Opinion: A major task

Our food and our eating habits have come more and more under scrutiny. How we eat and what we consume has a direct impact on the climate and influences earth health.

Red meat and sugar are often the focus of criticism in sustainability campaigns. Studies show that our planet can benefit from a change in our diets. Vegan, vegetarian and flexitarian diets would significantly reduce CO2 emissions – we would thus be able to protect biological resources, the climate and ensure sustainable and varied use of farmland: we need to change the way we eat.

In order to succeed in accomplishing this mammoth task, food and drink companies need to work harder than ever before to develop sustainable products and concepts that will help consumers to make the right choice. Although plant-based is gaining momentum, it is just not realistic to assume that everyone will adopt a vegan lifestyle or a flexitarian diet in time to help save the planet. For companies operating solely in the plant-based field, being sustainable is easier per se, and others have added vegan SKUs or even whole product ranges to their portfolios. But other food and drink companies can make the sustainability proposition fit too, e.g. by using environmentally friendly packaging and taking on (more) social responsibility – just to point out two of of the many areas where changes can be made. Recent developments in the food and drink industry and in the trade alike give hope that sustainability efforts are on the right track. But will they be in time to protect the world’s resources?

The implementation of plastic reduction strategies for packaging was a milestone. In an effort to develop packaging material from renewable, recyclable raw material, many food and drink companies have been working relentlessly to create innovations, introducing paper-based packaging for chocolate or even spirit bottles. They are also trying to reduce packaging, e.g. by giving up additional lids (e.g. pots and drinks), changing to flowpacks (less material, recyclable), making bags smaller in size, or reducing material strength.

Or in another positive development, we are seeing more and more product concepts that create awareness for sustainability and allow consumers to contribute and support those in need – sourcing cocoa responsibly or providing a meal with the purchase of a snack.

Admittedly, while sustainability is high on consumers’ agendas, there is a gap between preference and willingness to pay, which will most likely remain, at least in part. However, no matter which product category a food and drink company plays in, or which markets they target, sustainability should be part of their strategy, never ceasing to educate consumers, driving this topic home and contributing their part to a healthier planet for future generations to enjoy.

Nicole Günther
Managing Director
Green Seed Germany