Tempeh: High plant-based nutrition with a small footprint
Lower water consumption and lower CO2 emissions
The greatest sustainability advantage is not in the tempeh itself but rather in what it replaces.
Because tempeh has a high protein content, is rich in iron, and enriched with vitamin B12, it makes an excellent replacement for meat. Tempeh thus contributes to lower water consumption and reduced CO2 emissions.
Shorter transport routes
Tempeh today produces its tempeh locally. We do not work with one large national factory but rather with local SFUs that produce relatively small quantities in many places.
This is possible even in small villages that are remote or difficult to reach. Because our transport routes are much shorter, CO2 emissions are kept to a minimum, and we can deliver fresh tempeh to the end user faster. Despite different locations, the product quality is the same everywhere. The processes are monitored from the Netherlands.
Direct consumption of proteins
A large proportion of the soya grown worldwide is intended for animal feed.
Soya is then fed to animals to make the protein available to humans through meat. However, a lot of protein is lost in this way. By consuming soy directly – for example, through tempeh – much less land is needed to produce food.
Sustainable arable farming
At Tempeh today, we make our tempeh from soy. High-quality soy results in high-quality tempeh.
We work with local farmers and buy soy directly from them. In doing so, we are doing our part for people and nature:
- We buy the soybeans directly from the farmer.
- We offer farmers a fair return for their beans.
- No trees are felled for the cultivation of our soybeans.
- We work together with Solidaridad and other NGOs. Together with them, we guide the farmers in the cultivation of soybeans.
- We want to reduce the use of pesticides and increase the yield per hectare.