There have been many concerns about the ‘corporate greenwashing’ of regenerative agriculture over the last few years, and in 2022, there will be more scrutiny and monitoring placed on organizations. 

Greenwashing: a company or organization spends more time and money on marketing themselves as environmentally friendly than on minimizing their environmental impact.

Knorr recently announced their goal for 50 regenerative agriculture projects, which are predicted to reduce greenhouse gas emissions and water use by 30% while simultaneously improving biodiversity, soil health, and livelihoods.

Food production can account for over a third of all greenhouse gas emissions, which is the leading cause of soil and species loss, as well as the #1 user of water in the world.

In order to change this, food needs to be grown in a way that will not only protect the planet but also preserve resources. This means restoring and regenerating nature by lowering our carbon footprint, reusing and recycling water, putting nutrients back into the soil and increasing living species below and above ground. 

This will inevitably improve livelihoods and help safeguard the future of food and that's precisely the goal of Knorr with their launch of 50 regenerative agriculture projects over the next few years. 

The projects are based on over a decade of Knorr's collaboration with various farmers and suppliers, leading to 95% of its vegetables and herbs now being sustainably sourced globally. 

This is a crucial step in Knorr’s journey to reinvent food for humanity with the ambition to obtain food that’s good for people as well as the planet by 2025.

“We need to work with nature and ecosystems, not against them,” says Hanneke Faber, President of the Foods and Refreshment division at Unilever. 

“Earlier this year, we launched Unilever’s Regenerative Agriculture Principles to support the growing of food with a positive impact on nature. Now Knorr is putting the principles to the test and sharing learnings as we go along so that everyone can do the same.”- Hanneke Faber.