The global food system is built on carefully designed practices influencing production and consumption patterns. Sixty percent of calories come from four primary crops, highlighting potential vulnerabilities to crises. Sustainable alternatives exist, such as meals using diverse grains and surplus ingredients, that could promote resilience and environmental regeneration. The Big Food Redesign Challenge has engaged numerous food makers in developing sustainable products that can be beneficial for society and the environment. Sustainability is an increasing priority for consumers, with a notable percentage of food expenditures on sustainable products.
Everything about the way we make and consume food—from the food packaging, to the placement of products in the grocery store aisles, to the background music that plays as you browse—is the result of a carefully designed system.
Sixty percent of calories consumed globally derive from just four crops—wheat, rice, corn, and potatoes—a shocking level of uniformity that makes our food system susceptible to crises like pandemics and extreme weather.
What if grocery stores carried truly sustainable food products designed to regenerate nature and build a more resilient food system? Products like pastas made with diverse ancient grains, plant-based alternatives to packaged snack foods, beer made from surplus bread.
Over the past two years, through the global Big Food Redesign Challenge, we've worked with more than 100 food makers across three continents, from small startups to major industry leaders, to create or revamp products so that they are sustainable from seed to shelf.
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