In this regard, the company undertakes to:
- It is developing a € 1 billion herbal food business with the aim of generating greater access and a wider range of alternative meat and dairy products. This project is materialized through proposals such as The Vegetarian Butcher and vegan 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 before the initial plan, as part of the Champions 12.3 goal.
- Double the number 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.
- Continuously reduce the levels of calories, salt and sugar in all products.
85% of the Unilever food portfolio will be compatible with a diet that ensures a maximum daily intake of 5 g of salt by 2022. For packaged ice creams, 95% of the products will contain a maximum of 22 g of total sugars and 250 Kcal per serving until in 2025.
Hanneke FaberThe chairman of Unilever’s Food and Beverage Division says: “These are bold and ambitious goals, but as one of the largest food companies in the world, we simply need to help transform the global food system. It is not up to us to decide what people want to eat, but it is up to us to make healthier, plant-based options available to all.“.
“As one of the largest food companies in the world, we play a key role in promoting a fairer, healthier and more sustainable global food system. These commitments challenge us to rethink the industry, consolidating our business and taking care of people and the planet.“he added Karen visceral, Vice President of Corporate Affairs and Sustainability Unilever Latin America and the Southern Cone.
