Now is the time for laying out the pathways to a new future for sustainable and healthy food. Simultaneous impacts from accelerating climate change, international conflicts, economic pressures, and supply chain disruptions continue to challenge consumer industries’ progress toward achieving the UN Sustainable Development Goals and pose a significant threat to food and nutrition security.
Waves upon waves of communicable and non-communicable diseases combine to create unprecedented, and unsustainable challenges, to human health. Both COVID-19 and increased levels of metabolic disease are negatively affecting multiple systems of the body and are weakening individual and societal resilience.
Demand for healthy, affordable food
In the midst of these challenges, consumers are increasingly seeking healthy, affordable food (over 70% want to be healthier, and over 50% have prioritized healthy eating as number one on their list). A number of food companies are now working to respond to these increases in demand for healthier food but for many, today’s “default” food environment continues to be dominated by unhealthy choices.
Food companies will need to significantly alter their food portfolios in the coming years to transform the default environment and surround these consumers with healthier and more nutritionally balanced food choices. For many food companies, that means fundamentally changing food portfolios and re-engineering many food products to make them healthy, nutritious, tasty, affordable, and widely available to consumers.
World Economic Forum/January 13, 2023