Unadulterated

Sustainability is not new to the American farmer; it’s new to the American consumer.

Companies are increasing the diversity of foods used to not just deliver flavor and a unique sales angle, but to also support more resilient and sustainable production. 

Nestlé and Unilever are helping set the standard for sustainable agriculture, according to a survey of over 150 global sustainability heads conducted by Pure Strategies.

The 10 Principles draw from Cheryl’s experience consulting on sustainability for several of the world’s leading food industry brands and retailers, her academic background and prior experience working within the food industry.

In countries such as the U.S., consumers are responsible for about one-third of food waste, more than any other part of the food chain. To combat this, Bon Appétit pioneered removing trays from dining halls resulting in up to 30 percent less consumer waste. They also educated their consumers by weighing and measuring wasted food at dish return stations.

Companies should use World Food Day and the examples of these leaders as an opportunity to evaluate how they could strengthen their producer partners while improving the long-term food security of the communities they touch.

Organic Valley, the nation’s largest farmer-owned cooperative, has been on the path to understanding the fatty acid profile of its products since 2009. What the coop experienced along the way provides companies in all industries three important reminders about effective corporate sustainability efforts.

World Food Day is the annual beacon illuminating the need to end world hunger and malnutrition. It reminds us that our current food system is falling short on feeding the population, while it also highlights agriculture’s destructive relationship with the environment on which it depends. We look to this year’s World Food Day with a view to silver linings and the hope emerging sustainability initiatives bring to the future.