Is it time for a re-stage?

In 2021 and ’22, nearly every month in the food and environmental trades there was another announcement of a Series “pick the letter” closing as hundreds of millions in capital raise flooded the “start-up” march to glory on the road to solve the future of food.

• The philosophical underpinnings of this wave of new brands and businesses was based on a profound new, powerful understanding that the food system as we know it is a significant actor in the carbon emission contributions to global warming from agricultural sources.

New technologies promising exact replicas (bioidentical) of animal-based proteins with no taste or eating experience sacrifice operated like magnets, drawing private equity and VC funding right and left as investors labored to spread their risk across a broad swath of promising players. Their hope to land on some commercialization and scaling magic that would amply reward investors who searched for the next Golden Goose headed for the animal-free protein hall of fame.

It often felt like a crusade to save humanity by remaking where food comes from in ways never before imagined. Meanwhile the nascent plant-based meat proteins marketplace was further along its journey and about to explode as Beyond Meat unveiled its now famous claim of “Plant-Based Meat for Meat Lovers” to lure in a non-vegan, larger audience of early adopters. It was an audacious claim of decadent hamburger eating experience but crafted from plants. The other not-so-recognize-able ingredients in this highly processed product would later surface critically as a drag on its healthier premise.

The plant-based protein hype machine in full throat fomented a wave of channel expansion into fast food, mass grocery retail. Of note the rapid moves into mass distribution may have been il-advised when the core audiences of these behemoth retail outlets were populated with consumers driven more so by pocketbook issues than the loftier cries to reduce carbon emissions from food creation.

• When certain consumer cohorts are less enamored with the environmental goals, they can be more sensitive to the price premium “ouch” and less tolerant of any sacrifices in taste or texture of a food you’ve been in love with for most of their lives. Impact of this on repeat purchase velocity, a prime indicator of stickiness in the core value proposition, became self-evident.

Know thy market?

In a crusade to rapidly change the world’s eating habits, over-reach ensued with large cap CPGs, QSR restaurant chains and other patrons of the mass market love jumping on the plant-based bandwagon to either launch a subpar knock-off product or grab a new menu board item to wave in front of consumers in the midst of a media storm that trumpeted the rise of plant-based solutions as ‘better for you’ – with a side order of less taxing to the environment.

All well and good and yes, the number of consumers who care about sustainability has been rising for years. Still important to consider the core user base for these premium food choices is found in higher income, higher education household zip codes where people are more intrinsically inclined to support the global warming story — while looking past the price premium and not-quite-the-same eating experience. Had the early category moves been more respectful of channel and audience selection, some of the inevitable over-the-cliff fiasco on sales volume draw down might have been avoided.

An eco-system of Confirmation Bias inhabitants drives the future-food ship

The near zero Federal funds rate pushed dollars on the hunt for an investment home in new directions. This coincided with a ramp up in media attention to global warming impacts, and the role agriculture plays in contributing emissions (especially from livestock). The emergence of various technologies like precision and biomass fermentation and cell-cultured protein creation swarmed the decks of a start-up tsunami fueled by ample funding to go around.

Stirring this pot is an eco-system of attorneys, bankers, VC’s, distributors, pundits and alt. protein convention companies all with a stake in the future food pie, helping promote expansion, while simultaneously encouraging new combatants to join the fray. One look at the aggregate logo farm on convention web sites of investors, suppliers, brands and supporting actors promised a form of ‘more is better’ while the line-up to secure capital infusions got longer.

According to the Bureau of Labor Statistics, there are now somewhere in the range of 500,000 new startups every year, much of this an outcome of investment flow and the growing availability of contract manufacturing that lowers the capital cost bar of entry.

Kaboom!

Lots of noise, a friendly media spotlight, ambitious environmental virtue signaling that the future of food was about to flip — all fueled by escalating global emissions and rising temperatures moving at a record busting pace threatening to disrupt life as we know it, especially in the southern hemisphere.

Then poof!

Beyond Meat’s decision to access public markets with a stock offering also created a high level of scrutiny on performance reporting, with cracks in the veneer starting to show as questions swirled about ingredients, processing, taste, cost and whether or not these products were actually better for you. This analysis caught up alongside the erstwhile decisions to jump the new category development shark by entering broad market retail and QSR distribution (too) early. The false positive of rapid volume growth slammed up against a souring media climate and wave of consumers who had less at stake in the plant-based protein promise.

The shift in results met with a media whip that questioned, “is the plant-based meat party over?” The net effect of all this had a dampening impact on all corners of the emerging proteins marketplace, while inflation pushed the cost of money up. Investment slowed and suddenly the emerging brand players were confronted with decisions on mitigating cash burn. Horns pulled inward and the entire innovation train quickly slowed. The push towards market launches with it now moving at golf cart speeds, while the mechanics of survival of the fittest had its way.

Truth remains inescapable

• Has climate change stopped? No, it is accelerating.
• Has the repurposing of valued Amazon rainforest for raising livestock reversed? No, it is expanding.
• Has food somehow become less of a contributor to global warming? No, it continues.
• Has the promise of proteins made without an animal become less relevant? No, it is an important tech development that deserves to win.
• Is it conceivable the expanding demand for protein based on world population growth will outstrip the conventional supply system? Yes, we need better, more efficient way to make proteins to nourish a world with 10 billion souls by 2050.

The biggest barrier to successful commercialization of new food tech?

Most will argue it’s the lack of manufacturing infrastructure to make these fermentable proteins at scale to both lower prices to parity with legacy products while producing in sufficient volume to be a reliable, viable replacement. That’s a real challenge. One that desperately calls for government support to speed up the development of fermentation manufacturing capacity. Yet I would counter there’s ample proof that major shifts in technology that impact consumer behavior and perceptions can inadvertently form a stalwart block to change, if not addressed with skill and strategic consideration.

When the capital flow started to slow in emerging brand land, so did the efforts to effectively educate the world about the who, what, how and why of these new food solutions. You can’t just show up one day and say here’s meat and dairy made without an animal that’s not plant-based, but is exactly the same as the animal version only more sustainable.

First question: is that even possible?

Second: How did you do it?

Third: is it safe?

Fourth: will I like the taste?

Fifth: can I afford it?

Sixth: does this mean conventional meat and dairy goes away? What about farmers?

Complicated messages about things people aren’t familiar with runs a chance of falling flat right out of the gate. Perceived risk is a killer of innovations that don’t find early footing. People will not tolerate a substandard experience.

Time for a restage, restart, recommitment to authoring the future of food

The negative baggage trailing plant-based meat is unfortunate. It sent a chilling effect across the entire alt. protein investment landscape. The cooling became circular as shelf presence narrowed while people returned to their traditional food buying grocery list habits.

