Food industry commits to regenerative agriculture

Regenerative agriculture is a term that is appearing more and more often within the media, science and business, with the promise of more sustainable food production. But what exactly does regenerative agriculture entail and what benefits does it bring for nature and the environment as well as for farmers and growers?

Within the food industry, there is a wide range of definitions and interpretations of regenerative agriculture. Although healthy soil is central, the interpretation of the term continues to vary. The lack of clear agreements can lead to confusion and deception. It is therefore important to remain critical of the use of buzzwords such as regenerative agriculture.

Nevertheless, it is encouraging to see companies within the food industry embracing regenerative agriculture practices and pursuing sustainability through regenerative programmes in collaboration with their supply chains.

Several large food companies have already taken steps to make their supply chains more sustainable through regenerative agriculture. In addition, many agricultural and horticultural companies already use regenerative farming practices, even without explicitly naming them. The motivation for this varies, ranging from alignment with the new Common Agricultural Policy to the wishes of buyers.

In the end, it is all about the goal: making agricultural and horticultural production more sustainable. The method is less important. For that reason, it is crucial to measure results, such as the impact of different production methods on water quality, soil health and biodiversity.

However, measuring the broader environmental impact at farm level is still in its infancy, let alone including social and environmental impacts in those measurements.

Read the full report 'The fifty shades of green of regenerative agriculture'

Rabobank.nl