ProVeg International’s Post

Will European supermarkets adopt 60% plant-based protein targets by 2030? 🌱 Environmental group Madre Brava is urging European supermarket chains to adopt targets that would see 60% of their protein sales coming from plant-based sources by 2030. Major retailers like Albert Heijn and Lidl in Germany have already set ambitious targets, with Albert Heijn aiming for a 60% plant-based protein share and Lidl Germany planning to double its plant-based offerings. This transition is encouraged because plant-based diets require less land and water and emit fewer greenhouse gases. Despite these benefits, most UK retailers have yet to set comparable targets. What steps do you think supermarkets should take to promote plant-based proteins? ⬇ #Sustainability #PlantBased #PlantBasedDiet #VeganFood #ClimateChange #ClimateCrisis #FoodRetail (Image credit: AdobeStock)

This year I am going to disrupt the food system.   Let’s get real!   The food system is massively broken, and the climate is suffering because we over-grow, over-feed, over-eat, and move full speed ahead towards crossing the border of what our planet can deliver.   For 5 years I have worked in the food industry, working on changing the way we produce food and ingredients. I have learned so much. I have learned that there are many ambitious and genius people working on changing the food system, but I have also learned that it is not an easy fix.   Good intentions and good people are not enough.   We need a systemic change if we want to change the food system ✊   We need our politicians to be brave and to start making real game-changing politics #dkpol   More than 800,000 meals are prepared in the public sector every day in Denmark. The public sector is big enough to make the change happen. There is no excuse for not implementing a greener, more climate-friendly, healthier menu.   No one ever died from not eating meat one lunch per week.   We need the food industry to release the power of innovation – no more downsizing and discontinuing the ingredients that make the food interesting just to reach impossible low prices, no more compromise of quality. Food is pleasure ❤️   Let’s make 2024 a strong product development year!   We need the retailers to translate their beautiful ESG objectives into real action. We want more plant-based food on the shelves. We want transparency: How much CO2 do I save if I choose a plant-based alternative to meat and dairy? How much land do I save if I buy products made from upcycled ingredients?   We want to know.   And lastly, we need to step up as consumers and buy the products we say we want to buy. A flexitarian diet is a mix of plant-based and meat – not 99% meat and then a banana.   My 2024 New Year's resolution is to change the food system.   ♻️ Every Grain Counts #dkpol #sustainability #circularfood #innovation #technology #agrain #everygraincounts #upcycling   Jesper Clement Taxgaard Michael Forster Karin Beukel Bente Hjortskov Marta Benedet Selçuk Yıldırım Jesper Langskov Karoline Lund Andersen Anna Verlinde Moe Brandi Massimo Ciafre' Thomas Høgenhaven Morten Koefoed Jakob Wichmann Allan Christiansen Jonas Bjaaland Sara Sande Susie Hjorth Helle Busck Fensvig Peter Bruun Julia Brinkmann Michael Kleindl Astrid Haug Anne Højer Simonsen Marie Brueser Narjis Chakir Magdalena Herrador Moreno Vanessa Ballard Anna Søndergaard Anna Handschuh Mette Ljunggren Mathilda Tvilstegaard Chiara Molena Emil Munck de Voss Randi Wahlsten Alejandro Franco Javier Ignacio Olave Ruiz Peder Holm Leif Nielsen Tine Thygesen

Let's start the year with some very inspirational people. This is the new-year resolution of Aviaja Riemann-Andersen, previously a high-flying director at L'Oreal. She turned her career upside-down in 2018, becoming the Co-Founder and CEO of Agrain by Circular Food Technology. So, what is this Danish company's magic 🔎 ? 🍺 ▶ 🌾 ▶ ♻ ▶ 🥪 Agrain by Circular Food Technology is committed to turning the 40 million tons of spent grain per year, a side-stream of beer brewing that is currently going to waste, into 40 million tons of sustainable food ingredients by upcycling spent grains into aromatic, versatile, and nourishing flours. 💪 The nutritional benefits of spent grains are impressive: they offer a whooping 20% protein and 50% dietary fiber. 🥖 I can personally testify to the incredible richness of aromas and flavours of the many recipes that can be created with these ingredients, from bread to crackers and delicious rolls. ❗ It matters because, in our food system, 30% of food goes to waste. Companies like Agrain by Circular Food Technology and Dutch-based revyve are creating the next generation of #upcycled ingredients, maximizing the potential of our food system with elegant solutions offering nourishing and natural ingredients. Link to their website in the link below 👇

