INC Sustainability

In 2015, the UN established a total of 17 Sustainable Development Goals (SDG) to be achieved by 2030. Food and agriculture can help achieve multiple SDG, especially those related with poverty, nutrition, economic growth and the environment. 

The INC has identified 9 SDG the nut and dried fruit industry can have an impact on:

Goal 2: End hunger, achieve food security and improved nutrition and promote sustainable agriculture
Goal 3: Ensure healthy lives and promote well-being for all at all ages
Goal 4: Ensure inclusive and equitable quality education and promote lifelong learning opportunities for all
Goal 7: Ensure access to affordable, reliable, sustainable and modern energy for all
Goal 9: Build resilient infrastructure, promote inclusive and sustainable industrialization and foster innovation 
Goal 12: Ensure sustainable consumption and production patterns
Goal 13: Take urgent action to combat climate change and its impacts
Goal 15: Protect, restore and promote sustainable use of terrestrial ecosystems, sustainably manage forests, combat desertification, and halt and reverse land degradation and halt biodiversity loss
Goal 17: Strengthen the means of implementation and revitalize the global partnership for sustainable development

Latest News and Publications

The Chilean Walnut Industry’s Adaptation to Climate Change

6 April, 2021
Every day, we see how climate change affects a myriad of different aspects of our planet and the lives of everyone on it, and Chile has been no exception.

The Impact of Environmental Changes on Yields and Nutritional Quality of Fruit, Nuts & Seeds

29 March, 2021
Without adaptation strategies, environmental changes will have a substantial negative effect on the availability and nutrient levels of fruits, nuts and seeds which are important components of a healthy diet.

FeedUP@UN - Stepping Up for Our Planet and Against Food Loss

26 March, 2021
On 29 September 2020, the first International Day of Awareness of Food Loss and Waste Reduction, United Nations Secretary-General Antonio Guterres called for bold action and “new approaches to reduce...


On November 18, 2020, the INC held the Scientific & Regulatory Webinar. With the focus of the session on European Commission plans for agriculture, sustainability, and the impact of technology on food safety, this hour-long webinar proved to give a well-balanced and well-rounded look into some of the most trending topics in the food industry.

Chaired by prominent figures and experts in sustainability, the webinar discussed sustainability through the Farm to Fork Strategy of the European Commission, and how it aims to build a sustainable agricultural supply chain. The session also heard about the most recent developments in agro-sustainability.

Industry Survey Research

In 2018, the INC conducted a survey among the members of the Statistics Committee aiming to provide an overview of the industry’s sustainability-oriented programs and measures.

Overall results all over top producing countries showed that:

  • Good farming practices are being implemented as farmers became more aware of their impact in the environment.
  • Water use is being improved through more efficient irrigation systems and more efficient varieties –in terms of resources use– are also being cultivated.
  • Renewable energies are being implemented in farms and production facilities, and by-products are being repurposed, reducing waste and, indirectly, CO2 emissions.

*You must be an INC member to gain access to the study.
See results

Call for Scientific Proposals

INC supports scientific projects with the aim to promote research that may contribute to improve how nuts and dried fruits are grown and processed in a safe and sustainable way. The annual call for Scientific Proposals funds studies from public and private institutions, as well as not-for-profit organizations. The objectives of this call are:

  • To analyze and report on the sustainability of the nut and dried fruit industry; to highlight issues for consideration and suggest a number of actions that may contribute to the overall sustainability of the industry, with specific references to environmental, social and economic sustainability.
  • To provide a scientific basis for best practices across one of the two priority areas: sustainability and/or food safety.

  • Sustainability: Production practices that are environmentally friendly, economically profitable and socially equitable.
  • Food safety: Innovations to improve food safety practices at any stage of the supply chain.

Interested parties should contact the INC at


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