Understanding the challenge: Food availability and security

Global food security is a major challenge already today. The UN estimates that 750 million people are affected by severe food insecurity, and that one in three are malnourished1. All this means the world is not on track to meet the UN’s Second Sustainable Development Goal, which calls for zero hunger by 2030.

If this weren’t enough of a challenge, the UN is also calling for “responsible production and consumption” of food. Some might see these goals as conflicting – surely sustainable solutions would be more costly and thus less available?

However, approached correctly, these two tasks can be complementary. Only by producing food (and equipment and packaging that facilitate it) in a responsible and sustainable way, can the world meet the challenges of supplying sufficient nutrition.

Innovation priorities in food production

Eating yoghurt from a bowl with a spoon

Turning waste into resources

With food loss and waste prevalent throughout the value chain, processing solutions and new technologies are needed to create opportunities to transform food waste into useful, nutritious food sources.

Hand holding a mealworm

Developing new food resources

Against the twin challenges of growing demand for food and increasing ecological pressure on agricultural production, we need to explore new sources of nutrition. The goal is to find alternative food sources that can yield high output with low environmental impact. Insects, for example, offer a potential solution.

Man and woman working in laboratory

Enhancing food properties

Fresh fruits and vegetable are more popular than ever due to the functional benefits many of these foods can provide. However, climate change and other factors are pushing up prices and creating a need for lower-cost sources of important nutrients. Enhanced, enriched, and fortified foods will help to meet this demand.

Collaborative innovation in action

Deriving proteins from insects

To meet tomorrow’s need for proteins, we are working to process edible insects into non‐recognisable forms and incorporate them as protein supplements into familiar food items.

Voices of Innovation - The future of food with Lund University thumbnail

From larva to palatable protein

The Italian company Tebrito is deriving protein from larva. Tektra Pak is collaborating with them to turn the protein into products that can be incorporated into many foods.

Voices of Innovation - The future of food with Lund University thumbnail

Realising the potential of plant-based foods

We are working with researchers at Lund University to meet new needs for plant-based food by putting more plants – and more parts of each plant – to work feeding growing populations.

Explore other focus areas

Wood close up

Sustainable materials

Every day, Tetra Pak protects billions of litres of food products and the people who consume them. To make sure we also protect the planet, we work relentlessly to develop the world’s most sustainable food package2.

Woman grocery shopping

Reducing waste

Keeping food waste to a minimum reduces the impacts of food production on our environment, makes more food available for everyone, and lowers costs for producers and consumers alike.

1.     UN/DESA (2019). World Population Prospects 2019.

2.     This means creating cartons that are fully made of renewable or recycled materials, that are responsibly sourced, therefore helping protect and restore our planet's climate, resources and biodiversity; contributing towards carbon-neutral production and distribution; are convenient and safe, therefore helping to enable a resilient food system; are fully recyclable.