Nidhi Munjal’s Post

What is the Big Food Redesign Challenge? In 2023, the Ellen MacArthur Foundation, in partnership with the Sustainable Food Trust, launched the Big Food Redesign Challenge to catalyse and inspire the food industry to build a better food system that regenerates nature, based on the principles of a circular economy The Challenge brings together ambitious producers, retailers, start-ups, and suppliers to design new food products – or redesign existing ones – to regenerate nature. Showcasing food products that have been designed to help nature thrive. We are pleased to join the Big Food Redesign Challenge, alongside Waitrose & Partners and Grupo Carrefour Brasil, to support bringing Challenge products to market. Look out for more news on the food products that put nature first in 2025. This partnership aims to inspire innovation and action and drive positive change within the food industry, and the Challenge is split into three phases – the Design Phase, the Production Phase and the Retail Phase. With the Design phase complete 150+ products from 60+ organisations are now bringing their products to life in the Production Phase of the Challenge. Participants successfully made it through to this Phase by demonstrating the application of the principles of the circular economy as shown in the Foundation's Circular Design for Food Framework. The Big Food Redesign report shows that applying the principles of the circular economy across all dimensions of food design – from product concept, through ingredient selection and sourcing, to packaging – unlocks substantial environmental, economic, and yield benefits. Our thanks to everyone in Team Fortnum's who has played such a vital role in this important project to date. #circulareconomy #sustainability #foodindustry #fortnumandmason

Is the baking industry afraid of change? Riding the metro to the Agrain by Circular Food Technology office in the heart of Copenhagen, I found myself deep in thought about the baking industry's traditional approach. We all hold on to our food habits, but there's definitely space for growth and change, right? From my experience, food companies are often cautious about fully embracing new innovations. They know their customers well, and there's a tendency to lean heavily on initial sales data. This approach can sometimes hinder giving new products a fair chance. Reflecting on my early career, I recall how new products were often quickly shelved if they didn't immediately perform. Today, as sustainability becomes an increasingly important part of our conversations, I notice a gap between talk and action. What we need are visionaries who dare to innovate and take bold, environmentally responsible steps. The industry, along with policymakers, plays a crucial role in guiding people towards new, sustainable habits and should be at the forefront of pioneering sustainable food practices. It's time to welcome these changes, ensuring we don't compromise on the quality and taste we cherish. Thinking about all this just fires me up even more to make a difference in our food systems every single day. #SustainableFood #InnovationInBaking #Upcycling #FoodInnovation #EveryGrainCounts

Some more cracking speakers confirmed for our Sustainable Foods Conference in January - Get in touch to be part of the conversation. #sustainablefoods

🌱🚀 Hey there! We're absolutely thrilled to share our exciting news with you: ViRA is now Virtuous Food Revolution Alliance! This isn't just a simple makeover; it's a reflection of who we are at our core. Our new name shines a spotlight on "virtuous" values, signifying our dedication to revolutionizing the food industry with sustainable, ethical, and innovative practices. We're on a mission to transform how food is produced, distributed, and enjoyed, making it not only delicious but also environmentally and community-friendly. Our fresh logo, with its sleek tech-inspired design, symbolizes our commitment to pushing the boundaries of technology in the food sector. We're determined to lead the way in utilizing digital solutions to enhance sustainability and efficiency across the entire food chain. We couldn't be prouder of this new chapter in our journey, and we're beyond excited to keep working alongside you to create a virtuous and sustainable food future for all. Come join us on this incredible adventure! 🌍🍽️ #VirtuousFoodRevolution #SustainableEating #DigitalInnovation #ChampionsOfSustainability

If you order a burger, do you automatically assume it comes with meat? One of this century's most exciting challenges lies in the collective mindset shift required to redefine norms, traditions, and beliefs in tackling today's most urgent issues. I'm stoked when organizations dare to challenge the status quo. Take, for instance, Burger King Austria's bold experiment back in 2022: by default, all sandwiches featured a vegetarian patty, with customers needing to explicitly request meat. Customers were asked, "Normal or with meat?". While the results of this one are hard to find, the video on youtube (link in comments) is amusing. It leaves me wondering: what other mainstream, norm-defying experiments in sustainability have caught the attention of others? A shoutout to Gabriel Baunach for spotlighting this example in his enlightening book, 'Hoch die Hände, Klimawende!" PS: For systems nerds like myself, this challenge particularly intrigues me as it speaks to Donella Meadows's deepest point of leverage in a system: "shifting paradigms"

I'm excited to share the latest white paper from @inoqo, which delves into the challenges, benefits, strategies, and best practices for grocery retailers to lead the sustainable transformation in the food industry. 🌱 Download the white paper here 👉: https://lnkd.in/dFWZiEPD #sustainability  #groceryretail #groceryindustry #scope3 #impactassessment

🌱♻️ Just had an eye-opening experience at Chipotle! 🌯🥑 Noticed they no longer inquire if you're dining in or taking out, leading to every order being packed in to-go containers and bags. 🛍️🌮 Couldn't shake the feeling of wastefulness. Curiosity piqued, I delved into Chipotle's 2023 Sustainability Report. 📊🌍 Shockingly, the company's waste to landfill production surged by over 30% from 2020 to 2023. 📈💔 As someone passionate about waste management, this raises important questions about sustainability practices in the food industry. It's vital for businesses to balance convenience with environmental responsibility. Let's spark conversations on how we can work towards a greener, more sustainable future! 💬💚 #Sustainability #WasteManagement #FoodIndustry #Chipotle #EnvironmentalResponsibility Philippe Schuler Brian Niccol Chipotle Mexican Grill

"Spoon, fork and knife" 🍴 are eating utensils for every meal. If we order takeaway food, such cutlery will also accompany our dishes to ensure our convenience. As green trends grow, people become increasingly aware of environmental issues. Wooden spoons and forks thus prove interesting alternatives to restaurants that want to position themselves as sustainability leaders. 💚 Read more 👉 https://lnkd.in/gMiTs6K3

🌟 Breaking New Grounds in Innovation 🌟 Exciting news! UPSIDE Foods was a finalist on Fast Company's World Changing Ideas list! The food category of Fast Company’s World Changing Ideas Awards recognizes products or services that change what we eat, how we eat, or how we get our food. This recognition underlines our drive to not just respond to but lead in solving pressing global problems. We've added the article in the comments below! 🌍🐔💡 #FoodInnovation #cultivatedmeat

My first podcast! Thanks for having me Roman Tarnovsky and Indigo - That was fun! Roman and I talked planetary boundaries, decarbonization, success stories in corporate sustainability, and keeping farmers at the heart of the conversation. Take a listen below!