Protein Diversification Cuts UK Retailers' Scope 3 Emissions by 16%

This Earth Day, we’re reminded that building sustainable food systems requires innovation, efficient production and scale. U.S. dairy exports play an important role—providing a consistent supply of high-quality, nutrient-dense foods produced with world-leading efficiency. Today, the sector is producing more with fewer resources and lower emissions per gallon than ever before. That progress is measurable: • Since 2007, on-farm GHG intensity has declined by 14.7% • Between 2020–2025, GHG intensity fell another ~2.5% while milk production increased 4.7% This reflects a clear focus on farmer-led, evidence-based innovation, improving environmental performance while supporting economic viability and delivering better global nutrition. The newly released 2023–2024 U.S. Dairy Sustainability Report: https://bit.ly/41KwX99 showcases how the dairy value chain is turning commitment into measurable impact—advancing well-being, strengthening communities, and driving environmental progress. Innovation Center for U.S. Dairy 🌎 #EarthDay #USDairy #FoodSystems #SustainableNutrition

Roughly 30–40% of the food supply in the U.S. is wasted every year. For fruits and vegetables, that number can climb to 50%+—often rejected before it even leaves the farm because it doesn’t meet cosmetic retail standards. Let that sink in. Half of what growers produce… never gets a chance. Meanwhile: • Farmers absorb the loss • Resources (water, labor, land) are wasted • Consumers pay higher prices There’s a better way. What if we captured that “imperfect” fruit and turned it into high-quality, shelf-stable products? Same nutrition. Same flavor. Less waste. More value back to the grower. This isn’t a supply problem. It’s a standards and innovation problem. 👉 Curious to hear from this network: Would you buy a product made from “rescued” fruit if it looked premium and tasted great? Drop a YES or NO in the comments — or tell me what would make you trust it. #FoodWaste #Sustainability #Agriculture #FoodInnovation #SupplyChain #AgTech #CPG

Shrinkflation. Private label wars. Promotional pressure. Grocery margins are hard to find in the UK market. 𝗣𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 𝗰𝗮𝘁𝗲𝗴𝗼𝗿𝗶𝗲𝘀 𝗼𝗳𝗳𝗲𝗿 𝗵𝗶𝗴𝗵𝗲𝗿 𝗺𝗮𝗿𝗴𝗶𝗻𝘀, 𝗹𝗼𝘄𝗲𝗿 𝘀𝗵𝗿𝗶𝗻𝗸, 𝗮𝗻𝗱 𝗹𝗲𝘀𝘀 𝗽𝗿𝗼𝗺𝗼𝘁𝗶𝗼𝗻 𝗱𝗲𝗽𝗲𝗻𝗱𝗲𝗻𝗰𝘆 𝘁𝗵𝗮𝗻 𝗺𝗲𝗮𝘁 – 𝘀𝗼 𝘄𝗵𝘆 𝗮𝗿𝗲𝗻'𝘁 𝗺𝗼𝗿𝗲 𝗿𝗲𝘁𝗮𝗶𝗹𝗲𝗿𝘀 𝗰𝗮𝗽𝘁𝘂𝗿𝗶𝗻𝗴 𝘁𝗵𝗲𝘀𝗲 𝗴𝗮𝗶𝗻𝘀? A new #Systemiq report, 𝗧𝗮𝗸𝗶𝗻𝗴 𝗥𝗼𝗼𝘁: 𝗧𝗵𝗲 𝗖𝗮𝘀𝗲 𝗳𝗼𝗿 𝗣𝗹𝗮𝗻𝘁-𝗕𝗮𝘀𝗲𝗱 𝗣𝗿𝗼𝘁𝗲𝗶𝗻𝘀 𝗶𝗻 𝗨𝗞 𝗥𝗲𝘁𝗮𝗶𝗹, makes the commercial case clearly. #ProteinDiversification strengthens margins and reduces portfolio volatility, and the market tailwinds are only getting stronger. 𝗢𝘂𝗿 𝗮𝗻𝗮𝗹𝘆𝘀𝗶𝘀 𝘀𝗵𝗼𝘄𝘀 𝘁𝗵𝗮𝘁 𝗽𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝘀𝗵𝗮𝗿𝗲 𝗼𝗳 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 𝘀𝗮𝗹𝗲𝘀 𝗶𝘀 𝗽𝗿𝗼𝗷𝗲𝗰𝘁𝗲𝗱 𝘁𝗼 𝗱𝗼𝘂𝗯𝗹𝗲 𝗯𝘆 𝟮𝟬𝟰𝟬, 𝗳𝗿𝗼𝗺 𝟭𝟰% 𝘁𝗼 𝟮𝟵%. Meat analogues are on track to reach price parity with processed meat by 2028. Whole food proteins like legumes and tofu are already cheaper than meat, with the gap widening as animal protein prices rise. Own-label plant-based accounts for just 15% of plant-based sales, versus 82% in processed meat – one of the largest untapped margin opportunities. The environmental and health case reinforces the commercial one. Protein diversification could cut retailers' Scope 3 GHG emissions by 16% annually by 2040, while closing 11% of the UK's fibre gap and delivering an estimated £108m in annual health benefits. Read the report here: https://lnkd.in/exYehM2R #PlantBased #AlternativeProteins ProVeg International, Brian Shaw, Rupert Simons

