OneAgrix’s Post

At AfriDish, we understand that quality food packaging is essential not just for maintaining the taste and freshness of your favorite African dishes, but also for ensuring your health and protecting our environment. Proper food packaging prevents contamination, preserves nutrients, and extends shelf life, ensuring that the food you enjoy is safe and nutritious. In addition to these health benefits, environmentally friendly packaging options help reduce waste and minimize our carbon footprint, contributing to a healthier planet. At AfriDish, we are committed to helping African food businesses adopt sustainable packaging solutions that are both appealing and eco-conscious. By partnering with AfriDish, African food businesses can enhance their brand image with aesthetically pleasing and functional packaging, making every meal a delightful and responsible choice for customers. Join us in supporting a healthier you and a greener world through the power of thoughtful food packaging. #afridish #afridishca #foodpackaging #africanfoodincanada #buyafricanfoodincanada #sellafricanfoodincanada #buyafricanfoodintoronto #sellafricanfoodinontario #afridishmobileapp #africanfoodmobileapp #africanfoodmobileappincanada

🤝 𝐃𝐈𝐒𝐂𝐎𝐕𝐄𝐑 𝐓𝐇𝐄 𝐏𝐎𝐖𝐄𝐑 𝐎𝐅 𝐏𝐀𝐑𝐓𝐍𝐄𝐑𝐒𝐇𝐈𝐏𝐒 Learn how food banks and food liquidators are teaming up to enhance food distribution, reduce waste, and support our communities. Read the full story and share your thoughts on how we can further improve food security and sustainability. Let's innovate together! 👉 https://lnkd.in/eafaXTdS #FoodSecurity #Sustainability #CommunitySupport #FoodLiquidators #FoodBanks #AJGlobalFoods #FoodIndustry #FoodManufacturers

Are you taking any Good Food Actions? You can help us towards our goal of achieving a Silver Award for Leeds from Sustainable Food Places. Our next step is to reach our target of 500 Individual Good Food Actions. Will you help us do that? It is really easy (and a simple tick box form) to tell us what you are doing. Whether you are reducing your salt intake, eating more fruit & veg, or starting to grow your own - every action counts and can help us reach our goal. Read more, or scan QR code to TAKE ACTION And do share with your networks. https://lnkd.in/eKsJ3DFR #TakeAction #EyesOnSilver #SliceOfSilver #FoodWiseLeeds #BeFoodWise

Food can be many things to many people. For us, food can be enjoyable and delicious, while also being environmentally responsible, nutritious and affordable. Juan Gabriel Aguiriano Nalda, Group Head of Sustainability at Kerry, talks about the many roles of food in the context of the 'and consumer'. Listen in below. #SustainableNutrition #SustainableFood #Food

This week, team Week Without Meat attended the Bridge2Food conference in The Hague! This exciting 3-day event gathered the world's leading and most innovative alternative protein creators, all focused on finding sustainable food solutions. Our own Isabel Boerdam joined a panel to discuss how consumer perceptions of plant-based foods align with industry offerings and to address why consumers aren't adopting alternative proteins as quickly as we want to. ✅ Nicolas Schweitzer ⓥ🥓 shared the four key factors La Vie focuses on to convince consumers: taste, health, price, and branding; ✅ Laura Vimercati highlighted that while many QSRs are expanding their plant-based options, sales are unfortunately lagging behind; ✅ and Isabel Boerdam emphasized that to reach consumers, they need to be encouraged to try delicious vegetarian and plant-based dishes. And this is exactly what our Week Without Meat campaign is all about! Many thanks to Lu Ann Williams for moderating the session and to the organization of Bridge2Food for the interesting and exiting days at the event! #AlternativeProteins #SustainableFood #WeekWithoutMeat #PlantBased #Bridge2Food #FoodInnovation

