Plate of the Nation: A look at what S.A. is eating and the nation’s health. March 2020 We need a fundamental overhaul of our food system which, in its current form, is a threat to the environment and human health.

(WWF South Africa report :Agri-Food Systems: Facts and Futures)

Our planet is not headed in a good direction on various levels: our collective health is deteriorating, our environment is worsening, and our growing human population will continue taxing food supplies.

(The Great Food Transformation: The EAT Lancet Commission Report) Understand the composition of the plate of the nation across the different demographics (% of meat eaters, What was vegetarians, vegans, flexitarians). the reason for Understand the attitudes towards food, what is consumed and the link to health. the study?

• Knorr would like to help South Africa move towards a better food future by providing stakeholders Understanding if there is an improvement (government, NGO’s, Industry, retailers, etc.) in access to healthy foods. with information regarding how & what the nation is eating and how it impacts South Africa’s health

• The main purpose of this research is to create a source of information that stakeholders can tap into in order to shape the health of the nation Understand the challenges in consuming healthy foods. Research was conducted amongst a nationally representative 10% sample of SA population, Limpopo aged 16+ years (LSM 2-10)

26% 8% 7% Gauteng Mpumalanga 48% 52% North West Males Females

5% Free State 19% 65% Kwa-Zulu Natal 78% Urban Black 2% 10% 35% Northern Cape White Rural

9% 12% Coloured Eastern Cape 3% 12% Indian/Asian Western Cape

Methodology: Fieldwork took place between 11-23 Feb 2020 • CAPI (Computer Aided Interview) • This is an annual study and we will be tracking how the plate changes over time • Sample size: n=1005 - All figures in the presentation are percentage figures (%) unless otherwise stated • 30 minute questionnaire - Additional data from WWF has also been included to complete the picture Summary of findings

• South Africans generally understand the main tenets of healthy - South Africans may have a good repertoire of fruit and vegetables eating i.e. eating vegetables they claim to eat, it is the frequency of consumption that is the issue as well as the proportions of vegetables and fruit to meat • However, there is a massive discrepancy between what is “known” and starch and what is “done” • Starch is eaten 6 times a week, with bread, rice, potatoes - Vegetables are seen as far less important to include in a meal and mielie pap being the most popular. than meat or starch Around half the population do not use any type of vegetables as a substitute for starch • Whilst ¾ South Africans claim to eat healthily with some regularity, - Overall, bread with eggs and pap and meat are the most the general eating habits of S.A. are out of kilter with consumed meals in South Africa recommendations - South Africa has a meat eating culture with meat being eaten, • 70% of South Africans admit to snacking in between meals on average 4 times per week. - Some more than on one occasion during the day • Poultry and red meat are most favoured. - South Africans have an average of 6 snacks in their repertoires - Beans are the most used substitute, likely due to the fact with chips being the most widely consumed that meat is relatively expensive • Word of mouth and health care professions are the main sources • The typical South African plate has a far greater proportion of on nutritional information. meat and is lacking in vegetables - Online sources are still quite low and this may be due to trust • This is likely to be linked to the importance of traditional and credibility more than accessibility foods in SA - As kids are generally eating the same as their parents, a kid’s • The importance of Knorr’s purpose of “Reinventing Food for Humanity” plate is also lacking in vegetables has never been more relevant & important for South Africa It’s been said that South Africa is the unhealthiest nation on earth

The Indigo Wellness Index focuses on ten key metrics: Blood pressure, Blood glucose, obesity, depression, happiness, alcohol use, tobacco use, exercise, healthy life expectancy, and government spending on healthcare.

(Source: Indigo Wellness Index, 2019) FOOD SECURITY, SAFETY AND NUTRITION

of South Africans >50% increase in consumption of processed are considered 26% and packaged food since 1994 FOODFOOD INSECURE SECURITY, SAFETY AND NUTRITION

