HOW TO FEED THE WORLD
while a third of the food is wasted?
Produced by Jassen Pintado
Creative Direction
Omar Rodríguez
Translation by María Murgui
Discussion was one of the themes of the Global Agribusiness Forum 2022 (GAF), in São Paulo, with the presence of the Global Head of Sustainability and Technologies of the Kerry Group
EnIn its fifth edition, GAF 2022 -one of the main agribusiness meetings in the world-, discussed the sector’s movements towards a prosperous and sustainable future for the entire production chain, with a view to global food security.
Juan Aguiriano, Global Head of Sustainability and Technologies at Kerry Group, highlighted, in the panel “Circular Economy and Food Waste Reduction”, that there is an
opportunity for industries to take advantage of this moment to change, improve and use collective power to contribute to a better world through sustainable nutrition. “We must commit to making a real impact by doing better for people, better for the planet and better for society. To achieve this, the industry needs to avoid food waste,” said Head Global. According to the Food and Agriculture Organization of the
“We need to come together and contribute to a positive circular economy with less waste, leveraging sustainable packaging and a positive contribution to society”
- Juan Aguiriano, Global Head of Sustainability and Technologies at Kerry Group
United Nations (FAO), a well-defined vision of sustainability for food and agriculture encompasses broad access to nutritious foods, with efficient management of natural resources. The data also shows, for example, that more than 30% of total greenhouse gas emissions come from the food system. For Aguiriano, the future will depend on how well this challenge is tackled in the 21st century. “Agriculture is the core of the food system, and accelerating the shift to regenerative practices will make a huge contribution to the future of the system,” said Aguiriano.
During his presentation, the executive highlighted that Kerry’s goal is to improve the nutritional profile of food while contributing to global efforts to increase sustainability on the planet and in society. For him, creating sectoral partnerships and with
customers is essential to guarantee the availability, accessibility and safety of final products. “We as an industry need to come together and contribute to a positive circular economy with less waste, leveraging sustainable packaging and a positive contribution to society,” he noted.
FIGHTING WASTE
According to the United Nations (UN), one third of all food produced ends up as loss or waste, enough to sustain more than 2 billion people, which represents $936 billion of cost to the global economy annually, this could be invested to reverse the situation of thousands of people. Reducing this waste, explains Kerry’s Global Head, depends on two main factors: taking advantage of preservation solutions to prolong the shelf life of food and the impacts of this action on consumer
it a chance to be consumed rather than wasted.”
Consumer behavior and habits also significantly impact food waste, and a small step such as raising awareness about using up to expiration dates is a relatively simplistic but important behavior. “Ensuring that all food is produced with a maximum shelf life will feed more people and significantly reduce the environmental impact. Extending the shelf life of a food, protecting it from mold, aging and flavor degradation, is what gives
step so that nothing is thrown away prematurely. There is also technology available to help influence consumer behavior. For example, a simple scan of a package confirms that the cold chain has remained intact and provides accurate data on the
microbial load on a product, overriding the best static data. The Global Head states that if we can reverse the trend, we would save enough food to feed 2 billion people, while contributing significantly to reversing climate change.
ABOUT KERRY
Kerry is a world leader in the development of Taste & Nutrition solutions and a leading partner for the food, beverage and pharmaceutical industries. Its broad technology base, customer-centric business model and industry-leading integrated solutions capability position it as the best partner in co-creation. It is innovation with customers that allows for the
creation of great-tasting products, with better nutrition and functionality, while ensuring a better impact on the planet. In 1994, Kerry began operating in Latin America, starting activities in Mexico. In 1998, the company was established in Brazil. Currently, Kerry is present in eight Latin American countries with 13 factories, 6 commercial offices and 2 Research, Development and Application centers. Employing more
“Ensuring that all food is produced with a maximum shelf life will feed more people and reduce the environmental impact. Extending the shelf life of a food is what gives it a chance to be consumed rather than wasted”
- Juan Aguiriano, Global Head of Sustainability and Technologies at Kerry Group
than 22,000 people worldwide, including more than 1,000 food scientists, and its global presence spans across 148 factories in 32 countries, Kerry creates a world of sustainable nutrition. Its goal is to reach more than 2 billion consumers with its solutions by 2030. For more information, visit the website.
