PM.Haze (People's Movement to Stop Haze)’s Post

What prevents people from sustainable and healthy food consumption? - written by Prof. Meike Janssen, our working group member on sustainable food consumption publications. 👇 The answer is simple: Just about everything. As we outline in a recent scientific report (https://lnkd.in/eZpb7tBy), three types of psychological processes are involved when consumers make food choices. ☘#SustainableFood choices are challenging from all three perspectives: (a) habits and routines (b) deliberate thinking and information processing (=cognitive processes) (c) emotions and impulsive reactions How can we fix it ❓ Far-reaching changes in the food environments are needed for changing consumer habits and mindsets: - Sustainable foods should get more room and attention. - Sustainable foods should become more attractive, also in terms of price. Policy-makers and decision-makers in the agri-food industry need to become active. Consumers and NGOs alone cannot change the game, but all actors together can change the rules of the game in favour of sustainable and #HealthyFoods. #sciadvice

** The Future of Food: Embracing Locality and Seasonality ** My wife and I have just holidayed in the South West, visiting Devon, Dorset and Somerset, and as usual we were struck by the way that the locals have and continue to embrace local & indeed seasonal #supplychain's. So here I am dropping a few thoughts down As we look ahead to the future of our food systems it's becoming increasingly clear that embracing #locality & #seasonality is essential for building both #sustainable & resilient supply chains. In recent years, we've witnessed the detrimental effects of globalised food supply chains, including extended routes to market, excessive carbon emissions & indeed reduced nutritional value. Surely it's now time to shift the paradigm towards a more localised, seasonal & sustainable approach toward food supply. Prioritising locality, we can all support our local farmers & producers, fostering stronger communities whilst reducing our carbon footprint & reducing our overall #environmental impact. Food sourced from nearby regions empower local economies, create jobs whilst building a stronger connection between producers, consumers & food origin. Seasonality plays a crucial role as well. Embracing seasonal produce allows us to reconnect with mother nature's cycles, promoting biodiversity as well as reducing the need for artificial interventions. We can enjoy fresher, more flavorful (and wonky) fruit & veg while supporting sustainable & environmentally enhancing agricultural practices. Technology can play a significant role in facilitating this shift. From online platforms connecting consumers with local farmers to vertical farming & hydroponics, innovations continue to emerge that enable year-round production in urban areas. As #FMCG food industry professionals, as consumers, as custodians of this planet, it's our responsibility to advocate for & drive this change. Let's collaborate, innovate, & create a future where locality & seasonality are at the forefront of our food supply chains. As a species we have the capability to destroy this world, thus together, we can nourish our communities, protect the environment & build a more sustainable & resilient food system for future generations. Think you can't do anything? think again, as a consumer, use your power, your wallet and demand of #retailers they up their game, embrace seasonality and locality but also #reduce #wastemanagement . #LocalityAndSeasonality #supplychainexcellence #wastenot #SustainableSupplyChains

We're thrilled to announce the release of our Stateside Foods Sustainability Report for Year 23/24, alongside our Sustainability Strategy 2024! At Stateside Foods, our vision is "People and Planet at the heart of our Product," and our mission is "Making the right choices together." The report and strategy detail our progress towards these goals, highlighting our commitment to sustainable practices within our People, Planet, and Product strategic framework. Here's a glimpse of what you'll find inside: People: Initiatives that prioritise employee well-being, safety, and diversity & inclusion. Planet: Our environmental efforts to reduce our carbon footprint, minimise waste, and manage resources effectively. Product: Our commitment to sustainable sourcing, respecting healthy and sustainable diets, and minimising the impact of packaging. We're proud of the strides we've made, but we know there's always more to do. We invite you to view both the report and strategy and join us on our journey towards a more sustainable future for food. View the Report & Strategy: https://lnkd.in/eBgavMQ6 #Sustainability #FoodProduction #MakingADifference #StatesideFoods

Check out Südzucker's latest article on our Just Food website - Meeting sustainability goals in challenging times In this fast-changing world, resulting in fresh challenges for the entire food value chain, Südzucker considers sustainability to be one of their four focus initiatives. Here’s why - https://lnkd.in/dD3RzHux If you would like to learn more about GlobalData's Marketing Solution for the food industry please send us a DM. #food #foodsustainability #fmcg