No, it’s not over by any means. But this whole future of food engine needs a restart. The fundamentals of why it must happen aren’t weaker. That said we’re talking about food here, and food is a uniquely emotional category. The bar for safety, health, taste, texture and cost is higher for anything people put in their bodies.

There needs to be a collective meeting of the minds on how to talk about and romance these new foods in a way that’s respectful of how people behave and make decisions. Too many brand cooks in the messaging kitchen and you have chaos on how the story is told. Organizations like the Precision Fermentation Alliance need proper funding and experienced marketing guidance on how to package and present the story (insight research) about a better way to make proteins, while managing consumer expectations and reservations. No, Founder intuition won’t solve this.

A word to the wise: adapt to changing food culture

Historically, America’s beginnings with a north European immigrant base led by England, Ireland and Germany brought generally brand cuisines to our shores that later collided with America’s industrial complex built on cheap, fast and efficient. What did we get? Fast food, TV dinners, microwaveable meals and industrialized processing. Now comes a sea change…

Live to eat vs. eat to live

A massive makeover in how we view food is in motion, and the emergence of foodie culture once reserved for high income households has democratized with the Food TV network, food trucks, chef driven fast casual, sensory appreciation, and a realization that food is integral to human bonding. Thus, why cuisine exploration, meal preparation, experiences has spawned an unprecedented interest in better ingredients, creativity, craftsmanship and slower paced meals. America’s preoccupation with capitalistic efficiency personified in McDonald’s is evolving with new culinary infusions:

France – croissant and coq au vin

Italy – pasta and prosciutto

Japan – sushi and ramen

Food is an adventure

When we move to the most significant change in where food comes from since agriculture was invented 10,000 years ago, the context we build around food experience walks alongside the important story of sustainability, carbon emissions, natural resource consumption, land use and better farming practices. Ultimately leading with the mouth and heart before head, it is incumbent on future food to embrace the moral static of the right way to live.

People need something to believe in and we can provide that by building a better food world with new rules. Changing behaviors will lead to changes in beliefs. To get to behaviors we would be well advised to cast a net in taste adventures and culinary creativity while being careful to navigate around any perception of mechanized, highly processed, industrial friendly efficiencies. Lean into science and you’ll lose people in a heartbeat. The questions we’ll be tasked to answer: will people rave about the new food products we create? And in doing so will it change their expectations about what’s possible.

You never get a second chance to make a first impression, so how it starts is meaningful. That said the time to start is NOW. Prepping the beachhead won’t happen overnight. Laying track now to get the world comfortable, even looking forward to what’s coming, is essential.

If this discussion got you thinking about the future of food, us the link below to ask questions. If a robust dialogue ensues, we will do a follow-up story.

Looking for more food for thought? Subscribe to the Emerging Trends Report.

Bob Wheatley is the CEO of Chicago-based Emergent. Traditional brand marketing often sidesteps more human qualities that can help consumers form an emotional bond. Yet brands yearn for authentic engagement, trust and a lasting relationship with their customers. For more information, contact [email protected] and follow on Twitter @BobWheatley.

How’s your sustainability practices’ steering right now?

Last year was the warmest ever for our planet. We continue to pump more greenhouse gases into the atmosphere anyway. Consumer sustainability concerns are evolving and it’s about to take a hard turn. Are you ready to navigate? Stay with us while we peel the onion on how we got here and what’s coming.

In June of 2020 Emergent started working with a new food technology start-up called Air Protein, founded by MIT physicist Dr. Lisa Dyson. We came onboard to help install the strategic building blocks for a new category, brand and business. Dyson’s ground-breaking mission to create meat proteins that were identical in every way to the animal version without any animal involved in making them. Instead, she borrowed a chapter in protein creation research from NASA that launched during the Apollo Mission era – aimed at figuring out how to feed astronauts during extended space travel.

The basis for this ground-breaking work was emerging evidence responding to the detrimental impacts of livestock farming and industrial agriculture on our environment. We were in a word, awestruck, by the gravity of the environmental challenges and convinced that Dr. Dyson’s “carbon transformation” technology held great promise for a more sustainable way to create meat proteins that didn’t carry the eating experience challenges of plant-based options.

• The more study we did through our relationship with this important new company, the more persuaded we became that the entire food and beverage industry needed to step up on the journey to more sustainable practices. Admittedly, we were likely ahead of the curve at that time on the details that sit underneath why our food system (industrial agriculture) is a significant contributor to carbon emissions.

By late 2020 and we had amassed enough secondary research on the emerging issue of climate impact and sustainability to draw some conclusions. First, consumers were responding with some alarm to stories of global warming outcomes and rising greenhouse gas levels. Second, it was clear to us that food, beverage and retail brands were trying to figure out what this meant to the business and how they should navigate the issue.

Early in 2021 we responded by creating the Brand Sustainability Solution (BSS) platform designed to help frame the key challenges, compile what we knew about evolving consumer preferences and tie it all together with a five-point sustainability readiness best practices guide.

At the time our primary conclusions were:

1. The food system is a significant contributor to greenhouse gases, primarily from raising livestock for protein.
2. Consumers are trying to identify sustainable choices, but brands were behind the curve in responding.
3. Businesses were unsure of the correct path to sustainability readiness. Even what readiness consisted of was hotly debated.

Today we stand at the edge of a significant change

Sustainability impacts to date have been defined within a framework of Systems 1, 2 and 3 impacts. System 1 and 2 are both within an organization’s own ability to manage and make changes whether that be energy use, resource consumption or packaging upgrades. However, studies have confirmed that 80 to 90 percent of companies’ carbon emission challenges are in System 3 – outside their direct control and in the hands of suppliers. In sum, the primary source of greenhouse gas emissions for food, beverage brands and retailers are in the supply chain. Said another way, how products are produced, the ingredients that go into them.

Now comes the tough part

Consumers are increasingly connecting the dots between sourcing, ingredients and emissions. As have regulators and other influential players including media. Here’s what the New York Times recently had to say: “Supply chain hurdles complicate food companies’ climate pledges – The bulk of emissions — in many cases more than 90 percent — come from the companies’ supply chains. In other words, the cows and wheat used to make burgers and cereal.”

• Witness the explosion of interest in regenerative farming practices as brands seek to mitigate the System 3 conditions. Goes without saying, we’ve reported time and again that scientific assessments are vital to this process for the simple reason you can’t know where you’re going until you know where you are to start with.

Now we enter the era of emissions reporting. Businesses will need to conduct credible System 3 assessments of current conditions, report on that data and also set realistic targets over time for mitigating GHG (greenhouse gas) contributions. The operative word here is reporting. People want to know what products constitute a more sustainable choice, and the conditions underneath the supply chain will be a determining factor in that understanding.

