The new institute will transform novel ag science into application and identify promising ag technologies while also assisting Nestlé in delivering its net zero roadmap

By assessing and combining science-based solutions in the area of plant science, dairy livestock and agricultural systems, Nestlé wants to improve the nutritional and sensorial qualities and the environmental impact of agricultural raw materials. Nestle’s new Institute of Agricultural Sciences aims to bring large-scale changes in the way ag raw materials are produced and sourced in the transition to a regenerative food system.

Nestlé’s CTO Stefan Palzer said the institute aims to accelerate the translation of science into concrete solutions that can be implemented at farm level and help farmers worldwide improve their environmental footprint. Nestlé is already implementing important programs such as the company’s sustainable cocoa and coffee sourcing plans from its plant science experts. Recently, Nestlé experts discovered high-yield, drought and disease resistant coffee varieties and are also working on identifying the most suitable pulses and grains, providing low carbon, plant-based alternatives to meat, seafood and dairy. There are plans to accelerate work with external partners to contribute to reducing emissions in dairy farming, developing regenerative agriculture practices and improving biodiversity and soil health.

By working with academic institutions and research organisations, start-ups, farmers and industry partners to develop science-based solutions, these can be adapted and implemented across the company’s supply chain, while also having a positive impact on livelihoods and incomes of farmers.

The Institute will be based in state of the art facilities in Lausanne in Switzerland and include its plant science unit in France, and existing cocoa, coffee and dairy research farms in Ecuador, Cote d’Ivoire, Thailand and Switzerland.