In Ovo’s Post

How to move the transition to sustainable food consumption towards a societal tipping point - in Elsevier Technological Forecasting & Social Change (2024) - Maureen Schulze, Copenhagen Business School, CBS Sustainability Centre. - Meike Janssen, CBS - Copenhagen Business School - Jessica Aschemann-Witzel, Aarhus University Highlights •Transition research benefits from insights on consumers' behavioral drivers. •A mix of interventions is needed to accelerate the transition of the food system. •Level of policy commitment determines the speed of the transition. •A radical step by a large retail chain will likely cause positive cascading effects. •Strong formalized networks foster vertical and horizontal cooperation. Abstract A large-scale transition of food consumption in high-income countries is required to mitigate adverse impacts on the climate and the environment. To further understand which actions can contribute to triggering societal tipping in sustainability transitions empirical observations and a closer link to existing theories is urgently needed. We integrate renowned models of behavior change, food consumption, and marketing into the framework of positive tipping points in sustainability transitions using an empirical analysis of four case studies from Denmark. The proposed framework specifies enabling conditions, interventions, and reinforcing feedback. The case studies suggest that the factors identified from existing consumer-oriented theoretical frameworks can lead to societal tipping points. Also, the transition to sustainable food consumption requires not only engagement from all groups of actors—business/industry, policy, civil society, and consumers—but also pooling and aligning the available resources to trigger a societal tipping point. The case studies provide interesting examples of how influential single players can scale up system change. The paper concludes with a critical reflection of tipping points in sustainability transitions of the food system. https://lnkd.in/ebTvETJP

Is our pursuit of sustainability overshadowed by convenience? In the realm of sustainable cultivation and food production, convenience often eclipses our noble intentions. The allure of quick, easy solutions can sidetrack us from the path of truly sustainable practices which require time, effort, and commitment. Algae biotechnology offers a beacon of hope in this scenario. It embodies an intersection where sustainability meets innovation – providing a blueprint for future food sources that are not only nutrient-rich but also environmentally friendly. However, adopting such technologies and methods requires a significant mindset shift. It demands we prioritize long-term benefits over short-term conveniences. For instance, integrating spirulina into global food systems could revolutionize nutritional accessibility while drastically reducing environmental footprints. But this requires investing in research, infrastructure, and public awareness to truly harness its potential. The question we must grapple with is: Are we willing to embrace these sustainable innovations at the cost of convenience? By choosing the path less travelled today, we lay down the stepping stones for future generations towards a more sustainable world. Let's engage in open dialogues about integrating innovative solutions like algae biotech into mainstream culture and economy. Together, we can redefine what convenience means – making sustainability its cornerstone.

The latest Bidfood UK sustainability report is now available - and there are loads of highlights! Over the last year, we've: - Raised our EcoVadis score to 61%, an improvement on the 53% achieved last year, putting us into the top 35% of organisations assessed by EcoVadis for environment, human rights, ethics and sustainable procurement, and the top 11% for our specific sector. - Created and published our Carbon Reduction Roadmap, showing our key areas of focus for achieving net zero by 2045 - Reduced our hand film plastic waste by 50% over the past two years, meaning our hand film usage with our main supplier has decreased from 165,830 kg (FY 21/22) to 84,234 kg (FY 23/24). - Created 16 sustainability factsheets to support our customers' awareness and engagement with sustainability issues - Donated over 60,000 meals to City Harvest and 488,105 meals to FareShare UK through surplus food redistribution, in 2023/24. - Improved our employee engagement score – it’s now 83%, up 2% from last year. - Installed solar panels at five depots, reducing their reliance on the national grid by typically 20% - Launched a well-being-matched fund to support employee health expenses - Achieved a 26% reduction in food waste since 2020, aiming for 63% by 2030. - Introduced on-site physiotherapy in 20 depots to support musculoskeletal health - Onboarded 16 new SME food suppliers through our Open Doors programme Scored 9.7 on the RSPO scorecard for sustainable palm oil (against a sector average of 4.6) - Been benchmarked favourably by the Food Foundation for our sustainability credentials - the report will be released on 16th November! And to top it off, all the content is externally verified and assured. https://lnkd.in/evB78CeA

I’m so interested by the topic of sustainable value chains so I'd be happy to write a brieve paragragh to focus on this vital process. Sustainable food supply chains are essential for a healthy planet and society. They encompass practices that minimize environmental impact, promote social equity, and ensure economic viability for all stakeholders. From reducing carbon footprints and conserving water to ensuring fair labor practices and supporting local communities, sustainable food systems aim to create a more just and resilient food future. Challenges include changing consumer preferences, technological innovation, and collaborative partnerships. However, building a sustainable food system is crucial for a healthier planet, a more just society, and a more secure food future for all. Challenges and Opportunities: -Changing consumer preferences: Educating consumers about sustainable practices and encouraging them to make informed choices. -Technological innovation: Utilizing technology to optimize resource use, improve efficiency, and track food products. -Collaboration and partnerships: Fostering collaboration between stakeholders in the food system, from farmers to retailers. to conclude ,Building sustainable food supply chains requires a holistic approach that addresses environmental, social, and economic considerations. It's a complex challenge, but one that's crucial for a healthier planet, a more just society, and a more secure food future for all.

