Sustainable Nutrition

Sustainable Nutrition Working Group

Co-Chair: Carolina Loya Centurión, Grupo Bimbo
Co-Chair: Erin Boyd Kappelhof, Eat Well Global
Faculty Advisor: Dr. Timothy Griffin, Friedman School of Nutrition, Tufts

This group identifies relevant and inclusive metrics that will define a sustainable and nutritious food system in the future. The group has discussed metrics, with the aim of deciding which metrics to include in a dashboard and the rationale. Sub-topics have covered how to highlight the role of nutrition as part of an organization’s sustainability plan/perspective, giving nutrition-focused employees a seat at the sustainability table in a position of greater influence.

At many large companies, sustainability and nutrition teams/departments are siloed with minimal, if any, interaction and sharing of data. This group will examine which jobs (positions/roles) are responsible for sustainable nutrition at food manufacturing companies and what data they do or do not have access to in building product portfolios that reflect a sustainable and nutritious food system. Sub-topics could include the role of ESG, and/or what engineering or biological advances are emerging that will accelerate the normalization of a sustainable and nutritious food system.

Outputs

1. 1. Literature review of Sustainable Nutrition Research and Publications
   2. Industry interviews to identify key metrics with summary

Members