PepsiCo’s Social innovation Recipe for Feeding the Next Billion Consumers by 2030
Feeding eight billion people by 2030 will require creative social innovation thinking about the foods we eat, how we produce them, and how consumers embrace them. PepsiCo's Recipe for the Next Billion is a food strategy built around 'doing more, using less,' This initiative is about growing more crops with less water, manufacturing with less waste and energy, and serving the needs of the next billion consumers. The company’s goal is to create snacks, beverages, and foods that deliver the nutrition, hydration, and enjoyment at the right moment across different needs, lifestyles and geographies.
All big companies are focused on food security, climate change challenges and the urgent need to bring social innovation to help develop sustainable agricultural systems. Unfortunately, almost a billion people currently lack access to adequate food and nutrition. Farming systems are challenged by increasingly scarce natural resources and a growing number of extreme weather events. PepsiCo is a business that depends on agriculture for its products from Quaker Oats, Lay’s Potato Chips to Tropicana Orange Juice. Therefore, it is critical that PepsiCo works with farmers and other partners in its agricultural supply chain to build resilience, efficiency and adaptability.
This brand understands that it is no longer about just getting the right volume and quality of raw materials to its manufacturing plants. Instead, it is about doing so in a way that efficiently uses natural resources and minimises environmental impact. Why? Because the corporate world realises it makes good business sense if they want their businesses to grow. PepsiCo is investing in the local communities it operates in by hiring local people, creating products designed for local tastes, and partnering with local farmers, governments and community groups.
One great example its Frito-Lay’s facility in Casa Grande, Arizona. It’s an environmental social innovation technology test bed where this desert site recycles 75% of its water, gets half its electricity from solar power, powers production lines with steam from wood waste and does not send any waste to landfill! Al Halvorsen, Senior Director of Environmental Sustainability at PepsiCo, Frito-Lay’s parent company says, “This plant is not just one of the most energy and water efficient in the U.S., it’s one of the most efficient in the world. What we did – combining many different technologies – was very innovative.” This facility also now has a ‘near net zero’ environmental footprint.
The rising commodity prices and scarce resources we are all experiencing globally has made, ‘doing more with less’ a mantra for PepsiCo. Its U.K. potato farmers are increasing yields during times of drought with the combined use of i-crop™ (helps producers maximise yield while managing water application and reducing greenhouse gas emissions respectively) and drip irrigation. While, in India, PepsiCo’s potato farmers have increased yields while conserving 200 million litres of water in 2010 alone. PepsiCo believes firmly that doing more while using less, will have the right ingredients for the recipe to feed the next billion...I believe it’s a good start.
Photo Credit: PepsiCo Main Website