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Here’s an easy rule of thumb when it comes to sustainable food: What we eat matters more than how it is produced. For example, a plant-based burger patty with ingredients sourced from around the world will most likely have a lower environmental footprint than a local and organic beef patty.
Yet, the traditional focus of food companies’ sustainability programs has been on uncovering and improving the way ingredients were grown and products manufactured. Sustainability only enters the conversation after an existing product has been on shelves for years or after new products have successfully passed the innovation process. This is a big missed opportunity.