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Sustainable

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What does sustainable mean?

"Sustainable" comes from the English word meaning capable of being maintained, and refers to systems and actions that let the environment, society, and the economy hold up over the long term. In the food industry and agriculture especially, it draws attention as an effort to pass resources on to the next generation while curbing the environmental burden.

As consumer values shift, sustainable products and services are becoming a reason to be chosen.

Features and background of sustainability

Environmental: cutting CO2, using renewable energy, and reducing food loss

Social: improving working conditions, fair trade, and coexistence with local communities

Economic: business models premised on long-term resource circulation

Background: as the UN's SDGs (Sustainable Development Goals, adopted in 2015) spread, it became an essential element of corporate activity

Trend: "environmentally friendly choices" such as ethical consumption and upcycled products are becoming decisive in purchasing

How Agriture puts sustainability to use

Reducing food loss through dried-vegetable OEM that makes use of off-spec vegetables

Supporting companies' sustainability efforts with eco-conscious novelties such as dried-fruit gifts

Building local-production-for-local-consumption supply chains in partnership with local farmers

Proposing emergency foods and rolling stock built on dried vegetables

Related keywords

SDGs

Food loss reduction

Ethical Consumption

Upcycling

Fair trade

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FAQ

Q1. How do "sustainable" and "eco" differ?
A. "Eco" is a concept focused on the environment, while "sustainable" is a broader concept that also spans society and the economy.

Q2. What are concrete examples of a sustainable food business?
A. They include developing products from off-spec vegetables, using reusable packaging, and using fair-trade ingredients.

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Author of this article

小島 怜's avatar Rei Kojima Agriture CEO

CEO of Agriture Inc. Runs a contract processing and OEM business centered on dried vegetables and dried fruit. In partnership with farmers within Kyoto Prefecture, he pursues “sustainable food distribution” through the use of non-standard vegetables and support for sixth-industrialization. Drawing on extensive hands-on experience at manufacturing sites, he provides support that walks alongside every business considering OEM—from product planning and prototyping to small-lot handling, packaging design, and sales-channel development.

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