Food Pacific Manufacturing Journal

BEYOND product lines and bottom lines, a successful business today is probably one that will be remembered years from now for making a big impact on sustaining life and environment. To sustain has several meanings that relate to the food and beverage industry – to nourish, to feed, to support, to continue, to nurture. With resources dwindling and populations growing, to feed the world and to ensure the continued flow of food resources, in the course of making a profit, may be a company’s most valuable legacy.
Sustainability can no longer be just an afterthought, and is an integral part of a business model. It is the soul and conscience of any venture, giving it life, but making sure that life – a good quality of life – will continue on for humanity in the future. In our latest issue, we feature organisations, Bioversity International and Global Alliance for Improved Nutrition (GAIN), both working with companies on food sustainability and nutrition programmes, which are vital to developing countries. My thanks to Cristina Douthwaite, who took the time to speak to members of these organisations whilst on her European holiday.