.e., revising size and aesthetic requirements).
Work with restaurants, workforce food providers, culinary training institutions, etc. to
improve training in plant-based meals, thereby increasing availability and reducing plant-
based food waste.
Work with government institutions to facilitate increased procurement of and ensure M L
equitable access to healthy and sustainable plant-based foods (e.g., through Healthy
Start programs, school fruit and vegetable schemes, etc.).37
Work with manufacturers, retailers and food service providers to adapt distribution models
to ensure affordability and equitable access to plant-based foods and to encourage more
plant-based meals as default options (rather than defaulting to meat-based).33
Work with food service companies to update menu descriptions to make plant-based
options more appealing to customers (e.g., remove the “vegetarian” section on menus
and integrate with the rest of the entrees; use more appealing language, like “field grown”
or “heritage” to describe vegetable options, instead of terms like “meat-free”, “vegetarian”,
or “vegan”).38
H high-level priority M medium level priority L low level priority
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 31CASE STUDY: Future 50 Foods Report (Unilever)
Description: The Future 50 and Land Use Coalition (FOLU), 14 products launching in the
Foods Report published in Food Reform for Sustainability and coming years.
2019 provides a tangible Health (FReSH), GAIN, Global Crop
solution to help improve the Diversity Trust, Gro Intelligence, Barriers: Barriers include lack
health of people and the planet Oxfam GB, SDG2 Advocacy of awareness, availability and
via meals. It begins by outlining Hub, Wageningen University, and supply of the Future 50 Foods,
the food system issues and Yolélé Foods. Knorr is working but the partners are working
goes on to identify 50 of the with suppliers and smallholder together to remedy these
foods humans should eat farmers to sustainably grow Future barriers. The lack of cooking
more of. The intention is to 50 Foods, which the company and preparation knowledge
make the well-supported has and will continue to integrate and tools is another challenge.
recommendation of eating into its products, programs and Chefs have been involved to
more plants understandable partnerships. educate and inspire people
and tangible. to cook with these diverse,
Impact: The report has reached nutritious ingredients. Another
Partners involved: Knorr, more than 476 million people in 19 barrier is the lack of knowledge
WWF-UK, and Dr Adam countries; 10 global conferences/ of technical feasibility and
Drewnowski from the University events have featured it; and over qualities of the foods, making it
of Washington wrote the 50 media partners, NGOs, experts risky and not cost effective to
report with input and review and businesses have shown propose use in certain product
from experts at Bioversity interest. Knorr has built its product formats.
International, Crops for the innovations into the Future 50
https://www.unilever.com/news/news-
Future, EAT Foundation, Food Foods in 10 countries, with and-features/Feature-article/2019/
knorr-and-wwf-uk-introduce-50-future-
foods.html
Source: Unilever
Food and Agriculture Roadmap Chapter: Healthy and Sustainable Diets 32You can also read
