More local food
A frequently mentioned theme during Food Forward was more local food, ensuring more regional sales, in shorter chains, so that we can achieve a more closed loop in the food chain. At the same time, better positioning of the agricultural product by establishing a connection between farmer and consumer. This creates greater appreciation for farmers and allows them to demand a higher price for their produce, helping them to produce more sustainably.
But that is easier said than done. One of the biggest barriers to realizing such local sales is often distribution. It is not very efficient or sustainable to have every farmer drive his car past every buyer. At the same time, the scale of the number of orders is often too small for wholesalers to pick up. Smarter solutions to this problem must therefore be found.
Economical use of energy
The conversation around many kitchen tables is about the rising costs of groceries and energy and the significance of our current use of fossil fuels on the future. The transition to energy-efficient living and doing business are therefore important challenges. Together we must think of ways to change our consumption and innovate production.
On the one hand, this means that we use our energy more sparingly; turn off the lights in rooms where you are not, turn the thermostat down a degree and shower for a shorter time. On the other hand, we must embrace innovations such as solar panels, heat pumps and electric means of transport. Farmers have done this for years with geothermal energy, fermentation, cogeneration and heat and cold storage. What cross-sector synergies can be achieved here?
Throw away and waste less
Circularity is also a much discussed theme. In nature, everything has a function. Nothing is thrown out or wasted. Everything is part of the ‘circle of life’. We humans can learn a lot from that. From linear thinking, where we exhaust our raw materials, to a circular model. This starts with using what you already have and giving these raw materials as sustainable and full value as possible.
Ubiquitous is the protein transition. Worldwide, the demand for proteins will increase structurally in the coming years. If we answer this question only with animal proteins, it will lead to the necessary challenges, including the strain on our climate due to meat and dairy production. We can change this by developing sustainable alternative proteins, making the production of animal protein more sustainable and switching to a more plant-based diet.
Food Forward Membership – Together we accelerate food issues
Whether they come from Food Forward or beyond: All new food solutions and ideas from food change and improvers must be able to grow. They cannot do this alone. That is why Food Hub and Rabobank have developed the Food Forward membership. This is a permanent community for everyone who wants to contribute to a future-proof food system. Big or small ideas, sector-specific or cross-sectoral, regional, national or international: in this community there is room for everyone with a food solution for the future or with a request for help.
The text continues below the image
Food changers help each other in the Food Forward membership. Whether you are a (food) producer looking for an investor or a larger network, or for knowledge about regulation: there is room for everyone. You get access to financing, networks and knowledge partners and to a wide range of entrepreneurial programs. In addition, you will gain insight into relevant events and the latest news will be shared with you. Do you also want to be part of this innovative community of food changers? Sign up now for the Food Forward membership.