How sustainable food chains thrive amid global pandemic

While many facets of the cold chain experience hiccups during the COVID-19 crisis, vertical farms and sustainable solutions help to maintain waste and energy in the supply chain.

How brands act in response to the Coronavirus disease (COVID-19) pandemic is something that will shape perceptions amongst consumers for the long-term, according to a report released by FMCG Gurus. This is because in times of uncertainty, consumers pay closer attention to the practices and policies of brands. Enforcing a sustainable supply chain is no exception. 

“If we are to maintain a planet [that] is an inhabitable planet and avoid irreversible climate change, biodiversity loss and public health breakdowns, all food systems will need to adhere to the principles of sustainability, minimizing their emissions, applying the principles of the circular economy and working in harmony with nature,” says Patrick Holden, founder and chief executive of Sustainable Food Trust. “This will mean progressively eliminating chemical inputs and sourcing sustainably produced raw materials.”

“The primary purpose of food production should not be merely to satisfy a market need, but to promote the health and the vitality of the people who eat it. To achieve this, all food products must not only be safe and free of undesirable ingredients, including pesticides and harmful additives, but also processed in such a way that their nutritional integrity is not compromised,” adds Holden. 

Read more at Food Logistics (Marina Mayer)


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