The way we grow the ingredients we bring to the table every day has an impact on the problem of climate change. The food system is responsible for over 30% of greenhouse gas emissions. As a matter of fact, the mere adoption of "sustainable" practices, which minimize the environmental impact of crops, is no longer sufficient today. A paradigm shift is needed, aiming at an even more incisive environmental contribution. In this respect comes the Knorr regenerative agriculture project: through reconnection with nature itself, it aims to reduce up to 35% of greenhouse gas emissions, improve biodiversity and soil health, and reduce water use by up to 30%. One of the first initiatives of the food company was born in Italy, as part of the programme "BuonCibo Knorr": the pilot project of regenerative agriculture of rice is carried out thanks to the collaboration of Parboriz rice farm with researchers and professors of the Universities of Turin, Pavia, Milan and Innova-tech. The project aims to adopt innovative practices with the aim of reducing greenhouse gas emissions by up to one third while improving water and soil quality. The "regenerative" approach is the basis of Knorr’s great goal by 2025: the aim is to bring "good" food for people and the planet in 7 billion dishes by implementing 50 regenerative agriculture projects that will involve 80% of the key ingredients of its products within the next 4 years. These are long-term projects with specific objectives, the impact of which can be assessed in both the short and long term.
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