What is regenerative feeding?
Regenerative food represents a new paradigm in how we produce and consume food. Based on the principles of regenerative agriculture, this approach seeks to restore and revitalize agricultural ecosystems, promoting the long-term health of the planet and its people.
Main trends in regenerative nutrition:
- Supply chain and sustainable agriculture: soil conservation, crop rotation and agroecological practices.
- Plant-based diet: focus on plant-based ingredients and replacement of animal products.
- Sustainability in industrial processes: efficient use of resources and reduction of emissions.
- Circular economy: use of agricultural waste and by-products.
- Biotechnology: development of cultivars that are more resistant to pests and extreme weather.
- Artificial intelligence: optimization of production processes, formulations and innovation in food.
In alignment with the United Nations Sustainable Development Goals (SDGs), regenerative food directly contributes to environmental protection, eradication of hunger, promotion of sustainable agriculture, access to clean energy and reduction of inequalities.
Food companies have been reshaping their production chains, adopting more sustainable practices, focusing on animal ethics, ingredient traceability, and transparency with consumers.
Sustainability and Innovation: Paths to the Future of Food
In the current scenario, consumer interest in foods that respect the planet's limits, with a lower environmental impact and higher nutritional value, is growing. In this context, plant-based and organic diets are gaining increasing popularity, driving the development of new technologies and ingredients.
The plant-based diet prioritizes plant-based foods—fruits, vegetables, legumes, and nuts—and may include small amounts of animal products. Products like plant-based burgers, nut milks, and egg-free mayonnaises are becoming popular as sustainable and tasty alternatives.
Companies have been investing in the development of alternative proteins, such as those derived from plants, edible insects, and even lab-grown proteins. Internationally, the cultivation of broad beans (Vicia faba) in Europe, especially in Germany, stands out as an example of sustainable agricultural practices aligned with the principles of regenerative agriculture. The plant naturally contributes to soil health by fixing nitrogen from the air, reducing the need for chemical fertilizers and benefiting subsequent crops. Farmers certified by initiatives such as the Farm Sustainability Assessment (FSA) adopt methods that promote biodiversity and environmental conservation. Furthermore, processing broad beans through dry fractionation represents a technological advancement that reduces water and energy consumption, reinforcing the commitment to producing more sustainable and efficient ingredients.
A survey conducted by ProVeg International, in partnership with the Good Food Institute (GFI) and Innova Market Insights, revealed that approximately 501,000 Brazilians have reduced their meat consumption in recent years, motivated by concerns about health, the environment, and animal welfare. The study also showed a strong willingness to try plant-based products, especially among younger consumers who are connected to environmental causes. This scenario drives the development of new protein alternatives that combine flavor, accessibility, innovation and an adequate nutritional profile.
One of the main challenges is balancing palatability, consumer acceptance, cost, and nutritional value of these new products. To this end, artificial intelligence has been used in the design of innovative formulations—such as plant-based beverages with a milk-like flavor and texture, using ingredients like chicory fiber, pineapple juice concentrate, and cabbage juice concentrate to achieve the desired functionality and sensory profile.
Regenerative Food in Brazil
Brazil, with one of the largest agricultural areas in the world and a rich and unique biodiversity, has enormous potential to lead the transition to more sustainable food production. Collaboration between academia, industry, and society is essential to accelerate this transformation.
Some notable national initiatives include those of Nestlé, Mahta, and NotCo, which are already implementing regenerative practices in their value chains. Cases such as the sustainable cultivation of açaí in Pará and cocoa beans in Bahia demonstrate that it is possible to combine environmental conservation, income for local communities, and efficient food production.
Despite the challenges—such as resistance to change and high initial investments—the benefits of regenerative nutrition are clear and promising, both for the environment and for future generations.
Want to know more?
What Consumers Want | ProVeg International
Fava beans are the new bet for the plant-based industry in Europe | Agribusiness | Valor Econômico
Portal A|I – BENEO inaugurates new pulse processing plant
(PDF) Sustainable diets: The interaction between food industry, nutrition, health and the environmenthttps://www.cnabrasil.org.br/noticias/cultivo-de-acai-no-para-e-exemplo-de-producao-sustentavel
https://www.nestle.com/sites/default/files/2021-09/regenerative-agriculture.pdf
About the author:
Leila Hashimoto is a nutritionist and holds a PhD in Nutrition Science from the University of São Paulo. She coordinates the postgraduate program in clinical nutrition applied to gastroenterology at the LG Institute/PUC-Goiás. She teaches classes and lectures and works in a nutritional practice.