of South Afr icans >50% increase 45,8%in consuincreasemption of proc inessed are considered 26%FOOD SECURITY, SAFETYcon AsumNDpt NioUTRITIOnan ofd p parocckeassNgeded me foodat since 1994 27% FOOD71% INSECURE of of South Afr icans >50% increase children <5 women are in consumption of processed are considered 2017 experienc26% e overweight 43%45,8%anof d paincreaseckathgede year food of s thin incee 1994 stunting deconatsumhs cptauiosedn of by proc woessrledd’s me largatest sin ce 1994 FOOD orINSECURE obese diet-related NCDs Listeriosis outbreak 27% 71% of children <5 women are 45,8% increase2017 in consumption of processed meat since 1994 experienc e overweight 43% of the year of the 27%stunting or obese deaths caused by world’s largest 71% of diet-related NCDs Listeriosis outbreak children <5 women are ECONOMY AND POVERTY 2017 South Africa’s experienc e overweight 43% of the year of the stunting deaths caused by world’s largest or obese diet-related NCDs Listeriosis outbreak OF THE HOUSEHOLDS 67% POPUL ATION 70% SOURCE FOOD LIVE IN ECOURBANNOMY AREA SAND POVERTY FROM INFORMAL MARKETS

fewer job food system of income in lower OF THE opportunities inH OUSEHOLDS LSM (1–3) households 67%ECONOMYPOPUL AATNIODN POVERT Y A70%GRICULTURESOURCE FOOD 35% is spentLIVE IN onURBAN FOOD AREAS 55% SINFROMCE 20INFOR00MAL MARKETS HOUSEHOLDS OF THE fewer job of income in lower POPUL ATION 70%opportunities SOURCEin FOOD LSM 67%(1–3) households LIVE IN URBAN AREAS FROMAGRI CULTUREINFORMAL MARKETS and health & 35% is spent on FOOD 55% SINCE 2000 fewer job of income in lowerEQUITY AND FAIRNESS opportunities in LSM (1–3) households AGRICULTURE 35A healthy% basis ketspent on FOOD SINCE 2000 of food can cost 55% up to well-being EQUITY AND F20%AIRNESS OF FARMS IN A healthy basket SOUTH AF RICA 65of food can% cost Land ownership up to MORE EQUITY AND FAIRproNvESidSe THAN is still deeply 20% OF THE FOOD A healthy basJUNKket skewed along OF FARMS IN IN FORMAL of food canFOOD cost racial lines 80%SOUTH AF RICARETAIL OUTLETS up65 to % MORE Land ownership 20%provide THAN is still deeply OF FARMS IN OF THE FOOD JUNK skewed along SOUTH AF RICA IN FORMAL 65FOOD% racial lines RETAIL OUTLETS MORE Land ownership p80%rovid e THAN is still deeply OF THE FOOD JUNK skewed along IN FORMAL FOOD racial lines 80% RETAIL OUTLETS Over

23% ¾ Not at all 31% of South Africans Always* claim to eat healthy meals South Africans with some frequency 46% eat an average of 2 meals per day with Sometimes weekday dinner being the most consumed (88%) and weekend breakfast being the least (54%)

* Higher % of vegetarians, women, white South Africans and those in WC fall into this segment. There is a higher incidence of acknowledged health issues in this group which may also be driving behavior (vs. eating healthily to prevent issues)

Yet 47% admit to eating the same foods most of the time i.e. low dietary diversity

Interestingly nearly 2/3 of the self-proclaimed healthy eater group also identified themselves as having a more diverse diet i.e. “like to try new and different foods” – this may be a function of affordability and food experimentation confidence or simply that there’s an understanding in this group that healthy eating and diverse diets are linked 62% of South Africans get their nutritional information from friends and family This is in line with other general findings around what’s considered a reliable source of information

U.S. Brazil China India Russia South Africa

58 60 54 54 Personal recommendation 47 for brands are more 36 important than they were a few years ago

Source: IPG New Realities Study 2019 % Strongly Agreeing

• Half of those with acknowledged medical conditions also rely on health care professionals for advice Healthy eaters tend to look for • Packaging also plays an important role – particularly for self-pro nutritional info from claimed healthy eaters more sources - 42% look at info on packs vs 31% of non-healthy eaters (2,5 vs 1,9 for non-healthy • 1/3 of people look to traditional advertising such as TV, radio and eaters) billboards, to get nutritional info

• Surprisingly, in this digital age, neither social media nor the internet (blogs, google, product pages etc.) were used by as many South Africans as you might imagine - 23% internet - 20% social media - This is likely linked to the decreasing trust people claim to have in these channels (Edleman Trust Report 2020) Vegetables are seen to lead the charge in terms of healthy eating