🥛 Milk is often seen as a simple, stable product. It is not. Behind every liter lies a complex global network of energy, feed, water, logistics, regulation, and trade - an interconnected system increasingly exposed to volatility, not only economic but also political and systemic. Today, the dairy sector is expected to be sustainable, affordable, safe, traceable, and competitive at the same time. Each dimension carries a cost, yet that cost is rarely fully recognized along the value chain. Milk and dairy products are not just sources of calories: they provide a combination of nutrients that is difficult to replicate through simple one-to-one substitution. Looking ahead, the dairy sector is entering a new era: from efficiency to resilience, from abundance to strategic availability, and from simple nutrition to consumer trust. Read the full article by Pietro Paganini 👉 bit.ly/49qle3A & Stay tuned for more from today’s discussion at TUTTOFOOD Milano! #Dairy #Foodsecurity #BalancedDiet #PublicPolicy #Europe #TuttoFood Carola Macagno Carlotta Benedetti European Dairy Association Alexander Anton Assolatte Giovanni Pomella Massimo Forino European Dairy Farmers e.V. European Milk Forum (EMF) Carni Sostenibili COPA COGECA Confagricoltura Bruxelles Massimiliano Giansanti European Food Forum Andrea Bertaglio

Less meat, more plant-based. 🌱 Good for your health or for the planet? What I find striking about the debate around the new Dutch dietary guidelines is how quickly it got framed as a choice between health and sustainability. As if those two are somehow in conflict. 🤨 A healthy environment is fundamental to human health. And in the case of eating more plant-based and less meat, the benefits are clearly not ‘either/or’. They’re both. That’s why I wanted to calculate the actual impact of the new guidance from the Netherlands Nutrition Centre (Voedingscentrum). Using the Livvie Business impact calculator, we estimated the potential annual impact in the Netherlands: 🌱 3.18 million hectares less land use 💦 2.98 billion m³ less water use and pollution 🌍 11.3 million tonnes less greenhouse gas emissions 💊 28.5 tonnes less antimicrobial use These numbers are absolutely massive! 💥 It shows how small changes in food policy can have a major impact on both people and planet. ❓ Do you believe sustainability should be considered in dietary guidelines?

After hitting a low point in 2023, trust in Europe's food system is on the rise again, though not evenly across the sector. So who do Europeans trust most, and where are the gaps? The brand-new #ConsumerObservatory Trust Report from EIT Food - 𝗧𝗵𝗲 𝗦𝘁𝗮𝘁𝗲 𝗼𝗳 𝗧𝗿𝘂𝘀𝘁 𝗶𝗻 𝗘𝘂𝗿𝗼𝗽𝗲'𝘀 𝗙𝗼𝗼𝗱 𝗦𝘆𝘀𝘁𝗲𝗺 - tracks how trust has evolved between 2021 and 2025 across five key #FoodSystem actors: farmers, retailers, restaurants and caterers, manufacturers and public authorities. Key findings from the report include: 🌾 Farmers continue to lead on trust: 𝟲𝟴% of Europeans trust them in 2025. 🛒 Retailers are regaining trust, now at 𝟱𝟰%. 🍽️ Restaurants and caterers see the biggest gain, rising from 𝟰𝟴% to 𝟱𝟯%. 🏭 Authorities and manufacturers are improving, yet remain among the least trusted actors. 📈 Transparency, competence and care are the key drivers of trust recovery. Explore the full report to see what’s shaping trust in Europe’s food system and what it means for industry, policymakers and the transition to healthier, more sustainable diets. 👉 https://dub.sh/vEzjBYX