Attended an insightful session on "𝐋𝐚𝐛-𝐆𝐫𝐨𝐰𝐧 𝐌𝐞𝐚𝐭 - 𝐓𝐡𝐞 𝐅𝐮𝐭𝐮𝐫𝐞 𝐨𝐟 𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐥𝐞 𝐏𝐫𝐨𝐭𝐞𝐢𝐧," organized by Global Food Safety Standards. 🥩🌱 Here are some of my key takeaways: 1. 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐯𝐞 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲: The session delved deep into the science and production process of lab-grown meat, showcasing groundbreaking advancements that are set to redefine the food industry. 2. 𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐢𝐥𝐢𝐭𝐲: We explored how lab-grown meat can significantly reduce our carbon footprint and tackle environmental challenges associated with traditional meat production. 3. 𝐇𝐞𝐚𝐥𝐭𝐡 𝐁𝐞𝐧𝐞𝐟𝐢𝐭𝐬 & 𝐂𝐡𝐚𝐥𝐥𝐞𝐧𝐠𝐞𝐬: The discussion highlighted both the potential health benefits and the hurdles we might face when integrating lab-grown meat into our diets. 4. 𝐌𝐚𝐫𝐤𝐞𝐭 𝐓𝐫𝐞𝐧𝐝𝐬: With growing consumer acceptance, the session shed light on current market trends and the promising future of lab-grown meat products. 5. 𝐄𝐭𝐡𝐢𝐜𝐚𝐥 𝐂𝐨𝐧𝐬𝐢𝐝𝐞𝐫𝐚𝐭𝐢𝐨𝐧𝐬: The need for robust regulatory frameworks to ensure safety and ethical standards was emphasized. We also touched on the challenges facing the industry, such as high costs, consumer skepticism, regulatory hurdles, infrastructure needs, market competition, limited public awareness, technological advancements, and cultural acceptance issues. A huge thank you to the organizers for putting together such a thought-provoking session and to all the participants for their engaging discussions and questions. Looking forward to more sessions like this that pave the way for a sustainable future in food production! #LabGrownMeat #SustainableProtein #FoodInnovation #FutureOfFood #EnvironmentalImpact #HealthBenefits #MarketTrends #EthicalEating #FoodScience #Sustainability #GlobalFoodSafety #InnovativeTechnology #EcoFriendly #FoodSecurity #GreenLiving

As Elio Ricci puts it, ‘the Bridge2Food Europe summit is a great place to make connections and create interactions between people and food ingredients.’ Meet Elio there to discuss how chickpea protein provides both a sustainable and tasty solution in #plantbased as well as traditional foods and beverages. #Bridge2FoodEurope2024 #alternativeproteins #alternativeproteinsevent #alternativeproteinssummit

Because at Blendhub we know there is a way to a more sustainable #foodsystem - we have already proven it in many occasions like in recent EIT Food Affordable Nutrition Challenge and we are now on our way with corporates like Corporación Hijos de Rivera S.L. and impact investors demonstrating that we can accelerate healthy and affordable food and personalized nutrition to all people in all places, sustainably. #upcycling #sustainability #circulareconomy

HFI is looking ahead to 2025, diving into evolving food and beverage trends that will be a focus for next year. Take a closer look to see how we’re meeting demand for innovative ingredients, from clean-label foods to plant-based proteins, sourced using sustainable agricultural practices with real-time carbon tracking. https://lnkd.in/g8Dt7xpS #FoodandBeverageTrends #FoodTrends #BeverageTrends

Always a yearly affair that I look forward to! Menu 2034 is Synthesis flagship Futures experience. This is the third year that they’re organizing this, & celebrating the milestone at their new office in Sg! 💯 Have you wondered how our diets will look like exactly 10 years down the road, in 2034? By 2034 our food systems will be under strain like never before. With a billion more people to feed there will be more demand for meat, eggs & dairy, more consumption of ultra processed food and more food waste. This will put pressure on our planet, increasing greenhouse gasses resulting in rising temperatures (yes, we are all feeling the effect now, in every part of the world 🔥) Synthesis Menu 2034 explored reactive and proactive strategies to future food, urging us to rethink how we SOURCE, STRETCH & increase SUSTENANCE in our food system, amidst the global climate & nutrition challenges. This includes food waste valorisation, plant-based proteins & sustainable fishing. Got to try out the Radical Transformation & Adaptive Resilence menu featuring dishes made from KARANA Foods, Prefer | bean-free coffee, Fogo Fungi Vertical Oceans Dole Sunshine Company etc, all 100% plant-based! Also got to meet Chef Oliver Truesdale-Jutras, ex-head chef at NOMA, part of the team preparing the amazing spread for us! PS: My fave dish has got to be the dessert, put together with Lemuel choc silken soy pudding, fudge made from Dole’s banana peel, leftover sourdough from Tiong Bahru Bakery turned into crumbles, & coffee ground whip! Who says food waste cannot be turned into a delicious dish! 😋 Kudos to Lee Fordham & the Synthesis team for putting together such a great event again! #sustainability #foodwaste #foodsecurity #supportlocal #plantbased #futurefood #agrifood