50 Foods To Start Embracing For A Better Future
Looking to promote sustainability in your business? Knorr and WWF have worked together to create The Future 50 Foods Report to promote a sustainable global food system
This article has been provided by the team at Unilever
Did you know that 75% of the world’s food supply comes from just twelve crops and five animal species? Or that we are currently eating fewer than 200 of the more than 20,000 known edible plant species worldwide?
These facts are not just startling — they are a cause for great concern. That’s because the practices of cultivating single crops and relying heavily on animal-based foods are threatening food security, with serious consequences for our vulnerable natural ecosystems.
These are conversations we need to be having now. By 2050 the world’s population is predicted to increase to ten billion people, which will only serve to add further pressure to the environment and our global food system.
A key to promoting a healthier planet is to expand the variety of foods we grow and eat.
As one of the world’s largest food brands, Knorr believes it has a role to play in generating greater awareness of the food supply challenge, while also promoting positive solutions.
That’s why, in collaboration with the World Wide Fund for Nature (WWF), nutritionists and agricultural experts, Knorr has compiled The Future 50 Foods Report showcasing 50 foods we should eat more of to promote a sustainable global food system.
Executive Chef Australasia of Unilever Food Solutions ANZ, Andrew Ballard, believes chefs should explore a wider range of nutritious and sustainable plant-based foods in an effort to stay ahead.
“Not only is it going to be healthier for diners but using sustainable and in-season produce is going to keep COGS [the cost of goods] down as well,” he says.
“It can be as simple as incorporating some sustainable plant-based ingredients into existing recipes and dishes. Diners want unique experiences so the use of natural and less-predictable ingredients is now a large part of kitchen innovation.”
By embracing the Future 50 Foods, chefs can show their diners what a more diverse, sustainable and nutritious food future looks like. Please buy them, play with them, eat them and talk about them! Discover more here.