Is trust the bottleneck for sustainability? Across Europe’s food system, trust is still fragile. Less than half of consumers fully trust what they eat. And institutions? Even less. Trust is built on three things: 👉 Proof 
👉 Transparency 
👉 Consistency At MycoFarming, we don’t just talk about sustainability, we live it: • Nature-based solutions people already trust 
• Measurable, transparent results 
• Real pilots, not theoretical promises For our partners, this is a way to build credibility, de-risk innovation, and regain public trust. Because sustainability is non-negotiable, trust is non-negotiable. #Trust #Innovation #Sustainability #FoodSystem #Water #NatureBasedSolutions

Great insights by Tesco. We look forward to such data driven sales news from Belgian retailers. Together the NGOs, retailers, food producers and governments lead the market to more plant forward choices.

The Middle East’s geopolitical landscape is shifting rapidly—and so must our approach to food security. Recent trade route disruptions, regional realignments, and global supply chain recalibrations have exposed a critical vulnerability: our heavy reliance on imported food ingredients. For a region that imports up to 80% of its food, this isn’t just a procurement challenge. It’s a strategic and economic imperative. Localisation in the food ingredients sector is no longer optional. It’s a necessity. Building regional capacity for specialty fats, emulsifiers, hydrocolloids, plant proteins, and functional additives means shorter lead times, predictable pricing, and reduced exposure to geopolitical shocks. More importantly, it transforms food security from a reactive concern into a proactive, value-creating engine. The future of ingredient manufacturing in the Middle East will be driven by three non-negotiables: 🔹 Resilience: Decentralised, climate-smart production integrated with renewable energy and water-efficient processes 🔹 Innovation: Scaling agtech, precision fermentation, enzymatic processing, and homegrown R&D tailored to regional dietary & regulatory needs 🔹 Collaboration: Cross-border alliances, harmonised quality standards, and shared logistics to create a truly regional ingredient ecosystem Nations already investing in food-tech zones, sovereign ingredient funds, and public-private innovation corridors are not just mitigating risk—they’re capturing first-mover advantage in a rapidly reconfiguring global market. Localisation isn’t about isolation. It’s about strategic sovereignty, economic diversification, and building an industry that thrives regardless of external volatility. The question is no longer *if* we localise, but *how fast* we can scale. What’s the biggest bottleneck holding back ingredient localisation in the region today and where should industry, governments, and investors align first. #FoodSecurity #SupplyChainResilience #FoodIngredients #Localisation #MiddleEastBusiness #AgriTech #FoodTech #EconomicDiversification #FutureOfFood #Geopolitics

Alternative Proteins !! The demand for alternative protein sources is growing at an unprecedented rate, reshaping the global food landscape. With increasing concerns about environmental sustainability, population growth, and health awareness, traditional protein sources like meat are no longer the only option. Plant-based proteins, lab-grown meat, and even insect-based proteins are gaining attention as viable and sustainable alternatives. These innovations aim to reduce the environmental impact of food production while still meeting the nutritional needs of consumers. The food industry is investing heavily in research and development to improve the taste, texture, and acceptance of these alternative products. However, consumer perception and cultural acceptance remain key challenges that must be addressed. Food technologists are at the forefront of this transformation, working to create products that are not only sustainable but also appealing and accessible. As the world moves towards more sustainable eating habits, alternative proteins are set to play a crucial role in feeding the future. #snsinstitutions #snsdesignthinkers #designthinking