Our analysis over time of where companies are on the path

For 18 months we conducted questionnaire assessments with numerous CPGs and retailers on their sustainability journey. We learned:

• Science based System 3 assessments were lacking along with the mitigation goals that accompany them.

• A significant disconnect between sustainability investments and policies, and programs designed to convey that progress to all stakeholders, especially consumers.

• A pervasive presence of siloed conditions inside organizations where newly formed sustainability teams were working separately from marketing, where outreach and communications resources usually reside.

Far too many brands are still preoccupied with the low hanging fruit of say recyclable packaging when we know that the vast majority of emission issues are in the ingredient supply chain. It’s time to make science-based assessment of System 3 a core part of the sustainability management discourse, and to connect that analysis with reasonable steps to improve through partnerships and goal setting among suppliers, farms and other actors along the product creation path.

What consumers want

Truth, transparency and honesty from the brands they care about, backed up with credible, third-party verified data on current performance and a clear path forward for setting sustainability improvement goals.

The hard turn

Transparency and reporting of emissions status, visibility to science-based analysis and disclosure of current conditions followed by reasonable targets over time for advancements. Thus, a call for brands and businesses to collaborate with supply chain partners to create a virtuous ecosystem designed to bring all participants along on the path.

Importantly, communicating this work to all stakeholders, too.

Marketplace competitive leverage

Progressive brands get the urgency of this and the opportunity it presents. As consumers want to make more sustainable choices, this presents an opportunity for category leadership in sustainability best practices. And by doing so to gain lasting competitive marketplace advantage as a best practices leader.

The downside of pushing this off

As the call for clear emissions reporting and standards gains traction, brands will increasingly be held to account on their progress or lack thereof. Those who choose to wax on about progress in System 1 and 2 at the expense of dealing with the more complex and taxing conditions in the supply chain will risk being called out for half measures and greenwashing.

As consumers start to look for this information from brands and on product packaging, those operating without that data will become conspicuous regardless the reasons. This is an opportunity to seize the day and lead the category towards better practices and outcomes for people and the planet.

The future ahead

What’s notable now, however, is the absence of clear standards that help prevent a descent into the wild west where brands and businesses decide independently what constitutes an acceptable outcome. Third party recognized frames for different businesses are essential. It will come. Here’s the evolutionary changes we expect to see:

• Carbon emission labeling
• Development of recognized standards of performance
• Best practices in supply chain emissions management

Sustainability guidance for 2024

The most glaring error we’ve encountered on this journey is the absence of robust efforts to communicate. Too many brands labor on these issues behind the corporate curtain without a strategic, creative program in place to let consumers and other stakeholders know what you’re doing. Some may be fearful of getting called out for not going fast enough.

We think its time to worry more about helping people understand the great efforts you’re making to map a more sustainable future. In fact, we’d say you have already acquired a responsibility to do this early and often.

Should you decide your organization would benefit from guidance on better managing these changes and the communications tools needed to enhance your effectiveness in getting the word out, use the link below to ask questions and start an informal conversation. We’d love to help you sort out the right path, message and comms tools.

Looking for more food for thought? Subscribe to the Emerging Trends Report.

Securing consumer relevance while mitigating sustainability outcome challenges…

You might agree, improved sustainability performance in our food system is challenging to achieve. Concurrently, staying ahead of shifting consumer sentiments is equally difficult. Both are essential to continued progress in transforming how food and beverage are created while driving appeal to those that will buy environmentally-responsible products.

Two new studies on the topic, one from Bain and the other from Sustainable Brands, show some alignment on key areas of consumer insight.

Here we will provide an update on consumer behaviors that impact the potential growth of business opportunities, while reflecting on the systemic challenges inherent in getting products optimized for the three criteria driving business growth:

Delicious. Healthy. Sustainable.

Both reports detail disconnects that stand in the way of progress to connect the dots between corporate sustainability efforts, product efficacy and results at the point of sale.

• Putting to rest the #1 myth about consumer sentiment: Sustainability activism and interest are not exclusively the province of politically left-leaning, progressive liberal mindsets espoused by a small fringe cohort of conscious consumption advocates. Rather, 72% of consumers across all age segments consider themselves to be sustainable, ethical consumers. Yet there remains distance between this self-assessment and their marketplace behaviors.

• Remarkably, the predominant interest in sustainable choice is important to Boomers as much as it is Gen Z.

• Gen Z consumers are not all activists and more than half of them are less likely to act on their preferences due to perceived barriers (cost, lack of choice).

• Among the barriers, is the inability to truly distinguish which products are sustainable vs. those that aren’t.

• Consumers universally remain skeptical of companies’ ability to deliver change and operate in the best interest of people and the planet ahead of profit. Brands need to address this.

• Younger cohorts feel more pressure to align with sustainable living, thus are more actively willing to switch brands from habitual choices when trying to execute of their priorities.

• Absence of choice: consumers believe there are not enough sustainable options across categories that matter to them, frustrating their desire to live more sustainably. This operates like a brake on behavior.

• Ironically, however, they think exercising their preference and choice for sustainable options while shopping is their primary path to being influential on creating a more sustainable lifestyle and environmentally healthy planet.

• Nearly half of consumers believe living sustainably is too expensive.

• Even so, consumers are willing to pay more for sustainably-made products.

• However, the acceptable sustainability upcharge is in the range of 12%, not the average 28% premium consumers frequently experience, especially in the U.S.

• Consumers want more information and believe companies must share specifics about what they are doing to address sustainability challenges in the products they provide.

• They also believe companies and brands are not doing enough to communicate their sustainability bona fides. This can be addressed via investment in education.

• While greenwashing – messages that get ahead of real, authentic performance – isn’t helping anyone secure trust and belief in the efficacy of what’s said and on offer.

Sustainable Brands’ survey of 23,000 consumers revealed this summary of how consumers shake out along the spectrum of “act now” to “don’t care”:

Activists:  17% – the situation is critical, and we must act now before it’s too late

Pragmatists: 28% – they are concerned, aware and watching yet actions are more limited

Conflicted: 19% –they care as well but pocketbook considerations remain the top priority

Busy bystander: 19% – also concerned but this is less important right now

Disengaged deniers: 17% – nope, just not buying into it.

For your next internal update report, here are some data points on where consumers (by generational segment) are relative to hot button topics.

