Nick Budden’s Post

A great article I read this week on the Food & Wine website is California has just become the first state in the U.S. to remove "Sell By" dates from food products, thanks to new legislation aiming to reduce food waste. 🍞🥛 The article highlights this groundbreaking step, which could have a major impact on sustainability and food security. The old “Sell By” dates often confuse consumers, leading them to throw away perfectly good food. By switching to more informative labels like "Use By" or "Best By," California is helping consumers make smarter decisions, saving both money and the planet. With 40% of food in the U.S. going to waste each year, this change is long overdue. Let's hope other states and countries follow suit! This is a great reminder that sometimes, innovation starts in the most everyday places — like the labels on our groceries. #FoodWaste #Sustainability #California #Innovation #FoodSecurity #SmartLabeling #ClimateAction #FoodAndWine

https://lnkd.in/g3nV9P4K California has become the first state to ban “sell-by” dates on food labels, replacing them with standardized terms like “Best if Used By” and “Use By” to reduce confusion and food waste. This shift is expected to save 70,000 tons of food annually and cut down on greenhouse gas emissions. As a dietitian, and a former Director of Food and Nutrition Services I support this policy for its potential to prevent unnecessary waste and improve sustainability in our food systems. What are your thoughts? How do you think surveyors will view this? Do you think it could potentially help your establishment save some food from being discarded away prematurely? #FoodWaste #Sustainability #Healthcare #Dietitian #California #FoodPolicy #ClimateAction #PublicHealth #HPSI #Menu2u

Balancing fauna (a little or none) & flora in our diets is JUST 1 part of being sustainable. The system they come from is equally important. Sustainblh means CARING for the PLANET & PEOPLE as we produce, process, transport, consume, and return byproducts to the earth at ALL steps of the Value Chain Cycle so that it keeps going around and around forever. There are a LOT of plant foods that are unhealthy for people and planet. Ones grown with synthetic chemicals, synthetically reproduced like with genetic engineering, monocultures in poor soil, etc. Choose wisely - this book will give you Cool Tips :)

Drawing on her extensive experience leading innovation for large brands and start-ups, Jaimi St. John gives students in CIA’s master’s in Food Business program the tools they need to build sustainable food systems. https://bit.ly/4bh7Yhe

🌍 Celebrating World Food Day 🌍 Today, on World Food Day, we reflect on the importance of ensuring food security and promoting sustainable agriculture. At Advent, we recognize the critical role that intellectual property (IP) plays in the food industry, driving innovation and protecting valuable creations. 🔍 Patents: From plant patents and new food processing techniques to innovative preservation methods, patents safeguard the inventions that enhance our food systems. 📜 Copyrights: While recipes themselves may not be copyrightable, the creative expression found in cookbooks and food packaging designs is protected, ensuring that creators receive recognition for their work. ™️ Trademarks: Distinctive signs, logos, and brand names help consumers identify and trust the food products they love. Trademarks protect these valuable brand assets. 🔒 Trade Secrets: Iconic recipes and unique processes are protected as trade secrets, maintaining their exclusivity and competitive edge. As we celebrate World Food Day, let’s acknowledge the innovators and creators who contribute to a more sustainable and secure food future. Together, we can support the development of new technologies and practices that ensure everyone has access to safe, nutritious, and sufficient food.

