By 2030, the Food Program at Google will increase the proportion of agrobiodiverse foods used in food service menus and recipes to 30% from the baseline Q1 2020 procurement data
Description
Currently, 75% of the global food supply comes from just 12 plants and five animal species, which opens the food system up to vulnerability. Building awareness around diversifying crops and incorporating these into the food system will not only improve food and nutrition security, but will help support indigenous crop varieties, cultural and traditional foods, climate resilience, decreased land deterioration and promotion of healthy soil. By transitioning farms to diverse crops, we unlock a cascade of benefits for ecosystems, dietary health and local economies.
Our goal is to demonstrate that a large-scale food service business can diversify its menus and supply chains to realise these benefits by increasing the proportion of agrobiodiverse foods, with legumes and grains to start, used in Food@Work recipes and menus.
Overarching commitment (for commitments submitted pre-2025)
Title
Increase the agrobiodiversity of ingredients.
Description
Currently, 75% of the global food supply comes from just 12 plants and five animal species, which opens the food system up to vulnerability. Building awareness around diversifying crops and incorporating these into the food system will not only improve food and nutrition security, but will help support indigenous crop varieties, cultural and traditional foods, climate resilience, decreased land deterioration and promotion of healthy soil. By transitioning farms to diverse crops, we unlock a cascade of benefits for ecosystems, dietary health and local economies.
Our goal is to demonstrate that a large-scale food service business can diversify its menus and supply chains to realise these benefits by increasing the proportion of agrobiodiverse foods, with legumes and grains to start, used in Food@Work recipes and menus.
GNR assessment
| Verification status |
Pending verification
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| SMARTness index |
Lower moderate
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Details
| Nutrition Action Classification(s) |
Policy >
Food environment
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| N4G Summit theme(s) |
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Measurement
| Key indicator | Percentage of diverse ingredient menu items |
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| Measurement plan | Collect own data |
| Value | Measurement date | |
|---|---|---|
| Baseline | 8% | 2020 |
| Target | 30% | January 2030 |
Progress
| Value | Measurement date | Status | |
|---|---|---|---|
| Progress report | 15% | October 2023 |
Off Course
The reported progress indicates that the expected level thus far had not yet been achieved and is not expected to be achieved by the end date, but as the end date is not yet reached, it could be still be possible to reach and maintain the target level.
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| Progress report | None | Unknown |