Companies are not doing enough to address their sustainable performance:

Gen Z – 80%

Millennial – 77%

Gen X – 72%

Boomer – 69%

Will switch brands when presented with a more sustainable choice:

Gen Z – 75%

Millennial – 79%

Gen X – 70%

Boomer – 67%

Are willing to pay more for sustainable choice:

Gen Z – 72%

Millennial – 69%

Gen X – 60%

Boomer – 56%

In answering where they go to secure reliable information on which to base their decisions, consumers cited these sources in descending order of priority in their behavior:

1. Product packaging and label communication
2. Reading reviews
3. Looking at company websites and social channels
4. Asking friends and family
5. Checking out third-party certifications
6. Checking for information at retail stores

All of these behaviors and preferences, however, spin on the head of actual performance by brands to create authentically more sustainable products that also meet considerations on taste and price point.

• What we can tell from the consumer data is confirmation of a cultural shift that will become one of the biggest levers of competitive marketplace advantage in the years ahead. This means the current predominance of silos separating sustainability leadership from marketing strategy must collapse.

That said, the thorniest of all issues brands will confront on the path to more sustainable outcomes and performance are efforts to address the current System 3 mitigation crisis that dogs the industry. Why is this so important? Because of the role the supply chain and all its complexity plays to reduce carbon emissions – far more important than any other area of sustainable standard and policy.

This chart from Bain reveals the significance:

Where does all of this lead?

The time to act is now. Separation and elevation for environmentally-relevant brands and businesses will continue to grow. It’s power as a regulator of market share growth and brand differentiation will only increase.

Here’s how Bain characterizes the challenge:

“Incumbent consumer goods companies will continue to cede growth to insurgents that are doing a better job of serving consumers’ rising demands for healthier (and more sustainable) food. Companies across the food chain will find themselves losing out amid the scarce supply of limited raw materials that meet environmental standards. They’re already lagging in the war for top talent. A telling fact: No agribusiness or food producer was named in the Fortune 100 Best Companies to Work For list in 2023.”

“By our analysis, food companies that seize the initiative can benefit from a potential 15% five-year revenue uplift compared with a 43% revenue decline for companies that fall behind based on a scenario of increasingly aggressive regulation.”

Companies can begin this journey into the future by asking and answering a series of fundamental questions.

1. How are we contributing—both positively and negatively—to the health and environmental footprint of the food system?
2. How might environmental, health, consumer, technology, and regulatory dynamics/developments affect the food industry over the next 10 years?
3. What will the agri-food company of the future—and our company—need to look like in 10 years?
4. How do we scale our regenerative agriculture and portfolio reinvention priorities?
5. How can we better mobilize our entire organization?

At Emergent we see sustainability performance and leadership as a decisive move for business growth and brand purpose leadership. As you consider the facts arrayed here, if you have questions in your mind about sustainability readiness and best practices, use this link to start an informal conversation about your concerns.

Looking for more food for thought? Subscribe to the Emerging Trends Report.

The healthier, more efficient way to make meat

We at Emergent believe that pushing your product concept and brand positioning sufficiently to the right or left of center is desirable to author a new category, one that your brand can own and thus define as state of the art. This action delivers a unique opportunity to be No. 1 in a new business segment controlled by the brand. With a bold move like this, an emerging challenger can radically differentiate itself in an otherwise murky “sea of sameness” – in this case, among all-too-similar novel protein brands. 

Of course, category creation comes with unique challenges related to pioneering a new idea in the face of consumer behavior that is systemically wired to avoid any perceived risk. Overcoming this consumer-perceived risk isn’t as easy as you might think, and that task stands as the primary barrier to mainstream market adoption of anything new and different.

Today we’re taking a closer look at an emerging success story in alternative proteins, a Boulder, CO-based animal-free meat maker that has managed to integrate nutrition density with an amazing animal meat taste but without having to resort to “highly processed” formulation wizardry to get there.

Meati is the brainchild of Tyler Huggins and his team of MushroomRoot™ experts who are on an expansion drive at food retail to bring their muscle meat chicken and beef products to everyone with a taste bud. They’re offering a compromise-free meat solution that replicates the animal version, only at a fraction of the environmental and resource consumption impacts of livestock agriculture.

Here is our deep dive interview with Meati founder and CEO, Tyler Huggins. Emergent’s brand building guidance follows the Q&A, so stay with us.

How is our legacy food system currently contributing to global warming and what changes must occur to stay within the Paris Climate Agreement ceiling of 1.5˚ Celsius?

Huggins: Stepping back and recognizing the overarching principle that demands greater attention from all of us is crucial. In essence, efficiency is the key to success. We need to strike a better balance between the resources invested in food production and the outcomes of that process.

This principle strongly influenced our business, known as Meati Foods, but legally registered as Emergy – a term denoting the total energy expended in creating something. Our mission is to create significantly more delectable and nutritious food while minimizing resource usage. This approach leads to less strain on our ecosystems and reduces the factors destabilizing them.

How important is sustainability readiness (responsibility) performance to your brand narrative and to consumer preference for Meati?

Huggins: Sustainability is becoming or has already become a normalized expectation for consumers — it is no longer a distinguishing feature or distinct selling point. Still, it is absolutely essential. There are different degrees of sustainability, but the main takeaway is that what we produce and consume to run our societies must use far fewer resources, pollute far less, and regenerate and protect nature’s riches. It’s the efficiency issue described above. If you cannot demonstrate sustainability, it will be noticed, and you won’t be considered if there is another good-enough option that does. Sustainability is table stakes, just as taste, texture, and nutrition are in the food business. We took years to find a type of MushroomRoot™ with natural characteristics that allow a vastly more sustainable way to produce a scalable, delicious, and high-quality source of nutrition that is affordable and easy to work into familiar cooking routines.

Sustainability has transitioned from a unique selling point to a standard expectation among consumers. Nevertheless, it remains absolutely vital. While sustainability can manifest in various degrees, the primary message is that our societal production and consumption must significantly reduce resource usage, pollution, and actively regenerate and safeguard nature’s resources. This aligns with the efficiency concept mentioned earlier. Failing to demonstrate sustainability will not go unnoticed, and if there is another viable option that meets the required standards, it will likely be chosen over non-sustainable alternatives. Sustainability has become a fundamental requirement, just like taste, texture, and nutrition are essential in the food industry.

The retrenching of Impossible and Beyond has poured cool water on the ‘plant-based meat for meat lovers’ hype machine while serving a reality check on brand strengths and weaknesses in alt. proteins. What is Meati doing to secure sustained business traction with consumers that will help avoid these hiccups and convince retailers your new category isn’t a one hit wonder?

Huggins: It’s important to acknowledge that there was a considerable amount of excitement surrounding Impossible and Beyond, and rightfully so. They were pioneers, turning futuristic visions into a reality in the present. They deserved all the attention they received for leading the conversation about the food system and the environment. Over time, the world has become more accepting of alternative proteins, and the stock value and demand are now stabilizing at more realistic and sustainable levels.

