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- Herausgeber: MB Cooltura
- Kategorie: Ratgeber
- Sprache: Englisch
The food paradigm with which humanity entered the 21st century is no longer viable. Not the miles that food travels, not food waste, not health scourges such as obesity, diabetes or cardiovascular disorders, caused directly by food and that are related to 70% of deaths in the world. It is not just about replacing animal-based foods, or about environmental pollution: it´s about the possibility of changing the game rules in the world through accessible nutritious food, a democratization (and decentralization) of proteins. Technology will be the matrix of the new paradigm. The future of food includes complex matrix meat produced in 3D printers, hyperprotein mushrooms, mycoprotein and other fermentations, biological engineering and a field yet to be explored in terms of food designed to directly benefit our health.
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Veröffentlichungsjahr: 2021
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From scarcity to abundance
“We will, in short, move from a system of scarcity to one of abundance. From a system of extraction to one of creation”. This sentence from a RethinkX report seems to summarize the point at which we are situated in relation to food production and consumption: a hinge point in which the livestock and agro-industry model will gradually (or not so much) be replaced by a decentralized, intelligent, more rational and more sustainable model, in which food can be designed based on our health or preferences. If we are already witnessing the substitution of animal proteins for plant-based products, and even for products that are genetically engineered or printed on 3D printers, the near future could have us eating food that will have very little to do with what we´ve consumed so far.
Concerns about food and nourishing are not new. Since the end of the Second World War, in different latitudes attention has been paid to the problems that an exponential population growth would bring about. The crucial question, at the time, seemed to be: “Will there be enough food for everyone?” In recent decades, other concerns also became important: environmental concerns, health issues and greater awareness about the origin of food and how it was produced. Also, technology is becoming more and more important in every aspect of our lives, so we need to ask how will blockchain, artificial intelligence or biotechnology, for example, modify the food industry. The question, entering the third decade of the XXI century, seems to be: “What will we eat in the future?”
From meat produced in 3D printers to hyperprotein fungi, the future of food will be increasingly linked to technological developments. The global market for meat substitutes is the fastest growing in the food industry, and it is projected that by 2030 it will be a market of $ 85 billion. The growth of substitutes for animal products is in line with a greater concern for health, for environmental pollution and for the origin of what we eat. In addition, the COVID-19 pandemic seems to have alerted us about the unintended consequences of consuming animals, and as a counterpart, the benefits of a diet that does not base the consumption of protein on animal products. Experts assure that by 2035 the entire livestock production system (and agriculture intended for its food) will be 90% extinct. We are witnessing a radical change in the way we eat. In the pages that follow, we will review some of the companies that manufacture animal protein substitutes, describe the environmental damage caused by livestock production, depict the global food inequities, and review how experts predict what our diet will be like in the next decades.
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Cows and their final disruption
In 2006, the FAO (Food and Agriculture Organization, a United Nations agency) published the report “Livestock Long Shadow”. There, it was posed in a forceful way what were the effects of the livestock industry on the environment. If until then the main arguments to avoid the consumption of meat had to do with the “suffering of animals”, from then on it became visible and evident how harmful livestock is for the environment. According to this report, if all the cows formed a country they would be the third in greenhouse gas emissions, behind China and the United States.
The livestock sector is, worldwide, responsible for 9% of CO2 derived from human activities, but it also generates a much higher percentage of other greenhouse gases: 65% of nitrous oxide, 37% of all methane gas production and 64% ammonia, which contributes to the acidification of the rain. But where do all these polluting gases come from?
