A taste of tomorrow
Sustainability in food is a necessity. At our recent ESG Roundtable on Sustainable Diets, we explored how the food choices we make today shape the future of both people and the planet.
Sustainability Trends for 2025
We kicked off the session with Annelie Selander outlining five key trends that will define sustainability in food over the next year:
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Wellbeing on a plate: Consumers are looking for food that nourishes both body and mind.
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Sustainability at the core: Businesses are embedding sustainability across their entire supply chains.
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Do good, feel good: Ethical consumption is on the rise, with people choosing brands that align with their values.
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More reporting and legislation: Companies are under increasing pressure to measure and prove their impact.
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Technology and AI: Innovation is making food production smarter, more efficient, and more sustainable.
What makes a diet sustainable?
Mike Hanson took us deeper into the heart of sustainable diets, breaking them down into three essential principles:
They must be healthy and nutritious: Sustainability isn’t just about the environment; it’s about feeding people well.
They should minimise environmental impact: From land use to emissions, the food system plays a huge role in climate change.
They must respect cultural diversity: A one-size-fits-all approach won’t work; sustainability must be adaptable and inclusive.
Encouragingly, there’s a strong alignment between what’s good for us and what’s good for the planet. The lowest-impact foods tend to be plant-based, while the highest emissions come from ruminant animals. Small shifts in dietary habits can make a big difference.
Biodiversity and farming practices
Another crucial topic was biodiversity. Mike highlighted the importance of regenerative farming, which restores soil health and supports long-term food security. As land degradation accelerates, these approaches are vital to future food production. How do we drive that change?
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Menu design: Highlighting plant-forward options in an appealing way and positioning those options to guide behaviour.
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Language: How we describe food influences choices.
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Availability and affordability: Making sustainable options the easiest and most attractive.
Learn more about driving plant-based eating in our Veganuary Podcast.
The future
This roundtable was part of an ongoing ESG discussion series. Next, we’ll be exploring:
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Spring 2025 : Responsible sourcing, including packaging, a top concern raised in this session.
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Summer 2025: Community-driven catering, focusing on food’s role in social impact.
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Autumn 2025 : Topic to be determined
As Michael Pollan put it: “Eat food. Not too much. Mostly plants.”
