Good Eating Company (US)’s Post

Let’s talk sustainable eating 🍅🌿🛒 In a world so fixated on overconsumption, it’s important that we shift our focus to living more sustainably where we can. One way of doing this is to prioritise a sustainable diet.♻️ From plant-based meals to minimising food waste, there are so many small changes we can make to our daily routines that can help us eat so much more sustainably. 🥗 To better understand how and why we ought to eat more sustainably, check out my latest blog on the Love Your Gut website [linked below] 🔗 Unsure where to start? Try these simple tricks this week: 🔘 Regardless of where you shop, opt for fruits and vegetables that aren’t packed in plastic (just be sure to give them a quick rinse before eating) 🔘 Plan your meals to avoid food waste. Trust me - you can get creative with leftovers and those wonky vegetables sat in your fridge. 🔘 If you’re a meat eater (like me), try to have more non-meat eating days than meat eating days. For example, focus on a plant-based diet Monday-Thursday and have meat dishes on the weekend! If that sounds like too much, start off by having one meat-free day per week 🌽🫑🍠 #SustainableEating #EcoFriendlyLiving #PlantBasedDiet #ReduceWaste #LocalProduce #LoveYourGut #cgpnutrition

Why Sustainable Eating Matters

As we observe Earth Day, we're reminded that every choice in the kitchen has a ripple effect. According to think tanks like Environmental Working Group, adding plant-based options to your menu isn't just a health choice; it's a sustainability choice. That's why Wholesome Crave's soups were designed by renowned chefs to satisfy eaters while reducing our carbon footprint. We source organic where possible, use upcycled ingredients from Matriark Foods to minimize food waste, and only make our products with 100% clean, plant-based ingredients. Have you tried incorporating more plant-based foods on your plate or menu? Join us today - and every day - in lowering our collective impact on the environment so we can make a better world for tomorrow. #EarthDay #PlantBased

Do you want to play a role in consumers’ transition towards healthy plant-forward diets? 🌟 Call for Partners: Join Sustainable Liking! 🌟 How can consumers become more inclined to consistently re-purchase sustainable plant-based products? This project will focus on the interplay between sensory experiences, long-term liking, and habit formation.  Discover more about the Sustainable Liking project and how you can become a partner in the transition to healthy and sustainable diets via the link below. #WUR #Sensory #Habits #Healthyfood, #FoodInnovation #Plantbaseddiets #CollaborationOpportunityTogether with: TKI Agri & Food, Marjolijn Bragt, Rene De Wijk, Gertrude Zeinstra, Monique Vingerhoeds, Liam Dwyer

🌱 Plant-forward is the future 🌱 🌿 What are plant-forward diets? They prioritize plant-derived ingredients while still allowing for a blend of animal-based ones, like your favourite oatmeal with milk, fruit, and nuts. Not only are these diets nutrient-rich, but they also carry significant environmental benefits. Regenerative agriculture practices not only enhance soil health and biodiversity but also promote the cultivation of nutrient-rich crops, aligning with the principles of a plant-forward diet that emphasizes whole foods and minimizes environmental impact. Large companies like Google are making plant-forward foods central to their offerings. They've not only enhanced employee health and well-being but also fostered a culture of productivity and inclusivity across their global offices. Read this blog https://lnkd.in/eiZ5hsEh to learn more about Google's experience.  Michiel Bakker, VP at Google, and co-chair of the WBCSD – World Business Council for Sustainable Development Agri & Food Pathway advocates for a shift towards plant-forward diets as a powerful solution and urges everyone to join in this collective effort towards a plant-forward, sustainable, and healthy food system. 👉 Interested to know more? Read the playbook https://lnkd.in/eu4K-ENz, published by WBCSD – World Business Council for Sustainable Development and Deloitte, for businesses, outlining how they can capitalize on the plant-forward trend to drive revenue growth, sustainability, and innovation. 🌍 The future of food is plant-forward. Let's embrace it together for a healthier planet and a thriving society.  #PlantForward #SustainableFuture #FoodInnovation 

