Saskia Stender: Sustain­ability: a recipe for balance

Sustainability, a word we hear more and more. In the food industry, it affects everything. From energy prices to animal welfare, from the environmental impact of livestock farming to the social cohesion within our society. These are big themes, but they come together into one key question: how do we find balance?

The energy crisis concerns us all. Costs are skyrocketing, while the call for sustainability only grows. For entrepreneurs in the food industry, this means looking for smart solutions: energy savings, more efficient processes, and above all, sustainable energy sources. All of this while raw material prices fluctuate and profit margins remain under pressure.

But sustainability goes beyond numbers. It also impacts our ethics. Take animal welfare, for example. How can the sector contribute to more sustainable livestock farming, with respect for animals and a reduced environmental impact? Less emissions, more welfare. It’s possible, but it requires innovative solutions and a different mindset.

Then there’s the social side of the issue. Economic growth is important, but it shouldn’t come at the expense of people. Sustainability also means ensuring that everyone can participate. Think of fair wages, good working conditions, and creating an environment where everyone has equal opportunities.

During our OSV networking events, I always notice how powerful knowledge sharing can be. We learn from each other, inspire one another, and take collective steps toward a more sustainable future. One thing is certain: we can only achieve this together. Sustainability isn’t a project—it’s a process. A process in which we continue to grow, learn, and find balance.

Saskia Stender
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