On this line, the company compromises on:
- Develop a multi-million euro vegetable origin food deal, with the aim of generating a mayor’s access and launch of alternative meat and dairy products. This project is materialized through proposals such as The Vegetarian Butcher and vegan market alternatives such as Hellmann’s, Magnum and Wall’s.
- To reduce the need for food waste in Unilever direct operations, the factory has had its supermarket until 2025: five years before the initial inauguration as part of the Champions 12.3 goal.
- Duplicate the amount of products that provide a positive nutrition, defined as products that contain significant amounts of vegetables, fruits, proteins or micronutrients (such as vitamins, zinc, iron and iodine), by 2025.
- Decrease calorie levels, salt and sugar in all continuous eating products.
85% of Unilever’s food cartons will be compatible with a diet that includes a maximum intake of 5 g of salt by 2022. As long as the health benefits are included, 95% of the products contain a maximum of 22 g of sugar. total and 250 Kcal per serving for 2025.
Hanneke Faber, President of the Food and Refreshment Division of Unilever, said: “These are objective and ambitious audits, but as one of the largest food companies in the world, we will simply start working on the transformation of the global food system. No dependence on us decide what to do with the people, but be dependent on us make sure that the most salutary options and vegetable origin are located in the distance of all”.
‘As one of the major food companies in the world, we have a fundamental role to play in imparting a more just, sustainable and sustainable global food system. These challenges our challenge to take over the industry, telling our business and contemplating the care of the people and the planet“, aggregate Karen Vizental, Vice President of Corporate Asuntos and Sustainability of Unilever Latin America and Cono Sur.