I was reading a study made by WRAP. Citizens across the United Kingdom, United States, Canada and Australia were asked about at-home food behaviours amidst a global cost-of-living crisis. Interesting summary: 𝐂𝐢𝐭𝐢𝐳𝐞𝐧𝐬 𝐰𝐚𝐧𝐭 𝐭𝐨 𝐛𝐞 𝐦𝐨𝐫𝐞 𝐫𝐞𝐬𝐨𝐮𝐫𝐜𝐞𝐟𝐮𝐥, 𝐚𝐧𝐝 𝐭𝐡𝐞𝐲 𝐰𝐨𝐮𝐥𝐝 𝐥𝐢𝐤𝐞 𝐡𝐞𝐥𝐩 • 53% underestimated how much money they could save by being more resourceful with their food • 59% would like brands to help them be more resourceful withfood • 47% need more support to know how to be more resourceful with food • 86% say reducing food waste isa great way to save money Despite rising costs of food, 45% 𝐚𝐫𝐞 𝐰𝐚𝐬𝐭𝐢𝐧𝐠 𝐦𝐨𝐫𝐞 𝐨𝐫 𝐭𝐡𝐞 𝐬𝐚𝐦𝐞 𝐚𝐦𝐨𝐮𝐧𝐭 𝐭𝐡𝐚𝐧 𝐭𝐡𝐞𝐲 𝐰𝐞𝐫𝐞 𝐭𝐡𝐢𝐬 𝐭𝐢𝐦𝐞 𝐥𝐚𝐬𝐭 𝐲𝐞𝐚𝐫. There is obviously something that is missing here, is it new products to extend the shelf life of food, or knowledge to understand more? or should we just continue with the old habits? Swedish company Ecoloc made a product including broadband UV technology from PureFize Technologies AB has been proven and shown that you can extend the shelf life of food quite a bit and with that save money. Ecoloc is compatible with IKEA 365 food container series. #foodwaste #unsdg #ecoloc #ikea #foodcontainers #savingfood #cutfoodwaste #purefize #sustainableliving #PureFizefunctionality

Lack of affordability and accessibility are the biggest barriers preventing people from buying more sustainable foods in 2023 🥑 🥒 🥕   Our study with EAT found that the number of people who say they cannot afford healthy and sustainable food has increased by 4 percentage points in the last two years. We also found:  👉 Nearly half of consumers worldwide (48%) think national governments are doing a very poor job of helping the public eat healthy and sustainable diets 👉 Consumers have become more likely to say buying healthy and sustainable food is just “not worth it,” suggesting the ongoing cost-of-living crisis is having an impact on consumers’ behaviors around healthy and sustainable food. 👉 It has become noticeably more challenging to buy healthy and sustainable food in some countries, with over 30% of the public in Argentina, Brazil, Portugal, and South Korea saying they find it difficult to do so. These findings are part of the Grains of Truth by EAT, which surveyed 30,000 people in 31 countries on their views on healthy and environmentally responsible food. Access the full findings here: https://lnkd.in/eQpKZbsV

CONSUMER BEHAVIOR IS ONE OF THE FUNDAMENTAL FACTORS IN FOOD WASTE/LOSE! Do Not Overpurchase"! Buy Organic Foods! #worldfoodday2023 #CEweek2023 #Sustainability #EnvironmentalHealth #GreenEconomy #PLANTOSAVE!

Sustainable food is at the heart of a sustainable future. When food is produced and consumed in tune with the changing seasons, it effectively puts us in tune with nature. It is one of the most tangible ways to make the most of nature’s bounty and contribute to a more sustainable world. We had such an engaged group at foodwize Pop-Up with a Purpose a few days ago. It was a celebration of this season - ethically grown produce, thoughtfully crafted recipes by Priya Bala and a critical conversation about our ability to make a difference through the medium of food. If you and your organisation care about being sustainable and regenerative, bring food to your agenda. It doesn’t matter what your business is. After all, we all eat. Srijata Sengupta Priya Joshi Priya Bala Papiya Banerjee Devina Nigam Harish Sounder Swathi Rao Sridhar Seshadri Monica Bakhle Ruth Dsouza Prabhu Sudhakar Prabhu Shruthi Shenoy Mythri Shenoy Rinku Kaul Abhilash Dwarakish Bungale Shantanu Biswas #foodwize #sustainablefoodsystems #popupwithapurpose #sustainability

Did you know? Consumers of all ages have high expectations for sustainability in meat alternatives. Our new, proprietary market and consumer research study reveals that sustainability is important to consumers across generations from young to old, including long-term meat alternatives enthusiasts, vegans and vegetarians. Join us at Givaudan on a co-creation journey to pioneer meat alternatives that delight and align with consumers’ cherished sustainability values. https://lnkd.in/g5N92Bh8

Sustainability is an important topic of discussion for everyone these days, and people are making more environmentally conscious decisions in their everyday life.   This is increasingly applicable to food and drink, where customers are much more likely to look for brands that are committed to working towards sustainability.   Opportunity North East Limited, who we supported on a refrigeration emissions and costs report, say that the focus on sustainability is also a fast-growing market opportunity for many businesses.   Brands such as Mackie's of Scotland, Mackintosh of Glendaveny, Associated Seafoods Ltd, Forest Farm - The Organic Dairy, Burn O’Bennie Distillery and rora dairy are great examples of food and drink businesses that are putting sustainability at the forefront and influencing customer’s choices in the process.   Read more in the Press Journal article about the Scottish businesses making steps towards achieving #NetZero: https://lnkd.in/enXH8y-c   Find out how we can help you on your journey to #NetZero: https://bit.ly/40hNa3x #FoodAndDrinkNetZero