Speciality-Food-Magazine-March-2025

specialityfoodmagazine.com 45 SUSTAINABLE CHAMPIONS 2025 We meet the businesses moving the food industry towards a brighter future T he scale of work to be done to make the food industry – let alone the world – a more sustainable space for years to come is daunting, but having spoken to a number of key players in this sector for this issue, the Speciality Food team has confidence that consumers are in safe hands. There’s a raft of businesses in the fine food sphere which are passionate about making change, but at present this comes at a cost which not all are able or willing to pay – as is the case with consumers. Ultimately, when it comes to the consumer’s understanding of sustainability, a lot of the understanding (or misunderstanding) is down to the true meaning of value. A sustainably-produced bag of crisps may cost considerably more than a pay of a conventional bag you’d find on a supermarket shelf, but what is the true cost behind this ‘saving’ shoppers make by opting against the sustainable choice? That is the question that is all too difficult for many to answer, but which must be understood if we are to look to protect our people and planet for future generations. The answer is complex, but from a fine food perspective – where conversations are frequently had around connecting shoppers with farmers and small-scale producers, and the stories behind their food, it is not hard to understand if we take the time to listen as it’s a language we are all familiar with. Within the next few pages you can learn about how valuable players in our industry are forging ahead to make a difference. From investing in new technologies and adapting their farming and production practices to educating consumers about how they too can become sustainable champions, there is plenty of hope to be found. We also hear from industry experts who share vital intel, from challenges to opportunities, to help you make future- forward decisions as the year progresses. You’ll find reams of vital information about how the fine food industry is evolving and shaping up for the better – and, I hope, feel inspired to take action in your own realm. Here’s to a brighter shared future. HOLLY SHACKLETON | EDITOR