Tyson launches Coalition for Global Protein

22 Jan 2020

Tyson Foods has announced the creation of the Coalition for Global Protein, a multi-stakeholder initiative to advance the future of sustainable protein.

To mark the launch of the coalition, Tyson Foods is convening leaders from the global protein industry, which includes all forms of protein, as well as academia, non-governmental organizations and financial institutions this week at Davos, Switzerland, alongside the 50th World Economic Forum Annual Meeting.

Tyson launches Coalition for Global Protein

The goal is to unite stakeholders across the food and agriculture sector to identify and implement new and creative solutions to sustainably feed the world’s growing population. The conversation will be moderated by Dr. Lawrence Haddad, executive director of the Global Alliance for Improved Nutrition.

“Efforts to make the production of high-protein foods more sustainable must continue,” said Dr. Haddad. “These foods, many from animal sources, are vital for the healthy growth of young children, especially those who already have poor quality diets. So, it is vital that their production can be undertaken in a way that respects planetary environmental boundaries. This coalition promises to be a valuable addition to our collective efforts to square this circle.”

“As one of the world’s largest food companies, we want to help ensure the responsible production of affordable, nutritious food for generations to come,” said Noel White, chief executive officer of Tyson Foods. “We’re introducing this coalition because we know that we cannot achieve this alone. Collective commitment and immediate action are needed to deliver the greatest impact on the future of sustainable food production.”

“We’re focused on uniting the world’s most influential, food-focused stakeholders around a shared purpose to build a future of protein that is sustainable and equitable across global communities – at every link in the supply chain,” said John R. Tyson, chief sustainability officer of Tyson Foods. “Igniting transformative change in our food system requires industry-wide collaboration and a willingness to go beyond our individual businesses through strong commitments and actions.”

The expected objectives of the coalition will be to increase understanding around the challenges of feeding a growing population with more varied and sustainable protein options; identify new and creative solutions; and activate those solutions through pilot programs. Potential focus areas the coalition could address include reducing food loss and waste, increasing access to protein and safeguarding ecosystems.

As part of the initial work of the coalition, stakeholders will work together to align on the focus areas. The coalition will publicly report on commitments and progress in 2020.

Related categories

Related news

Boom or bust: Are consumers ready for the alternative protein revolution?

Boom or bust: Are consumers ready for the alternative protein revolution?

24 Jun 2022

While excitement over alt-proteins is high among industry and investors, major challenges remain for companies looking to convince consumers to switch to a plant-based ‘meat alternative’.

Read more 
Mars launches animal-free chocolate with Perfect Day’s whey protein

Mars launches animal-free chocolate with Perfect Day’s whey protein

21 Jun 2022

Mars has launched a vegan chocolate bar made with biotech unicorn Perfect Day’s animal-free whey protein made via precision fermentation.

Read more 
Unilever in $120m biotech venture to scale palm oil alternative

Unilever in $120m biotech venture to scale palm oil alternative

20 Jun 2022

Unilever has teamed up with US biotech company Genomatica to commercialise its palm oil alternative produced via a biotechnology fermentation process.

Read more 
Clutch Cognition creates functional drinks with brain health botanicals

Clutch Cognition creates functional drinks with brain health botanicals

7 Jun 2022

Danish startup, Clutch Cognition, has entered the functional drinks space targeting cognitive health with a blend of botanicals and plant-based ingredients such as sage, green oat, green tea, and guar beans.

Read more 
Future-proof chocolate from Voyage Foods

Future-proof chocolate from Voyage Foods

30 May 2022

Chocolate made without cacao, peanut butter without peanuts, coffee without the beans. All these futuristic-sounding possibilities have become a reality with Voyage Foods’ reverse engineering technology that recreates these popular foods using ot...

Read more 
Pet food space gets healthy infusion at Nestlé's latest accelerator class

Pet food space gets healthy infusion at Nestlé's latest accelerator class

18 May 2022

Pets and the food they eat is beginning to reflect the dietary choices that their owners themselves are making. From obesity-fighting formulations to the introduction of ancient grains and alternative proteins, the options for targeted, functional food...

Read more 
Nestlé launches fortified dairy drink in Pakistan to tackle micronutrient deficiencies

Nestlé launches fortified dairy drink in Pakistan to tackle micronutrient deficiencies

16 May 2022

Nestlé is targeting micronutrient deficiencies with Bunyard Iron+, a fortified dairy-based drink that provides a source of iron that it says is “three times more absorbed in the body when compared to existing available sources."

Read more 
Snack attack: Indian consumers demanding tasty, healthy choices

Snack attack: Indian consumers demanding tasty, healthy choices

9 May 2022

Globally, snacking is benefitting from the frenetic pace of modern life and, in India, eight out of ten consumers say they have snacked in the last six months, according to a recent report from Mintel.  

Read more 
What's trending in nutrition? One thousand dietitians have their say

What's trending in nutrition? One thousand dietitians have their say

6 May 2022

Superfood ingredients that boost immune health and gut health, as well as newer functional ingredients such as CBD and collagen, are growing nutrition trends to watch, according to a survey that questioned over one thousand US dietitians.&nbs...

Read more 
‘Taste-adjusting’ chopsticks use electricity to give sensation of enhanced salt

‘Taste-adjusting’ chopsticks use electricity to give sensation of enhanced salt

2 May 2022

Japanese food company Kirin Holdings and researchers have created chopsticks that use an electrical current to give the perception of added saltiness in food by approximately 1.5 times its actual salt content. They are now working to roll out the techn...

Read more