Consumer preferences and market requirements are shifting towards healthier, more sustainable food options. Delivering on these expectations is challenged by climate change, as we need to feed a growing population in a way that preserves and protects our limited natural resources. There is a global call, underscored by the United Nations Sustainable Development Goals, to ensure our food system remains sustainable and resilient so that we can provide equitable access to safe and nutritious food around the globe.
Cargill plays a unique role in the food system: connecting farmers to markets and bringing food to family tables around the world. For the last 157 years, we have helped the food and agriculture sector address some of the world’s most pressing challenges. Today, we are applying our expertise and innovation toward sustainably feeding a growing population with evolving nutrition needs and increased food insecurity.
One major way we are advancing nutrition is through our commitments under the Responsible Business Pledge for Better Nutrition as part of the Nutrition for Growth Summit 2021. Under this pledge, we have made three commitments to-date:
- By 2030, we will have invested US$50 million in food system resilience and local food programs that reach vulnerable communities. This will help build farm economies and support local producers, small holder farmers, food providers, school food programs, emergency food shelves, and small business.
- We will improve the nutrition and economic livelihoods of 100 million people by 2030 through the Hatching Hope Global Initiative with Heifer International. The initiative will help establish small- and medium-size poultry farms across India, Kenya and Mexico – reaching more geographies as the initiative scales up. Empowering local entrepreneurs not only brings economic opportunity to families, but strengthens local poultry markets and increases local poultry consumption – adding protein for healthier diets.
- We have committed to removing industrially produced trans-fatty acids (iTFAs) from our entire global edible oils portfolio, becoming the first edible oils supplier to do so. This is in line with the World Health Organization’s goal to phase iTFAs out of the food supply.
Cargill is committed to providing our customers and consumers with the foods and ingredients they want, while evolving those products to meet their changing needs. And we are doing this through innovation. In health technologies, we are finding new ways to improve digestive health and immune support through supplements like EpiCor®. At our Food Innovation Centers, we have reduced the sodium, sugar and saturated fat content in existing ingredients, added whole grains, vitamins and other additives to food, and adopted more sustainable sourcing and packaging practices. Innovation is how we are helping customers deliver healthier options to consumers, for food choices from fast food to organic.
All too often, we also see emergency food access issues arise from natural disasters, economic hardships, political disruption or other societal factors. When people are hungry, Cargill steps in. Through donations and emergency food deliveries to food shelves and school and community partners, we are focused on fulfilling our role of nourishing the world in a safe, responsible and sustainable way.