We turn the conventional ‘farm to fork’ approach on its head by working from ‘fork to farm’ to develop, implement and scale transformative solutions that are aligned with science-based targets.

This means we start with people, focusing on their consumption habits. Then we work back through the food system – from retail, packaging and distribution to how and what we grow – to determine what levers business can pull to contribute to food system reform in order to create healthy, enjoyable food for all, produced responsibly, within planetary boundaries by 2030.

FReSH was jointly launched in January 2017 by the EAT Foundation (EAT) and the World Business Council for Sustainable Development (WBCSD), and 25 founding member companies. The total membership has since grown to almost 40 companies.

FReSH seeks to develop, implement and scale business solutions that deliver on science-based targets for healthier and more sustainable diets. We do this by focusing on:

  • Science to Solutions Dialogues: three-day dialogues between science, business and civil society to prompt strategic discussions and to accelerate the learning curve of the solution space for food systems transformation. Each SSD will produce an outcome paper for further discussion and development:
    • Putting Food in Food, held in London, UK in March. The dialogue focused on improving the nutrient quality of packaged food,  how packaging can reduce food waste, and how we bring the consumer along.
    • People, Planet, Protein – What’s the Plan?, held in Washington, US, in April. The dialogue looked at how we create a more sustainable and diverse supply of protein and stimulate demand side uptake.
    • Everybody Eating well, within Environmental Limits, to be held in Hyderabad, India, in September. The SSD will look at the science and scope for business action to increase production on the same about of land, and consider different types of agricultural systems.
  • Four specific points of intervention:
    • Dietary shifts, to work across the value chain to increase the variety and diversity of healthy and sustainable protein, which is accessible and attractive to consumers, producers, farmers and businesses.
    • Food Loss & Waste, to transform thinking about food loss and waste by focusing on value related to resources and nutrition, to help prioritize action by the business community.
    • Nutrition Secure Supply Chains, to achieve nutrition security by 2030 for FReSH member supply chain workers and their families from production through to point of sale.
    • True Cost of Food, to achieve consensus on valuation approaches that enable sustainability and health related externalities for food systems to be accounted for.

Please visit our website for more information, or reach out to Elisabeth Petraki (Petraki@wbcsd.org).