What’s needed to take the current movement toward more sustainable, ethical food and products to the next level? Sonalie Figuerias believes it’s a combination of consumers doing more due diligence and brands taking a 360-degree approach to solving the world’s biggest problems.
Being at the head of “the world’s leading source for APAC alternative protein industry news and reporting” gives Sonalie unique insight into many of today’s biggest climate, food and sustainability issues.
Why haven’t consumers started adopting healthier eating habits despite all the “better-for-you” options on the market? Jack Bobo would say it’s because companies don’t understand how consumers think—and are turning them off with the wrong messaging.
It’s a crazy world out there on supermarket shelves and restaurant menus. Plant-based brands are aiming for more differentiation while consumers are calling for ever more information about the food they eat.
The tricky part? Answering that call without making consumers so confused that they throw up their hands and default to familiar choices.
It’s time to change the paradigm of confusion that has so long dominated the marketing conversation surrounding food. There’s a need for clear, easily understandable information at the ...
How can we stop the cycle of trying to solve the problems in our food system with more problems? For David Benzaquen, the answer comes down to offering desirable and enjoyable plant-based products everyone feels comfortable incorporating into their diets.
In some ways, this statement can sum up the entire reason for the alternative protein movement’s existence.
But what if that very assumption—that “narrative,” as Seth Godin would call it—is a dangerous trap that has the potential to undermine the industry instead of moving it forward?
What if offering meat alternatives isn’t the solution to a broken food system, poor human health and the environmental crisis? What if continuing to satisfy the human appetite for meat by replacing it ...
Let’s take a look at carbon. ♻ Carbon footprints, carbon neutrality, carbon negative operations. Sustainability. Each one relates to the other, and all of them are hot topics in the food space.
But the question is, are consumers demanding more sustainable products because they understand what these terms mean and the impact such changes have on the environment? Or do their demands stem from the industry’s continued repetition of the issues’ vast importance? 🤔
And, regardless of the answers, what’s the best ...