The Big Food Redesign Challenge has reached a major milestone, showcasing real-world examples of how food can be designed to regenerate nature while meeting climate and biodiversity goals at a showcase event at London’s Fortnum & Mason on 30 January, 2025.
In collaboration with the Sustainable Food Trust, the Challenge invited entrants to redesign existing items – or create entirely new ones – using circular economycircular economyA systems solution framework that tackles global challenges like climate change, biodiversity loss, waste, and pollution. It is based on three principles, driven by design: eliminate waste and pollution, circulate products and materials (at their highest value), and regenerate nature. principles that help to regenerate nature.
By rethinking the way food is designed — from ingredients to production — 57 ambitious producers, start-ups, suppliers and retailers around the world have embraced circular design for food, creating 141 products that are designed to regenerate nature. These include household names, such as Nestlé, Waitrose, and Wildfarmed. Compared with the food industry average, these products are better for the climate, biodiversity, and soil health.

Branded alongside a ‘Nature in mind’ logo to help customers identify them, Challenge products will now be showcased on our website and have the opportunity to be stocked at leading supermarkets Carrefour Brasil Group, Casa Rica, and Waitrose, as well as food retailers Abel & Cole, Fortnum & Mason, and Quitanda.
Andy Stephens, Impact Director at Challenge participant COOK Trading said: The Big Food Redesign has proved a catalyst on our journey towards food that is grown, made, and enjoyed without costing the Earth. It has helped move environmental impact to the center of the product development process and stimulated a conversation with our customers on what the future of food might look like.”
Launched in May 2023 with funding from the People’s Postcode Lottery Dream Fund and additional support from the Gordon and Betty Moore Foundation and Schmidt Family Foundation, the Challenge received more than 400 applications from ambitious producers, start-ups, suppliers and retailers across the globe.
Among the successful entries are:
A redesigned digestive biscuit, made with upcycled apple pulp, preventing waste
Burgers created with a blend of seaweed to significantly reduce environmental impact and restore marine ecosystems
A range of ready meals made from ingredients sourced from regenerative and organic British farms
Jonquil Hackenberg, CEO of the Ellen MacArthur Foundation, said: “Regenerating nature lies at the heart of the circular economy and is vital to tackling climate change and biodiversity loss. How we produce and consume food is one of the most powerful ways we can do that and the products in the Challenge have shown this is possible.
“By rethinking the ingredients and their production, participants demonstrated that through intentional design choices, we can produce food that helps nature to thrive – unlike today’s current food system, which tends to make nature fit our needs.
“Now we’ve shown what is possible, it’s time to take bold steps and build a new food system that is better for people, nature and climate.”
The Big Food Redesign Challenge has shown that change is not just possible — it’s already happening, setting the stage for a regenerative, diverse food system that supports both nature and the economy.
Learn more about the Challenge and the products here.