Throughout her time in food development and in senior positions across some of the UK’s largest retailers and suppliers including Kantar, Tesco, Greencore, Iceland and Co-op, Michelle Rowley has led the charge on creating healthier and more sustainable products through reformulation, new product development, and innovation.
She believes that retailers, manufacturers and suppliers hold the key to driving positive change in the way that we eat.
In this Ask the Expert, Michelle explains the ways in how food design can positively influence what we put on our shelves, help promote healthy and sustainable food, and lead to a consumer behavioural shift towards climate smart food.
KEY TAKEAWAYS
1. WE ARE PRODUCING TOO MUCH, WASTING TOO MUCH AND CONSUMING TOO MUCH
The world population is rising to 2.5 billion in 2050 and the current ways of producing food simply are not going to be able to feed the world. We grow 5,940 calories of human edible food per person per day, of which 2,350 calories is actually needed. That means across the globe we are growing 2.5 times the amount of calories that we need to actually feed the world with a healthy diet.
2. EVERYONE HAS AN INFLUENCE
We all have a huge influence in what we put on shelves and menus. Be that the range we choose to offer, the make-up of individual products or how we choose to promote, we all have the power to make healthy & sustainable food the easiest, most attractive choice.
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WHAT IS ‘ASK THE EXPERT’?
Each month we invite our Future Food Movement Allies to huddle with a climate expert. Each session will kick-off with an introduction from the expert, we then open up the floor offering a safe space place for the Ally Community to ask questions.
All Ask the Expert Huddles are recorded and available On Demand for our community to access anytime.
Looking to upskill your future leaders and leaders in Sustainable Food Design?
Your business can tap into Michelle’s expertise by booking into a Future Food Movement 2-hour CPD certified Masterclass:
Ideal for food retailers, food service, prepared food manufacturers and brands, and ingredients suppliers, for colleagues working in product development, innovation, commercial, category, and technical teams looking to unlock improvements to current ranges, change the shape of the future offer, and ultimately drive demand for healthier and more sustainable food.
Go deeper on phasing and funding a sustainable food design approach taking into account commerciality and collaboration to encourage the food industry to work together to unlock significant shifts in what we eat.
