In 2025, more than 1,600 Nescafé agronomists and field staff supported farmers in 15 countries through training and technical support on regenerative agriculture.
The Cheonan facility is scheduled for completion in the first half of 2027, and bibigo offerings made with gim, a Korean seaweed product, will be supplied to global markets including the U.S.
The company’s regenerative agriculture strategy is based on three core principles: improving soil health, strengthening biodiversity and ecosystems, and supporting farming communities in their transition toward more resilient practices.
The new pilot program directly compensates farmers for adopting regenerative agriculture practices such as composting, biological inputs and reducing chemical fertilizer use.
Rob Dongoski, global lead, agriculture and food, for management consulting firm Kearney, discusses major drivers for change in the U.S. food system, including generational purchasing patterns, growing interest in health and sustainability, and implementing technology to harness consumer insights and improve efficiency.
STEP Up for Agriculture seeks to strengthen local organizations by equipping them with tools, training and resources needed to support farmers on the ground.
Over the last year, Savor has been collaborating with select restaurants and bakeries in the San Francisco Bay Area and beyond that are eager to incorporate the company’s butter into their culinary creations.
Leafy greens have had a checkered past in terms of food safety — it’s been suspected that pre-harvest irrigation water may have spread E. coli and Salmonella to these vegetables.
These partnerships aim to encourage wheat, corn and rice farmers in select regions of North America to implement regenerative agriculture practices, contributing to scope 3 carbon reductions.