However, there is a massive discrepancy between what is “known” and what is “done”. Thankfully, not one respondent admitted to Healthy eating means: What food is healthy: not eating • Eating lots of vegetables (29%) • Vegetables (74%) any fruit and vegetables! • Eating fruits (19%) • Fruit (53%) • Eating good food (19%) • Fish / Seafood (11%) • Living a healthy lifestyle (17%) • Red meat (9%) • Cut down on fatty/oily food (10%) • Dairy products (8%) • Chicken (8%)

Starch is eaten more frequently than fruit and vegetables

STARCH MEAT VEGETABLES 6X 4X 4X Despite the claimed belief that they are generally eating healthily, the general eating habits of S.A. are out of kilter with recommendations

• The typical South African plate has a far greater proportion of meat and is lacking in vegetables

TOTAL SA PLATE RECOMMENDED IMPORTANCE OF INCLUDING IN A MEAL COMPOSITION COMPOSITION The Eatwell plate composition as defined 6 ADULTS AGE 16+ by the University of Cambridge and the NHS 5 9% 8% 12% 26% Meat 4 8% 3% Legumes 29% 15% 3 13% 32% 2

33% 1 41% 0 BREAKFAST LUNCH DINNER

Meat Products/Legumes (Incl. Eggs) Starch Vegetables Dairy Fats & oils Starch Meat Vegetables/Fruit Dairy Legumes

The % of • As kids are generally eating the same as their parents, a meat on a plate increase even kid’s plate is also lacking in vegetables further during • Vegetables are seen as far less important to include in a “special occasions” meal than meat or starch (37%) The vast majority of SA are meat eaters

14% 2% 0.1% 0.3%

84% Meat Eater Pescatarian Vegetarian Flexitarian Vegan

90% of South Africans eat meat 2x week+

Meat is eaten on average 4 times per week, with poultry & red meat being the most favoured

On average, each South African eats more than 58kg of meat every year, compared with around 40kg in 1994 – mostly chicken 92% 83% 53% 45% and processed pork products such as sausages and polony. Poultry Red Meat Seafood Pork Source: https://www.iol.co.za/lifestyle/health/sa-eating-habits-survey-paints-grim-picture-1926140 Top dishes are all centred around starch, and for lunch and dinner, tend to include meat

PLATE COMPOSITION PLATE COMPOSITION PLATE COMPOSITION WEEKDAY BREAKFAST WEEKDAY LUNCH WEEKDAY DINNER

9% 8% 10% 15% 2% 3% 4% 3% 7% 27% 31% 16% 17% 13%

7% 50% 41% 37%

Meat Products Starch Vegetables Dairy Legumes Fats & Oils

BREAKFAST LUNCH DINNER WEEKDAY WEEKDAY WEEKDAY

• Bread/Toast (65%) • Bread/Sandwich (32%) • Pap & Meat (21%) • Bread/Toast & Egg (31%) • Pap & Meat (21%) • Rice & Meat (7%) • Porridge (20%) • Rice & Meat (7%) • Stew (4%) • Cereal (20%) • Oats (11%) Top dishes are all centred around starch, and for lunch and dinner, tend to include meat

ADULTS AGE 16+ PLATE COMPOSITION PLATE COMPOSITION PLATE COMPOSITION WEEKEND BREAKFAST WEEKEND LUNCH WEEKEND DINNER

8% 10% 9% 3% 17% 3% 3% 5% 3% 29% 34% 15% 17% 15%

7% 48% 39% 35%

Meat Products Starch Vegetables Dairy Legumes Fats & Oils

BREAKFAST LUNCH DINNER WEEKEND WEEKEND WEEKEND

• Bread/Toast (71%) • Bread/Sandwich (48%) • Pap & Meat (54%) • Bread/Toast & Egg (36%) • Pap & Meat (21%) • Rice & Meat (43%) • Porridge (20%) • Rice & Meat (21%) • Stew (5%) • Cereal (17%) • Oats (14%) When meat isn’t available, nearly 1/3 people don’t replace it with anything

But 2/3 will use beans (especially self-proclaimed healthy eaters)

MEAT REPLACEMENTS USED

Beans 66

Mushrooms 24

Lentils 18

Textured Veg Protein 17

Soya 10 Meat Subs: Used most by Paneer 1 Females, KZN, Flexitarians, None 27 Health Conscious 93% 88% 80% 78% 55% BREAD RICE POTATOES/ MIEILIE PAP PASTA Over SWEET POTATOES 45% 54% 40% 40% 5% BREAKFAST PUMPKIN/ NOODLES OATS COUSCOUS/ CEREALS BUTTERNUT QUINOA/BARLEY

