Whilst the global population – and with it the food industry – is growing steadily, so is the demand for agricultural raw materials. At the same time, we live in a society that expects to be able to purchase and consume what it likes, when it likes.
But, when it comes to the food we eat, the scope of these demands is actually very limited. About 75% of what the global population consumes relies on just 12 crops and 5 animal species – when there are actually over 5,000 species of crops that we could be eating. The world’s largely cautious and unvaried diets are placing too much reliance on too few plant species. As a result, we are consuming earth’s natural resources at a rate far greater than mother nature can regenerate them. The Global Footprint Network calls this ‘overshoot’: the gap between demand and supply.
Last year the date of earth overshoot was 29th July. Meaning that less than two thirds of the way through a calendar year, globally we had consumed all of the planet’s natural resources generated for that year. It’s time to make a change.
In order to be able to ensure a food supply for the future, we must endeavour to permanently procure sustainable raw materials.
AS CHEFS WE HAVE THE POWER TO CHANGE THE FATE OF OUR FOOD SYSTEM.
Chefs have an undeniable influence over the future of food, often setting the food trends of tomorrow.
At Knorr Professional we’re determined to enable chefs to serve the world better. We’re championing better ways to do this by creating flavours using natural, quality ingredients.
We’ve summarised the most powerful of these ingredients in our Future 50 Foods report, created in partnership with the WWF. We want professionals, and the wider food industry, to be inspired by this report and promote better food practices by choosing ingredients which have a lesser impact on the planet.
Your customers want to see change too: we all know that demands for greater transparency in relation to provenance and sourcing, quality and sustainability are ever-increasing. By switching overused and over-cultivated ingredients for diverse ingredients or by adding these ingredients to menus, chefs can begin to better influence the way consumers eat and how future generations of chefs cook, for a better food future.
JOIN THE MOVEMENT AND FIGHT FOR THE FUTURE OF FOOD
We’re asking chefs to make small changes to their menus to ensure that they’re fit for the future.
There are a number of ingredients from within the Future 50 Foods report that are most ecologically beneficial and readily available in the UK. These form the basis of our simple ingredient swaps and additions and will help you replace over-cultivated ingredients with more sustainable alternatives quickly and easily, without the need to redevelop your menu.
KNORR PROFESSIONAL | FLAVOUR MEANS THE WORLD TO US
