In this line, the company is committed to:
- Develop a billion-euro plant-based food business, with the aim of generating greater access and reach for alternative meat and dairy products. This project materializes through proposals such as The Vegetarian Butcher and vegetable alternatives from brands such as Hellmann’s, Magnum and Wall’s.
- Halve food waste in Unilever’s direct operations, from the factory to the supermarket by 2025: five years ahead of schedule as part of the Champions 12.3 goal.
- Double the amount of products that provide positive nutrition, defined as products that contain significant amounts of vegetables, fruits, proteins or micronutrients (such as vitamins, zinc, iron and iodine), by 2025.
- Decrease the levels of calories, salt and sugar in all products continuously.
85% of Unilever’s food portfolio will be compatible with a diet that will provide a maximum daily intake of 5 g of salt by 2022. As for packaged ice cream, 95% of the products will contain a maximum of 22 g of ‘total sugars and 250 Kcal per serving by 2025.
Hanneke Faber, president of Unilever’s Food and Refreshments division, notes: “These are bold and ambitious goals, but as one of the largest food companies in the world, we simply need to collaborate with the transformation of the global food system. It is not up to us to decide what we want to reach people, but it is up to us to make the healthiest and plant-based options available to everyone.”.
“As one of the largest food companies in the world, we have a key role to play in promoting a fairer, healthier and more sustainable world food system. These commitments challenge us to rethink the industry, strengthening our business and contemplating the care of people and the planet.“, he added Karen Vizental, Vice President of Corporate Affairs and Sustainability at Unilever Latin America and Cono Sur.
