It was a pleasure to host the “Taste of transformation from farm to fork” workshop at FoodDrinkEurope 's #FoodFuture Ideas Fest in Brussels recently. Nona McElwee, Robbert de Vreede, UFS Chef Wesley Bay and William Anderson discussed a variety of imperatives, including incentives for farmers, the EU’s Common Agricultural Policy, sustainability benchmarking for agriculture and how consumers and chefs perceive regenerative agriculture. Great flavour - the backbone of great food service – starts in the field. That’s why it’s essential to support farmers who transition to regenerative agriculture, working with nature to protect vital ecosystems and improve supply chain stability. At Unilever, we are scaling regenerative agriculture where it matters - our high-volume crops like soy, rice, vegetables and rapeseed for our power brands Knorr and Hellmann’s. With 23 regenerative agriculture projects now live we are well on our way to achieving our big target - implementing regenerative agriculture practices across 1 million hectares of land by 2030. This ensures our product portfolio provides sustainably grown ingredients that chefs can use to create dishes with great flavour and texture, consistently. EARA | European Alliance for Regenerative Agriculture (EARA) #ufs #ufsglobal #knorrprofessional

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Jhansi N

Product Executive | Strategic Partnerships & Growth | Driving Customer Success Through Product Innovation

4mo

This is the kind of future we all want to be part of Unilever Food Solutions 23 projects live, 1M hectares by 2030 woahhh 😍 , Power brands backed by planet-positive sourcing? Welll.. I call it "Thats the blueprint"

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