However, the fundamental desires of people have not changed. The current food system exacts a heavy toll on the environment without adequately meeting people’s needs, especially with a growing global population. As income levels rise, more individuals crave a meat experience. To become a staple in people’s regular diets, our approach has been to fulfill every essential criterion for a successful protein today: deliciousness, check; irresistible texture, check; nutritional value, check; use of simple and natural ingredients, check; significantly more efficient and sustainable, check; convenience and easy integration into familiar cooking techniques, check; and scalability to ensure affordability and accessibility, check.

The time has come for “and/and” products that offer it all, without compromising on any aspect. Our company is built on this philosophy, and we have carefully chosen our star ingredient to achieve precisely that.

For decades people have been taught that meat from animals is always the best source of great tasting protein. Old habits die hard. How are you currently working to convince serial risk-avoiding consumers to switch to Meati?

Huggins: A funny recurring story related to this is that we’ve heard from our restaurant partners that people who order our cutlets sometimes come back declaring the restaurant made a big error and served them chicken. The point there is that we think the product speaks for itself. Still, you’ve got to get people in the door and taking that first bite, right? To achieve that, it’s a mixture of approaches to reach people at different stages of comfort or interest in animal-free meat made from MushroomRoot. A big part of that mix is enlisting folks whose opinions about food are respected, sought out, and trusted. That can mean we work with famed chefs like Dave Chang reaching millions of people in a video of him cooking with a Classic Cutlet. We may work with lesser-known influencers who have smaller but passionate audiences excited to explore with them. We’re also being mindful of collaborating with people and brands that are all about practical, varied, and realistic solutions to eating well for health and the planet.

Flexitarians fit into this category, and they’re often great at connecting the animal-based food universe with other types of food. Rachael Ray is a great example. Derek Jeter is another one — here is a star athlete, someone who clearly understands nutrition and performance, who was happy to announce he is investing in Meati.

Consumers now care more about your brand’s “why” than either how or what you do. What is Meati’s higher purpose, mission and beliefs that transcend the usual mix of balance sheet considerations such as increasing investor returns?

Huggins: As a registered public benefits corporation, Meati has ingrained its commitment to more than just the bottom line into all aspects of our operations. Our mission statement encapsulates our core purpose: To elevate humanity’s collective health and longevity through the limitless power of MushroomRoot.

We firmly believe that the world requires innovative and superior solutions that allow us to care for the planet while still indulging in the pleasures of good food and the communal experience it brings. We understand that people genuinely care about the environment, but they often need support from companies like Meati to provide them with accessible tools for making a positive impact in their daily lives. Our aim is to assist individuals in making a difference without entirely upending their meal planning, sourcing, preparation, cooking, and eating habits. We strive to offer convenient and practical options that empower people to contribute to a better future for the planet.

Meati is made from a unique ingredient – MushroomRoot. Please explain your technology and process to deliver an authentic analog eating/taste experience to animal-based beef and chicken products?

Huggins: The beauty of our process lies in its simplicity, which is immensely appealing to consumers who are tired of lengthy ingredient lists and heavily processed foods. It shares similarities with the art of brewing beer or crafting cheese. We start by placing spores of our MushroomRoot (also known as N. crassa mycelium) into a tank along with sugar, water, and nutrients, and then it grows rapidly. Once harvested, we combine it with other wholesome ingredients and gently shape it into our various cuts.

That’s about it — all the texture that people love in animal-based options is naturally present in our animal-free MushroomRoot. This is a major reason why we explored various types of mycelium before discovering this incredible one. Its inherent texture sets it apart and ensures an enjoyable culinary experience for our customers.

Is MushroomRoot a farmed ingredient? How do you source this ingredient and how will your supply chain offer an improvement over existing vulnerabilities in supply?

Huggins: Depends on what you mean by farmed! But, yes, we would say it is farmed. All you need are the spores of our type of MushroomRoot, and you can go from there. Once we have the spores, we simply keep regrowing them from a batch of MushroomRoot and reusing them. Picking them up is as simple as finding a provider of all types of spores or tracking it down in the wild, but we’re well past needing to do that. We grow and prepare it completely in-house, which does indeed make our supply chain less complex — we need only our MushroomRoot spores, sugar, water, nutrients, energy, a modest amount of other ingredients like natural flavors, a tiny slice of land to house everything, and the equipment similar to what you might see in a beer brewing facility. We don’t need to rely on external partners halfway around the globe to prep critical components of our products.

To boot, we can do all this indoors — we’re not beholden to radical weather shifts impacting our growing cycles. If we’re facing any issues in the supply chain, they’re low in quantity and of a generic quality — they are issues common to all types of companies operating in a post-COVID world. When it comes to the supply chain issues that may affect the few ingredients, we do use outside our own MushroomRoot, we also have a lot of confidence in getting a hold of them, because we’ve aimed to work with experienced suppliers in extremely developed industries who are as near to us as possible. We always knew achieving supply chain simplicity would be essential in a more chaotic world, and the simplicity of our MushroomRoot also helps us realize this goal.

No offense intended towards farmers, but we proudly identify ourselves as ranchers. Our process starts with a mere spoonful of spores, and from there, we nurture and cultivate our MushroomRoot, creating the perfect conditions for it to flourish and yield a variety of nutrients, including protein. All of this takes place within our specially designed “Mega Ranch,” a name befitting one of North America’s largest end-to-end meat production facilities.

One of the remarkable aspects of our approach is that we don’t need to rely on distant external partners for crucial components of our products. Everything happens under one roof. This indoor setup provides us with stability, unaffected by radical weather shifts that could otherwise disrupt growing cycles.

By streamlining our supply chain and partnering with a select few experienced suppliers from well-established industries, located as close to us as possible, we have achieved significant simplicity. We have always recognized the importance of simplifying our supply chain, especially in an increasingly chaotic world. Our MushroomRoot’s inherent simplicity plays a vital role in realizing this essential goal.

Meati is in-market and rapidly expanding. What key learnings can other alt. protein brands take away from Meati to accelerate the commercialization of their businesses?

Huggins: To succeed, you must showcase sustainability and a genuine dedication to safeguarding the environment. However, it’s equally vital to satisfy consumers’ valid expectations concerning taste, texture, nutrition, price, availability, convenience, and culinary versatility. Food holds a deeply personal place in everyone’s daily life—it’s both ordinary and sacred. When we select and savor our meals, it’s only natural to momentarily set aside broader concerns and concentrate on the individual sensory pleasures and experiences that elicit the heartfelt declaration, “I love this food.”

Our primary goal is for everyone to express this sentiment when they try our food. We aim to provide an unforgettable culinary experience that captures people’s hearts and taste buds while reassuring them that they are contributing positively to the planet in the process. Balancing these aspects is what drives our mission—to create food that brings joy to people’s lives while also caring for our precious environment.

