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| | News & Analysis on the Bakery and Snacks Industries |
Special Edition: How RegAg can up the ante for bakery and snacks producers
Sustainability is a key issue for the food industry, especially in the lead up towards the UN Sustainability Development Goals' deadline of 2030. This is not merely a PR call and companies and brands will be increasingly taken to task over 'doing the right thing' and being 'environmental' and 'ethical.' There is a huge emphasis on shifting meat-centric diets toward less resource-intensive foods - putting pressure on farmers to be more responsible and producers to source their ingredients responsibly. Sustainable practices can reduce environmental impacts in a number of ways including through reduced energy usage, water usage, greenhouse gas emissions, waste and increased transport efficiency - which, in turn, reduces costs for the producer. We've seen a rise in new product launches with claims like 'working to advance regenerative agriculture', 'save water by snacking' and 'help fight climate change with every box', while established brands are quickly realizing the benefits of certifications such as Climate Neutral and Climate Friendly. But what does it all mean? We also examine the strategies adopted by producers aiming to hit the neutral-net zero-positive sweet spot. | |
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âWe believe some of the greatest solutions to the climate crisis lie beneath our feetâ Charting a new course for food production is fundamental in creating a more resilient and sustainable food system and it all starts with improved soil health... Read
Is it possible for the bakery sector to reach net zero? The food industry is â unsurprisingly â responsible for 26% of the global CO2-eq emissions [Poore & Nemecek 2018: UN FAO; UN AQUASTAT; Bar-On, et al]. However, compared to other processed food, bread and bakery products have a relatively low impact â so how can the sector reach net zero?.. Read
RegAg and bakery: A match made in heaven? This groundswell movement has been gaining popularity, not only with farmers, but also with policymakers, scientists and the public as the consequences of over-farming have become apparent and the need to be more sustainable come to light. What does it mean for the bakery industry?.. Read
RegAg is no longer just a buzzword: But how can the bakery sector to get involved? As shoppers grow more discerning about the impact of what they consume, the bakery industry is increasingly under pressure to source sustainable ingredients. In recent years, regenerative agriculture (RegAg) has emerged as the ultimate growing method that aligns with these values... Read
From exploiting the SuperBowl to fighting malnutrition in Guatamala and scaling up Black smallholder farmers in South Africa: PepsiCoâs global head of Social Impact talks trends in the social impact space Itâs bizarre to think that like fashion or food, there are emerging trends in the social impact and philanthropy spaces, but as C.D. Glin, global head of Social Impact at PepsiCo and president of the PepsiCo Foundation says, itâs the pointedness and emphasis that consumers are putting on issues like sustainability, digitization and localization that transforming them to be ever present yet emerging at the same time... Listen now
Six Inches is generating a real buzz among the next gen farmers Matthews Cotwold Flour has joined an impressive list of farming and food organisations to throw their might behind Six Inches of Soil, which is challenging the status quo of a âbrokenâ food system... Read
Bertinet Bakery shines a spotlight on the sourfaux scandal and regeneratively farmed sourdough The UK bakery manufacturer is an ardent advocate of âreal breadâ that is not only better-tasting, but better for people and the planet... Read
Sustainability snacks: The companies ramping up their regenerative agriculture and ESG strategies ADM has published its inaugural Regenerative Agriculture Report; ReSeed and FoodChain ID form a partnership to roll out new carbon credit verification standard; and ADM highlights its most recent advancements in its FY23 ESG Report... Read
Regeneratively farmed products predicted to eclipse organic food sales Matthews Cotswold Flour MD Bertie Matthews is a huge advocate of regenerative agriculture â but what exactly is it and how does it differ from organic farming?.. Read
The groundbreaking innovations coming out of Africa The âKrakenâ - the worldâs most advanced palm nut de-sheller; scaling up Madagascarâs spice and herb value chains to benefit poor households; and a disease-free potato strain to combat Africaâs potato shortage are among the winners of Generation Africaâs 2023 GoGettaz Agripreneur awards... Read
Nestlé âwalks the talkâ with enhanced regenerative agriculture practices to âclimate smartâ its pizzas Meeting climate targets starts at the ingredient level, so the Digiorno pizza maker has joined a growing group of food giants - including PepsiCo, Kelloggâs and General Mills - using their industry might to effect positive change throughout their supply chains... Read
From regenerative ag to climate neutrality, the snack brands working to up the sustainability ante When asked if they care about buying environmentally and ethically sustainable snacks, the overwhelming consumer response is âyesâ. Sustainability practices are increasingly driving purchase decisions, but more importantly, are beginning to influence brand perception and advocacy, which will undoubtedly affect performance over the longer term... Read
âEvery day should be Earth Dayâ: Quinnâs mission to clean up the global food system from the ground up Kristy Lewis founded Quinn with a mission to challenge the status quo within our food system. Since founding in 2010, Quinn has built a reputation as a trailblazer in advocating climate-friendly agriculture practices. Founder Kristy Lewis believes we all have a fiduciary responsibility to the planet and Earth Day (22 April) is a wonderful reminder of that... Listen now
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