The food system
is broken

How companies navigate the sustainability shift will determine who stays competitive and who will disappear.

In the global food sector, climate change, biodiversity loss, resource depletion, and public health issues, all threaten the long-term viability. These are not abstract problems. They influence what we source, the communities we serve, and the resilience of our value chain.

The inconvenient truth? The global food system is cracking under pressure. Still, our mission is to make life easier for people on the go by offering great tasting products and services. How can we do that and at the same time tackle the great challenges we see coming?

Assortment
For us, the obvious starting point is our assortment. The products we put on our shelves shape the world outside them. Each product carries an impact. And right now, those value chains face growing pressure from climate risks, health concerns, and resource scarcity.

So we are acting:

→ More fresh, tasty and responsibly produced food and drinks

→ A clear shift towards plant-based and chicken-based options

→ Less red meat – because the footprint is simply too high. We work on shifting towards alternative sources of protein and follow the progress closely, reporting yearly.

→ No palm oil – we are removing all palm oil from our edible products. The deadline is set to the end of 2028. We believe it poses serious risks – both in terms of deforestation and potential health concerns. We also demand stronger standards for other key ingredients like coffee, cocoa and soy – prioritising people and planet in every step of the sourcing.

→ Higher standards for animal welfare – we only source meat and dairy from countries with low antibiotic use and strong animal welfare legislation. We aim to support systems that prioritise animal health and well-being, and avoid unnecessary treatments.

→ Cleaner products – we are removing potentially harmful food additives from our assortment – even those that are still legal – because we believe in staying ahead of the curve and doing what is right for our customers. This includes azo dyes for removal as soon as possible, as well as certain antioxidants, preservatives, thickeners, and flavour enhancers which we work with our suppliers to gradually replace.

This is not a tweak. It is a transformation – and it starts with what ends up in your hands on the go.