2020 Pathways for a healthy, just and sustainable food system during a global pandemic 2 About Plating Up Progress This report is an output of Plating Up Progress, a Food Foundation project. The project has two aims. First, to forge a consensus on metrics and reporting mechanisms that allow assessment of food industry progress in transitioning to sustainable and healthy diets. Second, to engage stakeholders to advance the uptake of these metrics and track progress in the industry. We have begun this tracking with our Plating Up Progress dashboard Acknowledgements We would like to sincerely thank our funders Fondation Daniel & Nina Carasso, the Nuffield Foundation, and Esmée Fairbairn Foundation. Additional contributions Project contact: Nilani Sritharan (Sainsbury’s), Marija Rompani (Federated Hermes), WILL NICHOLSON Paul Rhodes (Greggs), Mais Callan (Nest), Project lead – Plating Up Progress Ana Svab (Sodexo), Sarah Bradbury (Tesco),
[email protected] Perry Rudd (Rathbone Greenbank Investments), Carla Hommes (World Benchmarking Alliance). Plating Up Progress 2020 3 Contents Executive summary 4 Section 1: Is the food sector future-fit? 6 1.1 Are food businesses focusing across multiple issues of concern? 8 1.2 Are sectors focusing on their products (the food we eat) or supply chains (how food is produced) or both? 9 1.3 Focus on supermarkets 11 1.4 Focus on caterers, quick service and casual dining restaurants 13 1.5 What progress might be realistic in the next couple of years? 17 Section 2: COVID-19 and the pathway