One of the biggest challenges alt. protein companies have on the path to market is scaling their production. What advice would you offer to others coming up as the best and most efficient path to manufacturing at sufficient scale to supply demand? At what level of production do you reach price parity with the products Meati replaces?

Huggins: First, our goal is not so much to 100% replace this or that product, but to offer another option that people can work into their diets that makes it easy to adjust mealtimes to be better for the planet without sacrificing joy. People love animal-based meat and will continue to do so, but it does come with immense costs that we may start seeing very clearly present in its price, so it’s important to have another option to scratch that “meat experience” itch that does not feel like a compromise. Other than that, my general advice would be: Pick your ingredients carefully! We spent years researching different types of mycelium looking for one that naturally possessed all the characteristics of a great and sustainable food and scalable food.

We are already reaching price parity with certain cuts of organic and super high-quality animal-based meat. We’re confident that as we ramp up to millions of pounds of Meati, we’ll start to see exciting shifts in the price. At the same time, again, it is very likely the price of animal-based meat will start to rise in the face of supply chain chaos, health emergencies, weather patterns, and reduced externalization of environmental costs.

What three things should consumers know about Meati that will influence them to give it a try?

Huggins: Delicious with the just-right texture, easy to cook with, and nutrition like you wouldn’t believe.

The next chapter in food has arrived

Meati is an iconic example of the future of food – new processes that help us reimagine where food comes from and how it is produced. The changes we’re witnessing are the most pervasive and fundamental to how we feed ourselves, since the domestication of plants and animals 10,000 years ago.

With the dawn of a new food system and the entrance of a host of new brands creating various forms of protein using fermentation techniques, cultured solutions and evolutionary improvements to plant-based version, come unique challenges to securing marketplace traction.

• Even today, in the ramp up phase for many new brands, the storytelling, value propositions and brand imagery are remarkably similar business to business. Sameness is a calcifying phenomenon that works hard to commodify brands. Distinctiveness is necessary and harder to achieve because it requires an intentional push towards radical differentiation.

The great lesson embodied in Tyler Huggins’ organization is the effort to establish a new category that is unique to the Meati brand. Consumers always think category first and brand second – like Mexican beer and then Corona. Category ownership is a power position and enabler of competitive advantage. Retaining the edge and distinctiveness over time isn’t easy – it requires constant attention and occasional refurbishment to stay ahead of those who will

rush to mimic your success. Being first with the most is an incredible advantage.

The coming revolution of new food brands and categories, all competing for share of mind, stomach, wallet, shelf space and devotion will elevate the premium for sound strategy, well-executed.

Here are some fundamentals to stay ahead of the pack:

Refined higher purpose

You would think that new tech food brands would be the industry darlings of mission and higher purpose thinking, yet all-too-often we find that isn’t the case. A quick pass on a change-the-world origin/founder story may appear to be checking the higher purpose box. However, building a sound mission, values and belief system for a brand requires more work and a defined process to thoroughly vet the details of a relevant and resonant purpose-driven platform. Posers not allowed.

Inspiration and education, not manipulation

The path to engagement between brands and consumers is paved with recognition that consumers (and trade customers for that matter) are human beings and biology is at work in how we make decisions and take action. People are not fact-based, analytical decision-making machines. We are feeling creatures who think and not thinking creatures who feel.

Thus why a brand’s “why” – its purpose and deeper meaning served with a honed beliefs system – is the path to inspirational, emotion-resonant communication. Emotion drives decisions and actions, not feature and benefit selling. This rightfully places insight to behavioral psychology in the center of strategic planning.

Education, coaching, guidance are the tools and role brands play in successful communication – the consumer is always the hero of our storytelling. Inspiration not manipulation is the path to building a community of brand advocates and evangelists. Want to have a deeper relationship with consumers, then imbue your brand with deeper meaning.

Symbols, symbols everywhere

Consumers now look upon the brands that matter to them as flags and symbols of who they are, what they value. Is your brand communication intentionally designed to help them signal to the world around them the meaning you bring and thus amplifying how they see themselves?

Your brand communication and digital channels need to supply the symbolism they want to convey. This is intentional and designed to help them “feel” a certain way when they are in the presence of your brand.

The path ahead

Tyler Huggins and his team are working on the next generation of food products that deliver on taste and nutrition but at a fraction of the environmental and natural resource impact of conventionally made foods. This is how we will affordably feed 10 billion souls by 2050, and without further damaging the planet we call home. The great news: we can accomplish this mission while amplifying and enhancing our love of great taste and elevated eating experiences. If this story raises questions about the right mix of strategic tools to breakout from the sea of brand sameness, use this link to ask questions and start an informal conversation.

Looking for more food for thought? Subscribe to the Emerging Trends Report.

Confronting the immutable truths ahead

This report is ultimately a call for renewal of purpose and commitment to sustainability policies, principles and behaviors that consumers are increasingly demanding. It is also a roadmap for alternative food technologies to regain momentum after a period of honest reassessment on the fundamentals of taste, nutritional composition, price and brand sustainability narrative.

Stay tuned for more guidance – but first a look at the current conflagration.

Two steps forward. One step back.

At the moment we are in the midst of a tug of war on sustainability commitments and performance. Despite mounting evidence of environmental trouble, some organizations over inflate their progress (greenwashing), while others green-hush by downplaying practices or abandoning them all together.

Progressive large food industry organizations like ADM and PepsiCo continue to lead the charge, working to secure improvements at the farm level. Others such as McDonald’s, who earlier addressed their ESG commitments head on have receded, horns pulling inward. Further some brands tempt a flame out on the path to redemption by intentionally hiding the ESG candle of achievement, preferring to operate in the dim shadows away from public or media attention.

We inquire: what’s going on here

We are confronted daily with the epic impacts of climate change. The situation is worsening. Evidence is all around us that carbon emissions and the resulting planet warming outcome is playing havoc with the balance of nature. Yet political considerations remain powerful deterrents to some organizations, apparently afraid of special interest criticism or concerned their current actions will be deemed subpar by climate watchdogs.

The fossil fuel industry tries to preserve the status quo by casting doubt on the efficacy of climate science. Some political groups snarl over “woke” capitalism even as our global “Rome” burns around us as violins play Emperor Nero style.

In a recent Fast Company article about current disinformation tactics taking aim at the plant-based meat industry, Sara Aniano, an analyst at the Anti-Defamation League’s Center on Extremism, was quoted stating, “Anything that strays from what’s deemed natural, primal, or masculine is automatically deemed dangerous. Innovative food products are seen as a dystopian consequence of leftist politics.”

Yet we know this July was officially the hottest on record for planet earth.

