Food products designed to regenerate nature are one step closer to reaching supermarket shelves after being invited to the next stage of the Big Food Redesign Challenge.
Pasta made from wrinkled peas, a snack using banana peel, and both cookies and juice produced from cacti, are among the innovative concepts received from companies ranging from start-ups to household names including Danone and Nestlé.
So far, the Challenge has seen participants tasked to design new products, or redesign existing ones using 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. principles which help nature to thrive and address climate change.
From a total of 400 applications received worldwide including from the UK, US, Africa, Europe and Latin America, over 160 products are now being supported in developing their designs.
A map of the world showing that 160+ products, 71 organisations from 15 countries, across 5 continents have made it through to the Production Phase of The Big Food Redesign Challenge
As selected products enter the Production Phase of the Challenge, the Foundation is calling on retailers to join its partners – the leading British supermarket Waitrose and major retail group Carrefour Brazil – in showcasing the food items as early as this year.
“Our current food system is a key driver of biodiversity loss and accounts for a third of global greenhouse gases. We can, and must, redesign our food to regenerate nature and tackle some of the most pressing global issues facing us today.
“It’s encouraging to see such a huge appetite by businesses to rise to the challenge of helping to reshape how we design food for the future. With such an innovative range of product ideas, we hope they will become everyday items on our shopping lists.
“This is an exciting time for more retailers to get involved and be among the first in the world to offer their customers unique access to food choices which help preserve and restore our planet for future generations.”
Beth Mander, Food Programme Manager - Ellen MacArthur Foundation
One example of those joining the next phase of the Challenge is UK-based Hodmedod and their selection of products made from British peas, beans and grains. Their selection of pasta, soups, and dahl is sourced from a type of broad bean and other diverse arable crops grown with regenerative practices that help build soil health.
Another submission is Fortnum & Mason’s in-house distilled Amalthea Dry Gin, which has diversified its source crop by swapping grains with homegrown apples. Old Farmhouse Brewery has submitted a beer with kelp locally sourced from Wales’ first community-owned regenerative ocean farm.
Explore all participants that are through to the Production Phase of the Challenge here.
The Big Food Redesign Challenge is generously supported from funds raised by players of People’s Postcode Lottery and awarded through the Dream Fund, with additional support provided by the Schmidt Family Foundation and the Gordon and Betty Moore Foundation.
Retailers are invited to find out more about the food participants and how they can get involved in stocking nature-positive products, including the chance to join the upcoming ‘Putting Nature First on Supermarket Shelves’ webinar by contacting challenge@bigfoodredesign.org.
