Food industry shifts toward regenerative and sustainable supply chains

The food industry is increasingly focusing on sustainability and regenerative practices to reduce pressure on natural resources. Jack Landsmanas, CEO of Corporativo Kosmos, emphasizes that sustainability must be integrated into daily supply chain decisions, from raw material acquisition to distribution.

Corporativo Kosmos implements strategies such as prioritizing national suppliers, with 94% of its purchases sourced domestically to strengthen local production chains and reduce transport distances. The group also manages waste by repurposing materials like cardboard, PET, and edible oil, and utilizes biodegradable chemicals.

In Costa Rica, a movement toward regenerative gastronomy is emerging. Unlike traditional sustainability, which focuses on minimizing impact, regenerative gastronomy aims to actively improve ecosystems and local economies. This approach links culinary decisions to biodiversity protection and the support of small-scale producers, such as artisanal fishermen and farmers. According to a University of Costa Rica survey, over 95% of citizens believe that protecting biodiversity is essential for food security and economic development.