Our food system already represents nearly 24% of global greenhouse gas emissions, more than all transportation systems combined. Increasingly, people believe companies have an obligation to address and mitigate System 3 (GHG) emissions now rather than wait for any future regulatory mandate. Moreover, there are only 7 more harvests on the run-up to 2030 as we face the prospect of irreversible climate change impacts if emission reductions aren’t realized.

Meanwhile “fake it ‘til you make it” greenwashing gets harder to pull off as deep knowledge about credible sustainability best practices becomes more pervasive among media and consumers. No matter what, the in-parallel denier criticisms are getting more difficult to defend in the midst of real-world crisis after crisis related to climate change impacts that manifest in floods, droughts, hot oceans and wildfires. The reality of climate turmoil is at humanity’s proverbial front door now.

What comes first: the sustainability chicken or the egg?

Stated another way which must come first, actions taken by brands and business to mitigate environmental impacts? Or second, the universal acceptance of these remedies as normal, practical, required and sought after by every conceivable audience and constituency a business might encounter?

• Can you be a responsible sustainability transition plan implementer, and also present your organization publicly as a neutral Switzerland on the climate policy-making front?

No.

“One of the most important and challenging missions that I think one company could try to do, which is basically to replace animal farming as the primary source of protein production for humanity, is very much the reason why we started the company,” said Andre Menzes, CEO of alt. chicken protein company, Tindle Foods.

Despite Tindle’s enviable progress, why the current backslide for plant-based meat?

The media flourish over “plant-based meat for meat lovers” saw the Impossible and Beyond Meat businesses rapidly accelerate; both brands hoping to jump the normal new category creation arc and leap instantly into mainstream acceptance. This required attracting consumers who are more price sensitive, more demanding on taste and less “environmental issues” motivated at a time when inflation was running up the prices of groceries right and left.

Weaknesses in the brand story around the reality of “healthier” (sodium?) left the door open to  “highly processed” attacks that stole precedence over the earlier perceptions of meat-like eating experience. Hype machinery ground to halt when declining sales performance tarnished the golden meat-from-plants goose. Revenue for Beyond Meat plunged 30.5% in the second quarter this year, prompting CEO Ethan Brown to call (finally!!) for more education on their better-for-you improvements and sustainability bona fides.

So is plant-based a fading fad? Absolutely not. This is a blip as brands optimize and improve taste, the ultimate decider on marketplace traction alongside input cost management to finally reach pricing parity.

• Plant-based must win more fans.
• Precision fermentation deserves its protein game-changing shot.
• Cultivated meat will earn its time in the shining retail sun.

Why? We simply can’t continue to endlessly add more animals as the primary source of protein in our diets. Animal meat on the menu isn’t going away. However, the composition of our dietary decisions and choices should adjust. Improvements from new protein technologies that come at a fraction of the environmental impacts of conventional food creation deserve our support.

Still, it’s a noisy fickle environment right now…

Why are companies afraid to plant their sustainability flag in the sand?

Escalating impacts surround the planet begging for mitigation attention.

Consumers increasingly demand action from business to solve the sustainability crisis.

Plant-based takes a step back amid criticism of its formula composition bona fides.

(Heavy sigh)

Landing on the side of the angels

• What is the essential truth here? For one, our food system is an actor in the carbon emissions build-up. The impact of global warming is escalating, and you can see the tipping point on the horizon. Food technologies that answer the crisis with a fraction of conventional food system carbon impacts are coming but desperately need more investment to close the last mile to commercialization.

• Sustainability performance matters. Science-based LCA level analysis of carbon footprints should be happening everywhere because you can’t know where you’re going until you know where you are. Boulder, CO based Meati, with its novel mycelium-based meat products, is already in retail distribution with an eye-opener on replicating the eating experience of muscle meat cuts of chicken and beef. Their story is a sustainable solution.

• Brands that look to help address the food and beverage industry’s carbon footprint are operating on the side of the angels and should do so fearlessly knowing the consumer is going on the journey with them. We have little time to solve the industry’s climate impacts so special interests should put down the quill of complaint and take up the mantle of participating in advancing change, not resisting it.

Guidance in the months ahead

• Taste and price optimization are job one. It’s table stakes for growth.
• Investments in Sustainability education for consumers and stakeholders should get more energy and funding, right now.
• We have ample data and evidence that sustainability readiness commitments backed with consumer-facing outreach to inform stakeholders of this progress is a recipe for balance sheet benefits and marketplace competitive advantage.

Can we climb back on the horse of wisdom knowing these shifts are vital to keeping our planet safe, and to nourishing people affordably in the future?

Sustainability isn’t a hassle, it’s a business-building opportunity if we play our collective cards right.

Your brand can make a difference. Yes, sound strategy is needed. Linking sustainability expertise with marketing know-how is a loop that must be closed to gain business benefits from climate-responsible performance.

• Let’s renew our vows at the altar of sustainable best practices. Time is not on our side, and we have policy ground to cover in a relatively short span of time.

Can we agree change is needed and desirable? We have a responsibility here to protect the future for our families and many others coming in the decades ahead. We have designed the recipe for success. We need to implement and keep at it as we move from friction around the birth of new ideas to transformation while new behaviors take root.

If you believe further guidance and fresh thinking on the path to sustainability performance excellence is in order, use this link to ask questions or start an informal conversation. We’re here to help.

Looking for more food for thought? Subscribe to the Emerging Trends Report.

Awareness drives preference for sustainable choice

After 15 months of collecting data from a wide variety of companies that participated in our Sustainability Readiness assessment questionnaire, we can confirm the most common area of shortfall and weakness in sustainability performance is communications.

We’ve consistently encountered a disconnect between yeoman efforts by companies to improve their environmental and emissions outcomes, but too often without the integrated communications strategies that effectively tell that story to consumers and stakeholders.

It may be due to pervasive silo conditions where sustainability teams work separately from marketing, or the more intentional ‘greenhushing’ out of fear any sunlight might expose sustainability practices to criticism. However you slice it, without a robust, integrated communications strategy, it is virtually impossible to convert sustainability investments into related sales and share growth for the very reason people aren’t aware of what the brand has accomplished.

Building sustainability awareness

Without top-of-mind awareness your brand’s sustainability story isn’t considered. Awareness is also elusive and fleeting. It can be here today and gone tomorrow; thus, why continuous investments are required to keep your sustainability story front and center with the audience most likely to resonate to your environmental mission.

To be clear, aggregating eyeballs as the ultimate (and only) goal could overshadow some of the most important principles governing consumer engagement and consideration. Your brand’s higher purpose should inhabit every strategic decision you make when organizing an effective awareness-building strategy.

Note: be sure to check out the best practice example at the end of this article.