🌍 Reducing CO2 Through Innovation in Protein Consumption 🌱 As the push for sustainability continues, innovative solutions are emerging that combine the best of both worlds. Lidl Netherlands recently introduced a hybrid minced meat product that combines 60% beef with 40% pea protein.  According to @Lidl, this hybrid approach can reduce CO2 emissions by 37.5%, while also making sustainable choices more affordable and accessible. Blended products like this are a practical way to appeal to those who aren't ready to switch to a fully plant-based diet, but want to reduce their environmental impact. By embracing innovations like these, together we can make a significant difference in the fight against climate change - one meal at a time. 💬 Could this be the middle ground needed to drive wider adoption of sustainable eating? #Sustainability #Innovation #FoodTech #ClimateAction #PlantBased #CO2Reduction

🌱🇳🇱 The Netherlands is Leading the Plant-Based Protein Revolution! 🌱🇳🇱 The Netherlands has witnessed a notable decline in meat consumption, with supermarket meat sales falling by 16.4% since 2020. With a strong commitment to reducing the environmental impact of food production and an increasing number of consumers seeking plant-based options, Picnic and Spar, two leading supermarket chains, aim for 60% plant-based proteins by 2030. The market for plant-based protein is expanding rapidly. Join the revolution. Read more about this exciting development and its global impact: https://lnkd.in/eqWxAVrS BE THE CHANGE 🌿🌍 #veganok #vegan #community #vegancertification #bethechange

A coalition of companies in the Netherlands, including Unilever, FrieslandCampina, Albert Heijn, Lidl Nederland, Jumbo Supermarkten, Dirk, DekaMarkt, de Smaakspecialist | B Corp™, Grupo Ebro Foods, Velder, and Enrico Foods, has come together to address the issue of food waste by providing consumers with clearer information on expiry dates. "After years of reducing food waste by consumers, this downward trend has stagnated," commented Toine Timmermans, director of Food Waste Free United. "More is needed to ensure that food waste is halved by 2030 according to SDG12.3." #foodwaste #expirydates #netherlands #consumer https://lnkd.in/gWy-AVJj

#connections A CASE STUDY ON FOOD WASTAGE IN THIS GLOBAL WORLD Food wastage is the critical global issue that affects every country, impacting food security, nutrition, and the environment. Approximately one-third of all food produced for human consumption is lost or wasted, amounting to about 1.3 billion tones. The Problems which I have identified by the global needs: Globally, a substantial amount of food produced is never consumed, leading to a paradox where millions go hungry while edible food is discarded. The problem is exacerbated by inefficacies in food distribution, lack of infrastructure, consumer behavior, and inadequate policies. Global Challenges of food wastage: One key strategy is the improvement of food supply chain management, which includes better forecasting of demand to reduce overproduction. Enhancing storage facilities and transportation to prevent spoilage is also crucial. Additionally, promoting consumers awareness about food preservation and waste can encourage more sustainable behavior. In addressing the critical issue of food wastage on a global scale, the development of innovative prototypes is essential. These prototypes must be designed to tackle the various aspects of the problems, from improving food storage and transportation to enhancing distribution networks and consumer awareness. By leveraging cutting-edge technologies such as LOT sensors, AI-driven analytics, and blockchain for supply chain transparency, these prototypes can significantly reduce food spoilage and loss. Furthermore, community-based initiatives that promote food sharing and recycling can be integrated into these solutions. The ultimate goal is to create a sustainable ecosystem that minimize waste and maximizes resource efficiency across the entire food supply chain. The proposed testing approaches for addressing food wastage globally involves a comprehensive analysis of the food supply chain to identify critical loss points. This will include quantitative and qualitative assessments of food production, storage, transportation, and consumption patterns. Additionally, stakeholder engagement and policy advocacy are crucial for creating an enabling environment for sustainable change. Conclusion I Conclude by saying that the Food Wastage remains a significant challenge globally, with each country contributing to the problem in various ways. Factors such as consumer behavior, supply chain inefficiencies, and inadequate infrastructure play pivotal roles in exacerbating food wastage. Addressing these issues requires a concerted effort from governments, businesses, and individuals to implement more sustainable practices and policies that reduce waste and promote food security. By fostering a culture of responsibility and efficiency in food production and consumption, we can mitigate the environmental impact of food wastage and ensure that valuable resources are utilized effectively for the benefit of all. #foodwaste #zerowaste #hunger #stopfoodwaste

