View profile

Food Tech - Issue #15

Issue #15 — View online — Suggest a link
Food Tech

The most relevant content and news at the intersection of Food & Tech, from all around the globe.

Hi Digesters, 
Enjoy this week’s FoodTech stories from around the world!
Feel free to write me if you have an interesting food tech solution, project or event I could help broadcast to the wider community.
All the best & enjoy your week,

Tech News Last Week
  • The global food system is so carbon-intensive that its emissions alone could be enough to heat the world by more than 1.5 degrees Celsius by the 2060s if nothing is done to change it. ‘There isn’t time for inaction’. How F&B can decarbonise manufacturing in Europa.
  • Regenerative agriculture and animal husbandry is the next and higher stage of organic food and farming, not only free from toxic pesticides, GMOs, chemical fertilizers, and factory farm production, and therefore good for human health; but also regenerative in terms of the health of the soil.
  • College campuses have recently come into the spotlight for becoming a place for food innovation.
  • The Netherlands is just one country that has rapidly adopted controlled-environment agriculture, where high-value specialty crops like herbs, fancy lettuces and tomatoes are produced in year-round illuminated greenhouses. One of the central problems of this process is the high monetary cost of providing artificial light, usually via a combination of red and blue light-emitting diodes. Energy costs sometimes exceed 25% of the operational outlay. How can growers, particularly in the developing world, compete when the sun is free? Higher energy use also translates to more carbon emissions, rather than the decreased carbon footprint sustainably farmed plants can provide. Micro-naps for plants: Flicking the lights on and off can save energy without hurting indoor agriculture harvest
Deep Dive Posts
  • From farm to fork, food and beverage consumption can have significant negative impacts on energy consumption, water consumption, climate change, and other environmental subsystems. This paper presents a comprehensive, critical and systematic review of more than 350,000 sources of evidence, and a short list of 701 studies, on the topic of greenhouse gas emissions from the food and beverage industry
  • How can we achieve Net Zero? It’s no secret the plant-based movement is gaining more momentum. In just a year (2018-19) we saw an increase in vegan product registrations4 and this will have been driven by a consumer demand for more sustainable products. However, it’s worth noting that not all plant-based products will be sustainable – indeed, we should look to reduce our meat consumption, but it is also crucial that any food we eat is sustainably sourced.
  • Regenerative agriculture is an alternative means of producing food that, its advocates claim, may have lower—or even net positive—environmental and/or social impacts. Regenerative agriculture has recently received significant attention from producers, retailers, researchers, and consumers, as well as politicians and the mainstream media. Despite widespread interest in regenerative agriculture, no legal or regulatory definition of the term “regenerative agriculture” exists nor has a widely accepted definition emerged in common usage.
  • This paper reviews the characteristics of the closed plant production system (CPPS) compared with those of the greenhouse. It is shown that the use efficiencies of water, CO2 and light energy are considerably higher in the CPPS than those in the greenhouse.
Techstars Startup Digest Food Tech is curated by:
Giovanna Farinella Giovanna Farinella - Lead curator Startup Digest Food Tech
Did you enjoy this issue?