Earlier in my career while at Ogilvy & Mather, we always considered awareness purely in mass media terms, balanced with the twin towers of reach and frequency. In those days it was about hammering home a message in as many channels as budget would permit, as many times as the available media dollar could acquire. Tonnage in media spend was a thing and the share-of-voice advantage went to larger spenders. Hangover from this era of brand message carpet bombing still, unfortunately, exists.

Mass media is a relic. We have clear digital advantages today that level the competitive voice playing field for smaller brands and budgets. Social channels also enable a much closer, deeper relationship and dialogue with specialized consumer tribes. We can accentuate the best practices of audience focus and message customization because broadly targeted appeals in mass channels no longer apply.

Here we weigh in on Ten Steps to Better Sustainability Awareness to engage and endear your stakeholders.

1. Be where your audience is

Sounds a little like water is wet, but we often find that insight research doesn’t get the respect or attention it deserves. It’s how we get underneath the media consumption habits and preferences of a brand’s most prolific users. Hunches and assumptions here can divert outreach priorities down the wrong channels. Your goal is to emphasize the media they consume most often. You have to probe to know what that really looks like.

2. Show why you’re committed

The relationship you are trying to build with people is based on solving sustainability challenges and operating as a mirror to their beliefs and values on the journey. Your brand should be positioned as an enabler of their sustainable lifestyle aspirations, as well as an educator focused on helping them determine sustainable choices. Relevance to their environmental concerns is key to engagement and it will always be about them and not brand self-promotion, touting good corporate citizenship accolades.

3. Create “useful” branded content

Every time you solve a sustainability barrier or enable an aspirational activity people care about (you have to study to know what those activities might be) you earn trust, the most important component of any brand-to-consumer relationship. The litmus test for your content is its usefulness in helping or enabling your audience on the path to a sustainable lifestyle. Your consumer is always the story hero and the role your brand plays is always as coach and guide.

4. Take advantage of the publishing platforms

You should be present early and often in the right channels, depending on your category and audience priorities. YouTube, Instagram, LinkedIn, Medium, TikTok and Facebook can be addressed in optimized content that best fits the format of each platform. How you show up ought to be distinctive of your brand voice and personality – and focused on engagement, not re-treading old mass-marketing and self-promotion tactics.

5. Humanize your brand sustainability story

No corporate-speak or science-driven dissertation please. Instead present a human, conversational voice. If you’ve done your homework on brand archetype and narrative, your highly differentiated persona will shine through. Emotion is imperative and sustainability is an emotion-driven subject. This is a time to amplify your beliefs, values, commitments, standards and informed opinions on relevant sustainability performance goals and its value to your users’ lives.

6. Be a mirror

People like to see themselves in your stories, so hold up a mirror to them. Employ language they use (you have to know them to speak to them effectively). Your goal in storytelling is to generate a reflection of their concerns and motivations. It’s easier to talk about yourself, but that’s almost always going to lead to a disconnect because it means they are no longer the hero of the story. Determine what their sustainability concerns are, then speak to those priorities.

7. Storytelling

Stories are 22 times more likely to be remembered than fact telling. We love stories because we can see ourselves in the characters. We can relate to fears, struggles, challenges and triumphs. Wrap key messages inside stories where people can see themselves. Fact-based downloads won’t have the same stickiness and emotional staying power.

8. Focus on social media channels

Proof. Validation. Verification of what you want people to believe. Social media can be a rich trove of shared experience and advocacy. The voices of users carry more credibility than what your brand claims. You should encourage and facilitate sharing in the social platforms your customers use most often. Brand-created content should focus on education, help and emotion ahead of promotion.

9. Leverage your expertise

As a subject matter expert, you have a forum and a platform to be the knowledgeable guide. Elevate your voice and perspective on the larger more compelling sustainability issues your audience cares about – and then weigh in. Podcasts can be an excellent channel for this type of communication.

10. Harness editorial credibility

Beyond the digital paid advertising platforms of pay-per-click and paid social, editorial media placement is a powerful tool to deploy because it is inherently more trusted and credible. It stands as a form of education and information vs. straight promotion. Editorial requires focus on the problem solving and thus newsworthy aspects of what your brand has accomplished.

The Promised Example: sustainability awareness and education in action

Putting some of our Ten Steps to Better Sustainability Awareness to work, Emergent recently produced a sustainability education and information forum for food industry stakeholders.

(Read on to learn how this valuable content will be available to you.)

Here’s how it worked:

Current reports on the progress of the food industry’s sustainability transition planning show a gap between intention and measurable outcomes. To help bring the food and beverage industry further along the continuum, we recruited a panel of experts from some of the most influential organizations leading sustainability readiness and improvement.

Our theme: “Sustainability and the Future of Food” began as a live presentation at the Food Marketing Institute’s industry executive gathering, the MidWinter Executive Conference in January 2023. Here senior food industry leadership teams, both CPG brand and retailers, gathered to focus on key issues facing the industry in the year ahead.

Our experts included sustainability executives and senior executives from the leading organizations mapping the future of sustainability performance including PepsiCo, ADM, Change Foods (an emerging new technology player in precision fermentation tech), The Good Food Institute, the alternative protein’s industry association, and the team at Boston Consulting Group that produced landmark studies on the growth and potential impact of sustainable food technologies.

The sustainability messaging focus:

• Elevate understanding of the foundational reasons why the global food system is a significant contributor to climate threat (not sustainable), and the innovative, novel solutions that will forever shift where food comes from (future of food) and how it is produced.

• Reveal the foundational elements of sustainability best practices. Discuss how organizations can address the complex requirements for new standards, policies and systems required to decarbonize their businesses while offering consumers healthier, better tasting, affordable and sustainable food solutions.

• Introduce the face of new food production technologies now taking shape that are not dependent on carbon heavy, inefficient and vulnerable legacy supply chains to create the proteins necessary to nourish a growing global population.

• Inspire a path forward for evolutionary change that will maintain the U.S. food industry’s historic global leadership in bringing new solutions to the most challenging conditions the food industry has ever faced; addressing a sustainability mission that must be achieved to avoid the economic and societal impacts of future climate damage.

Emergent then extended the panel discussion to editorial media, with the speakers recently reprising their stories on readiness best practices and emerging technology for a two-hour, four-part video on best practices and the future of food. The series was produced in collaboration with Food Navigator. The videos will air in weekly installments early this summer at Food Navigator’s website.

The food industry’s sustainability concerns and activations are ramping up as consumer sentiment and interest is already steps ahead.

What are your next moves?

If you think it’s time to refresh your sustainability awareness- and engagement-generating strategies and investments, use this link and let’s talk about how best to design improvements.

Looking for more food for thought? Subscribe to the Emerging Trends Report.