Red cabbage marks kick-off to ‘On the way to Planet Proof’ certification
HAK has planted the first crop of red cabbage based on the ‘On the way to PlanetProof’ criteria. This marks an important first step for the canned-food manufacturer to switch to more sustainably grown, ‘On the way to PlanetProof’ certified vegetables and legumes. The switch is part of the ‘HAK’s Green Kitchen’ sustainability strategy.
HAK planted the first crop of ‘On the way to PlanetProof’red cabbage on a 20-hectare piece of land, located at just seven kilometres from the HAK processing plant in Giessen. Yet the real work has only just begun. This process presents a new challenge for both HAK and grower Wim Straver of farming cooperative CIGTA: In order to be able to meet the strict requirements of the ‘On the way to PlanetProof’ certification scheme, growers are required to modify various parts of their growing process. This mainly involves improving soil fertility, the use of natural pesticides and maximum use of mechanical devices for weed control. ‘On the way to PlanetProof’ sets additional requirements for areas such as effective water management and the promotion of biodiversity in and around the land.
The decision to choose red cabbage as the first crop to be grown ‘Planet Proof’-style came in the wake of a successful trial conducted last year. Adri den Dekker, HAK’s director of Agriculture, Purchasing and Sustainability: “Red cabbage is one of our main products, so we decided to start where we knew we could make the biggest impact. Besides the red cabbage we’ve got here, from the Heusden and Altena land, we also expect to source PlanetProof crops from the Flevopolder this year. We will also be starting trials this year with leafy vegetables, pinto beans, peas, green beans and carrots. Our aim is to fully switch to ‘On the way to PlanetProof’ for our locally grown vegetables and legumes as soon as possible, and in any event by 2021.”
Important next step
Grower Wim Straver describes ‘On the way to PlanetProof’ as an “enhancement of sound agricultural policies” and believes the requirements in terms of growing practices are “ambitious, but attainable.” Still, specific conditions may occur during the season that require certain modifications to be made. Straver: “You can’t control Mother Nature. But that is actually factored into the ‘On the way to PlanetProof’ approach: What can you do, for example, to offset the unavoidable use of pesticides during an insect plague?”
Den Dekker expects that HAK will need to start devoting more time and energy to assisting growers. “It’s not a change you can make overnight, but it is technically feasible. We are taking this extra step because ‘On the way to PlanetProof’ is very important for HAK in terms of our journey towards sustainability and optimising quality across the supply chain. What makes this concept so strong is that it’s multifarious and embraces sustainability at all stages of the supply chain: From farm to fork, as they say.”
Also read ‘HAK aims for On the way to PlanetProof certification for its vegetables’