It's been another busy week of news in the food sustainability & health sphere. Today's Footprint #TheFridayDigest starts with an EIT Food survey of 10,000 people from 17 European countries which found 65% believe UPFs are unhealthy and will cause health issues later in life. https://lnkd.in/eiQ7vVKh Negative perceptions of UPFs are also turning people off trying plant-based meat alternatives. Over half (54%) of European consumers said they do not eat plant-based substitutes because they want to avoid UPFs. We also cover a new report from Planet Tracker which found business’s net-zero commitments risk being undermined by their membership of trade bodies whose lobbying is thwarting climate progress. It calls for companies to exit trade associations where there is "persistent misalignment". Also in the Digest is news that Scotland plans to increase the minimum price per unit of alcohol by 15p to 65p from September should parliament agree to it, and the rollout by Brakes UK of carbon impact information in partnership with Nutritics. Elsewhere, we explore the content of The Food and Drink Federation's new manifesto, published this week, which includes policy asks spanning net-zero, waste & resources and health. https://lnkd.in/eR3wP_49 New research by ProVeg International finds regular meat eaters are more likely to choose a plant-based alternative if it is packaged in red. https://lnkd.in/ebJ7Th44 And an investigation by Compassion in World Farming reveals a 20% increase in the number of US-style ‘mega farms’ producing pig and poultry meat in the UK since 2016. https://lnkd.in/eUpBneJc You can sign up for the free weekly Footprint news alert (every Friday) here: https://lnkd.in/eYqhug_H

🌱🛒 LIDL TAKES THE LEAD IN PLANT-BASED SALES WITH ‘PROTEIN SPLIT’ TARGETS German discount supermarket Lidl GB is truly leading the future food shift amid Europe’s retailers. Just weeks after it set targets to reduce scope 3 emissions (which make up almost all of its climate footprint), it has now committed to selling more plant-based food in the UK. The company has pledged to have 25% of its meat and seafood sales in the UK sourced from plants by the end of the decade, versus a 14% share in 2021. It will simultaneously double the sales share of non-dairy milk, cheese, butter and yoghurt by that time, from a baseline of 6.4% in 2021. It makes Lidl the first retailer in the UK to set a protein split target, committing to increase the share of vegan products over animal proteins to mitigate its impact on the environment and reach net zero by 2050. “We know that as a society, we need to incorporate more plant-based foods into our diets to ensure balance,” said Richard Bourns, chief commercial officer of Lidl GB. “That’s why we are proudly standing behind the Planetary Health Diet, which is key to achieving a more healthy and sustainable future and supports our net-zero ambitions.” To kickstart the shift, Lidl GB has launched a new Plant! range under its vegan private-label brand Vemondo, which will help triple the number of plant-based products on offer. “Make no mistake, this is a game-changer,” said Emily Armistead, interim director of think tank Madre Brava. “We applaud Lidl for being the first supermarket in the UK to take this bold but essential step towards a more sustainable, healthy food offering.” Lidl GB is also working with the World Wildlife Fund (WWF) on a five-year, 31-country project to make the retailer’s supply chain more eco-friendly, advocate for sustainable diets, and reduce food waste. The WWF itself published a methodology for retailers to measure protein sales last week, urging them to make 74% of all food sold plant-based. Read the full article here: https://lnkd.in/eAXvS8Rd #GreenQueen #altprotein #cultivatedmeat #foodtech #futurefoods #foodsystems #vegan #climatechange #sustainability 

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