Goal
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
Increase Agrobiodiversity of Ingredients
Food at Google
| Verification status | Pending Find out more |
|---|---|
| NAF SMARTness index | Lower moderate Find out more |
| Progress status | Off course See progress details |
| Targeted location | Global - Google operates and has employees in North America, Latin America, Europe, Asia Pacific, Africa and the Middle East. |
| Targeted population | Overall population (all ages, both sexes) |
| Duration | January, 2020 - January, 2030 |
Goal action plan
Select crops by first examining Reawakened and Future 50 lists, with consideration to additional native and indigenous crops.
Procurement team will help identify availability in the current distribution and ensure price parity.
Identify 2-4 crops to focus on for each region / country with new additions each year.
Develop menu items, recipes, branded concepts and Micro Kitchen product offerings.
Communication: Educate and inspire our clients, chefs and stakeholders.
Progress
Indicator
| Primary indicator | Number Of Diverse Ingredient Menu Items |
|---|---|
| Indicator monitor | Annual review of procurement data, adding 2-4 new ingredients per year. Review of new recipes and menus incorporating new agro-biodiverse ingredients. |
Reports
| Stage | Measurement Date | Value | Status |
|---|---|---|---|
| Baseline | 2020 | 8% | |
| Progress report | October 2023 | 15% agrobiodiverse |
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.
|
| Target | January, 2030 | 30% |
Nutrition Action Classification
Enabling
- Financial
- Operational
- Leadership and governance
- Research monitoring and data
Policy
- Food environment
- Food supply chain
- Consumer knowledge
- Nutrition care services
Impact
- Undernutrition
- Diet
- Obesity and diet-related NCDs
- Food and nutrition security
