Unadulterated

For decades, we’ve been concerned about products and packaging found to contain chemicals linked to chronic disease, including cancer and endocrine disruption. With efforts to increase the circularity of materials, these hazardous chemicals unintentionally could end up recycled into future products — even finding their way into "greener" options.

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. 

Food production dominates fresh water use and is a primary driving force for soil and biodiversity loss – and food demand is on the rise. The good news is that while faced with such challenges and often considered to be lagging on sustainability, the food and beverage industry stands out as most-improved in a 2015 survey.

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.