Anyone who wants to produce food in 2040 must operate sustainably. There is little left to negotiate on that point. Sustainability has therefore become a hard requirement within the Dutch food industry. Rabobank outlines a future scenario in which the sector remains competitive only through close collaboration, clear choices, and a strong focus on health and added value.
In 2040, food production takes place with minimal waste and within environmental and climate boundaries. That outcome did not come naturally. Stricter legislation and regulations on sustainability and health have forced the food industry to take major steps. Not only to reduce the impact on people and the environment, but also to safeguard food security and raw material supply.
On store shelves, healthier and more sustainable products are gaining increasing space. Consumers have clearer insight into where products come from and what they contain. Certification labels and transparent nutritional information support those choices. Across the chain, parties work more closely together. Sustainability efforts are rewarded, making sustainable production economically attractive as well.
By 2040, the Dutch agri-food complex distinguishes itself internationally with products that offer high added value. Sustainability and health form the foundation of that position. This is partly due to the Netherlands’ favorable location, strong logistics infrastructure, and leading knowledge institutions. An innovative agricultural and horticultural sector, together with its processing industry and trade, also plays an important role.
The government has tightened regulations on sustainable and healthy food. In addition, levies have been introduced on non-sustainable production. Meanwhile, digitalization ensures maximum transparency regarding environment, climate, labor, and origin. The sector works with a uniform set of indicators to measure sustainability performance. “A uniform set of sustainability performance indicators creates a level playing field, where chains differentiate themselves by producing more sustainably than competitors.” A limited number of certification labels helps consumers maintain clarity.
By 2040, the food chain is more closed and demand-driven. Collaboration is central and focused on safeguarding sustainable production, supply, and sales. Chain coordination plays an important role in this. “Chain coordination is essential: one party in the chain defines the sustainability requirements and monitors progress and agreements.”
That coordination often lies with supermarket chains or the processing industry. For farmers and growers, this provides greater certainty regarding sales, pricing, and returns. At the same time, consumers increasingly pay for additional services. This includes ready-to-eat products, home delivery, and support in making healthy and sustainable choices.
Source: Rabobank
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