Nutrient-dense Infant Meals from Regenerative Agriculture

Little Origins正在领导一个项目，设计一个全新的婴儿食品业务，为忙碌的家庭提供方便、营养密集的膳食。这个项目与领先的研究机构、处于可持续农业先驱的农民、儿科营养师和食品系统专家合作，试图为冷冻现成、营养密集、可持续的婴儿食品订阅服务设计一种新的商业模式。本项目将重点测试：1.再生农业在为客户提供营养密集、质量更好的食材方面的力量。为食品公司提供新的产品开发流程，为像自制一样好的证据提供证据，并向客户提供急需的关于婴儿食品营养质量和新鲜度的透明度3。开发一种可重复使用的包装系统，提供更好的客户体验，减少大量的食品和包装浪费该项目对食品的未来至关重要，旨在改善英国各地儿童的营养状况(英国4-5岁儿童肥胖率已达14.4%)，改善方便的、可商业获得的儿童产品的营养状况。该项目将在食品行业扩大再生农业和循环经济解决方案的市场，这对英国向可持续农业、循环经济、净零和健康繁荣社会的转型至关重要。该项目与利兹大学国家食品制造中心的顶尖专家和坎普登一带一路的食品研究专家合作，为期两年。该项目还将涉及食品系统变革前沿的技术专业知识。

Little Origins is leading a project to design a radical new infant food business to provide busy families with convenient, nutrient-dense meals. In collaboration with leading research institutions, farmers at the pioneering end of sustainable agriculture, paediatric dietitians and food system experts, this project seeks to design a new business model for a frozen ready-made, nutrient-dense, sustainable baby food subscription service.This project will focus on testing:1. the power of regenerative agriculture in providing customers with nutrient-dense, better quality ingredients at the point of purchase2. a new product development processes for food companies, putting evidence behind as-good-as-homemade and providing much needed transparency to customers on nutritional quality and freshness of baby food products3. develop a system of reusable packaging which provides a better customer experience, reducing significant amounts of food and packaging wasteThis project is key to the future of food, aiming to improve the nutrition of children across the UK (where obesity of 4-5 year olds has reached 14.4%), improving the nutritional profile of convenient, commercially available products for children. The project will grow the market for regenerative agriculture and circular economy solutions within the food sector, of crucial importance in the UK's transition to sustainable agriculture, circular economy, net-zero and a healthy and thriving society.The project is carried out over the course of two years, in collaboration with leading experts from the National Centre for Food Manufacturing, Leeds University and food research specialists at Campden BRI. The project will also involve technical expertise at the leading edge of food system change.