A forward thinking and meaningful approach to sustainable solutions is key to making food matter for people and the planet. It needs to be so much more than just a tick box and it needs to work in collaboration with our network of foodservice customers, suppliers and distributors. Solina’s freshly published 2023 sustainability report outlines our progress in 2023, and our ambitious plans for the coming years, including our 2030 commitments. Click here to download the full report - https://lnkd.in/e2udGyEY The importance of this intentional approach to a sustainable future was further highlighted by an extremely thought provoking Scope 3 Emissions Workshop organised by The Restaurant Group last Friday. The level of commitment and investment TRG are putting into this project is more than impressive, and it was positive to see how aligned we already are, but more importantly what more we can do together moving forwards. #Collaboration #ProudToBePartofSolina #SustainabilityReport2023 Ellen Madsen Isaac Pelham-Chipper AIEMA

Sustainability isn't just a buzzword; it's a business imperative. For companies in the food industry, green chickpeas represent an opportunity to align profitability with environmental responsibility. Consumers increasingly demand sustainable food options, and green chickpeas fit the bill perfectly. They appeal to health-conscious individuals, vegans, and those looking to reduce their carbon footprint. By incorporating green chickpeas into product lines, businesses can meet this growing demand while promoting a positive brand image. Moreover, the environmental benefits of green chickpeas translate to cost savings. Their lower water and pesticide requirements reduce input costs, and their role in improving soil health can enhance long-term agricultural productivity. Investing in green chickpeas is an investment in the future. It’s a strategic move that can drive growth, foster innovation, and contribute to a more sustainable world. Let's embrace this opportunity and lead towards a greener food industry.

Our Creating Shared Value and Sustainability Report has been selected as the #1 rated company sustainability report produced by Swiss companies this year! The inaugural Swiss Sustainability Reporting Excellency Awards 2024, organized by PwC Switzerland, evaluated reports from 235 companies listed on the Swiss Stock Exchange, and Nestlé was the 🏆 highest scoring 🏆 company across all sectors! This award underscores our commitment to transparency and reporting as we focus on environmental and societal responsibility.  At Nestlé our deep science and technology expertise provides a strong basis for our innovations. For example, 🌍 We’re accelerating our shift to regenerative agriculture and a more sustainable food system by developing more climate-resilient coffee plants and researching innovations to reduce GHG emissions in dairy farming.   ♻️ We’re working toward a future where none of our packaging ends up in landfill or as litter in the environment by pioneering novel technologies and innovative packaging solutions to facilitate reuse and recycling.   🍽️ We’re supporting balanced and sustainable diets by developing affordable nutrition offerings that help close nutrient gaps. We’ve also developed new foods and beverages that make plant-based proteins more accessible.   Read more about how innovation is helping Nestlé to create shared value: https://lnkd.in/eBcjy-JF

LynessaDarko, Sustainability Manager At Diageo Contributed an article "Integrating Sustainability: Strategies For Corporate Success" "I believe having a clear strategy and plan which is properly delineated and accepted by all within the organization is the way." says LynessaDarko The article will also be featured in the forthcoming special print edition of Organic Food 2024. Read More : https://lnkd.in/gE8AmYbY #SustainableBusiness #CorporateSustainability #EnvironmentalImpact #ClimateAction #SustainableGrowth

Food Companies Leading the Charge on Sustainability As we navigate the complexities of our global food system, many companies are stepping up to make a positive impact. Here’s how food companies are embracing sustainability and why it matters: 1-Eco-friendly Practices: From reducing waste to optimizing resource use, companies are implementing green practices that minimize their environmental footprint. 2- Sustainable Sourcing: Ethical sourcing of ingredients ensures that resources are used responsibly and that suppliers adhere to fair labor practices. 3-Innovative Packaging: Moving away from single-use plastics, many are investing in biodegradable or recyclable packaging solutions. 4-Energy Efficiency: Reducing energy consumption in production processes not only cuts costs but also decreases carbon emissions. 5-Supporting Local Communities: Investing in local agriculture and community projects helps build resilient food systems and supports regional economies.

Are you ready to explore how we can reshape our food systems to be more sustainable, innovative, and aligned with circular principles? This is more than just an event—it's a movement toward a better, more resilient future. Imagine a world where our food production nourishes not only us but the planet too. From exploring regenerative agriculture to cutting-edge food technologies, XLabs Live will bring together innovators and change makers pioneering the shift towards a more resilient and sustainable food future. This is your chance to connect with like-minded individuals, share your ideas, and learn from the best in the field. Let’s reimagine how we produce, consume, and think about food. Together, we can create a food system that’s not only sustainable but regenerative—one that gives back to our Earth more than it takes. Let's co-create a future where our food systems nourish people and our planet. We are so excited to see you all tomorrow in Nelson at The New Zealand Institute for Plant and Food Research Limited beautiful facility. Together, we are designing a better way forward. Silver Fern Farms Ltd Future Farmers NZ Pāmu Farms of New Zealand Zespri International New Zealand King Salmon Massey University Baygold Holdings Limited Ministry for the Environment | Manatū mō te Taiao Nelson Regional Development Agency (NRDA) Circularity