Environmental sustainability gaining in importance
Increasing consumer demands for foods that are both healthy and do not adversely impact the environment mean that food companies are looking more closely at environmental sustainability. Other factors such as Corporate Social Responsibility, corporate reputation and current and potential future legislation have also increased the focus on environmental sustainability within the food industry.
Meanwhile environmental sustainability is a priority for government as well. The 2008 Cabinet Office report ‘Food Matters’ includes among its strategic policy objectives for food both ‘the changes needed to deliver a further transition to healthier diets’ and ‘a more environmentally sustainable food chain’.
IGD Preliminary study
Given the significance of both health and environmental sustainability to consumers, government and industry, the question arises of whether both agendas are compatible, or whether in attempting to achieve nutritional goals, the environment could be adversely affected. IGD’s Industry Nutrition Strategy Group therefore asked us to undertake a preliminary study to begin to understand whether current nutritional objectives conflict with environmental sustainability.
The study involved interviews with a number of experts and key opinion leaders, and a survey of those working in the food industry or food-related organisations. Nutritional objectives and environmental sustainability factors were defined from government reports, strategy papers and consumer-targeted advice.
In carrying out this study, activities to achieve nutritional goals were considered as a single influence. In such a complex area a more detailed evaluation would clearly be required to determine overall impact of these activities in the context of a sustainable food supply chain.
Study findings
The survey of opinions suggested that addressing nutritional objectives could impact environmental sustainability in a number of ways. The areas in which issues were raised included:
- Fruit and vegetable intake
- Changes in sources of fat
- Sustainability of fish
- Changes in food processing
- Reduction in portion size
There was some awareness within organisations of the potential for nutritional goals to impact environmental sustainability, and in some cases practical ways to address issues had been sought. However, nutrition and sustainability functions did not generally appear to be well integrated.
The results of the preliminary study suggest that if a sustainable food chain is to be achieved, the likely impact on the environment of strategies aimed at improving diet and nutrition should be considered.
Case Studies
IGD would welcome case studies illustrating the relationship between nutrition objectives and environmental sustainability for our website. If you would like to submit a case study, please contact Rachel.hackett@igd.com
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