Climate change. Loss of biodiversity. Famine and obesity. A national nitrogen crisis. Our current ways of food production and consumption are not sustainable. The call for change grows louder – and is now accelerated by COVID-19. Does COVID-19 provide the much-needed tipping point for change?
This report investigates two timely questions: how has COVID-19 impacted sustainable food entrepreneurs? And how can we use these insights to accelerate the transition to a sustainable food system?
One of the key findings: COVID-19 stressed the importance of resilience. It cleared schedules to focus on new, long-term strategies, and gave rise to an important means to resilient and innovative entrepreneurship: collaboration. Interested to learn more? Read the report here: https://bit.ly/COVIDFoodReport (in Dutch, with an English summary).
Covid-19 as a Tipping Point was created with the support of the Ministry of Agriculture, Nature and Food Quality, Stichting DOEN, and Amsterdam Impact.
This report is part of Impact Hub Amsterdam's Food Ecosystem. The Netherlands is the second largest exporter of agro-food products worldwide. What if we used this position to make a real impact across the food chain and accelerate the transition to a more sustainable food system? Read more about our Food Ecosystem at http://bit.ly/IHAFoodEcosystem.