Food With Benefits and Meat The Next, two cutting-edge food-tech startups from Hong Kong, have forged an alliance to unveil Green Blend, a visionary retail concept store harmonizing sustainable superfoods with innovative technology.   Driven by shared values, Food With Benefits and Meat The Next are committed to sustainability, crafting all-natural, healthy superfoods and functional foods with innovative technology. This partnership emerged following their participation in the Well Being · Start-Up program organized by the Hong Kong Housing Authority (HA), where they were recognized among 180 local start-ups. Selected as distinguished awardees, the companies joined forces to co-create a healthy and sustainable retail brand, aiming to offer quality, locally developed functional foods to a broad audience.   Expected to open in early December this year, Green Blend stands out as a unique retail concept that blends sustainability and well-being. At its core is the shake-and-go milkshake, a unique blend of Tiga Milk—a plant-based Tiger Nut milk—and FWB’s Sustainable Smoothie Powder. This creation reflects a commitment to eco-conscious practices and nourishment, inviting individuals to embrace the values of well-being and sustainability.   Tiga Milk, a plant-based milk alternative made from Tiger Nuts, not only offers a delicious dairy alternative but also plays a crucial role in environmental conservation. By consuming a box of Tiga Milk, customers contribute to preserving an area of desert equivalent in size to an iPhone 13. The Shake-and-go Smoothies, made from 'ugly' fruits using freeze-drying technology, encapsulate essential nutrients while extending shelf life significantly. Tailored for individuals on-the-go, these smoothie sachets provide the nutritional equivalent of 2-3 servings of fruits and vegetables, offering a convenient and efficient way to access vital nutrients like fiber and vitamins.   In a bid to cultivate a vibrant community within its physical space, Green Blend will curate a diverse array of monthly community events in collaboration with various partners, including talks and workshops, fostering a sense of togetherness and shared purpose.   Speaking on the collaboration, Edmund Chan, Co-founder of Meat The Next, highlighted the resonance of the partnership with customers, stating, “The fusion of Tiga Milk and Food With Benefits’ smoothie powder has been well-received, allowing us to expand our footprint in the local functional food market while amplifying the message of sustainability.”   Francis So, Co-founder of Food With Benefits, emphasized the power of collaboration in delivering shared values to customers, “This partnership empowers us to make a more profound impact on our planet and serves as a beacon to other socially conscious brands, emphasizing that collaboration is pivotal in delivering our shared message.”   Stay connected with Green Blend by following Food With Benefits and Meat The Next on LinkedIn.

Social Innovation and Circular Economy 1 Exploring the Implications of Circular Economy in the Food System through the new Upcycled Food Certification Alissa Bilfield and Irene Yoon Alissa and Irene conducted research to explore the implications of the new Upcycled Food Certification within the circular economy, particularly in the context of the food system's sustainability. They argue that while upcycling food—defined as using ingredients that would otherwise not be consumed by humans and ensuring these are procured through verifiable supply chains with positive environmental impacts—offers significant potential to reduce food loss and waste, its broader implications for sustainability remain underexamined. Their study aims to assess these implications beyond environmental factors, considering social and economic dimensions related to food security and nutrition. Alissa and Irene highlight that their research addresses a critical gap by investigating whether products with Upcycled Food Certification align with global dietary guidelines and the UN Sustainable Development Goals concerning food loss and waste reduction. Up to now, certified upcycled products, which are validated mainly on sustainability standards, have not been comprehensively evaluated concerning their processing levels or nutritional value. Given the growing demand for upcycled foods, which seek to meet global needs for packaged and pre-prepared foods, understanding their contributions to human health and sustainability is crucial. Their research employs a mixed-methods approach, combining categorical analysis, quantitative analysis, and document analysis. Data was obtained from the Upcycled Food Association and the certification body managing the Upcycled Food Certification. By applying the NOVA framework, which classifies foods by their processing level, Alissa and Irene assess where these upcycled products fall within the four NOVA categories. They also conduct descriptive statistical analysis to determine the distribution of products across these categories and perform an in-depth analysis of borderline products. Alissa and Irene’s study contributes to the understanding of upcycled food products' multidimensional sustainability attributes. They argue that this research demonstrates the coordination needed between the private and non-profit sectors and highlights important policy implications for the circular economy related to food production. Their work advances the conference theme by providing new insights into upcycled foods as a model for sustainable production and consumption in the modern food system, offering a potential pathway for achieving global sustainability goals. Pascal Dey Maria Riniker #ISIRC2024 #Foodwaste #SocialInnovation #sustainability #CircularEconomy #SharingEconomy #SocialEntrepreneurship #SocialEnterprise #Upcycled

Embracing the Future of Food: The Rise of Plant-Based Diets and Sustainable Practices 🌱🍴 Embracing the Future of Food: The Rise of Plant-Based Diets and Sustainable Practices The food industry is witnessing a transformative shift as consumers increasingly turn towards plant-based diets and sustainable practices. Health consciousness, environmental concerns, and ethical considerations drive this movement. Let’s delve into why this trend is gaining momentum and how it is shaping the future of food. 🌿 Key Drivers of the Plant-Based Movement: 1. 🌍 Environmental Impact: Plant-based diets are significantly less resource-intensive and reduce greenhouse gas emissions, which is crucial in combating climate change. 2. ❤️ Health Benefits: Rich in nutrients and low in saturated fats, plant-based diets are linked to lower risks of chronic diseases such as heart disease, diabetes, and obesity. 3. 🧠 Ethical Considerations: Growing awareness about animal welfare prompts many to opt for cruelty-free food choices. 📈 Notable Industry Developments: - 🌾 Innovative Products: From plant-based meats to dairy alternatives, food companies are investing in innovation to meet the growing demand for sustainable options. - 🏬 Retail Expansion: Major supermarkets and food retailers are increasing their offerings of plant-based products, making them more accessible to consumers. - 🍽️ Restaurant Trends: Restaurants and food chains are expanding their menus to include a variety of plant-based dishes, catering to the evolving tastes of their customers. 🌱 Sustainability in Focus: Sustainable farming practices, such as organic farming, regenerative agriculture, and reducing food waste, are becoming integral to the food industry. These practices not only protect the environment but also ensure long-term food security. 📢 Call to Action: As professionals in the food industry, it's essential to embrace and promote sustainable and ethical practices. Let’s lead by example and support the plant-based movement by innovating, educating, and inspiring our communities. How is your organization contributing to this shift towards sustainability and plant-based diets? Share your experiences and join the conversation! #PlantBased #Sustainability #FoodIndustry #HealthyEating #Innovation #ClimateChange #EthicalEating

