The Big Food Redesign Challenge has now demonstrated that there is a compelling economic rationale for food businesses to implement circular design for food principles. The experiences of Challenge participants show that adopting these principles can:
increase resilience by future-proofing existing supply chains and reducing risk exposure, in addition to building climate and ecosystem resilience
help improve performance against existing ESG targets and prepare for future regulatory developments
provide a compelling narrative that enables business development, creating new marketing opportunities and jobs create added value by increasing supplier engagement and internal productivity, energising teams and reducing silos.
How to make circular design for food work in your business
The following pages provide practical advice for successfully implementing circular design principles into your food business, illustrated through the experiences of our 57 Challenge participants.
"Participating in the Big Food Redesign Challenge has introduced me to a helpful framework to redesigning food that is nature-positive. The resources gave me the confidence to generate new product ideas to extend my range. The supporting connections have been crucial in bringing my ideas to life and to market so that they can begin to make a real-world impact for local farmers, consumers, and the environment."
Dr Jamila La Malfa-Donaldson, Founder, Prohempotic
"The Challenge provided a rich network of contacts with participants from different companies and areas, stimulating the exchange of ideas and innovation, which allowed us to develop a product that meets the needs of a more diverse audience. Thanks to the Challenge, we were able to break down barriers and integrate all areas of the company. Launching the new product brought us even closer, requiring collaboration from all areas.”
Danielle Amaral, Senior Product Development Analyst, Horta de Terra