FREQUENCY OF STARCH CONSUMPTION

2% 20% ¾ EVERY DAY of South Africans 2-3 TIMES PER WEEK ONCE A WEEK eat starch 78% every day Only when starches aren’t available, STARCH REPLACEMENTS USED do vegetables start to play Green Beans 37 a bigger role in meals. Cauliflower 30

White Beans 21 Starch Subs: Used most by Eggplant 9 White, Urban, WC, LSM 7-10, Courgettes 3 Health Conscious

None 48 The high consumption of starch and meat dishes in SA is linked to the importance of traditional food in the country

100% of South Africans claim to eat some form of traditional/indigenous food

82 81 80 73 61 59 53 50 47 46 37 35 35 31 17 13 13 10 9 4 Kota Tripe Smiley Salomie Samoosas Mielie Pap Mielie Amakhekhe Bunny Ostrich Eggs Ostrich Walkie Talkies Walkie & Beans Mopane Worms Mopane 1/3 A plant based diet is: South Africans state that they don’t - Don’t know (36%) know what a plant based diet is with - Vegetables (20%) an additional significant proportion - Food from the garden (11%) merely guessing what it may be! - Fruit (8%) - Eating healthy food (5%) - Food from plants (4%) Whilst South Africans have a good repertoire of fruit and vegetables they claim to eat, it is the VEGETABLES REGULARLY CONSUMED Tomato 82 frequency of consumption Onions 81 Cabbage 80 Carrots 75 that is the issue. Beetroot 61 Spinach/Kale 60 • Vegetables are consumed far less frequently Lettuce 54 Peppers 52 than starch Cucumber 51 • On average 4x week, with the more accessible and Avocado 49 affordable tomatoes, onions, cabbage and carrots Mielies 38 being the most regularly consumed Beans 33 Mushrooms 32 Cauliflower 24 FREQUENCY OF CONSUMPTION Brocolli 22 Peas 21 2% Squash 19 13% 1% EVERY DAY 2-3 TIMES PER WEEK 36% ONCE A WEEK FRUITS REGULARLY CONSUMED 2-3 TIMES PER MONTH 48% ONCE A MONTH Bananas 77 LESS OFTEN Apples/Pears 72 Mangoes 50 Citrus 35 Guavas 33 • Unsurprisingly, self-proclaimed healthy eaters Stone Fruits 30 have a larger repertoire of vegetables eaten than Melon 30 Berries 21 the ‘average’ South African Granadillas 16 • 13,5 fruits and veg vs. 10,8 for those with a ‘not Kiwi Fruit 12 healthy’ diet Time of the year and seasonality only impacted the diets of 1/5 South Africans

Self-proclaimed healthy eaters and those with a self-identified diverse diet were more likely to eat different things in summer vs. winter.

Seasonal changes in diet also occur most among white and those living in the Western and Eastern Cape

Yes No 100 90 80 70 69 71 60 78 86 50 40 30 20 31 29 22 10 14 0 Total Healthy Non-healthy Diverse Eaters Eaters Diet

Winter diets are even more meat (73%) and starch (74%) heavy than those in summer.

Legumes also stand more chance of being consumed in winter – although only by 25% of people

Whereas fruit and vegetables (inc. salad) fare better in summer Access to healthy food is not a problem, however affordability is a concern for many

Access to Healthy Food 82% 11 THINK IT HAS 26 BECOME EASIER • But only 52% think healthy food is affordable • And they may not be wrong at a certain level 63 TO FIND HEALTHY - Fruit, fish, bread & cereals price changes were the highest FOOD IN THE food inflation contributors (y-o-y) with 8.7%, 6.7% and 6%, respectively, with vegetable price inflation 1.1% higher than PAST 5 YEARS a year ago. (NAMC Feb 2020) YES SOMETIMES NO

