Businesses are partnering to tackle malnutrition for healthy people and a healthy planet

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07 December, 2021


WBCSD insights



Diane Holdorf

RBP Commitment AreaFReSH Commitment 1FReSH Commitment 2
Nutrition-Smart AgricultureWe commit to prioritizing cropping systems that support agrobiodiversity and enable better nutrition.We commit to increasing the quantity of biofortified crops that we grow, source and/or include in manufactured or prepared foods.
Product (Re)formulation and Innovation for Improved NutritionWe commit to addressing malnutrition through fortification as well as by maintaining and preserving existing macronutrients (e.g., healthy fats, fiber and protein) and micronutrients (e.g., vitamins and minerals) in ingredients and foods.We commit to increasing the proportion of nutritious, diverse plant-based ingredients, products, and meals across our portfolios and food offerings.
Promote Healthy EatingWe commit to creating food environments that encourage consumers to develop healthy eating habits.We commit to promoting nutritious, plant-forward diets in places where animal-sourced food consumption exceeds current dietary recommendations.

Compass Group

  • Develop and launch a Food Waste reduction toolkit and training program: 1000 locations by 2025
  • Develop & conduct plant forward training: 500 chefs/culinary associates trained by 2025
  • Build a Teaching Kitchen toolkit that educates guests on how to prepare healthy & sustainable meals: Teaching Kitchen classes delivered to 250 locations (including virtual) between 2022-2025
  • Healthy meal options developed and offered at client locations: Number of sites globally offering at least 1 healthy meal choice 90% by 2025
  • Offer clients sustainability dashboard tracking on key metrics: 25 client presentations per year through 2030.


  • Reach at least 85% (volume weighted) of the company product portfolio intended for the general population (above 3 y.o.) being rated A or B by NutriScore by 2025.
  • Reach 100% (volume weighted) of company product portfolio intended for children (3-12 y.o.) being rated A or B by NutriScore by 2025
  • Reach 100% of Danone products intended for the general population (above 3 y.o.) providing simple and science-based interpretative nutrition information either on-packs and/or on digital tools by 2025
  • Enabling to close the micronutrient gap of 800 million vulnerable people by 2030: DSM will step up their improved nutrition programs with fortified food and public health supplements, and step up their cooperation with civil society, including WFP, UNICEF, World Vision amongst others. They aim to reach the most vulnerable people (notably mothers and children), nutritious school meals and employer workforce nutrition. Based on their human nutrition and food application science they bring a differentiated portfolio of fortified staples including fortified rice matching the local habits and preferences.
  • Supporting the livelihoods of 500,000 small holder farmers by 2030: DSM aim to quadruple their supplier engagements expanding from their Joint Venture in Rwanda with Africa Improved Foods into more Sub-Saharan countries. To this end, they will work with governments, farmer cooperatives, feed millers and egg producers, applying new blended finance models (governments, private sector, donors, civil society).
  • Good workforce nutrition for all employees: As a company focused on supporting good health through nutrition, DSM ensures access to good nutritional information and healthy nutrition for all employees, following the guidance of the Workforce Nutrition Alliance. This starts with good nutrition education and healthy food in the workplace. By 2025 DSM aims to provide for 80% of their workforce with access to healthy food in the workplace.


  • Workforce Nutrition Alliance: Google have become a proud signatory member of the Workforce Nutrition Alliance. By taking the Alliance’s self-assessment, Google have a baseline and uncovered opportunities to strengthen the nutrition components of their food at work program.
  • Culinary Training and Education: Google are working with their global partners including the Culinary Institute of America to implement a plant-forward curriculum that will help train and empower chefs at Google and beyond to excel at preparing flavorful, nutritious, balanced plant-forward dishes.
  • Agrobiodiverse Ingredients: Google are increasing the proportion of agro-biodiverse legumes and grains used in their recipes and menus.
  • Food Literacy: Google are promoting diverse foods and balanced diets with ongoing education through cooking classes, chef talks, Farm to Table programs, and more. They aim to provide increased visibility to the healthier options on their menus around the world as well.

Griffith Foods 

  • At least 50% of their finished products will meet or exceed external global nutrition standards by 2030 
  • External global nutrition standards will be incorporated into their product development process for all innovation projects by 2025 
  • 100% of their global workforce will successfully complete a nutrition education program developed by credentialed healthcare professionals by 2025 
  • Griffith Foods commits to partnering with their customers to develop and offer more nutritious products, including more plant-forward offerings, by 2030 
  • 25% of their portfolio will use regenerative agriculture ingredients by 2030 
  • Griffith Foods will increase their investment in nutrition (e.g., through investments in nutrition-forward startups, creation of a nutrition center of excellence, etc.) by 2030 
  • 80% of all main meals offered in the restaurants shall fulfil the IKEA Food Nutrition Profiling System for healthier food
  • 50% of main meals offered in our restaurants shall be plant-based and 80% shall be non-red meat
  • 80% of all packaged food offered shall be plant-based