When food companies want to set and meet sustainability targets, they must think about their supply chains — where the food comes from, how it was produced and the route it took to get to reach processing facilities and grocery store shelves.
It’s a rewarding but challenging feat. That’s because for decades, the industrial agricultural system has glorified largely extractive practices, rather than the regenerative ones that have been regaining traction and favor among sustainable food systems advocates.
That was the subject of a recent GreenBiz Group webcast, during which panelists shared insights about an essential question: How can we evolve our food supply system to eliminate the practices we don’t want and get more of those that we do?
“I think for decades we’ve had great examples of smaller-scale responsible sustainable agriculture and as demand from consumers has just skyrocketed for sustainable food, we need mechanisms to scale,” said Jamie Barsimantov, co-founder and COO at SupplyShift, during the webcast.