Speciality Food March 2026

@specialityfood 44 Together, we’re shaping amore sustainable future – one box, one innovation, one partnership at a time T he changing fundamentals across farming and food production are clear for all to see. What makes this so significant is not just the fact that change is happening, but the sheer scale and pace of it. Across policy, genetics, technology, environmental pressures and increasing competition for land use, the sector is being reshaped in ways we couldn’t have imagined even a decade ago. To put that scale into context, the global food system is worth $14 trillion, generating around one- fifth of global GDP. One in three people on the planet works in agriculture – yet the sector typically contributes just 4% to national economies (in the UK that figure is as low as 0.56%). No other industry operates at this scale, with this level PHILIP WYNN CHAIR, LEAF of complexity, or with this degree of imbalance. For me, the solutions for a more stable, secure future lie in collaboration. The challenges are too extreme to be tackled in isolation. We need to work together, pooling knowledge and resources to create a truly sustainable food system. One exciting prospect is the availability of more granular AI-driven data to improve decision-making, strengthen resilience and enhance productivity, while helping us reduce our carbon footprint. This information has the power to enhance both financial and environmental outcomes for producers across the UK and beyond. What we grow, how we grow it and how it’s processed now sits at the heart of every major environmental SEGGIANO “We want sustainability to show up in the everyday decisions customers can feel” S eggiano’s approach to sustainability starts with how it sources. “We work with small, specialist producers across Italy and build long-term relationships that prioritise quality, traceability, and responsible farming and production practices,” says Winette Winston, president and managing director. In practical terms, that means ingredients with integrity (often organic where it makes sense for the product and region), careful provenance, and simple recipes that avoid unnecessary additives and over-processing. Where Seggiano stands out is that sustainability isn’t treated as a bolt-on claim – it’s built into the way the team chooses partners and develop ranges. “We focus on craftsmanship and seasonality, and we look for producers who protect the character of their landscapes and rawmaterials (soil health, biodiversity, water stewardship and low-intervention methods, where applicable),” says Winette. That commitment to slower, more considered production helps keep supply chains transparent and supports rural communities and traditional food-making skills. In 2026, Seggiano’s focus is on measurable improvements and “less- but-better” choices. Key initiatives include: packaging optimisation (light-weighting where possible, reducing plastic components, and improving recyclability across formats); supply-chain visibility (deepening supplier data capture around farming practices, certifications, and continuous improvement targets); and logistics efficiency (further consolidation and planning to reduce avoidable freight emissions). “Ultimately,” says Winette, “we want sustainability to show up in the everyday decisions customers can feel: authentic ingredients, fewer compromises, and a supply chain that respects the people and places behind the food.” SMURFIT WESTROCK “Sustainability is a shared purpose that motivates our people” S murfit Westrock is a global leader in sustainable packaging, combining renewablematerials, circular design, and low-carbon operations to help brands performbetter today while preparing for tomorrow. In 2024, the company issued over US $2 billion in green bonds to accelerate its environmental goals and contracted nearly 700,000MWh of renewable electricity to power its operations worldwide. Its commitment to innovation and impact was recognised with 106 awards, including Innovation of the Year and Sustainability Award of the Year at the NorthAmerica Paperboard Packaging Competition for developing sustainable alternatives in themultipack beverage segment. Prior tomerging, together, Smurfit Kappa andWestRock have earned some of the industry’smost respected awards, recognising their leadership in sustainability, innovation and responsible business. These accolades reflect real customer value. Smurfit Westrock partners closely with customers to solve complex packaging challenges, combining proven innovation, technical expertise and sustainability insight to deliver regulation-ready, rigorously tested solutions that protect products, reduce environmental impact and performacross demanding supply chains. “Sustainability at Smurfit Westrock is a shared purpose that motivates our people,” says Suzy Gedney, UK marketingmanager. “Our global teams design circular, lower-impact packaging, invest in renewables and communities, and continually improve through collaboration, creativity and care.” This people-led approach is powered by advanced platforms including Design2Market and SupplySmart, helping customers optimise packaging performance, improve efficiency and reduce carbon. As regulations such as EPR and carbon reporting tighten, Smurfit Westrock supports compliance, risk reduction andmeasurable progress without compromising performance or brand impact. “Our commitment to collaboration is reflected in award-winning partnerships with retailers, manufacturers, and communities, driving scalable change and shared value,” says Suzy. “Together, we’re shaping amore sustainable future – one box, one innovation, one partnership at a time.” Wewant sustainability to show up in the everyday decisions customers can feel: authentic ingredients, fewer compromises, and a supply chain that respects the people and places behind the food challenge we face. At LEAF, we are focused on supporting the farm-to-market value chain to navigate this transformation through collaboration, knowledge exchange, and innovation. Whether this is through LEAF Marque global assurance; new technologies; ensuring the delivery of land-based college courses that equip the next generation with right skills; or initiatives such as Open Farm Sunday that engages directly with consumers. While farmers are at the heart of this revolution, the responsibility doesn’t stop there. The entire supply chain is crucial. Speciality food brands and retailers all hold the power to influence consumer choices and contribute to a shift in our food culture. By championing sustainable sourcing, supporting regenerative practices and promoting transparency, every player can create stronger connections between farmers and consumers, building trust and understanding around the true value of food. NEARLY 70% OF CONSUMERS ACTIVELY VERIFY SUSTAINABILITY CLAIMS BEFORE TRUSTING A BRAND 2026 BUSINESS AND SUSTAINABILITY TRENDS REPORT, POSITIVE PLANET Driving supply chain change for a sustainable future ISLAND BAKERY “We have always been as environmentally conscious as possible” “F rom the very beginning of our biscuit-baking business in 2001 we set out to operate in as environmentally conscious way as we possibly could,” begins Dawn Reade, director. “Some of the things we do, such as being an organic producer, we were able to do at the outset, but others have followed incrementally, such as when we built our new bakery in 2012 to be powered by sustainable, local renewable energy fromwood and fromwind and water electric turbines operated by our family at Isle of Mull Cheese on their farm next door to us.” Over the years Island Bakery has replaced plastic trays inside the biscuit packs with paper ones and eliminated palm oil from their recipes. “We are a certified organic producer demonstrating high animal welfare and full traceability, and use no artificial fertilisers, preservatives, or colours in our range. This leads to more nutrients in the product and healthier farm ecosystems.” Island Bakery’s product range is also palm oil-free, meaning there is “no uncertainty about environmental impacts on endangered species’ habitats,” says Dawn. They also only use essential plastic packaging. “We still use a plastic film to give an airtight seal to our products and keep them fresh for the duration of their shelf life,” she explains. “So- called compostable films do not yet perform adequately for this and the colossal amounts of energy used to produce themmay outweigh the benefit of their use.” Island Bakery is powered by renewable energy, generated locally, and its ovens are heated with locally grown wood chip while electricity is locally generated by wind and water. “We are currently investigating the installation of solar panels at the bakery,” says Dawn. “This was something we had hoped to do at the time we built the new bakery in 2012, but our budget just didn’t allow it at that time. The cost of solar panels relative to their power output has fallen significantly since then and we hope we can make this a further addition to our sources of renewable energy in the coming year.”