🔴 Interessant When food is uncertain, how much does sustainability matter? A qualitative exploration of food values and behaviours among users of a social grocery store Basile Verdeau et Sandrine Monnery-Patris "A transition towards sustainable diets ensuring food security while preserving ecosystems is necessary, but remains challenging. Low-income consumers, particularly those experiencing food insecurity, require specific consideration since they face financial constraints when making food choices, leading to poorer diets. However, little is known about the place given to sustainability in their choices. This study thus aims to identify the role played by sustainability in the food values of food-insecure consumers in France. Twenty-nine semi-structured interviews with users of a social grocery store were conducted to investigate food values and actual behaviours, with a focus on the four dimensions of sustainable diets – health, economic, sociocultural and environmental. Verbatims were analysed through thematic analysis. Five core values were identified, namely health and nutrition, naturalness, trust and control, solidarity and frugality, and preferences. Participants valued all dimensions of food sustainability but notably valued less the environmental dimension. Despite various strategies, participants felt unable to adhere to their values in practice, mainly because of their socioeconomic vulnerability. They insisted on their lack of control over their food behaviour. These findings provide insights into the disempowerment experienced by consumers with low financial resources regarding more sustainable food choices. Our study calls for interventions addressing affordability issues and considering consumers’ food values, while providing opportunities to make consumers feel involved in the transition of the food system." 🙏Ivan Dufeu François Pantin Gaëlle Pantin-Sohier Fanny Thomas Emeline MARTIN Eva Cerio Julie Leroy Jérôme Baray Jonathan Dezecot Nguyen Mai Linh LE Victor Pellequier Fella Dada Axelle FAURE-FERLET Arnaud Bigoin-Gagnan Tiefing Diawara Laura Vong Claire SPALETTA Ida FARTSI

World Food Day is celebrated annually on October 16th, aiming to raise awareness about global hunger, promote food security, and encourage sustainable agricultural practices. It serves as a reminder of the challenges facing the world in terms of food production, distribution, and consumption, and highlights the importance of addressing these issues to ensure that everyone has access to sufficient, safe, and nutritious food. Role of Cravecrafted Snacks in the Context of World Food Day Cravecrafted snacks can play a significant role in addressing various themes associated with World Food Day, such as sustainability, health, and community engagement. Here are a few ways these snacks can have an impact: Sustainable Sourcing. By focusing on sustainably sourced ingredients, Cravecrafted snacks can contribute to environmentally friendly practices. Using local, organic, or responsibly farmed ingredients can help reduce carbon footprints and promotes biodiversity. Healthier Alternatives. Cravecrafted snacks often prioritize healthier options, providing alternatives to traditional snack foods that can be high in sugar, salt, and unhealthy fats. Offering nutritious snacks can contribute to better dietary habits and awareness of the importance of healthy eating. Supporting Local Economies.By sourcing ingredients from local farmers and suppliers, Cravecrafted snacks can support local economies and communities. This practice helps create jobs and strengthens local agricultural systems, aligning with World Food Day's goals of food security and community well-being. Reducing Food Waste. Many Cravecrafted snacks focus on innovative ways to use surplus or imperfect produce that would otherwise go to waste. This approach not only minimizes food waste but also makes use of food that might be overlooked in traditional markets. Education and Awareness. Cravecrafted snacks can engage consumers through educational campaigns that promote awareness of global food issues, such as food waste, sustainable farming, and nutrition. This can encourage responsible consumption and inspire individuals to take action in their own communities. Promoting Diversity in Diets. By offering a variety of snacks that incorporate diverse ingredients from different cultures, Cravecrafted snacks can encourage people to explore and appreciate diverse diets, which can enhance food security and nutrition. Cravecrafted snacks can align with the principles of World Food Day by promoting sustainability, health, and community engagement while also addressing some of the critical challenges associated with global food systems. Through conscious choices in sourcing, production, and marketing, they can contribute to a more equitable and sustainable food landscape. #CravecraftedSnacks #WorldFoodDay