Uncover the facts by breaking down almond sustainability myths related to:
- Water Use
When shopping for food and beverages, today’s consumers look beyond taste and nutrition – they value the sustainability of the brands they buy from and the ingredients that go into those products. Things like water use, pollinator and biodiversity health, and food waste are taken into consideration, and are influencing purchase decisions, with 85% of global shoppers shifting toward more sustainable products1.
However, with so much information available at the click of a button, it’s easy for misconceptions and myths to form surrounding the sustainability of California almond production. From water inefficiency to biodiversity, it’s important to navigate fact from fiction so customers can make purchase decisions that align with their values.
Let’s start busting two common almond sustainability myths:
Myth #1 – Almond Farming Is a Waste of Water
Myth #2 – Almond Orchards are Tough on Bees
Formulators aware of positive environmental impacts available from Blue Diamond Growers almond production can make more informed decisions when selecting ingredients. This allows them to bolster product claims and secure customers who actively choose products that align with their values. Using Blue Diamond almonds, formulators can develop enhanced offerings that meet a broad range of global demands surrounding sustainability, health and nutrition and more. Through our sustainable initiatives, Blue Diamond almond ingredients, including almond protein powder, almond butter, and almond flour, can help food brands on their journey to sustainably delicious innovation. Learn more about the environmental efforts of Blue Diamond Growers by checking out our 2022 Sustainability Report here.
Interested in learning how Blue Diamond almonds work with your sustainability commitments? Check out our Q&A article featuring expertise from Dr. Dan Sonke, Senior Director of Sustainability at Blue Diamond Global Ingredients Division here. If you’re hungry for more insights on what to expect from sustainable innovation, contact us or request a sample today.
1 “How Do Consumers Really Feel About Sustainability,” Food Industry Executive. 2022.
2 Ramesh Sagili. Department of Horticulture, Oregon State University.
3 Topitzhofer, et al. Assessment of Pollen Diversity Available to Honey Bees in Major Cropping Systems During Pollination in the Western United States. Journal of Economic Entomology. 2019.
4 Ramesh Sagili. Department of Horticulture, Oregon State University.
5 “Upcycled food launches leap as concerns around waste grow: report,” Food Dive. 2022.