30% % Change (m-o-m) % Change (Y-o-y) 25.5 25%

20%

15% 14.6

10% 7.2 5.5 6.6 5% 2.6 1.0 0.5 1.1 0.3 1.1 0%

in the NAMC food basket in the NAMC food -1.0 -1.1 -2.1 -3.3-2.6 -2.6 -5% -4.0

Change in nominal cost of food groups food of Change in nominal cost -10% Fruit Fats & Oils Fats Vegetables Dairy & Eggs Dairy Coffee & Tea & Coffee Sugary Foods Sugary Bean Products Animal Protein Bread & Cereals Bread And then of course, there’s snacking TOTAL % TOTAL 708 Biltong 21 70% Cakes/Doughnuts/Muffins 27 of South Africans admit to snacking in between meals Cheese 24 - Some more than on one occasion during the day Chips (potato, corn etc) 55 - Snacking is most prevalent among 25-34 year olds and in urban areas Chocolate 42 Dried fruit 14 Surprisingly , having kids in the house did not appear to particularly influence Fizzy drinks (e.g. Coke, Sprite etc) 37 whether or not adults indulge in snack attacks! In fact, those housesholds Fruit/fruit salad 34 without kids claim to have larger snacking repertoires than those with kids Granola bars/Cereal bars 4 with higher consumption of biltong, chips, nuts and biscuits. Ice-cream 33 Mageu 16 • South Africans have an average of 6 snacks in their repertoires Magwina 19 with chips being the most widely consumed Mielies 13 Nuts 31 More self proclaimed “non-healthy” eaters have smaller snacking repertoires Pies 19 than those who always/sometimes eat healthily but they eat more chips and Popcorn 37 drink more fizzy drinks. Pretzels 6 The “healthier” crowd also include dried fruit, nuts, and cheese into Raisins 20 their snacking. Rice cakes/Crackers 6 Samoosas 12 Sandwiches 29 Consumption of soft drinks has also risen more than 68%, with the overall Savoury biscuits 11 since 1999. consumption of processed sugar increasing by almost 33% Seeds (sunflower or seed mix) 3 Source: https://www.iol.co.za/lifestyle/health/sa-eating-habits-survey-paints-grim-picture-1926140 Smoothies 14 Sweet biscuits 33 Sweets (gums, hard boiled) 15 46% 66% 30% Trail mix 1 Vegetables (carrot sticks, tomatoes) 12 Yoghurt (tubs or drinks) 31 BREAKFAST LUNCH DINNER BEDTIME The most popular time to snack is between lunch and dinner (47%) [ SOUTH AFRICA ] The current global food system has a significant impact on health and FOOD AND well-being. It also has direct long- term implications for the country’s PEOPLE economic productivity.

