THE NEXT ECONOMY -
As regenerative ag gains momentum in the US, how do we ensure that the transition of the food system materializes in a way that supports equitable economic prosperity while allowing people and planet to flourish long term? Here are four areas where today’s decisions will shape US agriculture’s future trajectory.
PRODUCT, SERVICE & DESIGN INNOVATION -
Supplant breaks down typically wasted agricultural fiber into its signature product, Sugars from Fiber — an entirely new category of sugars, which performs like sugar in the kitchen while retaining the nutritional properties of fiber,
and mitigating the impacts of one of the world’s most environmentally destructive crops.
FINANCE & INVESTMENT -
By investing in SMEs in developing countries, we aim to help them enhance their businesses for the benefit of smallholders — proving they are credible to the local banking sector along the way. Ultimately, our core purpose is to tilt the economic balance back toward smallholders; so they can make a decent living in normal times and survive inevitable price shocks.
PRODUCT, SERVICE & DESIGN INNOVATION -
Through its ongoing research and growing product offerings, WellVine aims to become the world’s premier source of plant-based nutrition and illustrate how
upcycling can not only reduce food waste but demonstrate the highest and best use of a remarkable global food source.
FINANCE & INVESTMENT -
New report finds that with 25% of global GHG emissions caused by the food value chain, the shift to alternative proteins may be the most capital-efficient and high-impact solution to addressing the climate crisis — and over 30% of consumers are ready to make the switch.
SUPPLY CHAIN -
The three-year-old maker of snacks, coffee and other ethically sourced foods is aiming to show that brands can source from regenerative ag systems; but it will require a real commitment to
working with rural communities who, for too long, have been left behind by the modern food system.
FINANCE & INVESTMENT -
For too long, investors have lacked the data and analytics to make well-informed investment decisions around the financial risks of water impacts. That is about to change.
PRODUCT, SERVICE & DESIGN INNOVATION -
By teaming up with retail leader Walmart, San Francisco-based Plenty is set to supply California (for starters) with healthy, sustainable food at an affordable price, using only 1% of the land needed for traditional farming.
THE NEXT ECONOMY -
The pandemic has laid bare not only the many flaws in our global systems but also our capacity for resilience and ingenuity in the face of complex, immediate
challenges — if we apply that thinking to those that lay ahead, we may yet save ourselves from ‘business as usual.’
PRODUCT, SERVICE & DESIGN INNOVATION -
The meat sector in its current form is unsustainable; yet so is completely replacing the use of animals as a food technology. For the biggest and fastest environmental impact, we must address the way we grow our food. More sustainable models will involve coexistence between traditional and alternative production methods.
PRODUCT, SERVICE & DESIGN INNOVATION -
R&D is the engine room of all businesses, not just tech
companies — playing an instrumental role in generating the ideas that will transform our food system in a way that can sustain both people and planet.
WALKING THE TALK -
Investors can use the guide to engage companies by emphasizing the importance of disclosing their full-scope GHG emissions and setting 1.5°C emissions-reduction targets — ahead of forthcoming mandates.
WALKING THE TALK -
The EDDEN Project highlights the Martinique distillery’s circular and sustainable efforts to date and its roadmap for improvement, as well as advocating for similar commitments from distilleries around the world.
WASTE NOT -
The microdistiller not only sources grains, fruit and materials from local suppliers — it repurposes as many byproducts of the distilling process as possible, in what’s likely one of the most scalable examples of circularity so far in the spirits business.
WALKING THE TALK -
Ben & Jerry’s and its parent company, Unilever, have both launched pilots aimed at drastically cutting their GHG emissions — if successful, both are hoping to drive industry-wide change for truly game-changing impacts.
PRODUCT, SERVICE & DESIGN INNOVATION -
The Innovation Connections accelerator program aims to fast-track vital food system innovations; Tesco is also calling on the UK government to help accelerate scale-up of late-stage innovations in food supply chains.
MARKETING AND COMMS -
Kansas City distiller J. Rieger & Co. has crafted a one-time edition of Cover Crop Whiskey, made with cereal rye from local farms, to raise awareness of more
sustainable farming practices.
PRODUCT, SERVICE & DESIGN INNOVATION -
A new MycoTechnology partnership will scale production of mycoprotein and eliminate food waste in Oman; while Quorn and Drew Barrymore expand their
partnership with a new educational series, “Myco101.”
WALKING THE TALK -
Despite having been acquired by a global spirits conglomerate, the founders of Sipsmith have been able to redefine their mission and vision for the company —
as well as influence others within the global group to join them on the journey.
THE NEXT ECONOMY -
In January, Maker’s Mark became the world’s largest distillery to earn B Corp certification — a significant milestone for the broader industry, as well as a sustainability benchmark for Kentucky’s thriving 'Bourbon Country.'