Sustainable food: ingredient diversification and reformulation really helps

Sustainable food: ingredient diversification and reformulation really helps

"Diversity may be the hardest thing for a society to live with, and perhaps the most dangerous thing for society to be without". William Sloane Coffin Jnr

The food industry has the potential to make a massive difference in terms of making our agricultural system more sustainable. And many of the things they can do also can make good business and financial sense. Product reformulation is one of the less obvious, but potentially most powerful, routes.

Why this is important: We all know that there is a lot that sustainability professionals can do to make the food industry more sustainable. One obvious action is to create better supply chains, that reduce or even eliminate practices such as deforestation, the overuse of fertiliser and pesticides, and the depletion of our soils. But, there are other less obvious actions that can also make sound financial sense.

Among these the potentially most powerful is product reformulation. This can involve making the food healthier, but it can also diversify the ingredient base, reducing our exposure to the current narrow raw material base.

The details

Summary of an article published by Nesta:

Currently, our shops are flooded with too many products that are high in fat, sugar, salt and calories. There are many ways to improve the quality of our
diets, and one is to address the calorie density of food. Calorie density is the
number of calories per gram of food, with higher calorie-dense food providing more energy in smaller quantities than less calorie-dense food. Reducing the calories in common foods has the potential to impact the prevalence of obesity, a major long term health issue.

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