South Africa has kept the prevalence of undernourishment below 5% since 1990 and is close to reaching the World Food Summit goal of decreasing the undernourished The economic developmentpopulation to 50% of of athe nation 1996 value. depends However, in a countryin part where half the population lives below the poverty line, South Africa still faces significant challenges. Paramount on the health of itsamong population. these are diet-related Addressing health problems, the such non- as the growing prevalence of obesity communicable diseaseand non-communicable (NCD) epidemic diseases (NCDs), is critical and the persistence to of hunger, nutrient improving public healthdeficiencies and and stunting.economic growth. Risks are most pronounced for women, children and those with low income, reflecting andIn South reinforcing Africa historic alone, socio-economic half of all disparities. South African The already adults overburdened public healthcareare overweight system is being or stressedobese, even which further byin themost growing cases, health impacts of ais ‘nutrient the outcome transition’ –of from poor traditional diet anddiets higha sedentary in cereals and life fibre- to a diet highstyle, in sugars, according fats and toanimal-source Discovery protein. It added This is compoundedthat being by associated environmentalobese increases challenges healthcareacross the food valuecosts chain by that as further much reduce population health and well-being and pose a material risk for business and the economy. as R4,400 a year for each person – a hefty added Southburden Africa’s on increasingly the cost industrialisedof healthcare and concentratednationally. food system makes it even R27 BILLION more difficult to address these food-related health risks. Highly processed, nutritionally LOSSES TO SA’S GDP poor,Dietary energy-dense risk factors foods that andare high physical in saturated inactivity fats, sodium, addedare sugars, syntheticresponsible additives for and the preservatives majority are notof onlyglobal readily disease available but – also affordable FROM 2006–2015 and socially acceptable. The dominance of these foods in the market is having a negative DUE TO DIABETES, impactnearly on smalldouble food producersthe number and the ofinformal deaths market, caused undermining by healthier, more STROKE AND diversetobacco rural andand local four food timesnetworks the and theirnumber associated caused shorter valueby chains. CORONARY HEART abuse of alcohol and drugs. People tend to be Thisoverly-optimistic has already resulted inabout real costs their and increasedhealth socialstatus. and health impacts. The DISEASE accumulated losses to South Africa’s gross domestic product (GDP) from 2006–2015 from diabetes, stroke and coronary heart disease alone are estimated at R27 billion. AccordingObesity to is Genesis, one of an the economics-based major public consulting health firm, concerns NCDs already account for facing South Africa, nearlyand 40%its ofimpactand healthcare spend cost in Gauteng. extends They toestimate individuals, that by 2030 this spend families, communities,will the reach health R19,2 billion service, per year. andsociety3 as a whole. The number of people within South Africa who are overweightor obese has been rising annually over the past few decades, and this situation simply cannot be allowed to continue.ECONOMY AND POVERTY Agriculture is an important economic sector and should provide decent jobs and support Most South Africans consumelivelihoods less for smallholder fruits andvegetables farmers and others. and As amore result, fat-the agriculture and sector has sugar-containing foods.been The identified sad realityby the South is that African obesityis government not as both confined a job creator to and crucial to the adult population,addressing but childhood pervasive resource-access obesity is inequities.also on However,the risedue South Africa’s to history of social inappropriate feedingexclusion practices and foreconomic infants inequality and youngon the basis children. of race still defines the agriculture sector (Deputy Minister of Health) today. For decades, ‘black’ population groups were denied ownership of land, provided with limited or no electricity sources and were last in the queue for safe, clean water- provisioning systems.4 This legacy has compounded poverty and today, small farms By 2030, NCDs will accountand farmers, for five most times of whom as are many land-dispossessed deaths as ‘black’communicable South Africans, are generally diseases in low and excludedmiddle and income marginalised, countries. unable to Accordinggain access to financeto Stats or markets.SA, non-communicable diseases accounted for 57.4% of deaths in South Africa in 2016. For the3See first genesis-analytics.com, time since 4Von 1997Bormann &diseases Gulati, 2016 of the circulatory system are the top ranking underlying main group of natural causes. Overall,Agri-food the Systems: results Facts and Futuresshow | Pagea considerable 12 burden of disease from non- communicable diseases and concerning signs of a sizable proportion. And it’s not just about the health of the nation’s people SOUTH AFRICA'S FOOD SYSTEM AND THE ENVIRONMENT • Total agriculture accounts for around a quarter of all greenhouse gas CLIMATE CHANGE The agri-food value chain accounts for emissions, of which approximately 60 percent is due to animal causes increasing erratic weather more GHG emissions agriculture. Compared to plants, production of animal-based foods is patterns and a shift in production areas than any other sector more water and land intensive and emits more greenhouse gases.

of the country • 75% of the global food supply comes from only 12 plant and five animal 80% of biodiversity 3% on farms is at risk has the right climate and soil species. Just three (rice, and wheat) make up nearly 60 percent combinations for rain-fed crops of calories from plants in the entire human diet.

• Despite there being between 20,000 and 50,000 discovered edible plants, only 150 to 200 are regularly eaten by humans. 50% 80% of SA’s rivers of all SA’s wetlands are compromised in quality - Eating such a small range of foods does not provide sufficient have already been lost and quantity nutrients, as the range of type of vitamins and minerals is limited and hence our health is effected 80% OF SA’S LAND IS FARMLAND - Relying on such a small number of plants and animals for food is OF SA’S LAND GENERATES 10% 50% OF ALL AVAILABLE SURFACE WATER linked to a decline in diversity of plants and animals in nature. This is a result of the damage to the natural ecosystem. NATURE IS THE FOUNDATION OF OUR FOOD SYSTEMS

• In South Africa, where 80% of the land is suitable for livestock farming, 1/3 OF ALL OF overgrazing on erosion prone soils has led to widespread land FOOD IS 44% WASTED degradation, dramatically reducing carbon storage in soils. WASTED FOOD IS FRUIT & VEGETABLES 62% The embedded energy, water, nutrients OF WATER IN SA IS and human labour are lost with this food too USED FOR IRRIGATION

Agri-food Systems: Facts and Futures | Page 17

Source: WWF We need a Great Food Transformation

“The food we eat and how we produce it will determine the health of people and planet, and major changes must be made to avoid both reduced life expectancy and continued environmental degradation.” Source: EAT-Lancet Commission That’s why Knorr is Reinventing Food for Humanity with 3 key thrusts

Champion Champion Champion dietary diversity more plant based sustainable ways diets to grow and produce food