We were lucky enough to be invited by the Ellen MacArthur Foundation recently to help them with their Big Food Redesign Challenge. The aim of this initiative is to encourage investors, innovators, suppliers, manufacturers, brands, retailers and consumers to switch to foods that put nature first and help regenerate the world’s ecosystems. They’ve started a series of behind the scenes videos which show the realities that entrants face in trying to put nature first. For these initiatives to work they need scale which means they need lots of support from big investors, large trade players, big retailers and ultimately, enough consumers to want to switch to new products and brands. Its a huge challenge and one that we salute Ellen MacArthur Foundation for kicking off. 🫡 If you’re someone who can help any of these businesses then please get in touch with them and give them your support. We really need this new government to focus on regenerative agriculture. Policymakers need to raise the bar and start changing laws that will prevent our soils and ecosystems from being further eroded, polluted and destabilised by poor farming practices. One of the other biggest levers of all would be if our beloved UK retailers raised the bar and insisted that all products they sell “put nature first”. What does that mean? It means only selling products that have been made from ingredients that have been grown using regenerative techniques that help restore the balance of nature and increase the chances of survival of all life on Earth. So come on Tesco , Sainsbury's , Asda , Waitrose & Partners , Morrisons , Lidl GB , Aldi UK and all other food retailers who rely on nature for their businesses to exist. It’s time to raise the bar and ask all your suppliers to “put nature first” and support those that do over the ones that don’t. We need investors, innovators, policymakers and consumers to all pull together today, not tomorrow, and start putting nature first. 💚 Featured participants: 🟠 Vincent, Founder / E.D, Dunia Bora harnesses the power of an invasive species to create cookies and refreshing juices 🟠 Gustavo, CEO, Nutricandies transforms often discarded parts of the cocoa bean into a rich and nutritious chocolate spread 🟠 Annie and Jonny, Co-founders of Spoon Cereals creatively repurpose oat-milk leftovers and ancient grains to create hearty and nutritious porridge #justsaying #putnaturefirst #ellenmacarthur #biodiversity #regenerative #regen #regenagriculture #regenerativeagriculture #soilhealth #biodiversity #bigfoodredesignchallenge

#Foodinc2 expands on the original Food, Inc.'s ideas of encouraging consumers to change the food system. Its interesting facts opened my eyes to the corrupt system that exists currently. I like that the film inspires people to solve these problems. It doesn’t scare the viewer but provides hope for alternative solutions. The film follows #MichaelPollan, known for his books about socio-cultural impact of food such as The #BotanyofDesire and The Omnivore's Dilemma. This documentary investigates the food industry and shows the not-so-pretty parts. Pollan interviews experts as well as people in food production and distribution personally -- farmers, scientists, and entrepreneurs. Pollan narrates the film. An author and an investigative journalist, he shows people and places that show how corporate food companies are hurting small businesses and the environment. Another claim he makes is that animals are not being treated humanely in food production. He brings in various people to speak about the food business including Eric Schlosser, author of Fast Food Nation, US Senators Cory Booker and Jon Tester and Pat Brown, a former Stanford professor who is the founder of Impossible Foods. He states that, if we replaced cows, it could give us 30 more years before greenhouse gases rise further. At times, there is some creative animation that demonstrates what he is discussing, but most of the film is shot in typical documentary style. The film’s directors, Robert Kenner and Melissa Robledo, are wonderful at displaying various aspects of the food industry, including beautiful shots of sustainable farms and labs. I was truly shocked by the alarming facts about the food industry that are presented here. For example, a third of the greenhouse gas emissions in the world come from the food industry. That is just one of many startling facts in this film. Releasing in select cities April 9; on digital April 12, 2024. https://lnkd.in/eE5j49j9

That commercial just said what?! (But actually.) I was in the middle of my workday, listening to Spotify, when this sentence blasted out of my laptop speakers: “sandwiches as we know and love them could become extinct as early as 2043”. Obviously, I’d misheard that. But. I needed to know what the commercial actually said, so I completely paused everything I was doing and paid full attention to the ad. And it turns out, I hadn’t misheard the hook. It was just…a really good hook. And the campaign itself? Absolutely fascinating. Hellmann’s has apparently pledged “$30 million to help farmers in the US and Canada embrace regenerative agriculture practices on their farms”. Not to assume too much, but I don’t think the average mayo purchaser cares about that. At all. But Hellmann’s feels that they should, so they created this entire campaign encouraging consumers to “adopt a sandwich” to support this cause. To put it simply, I’m pretty obsessed. I don’t know how impactful this one campaign or Hellmann’s pledge is in the grand scheme of things, but it’s sparked my curiosity. What other creative ways could companies (that are responsible for harmful environmental actions) connect with their customers in order to work together to slow climate change and improve our environment? #marketing #digitalmarketing #climatechange https://lnkd.in/eRvqHGEm

Today is #WorldWaterDay. 💧 Do you know how many bottles of water are needed to produce one dinner steak? The answer might surprise you. Check out our most recent #MatterofFact to find out: https://lnkd.in/ephen9by #WorldWaterDay2024 #waterconservation

The “challenge of our generation”: How to save the food system from a “quadruple squeeze”. A+I in food now stands for adaptation and innovation. If you’re a current or former student, please read this concise and compelling piece