International Flavors & Fragrances Inc. (IFF) has joined the Food Reform for Sustainability and Health program (FReSH), a project of the World Business Council for Sustainable Development (WBCSD). The project is designed to improve the health of people and the planet by recalibrating the global systems of consumption, transportation, production and agriculture, thus making responsibly produced, healthy, enjoyable diets available to all.

A standing member of the WBCSD, IFF will join forces with the EAT Foundation and 38 leading businesses to accelerate transformational change in global food systems.

“As an Executive Committee member of the WBCSD, I am proud for IFF to engage in such a critical initiative that impacts so many people’s lives daily,” says Andreas Fibig, IFF Chairman and CEO. “We are passionate about doing the right thing and happy to have the opportunity to contribute in areas where we can make a positive difference in the world.”

Launched in the beginning of 2017, FReSH identified five work streams necessary to create transformative change. IFF will focus on the food loss and waste work stream. This is aligned with the company’s sustainability strategy that calls for developing regenerative products using circular economy principles, IFF notes.

“We are pleased to welcome IFF to FReSH and to integrate IFF’s leadership and commitment into the Food Loss and Waste workstream,” says Peter Bakker, WBCSD CEO. “FReSH aims to transform global food systems and we are confident IFF will bring valuable industry experience to the table.”

“One-third of food produced is lost or wasted, amounting to about 1.3 billion tons annually, with a global cost of more than US$400 billion,” says Dr. Gregory Yep, EVP, Chief Global Scientific & Sustainability Officer. “IFF is deeply connected with the global food industry, and we are committed to finding sustainable and responsible solutions that will lead to a regenerative, abundant and healthy world.”

“As part of this collaboration, we have an excellent opportunity to work with partners and peers who are as committed to creating improved pathways and accelerating transformational change as we are at IFF,” continues Dr. Yep. “We thank WBCSD and EAT for creating this phenomenal partnership and we look forward to pushing the boundaries to ensure more people have access to healthy, affordable and sustainably produced food.”