Until recently, over-farming, climate change and waste have contributed to the creation of unsustainable food systems. But these negative-impacting systems are informing a new positive approach to food production and consumption.

To make sure that the planet can feed an extra 1.5 billion people by 2050*, we have to achieve food security. This means key changes in every stage of the food production process. Best sustainable practices are perhaps the most important – from growing and harvesting to transportation and packaging – before the final delivery to your kitchen.

While we cannot directly influence how food is consumed, we can help raise awareness of sustainability. You can join us on this journey by choosing sustainable ingredients, creating sustainable menus and spreading the word with your diners. In turn, this can make them more aware of choosing sustainable places to eat. It is these decisions that provide a ripple effect toward an equal and more sustainable system – and should keep your customers coming back for more!

As one of the world’s biggest food suppliers, we’re making essential changes to how food is produced and delivered to our chefs. How? We have a 100% sustainable commitment from farm to fork. This means we’re determined to produce food while safe-guarding the world’s ecosystems and the livelihoods of our producers. It’s also about improving the health and well-being of those who enjoy our products at the same time.

UFS is keeping five commitments at heart to achieve this:

1. Grown for good – producing nutritious products grown sustainably.
2. Health and wellbeing – we’re on target to making sure that 60% of our portfolio will meet our Highest Nutritional Standards. Healthy products make it easier for people to enjoy healthier diets. This means more variety and seasonal foods, less meat, salt, fat and sugar, plus more natural ingredients such as fruit and vegetables, legumes, plant-based food, wholegrains, healthy oils and natural drinks such as tea.
3. Nutritious cooking – empowering people to cook nutritious and tasty meals. As UFS, we have a network of 250 chefs worldwide. Together, we champion nutritious cooking that not only tastes great but is better for both their customers and the planet.
4. Food fortification – to help people with micronutrient deficiencies, by 2022, we will provide more than 200 billion servings (approximately double the amount with currently sell) with at least one of the five key micronutrients (iodine, vitamins A and D, zinc and iron).
5. Reducing environmental impact – preserving the planet, from production to consumption. Read more about our mission to make sure all of our plastic packaging is fully reusable, recyclable or compostable by 2025.

Profits and diner attraction are two key drivers in your business. But by opting for sustainably sourced ingredients, you’ll be satisfying your customers’ appetite increasing hunger for sustainably sourced menus while contributing to our generation’s overhaul for a more sustainable future.

The good news? By choosing UFS products, you’re already making a valuable contribution to the drive for sustainability. Since 2010, we’ve been locking sustainable practices into every stage of our operations.

There are many ways you can adopt a sustainable approach in your own kitchen. One of the single most important things you can do is to tackle your waste. Did you know that around one third of food goes to waste globally every year? And the hospitality industry is a major player. With every bin of wasted food, you’re effectively throwing your hard-earned profits to the winds, too. You can find out more about how to reduce kitchen waste and boost your profits here.

Seasonal eating is another super-simple way to play a part in sustainability. That means only using produce that’s in season. Plus, you won’t be creating a demand for food to be flown from the other side of the planet. It’s another sustainable approach to keep your diners coming back.

*Global Nutrition Report 2017