This World Food Day, we’re sharingsharingThe use of a product by multiple users. It is a practice that retains the highest value of a product by extending its use period. how a circular economycircular economyA systems solution framework that tackles global challenges like climate change, biodiversity loss, waste, and pollution. It is based on three principles, driven by design: eliminate waste and pollution, circulate products and materials (at their highest value), and regenerate nature. for food is one of the most powerful things that can help tackle climate change and build biodiversity.
While the current food system has sustained a growing population, it doesn’t work for everyone, and it no longer works for the environment. It has become a leading source of greenhouse gas emissions and pollution, and is driving species to extinction.
Imagine a food system where at the minimum, every choice consumers make is a good one for nature. Where every box of cereal, every bag of flour, cold drink, and all our fresh fruit and veg, is actively improving soil health, building biodiversity and contributing to tackling climate change. Where the choices in what people buy and eat can help nature thrive.
This is the food system we can have when we start to think differently about how we design food… It’s time to redesign food for nature to thrive.
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. In the Foundation’s latest video series, Redesigning Food: Behind the scenes, we watch Challenge participants navigate the complexities of designing food for nature to thrive, push the boundaries of food design and turn obstacles into opportunities for growth and innovation.
In the latest episode, launched today, Challenge participants put their product ideas to the test by trialling them with consumers. Follow along as the companies navigate challenges, overcome barriers and find solutions as they get closer to bringing their products into the real world.
Spoon Cereals experiment with different types of oats for their nature-positive porridge
Porcus test their products at the Clitheroe Food Festival in the north of England
Nutricandies tour the Amazon jungle to show their products to indigenous communities
The Wild Hare explores a new upcycled ingredient for their regenerative ready meals
Dunia Bora reveal their long–awaited food safety test results
Catch the latest episode and dive into the journey of redesigning food for a better future. Don’t miss episodes one and two of this inspiring series. Watch all episodes here.
