In this engaging episode, we explore how the food industry grapples with the dual challenges of sustainability and food production. The conversation begins with Lucy discussing her work with the Future Food Movement and how it has heightened her awareness of sustainable practices in NPD. We highlight that while packaging often steals the spotlight, the real impact is found in ingredient sourcing and production methods.

We then lay out the startling realities of global population growth and the increasing food production demands, pointing out that our current agricultural practices are insufficient for meeting future needs without exacerbating environmental damage.

We underscore the significant contributions of food production to global emissions and the essential, yet often overlooked, issue of food waste, especially in the UK.

The episode takes a practical turn with Lucy sharing detailed examples of how the industry can adopt more sustainable practices, from upcycled ingredients to regenerative farming methods and we also delve into the importance of seasonal diets and provide numerous resources for listeners who want to learn more, including the Future Food Movement and the Ellen MacArthur Foundation's Big Food Redesign Challenge.

We emphasise the importance of ongoing education and the need for industry-wide collaboration to foster real change and call on our listeners to share their insights and experiences to help expand the conversation on sustainability.

Timestamps:

• [00:00] Introduction
• [00:02:19] – Why sustainability matters in the food industry
• [00:03:12] – Global food production and environmental impact
• [00:06:10] – The rising issue of food waste
• [00:08:19]– Overcoming barriers to sustainability
• [00:09:36] – Exploring upcycled ingredients and their benefits
• [00:10:47] – Diet shifts towards sustainability: The Live Well Die
• [00:14:41] – Real-world examples of sustainable practices
• [00:15:39] – Conversations with Debbie Wynn Stanley on innovative farming
• [00:16:29] – The role of procurement in sustainable NPD
• [00:19:23] – The impact of seasonality on ingredient choice
• [00:22:16] – Sustainable sourcing and freezing methods
• [00:24:38] – Inviting listener input and experiences

Links and Resources:

Website Link: https://ohforfoodssake.co.uk/

FB Link: https://www.facebook.com/groups/ohforfoodsake

LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/

You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/

For industry consulting from Lucy, connect with her on Instagram or LinkedIn.

Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.

See you next time!