Revolutionizing food: strategies and solutions for sustainable nutrition

Celebrating the official launch of the report Smart Agriculture: The Sustainable Food Challenge, the result of the 41st edition of our think tank Future Trends Forum, we have organised the webinar Challenges and Solutions of Sustainable Nutrition.

For this webinar, we have had two key figures in the field of sustainability and food innovation: Gabriel Torres, CEO of Pascual Innoventures, and Juan Gabriel Aguiriano, Group Head of Sustainability, Technology Ventures at The Kerry Group, LLC, who participated in the aforementioned Future Trends Forum along with 40 other international experts.

This webinar focuses on how to address current challenges and innovative solutions within sustainable nutrition and the global food chain. It delves into crucial topics such as sustainable ingredient and protein production alternatives. Explore the challenge of food shrinkage and how to address it effectively. In addition, it discusses the importance of regenerative agriculture in the process of creating more resilient and sustainable food systems. In summary, we analyze how sustainability is the central axis of food production and consumption.

If you want to watch the webinar, you can do so here:

Sustainable Nutrition Challenges and Solutions

Below, we summarize the ideas discussed in the webinar:

“Smart agriculture: the challenge of sustainable food”, in a hurry

Before the presentations of the experts, Rut Bosque, director of the Future Trends Forum, summarizes the conclusions of the report presented:

The Future Trends Forum on “Smart Agriculture: The Challenge of Sustainable Food” addressed crucial issues on how to meet the challenge of sustainably feeding a growing global population, projected to reach 10 billion by 2050. The main highlights of the report are:

• Innovation and technology: the need to integrate artificial intelligence and Big Data in agriculture to improve soil health and optimize the use of resources such as water is highlighted.
• Sustainability and the environment: the importance of adopting regenerative and ecological agricultural practices that respect and promote balance with nature is addressed.

• Human health: the relevance of focusing efforts on human health through the development and consumption of alternative proteins and healthier eating practices is emphasized.
• Global collaboration and education: The need for joint and coordinated action involving regulators, the food industry, academia, consumers, investors and startups to promote education and financing in the sector is noted.
• Resource crisis: In the current context of energy, climate and water resources, the urgency of redefining food production systems to ensure long-term sustainability is underlined.

These themes underscore a holistic and multidisciplinary approach needed to transform both food production and consumption in order to meet the future challenges of global food.

Agriculture: the root of a sustainable future

Today’s agri-food system faces a daunting challenge: it must reconcile the urgent need for human nutrition with environmental, social and economic sustainability. This dilemma is exacerbated by the fact that approximately one-third of global greenhouse gas emissions come from this sector, which is also responsible for the consumption of 70% of available fresh water. Despite these alarming data, food is essential for human life, with nutrition being a fundamental pillar for health.

Conventional agricultural practices have been marked by the intensive use of non-renewable natural resources, chemical fertilizers, and irrigation systems that often result in land degradation, decreased biodiversity, and pollution of water bodies. These methodologies affect the environment and, in addition, put long-term food security at risk due to soil depletion and reduced agricultural capacity of the land.

In response to these challenges, the concept of regenerative agriculture emerges, which seeks to minimize the negative impact on the environment, revitalizing ecosystems and communities. This approach goes beyond sustainability, proposing practices that improve soil structure, increase biodiversity, and restore the natural cycle of water and nutrients in the environment. For example, techniques such as crop rotation, conservation agriculture and integrated pest management are critical to reducing reliance on chemical inputs and improving crop resilience to climate change.

Technological advances play a crucial role in the transformation of agriculture. Precision agricultural tools, such as remote sensing and smart irrigation systems, allow farmers to optimize water and fertilizer use, thus reducing their environmental footprint. In addition, the adoption of renewable energies in agricultural operations decreases dependence on fossil fuels, contributing to a significant reduction in CO2 emissions.

On the other hand, economic sustainability is equally critical. If regenerative practices are not economically viable, their adoption will be limited. The challenge is to design and implement methods that are profitable for farmers while meeting market demands and the needs of a growing population.

The shift towards a more regenerative agriculture also requires a collective and global commitment. Government policies that support sustainable agricultural practices, grants for research into green technologies, and increased awareness and education among consumers are essential to incentivize and facilitate this change. International collaboration and the sharing of knowledge and technologies can accelerate the adoption of more sustainable practices globally.

Innovation towards a sustainable protein: challenges and opportunities

In terms of specific emissions associated with animal protein production, the numbers are telling. The production of one kilo of beef, for example, can require almost 17,000 liters of water and generate 65 kilos of CO2, highlighting the urgent need to innovate in agricultural and livestock practices that drastically reduce these numbers. Innovation in the production of proteins, both animal and plant-based, is crucial to ensure a transition to more sustainable methods.

Currently, protein consumption in Spain exceeds between 30 and 50% of what is necessary for a healthy life, contributing to a daily caloric intake that almost doubles what is recommended. Globally, with a population expected to grow from 8 billion to 10 billion, demand for protein could increase by as much as 50 percent, exacerbating already critical environmental challenges such as high gas emissions, excessive water use, and biodiversity loss. Faced with this scenario, it is imperative to change the current protein production model. Companies like Pascual are leading this change, looking for sustainable ways to increase protein production without aggravating the environmental impact.

In response to these challenges, innovation towards a sustainable protein involves the development and adoption of technologies that significantly reduce the use of resources such as water and land, and reduce greenhouse gas emissions. This implies improving practices in animal production, but, above all, exploring and enhancing alternative sources of protein.

Plant-based proteins, such as those derived from legumes (soybeans, peas, lentils), nuts, and seeds, offer a promising alternative due to their lower environmental impact compared to animal sources. Innovation in this sector also includes the development of hybrid products, which combine ingredients of animal and plant origin to optimize both the nutritional profile and environmental sustainability.

In addition, biotechnology plays a fundamental role in the protein production revolution. Precision fermentation and tissue culture techniques are emerging as avenues to produce proteins that do not require animal husbandry, which could dramatically reduce resource demands and associated emissions.

The focus on sustainable protein responds to an environmental need and aligns with responsible consumption trends and the growing demand for products that support a healthy and sustainable lifestyle. This transition to more sustainable protein sources is presented as a crucial component in the broader effort to achieve a global food system that is respectful of the planet and suitable for its inhabitants.

A practical example: transformation in dairy production

The Irish company The Kerry Group, where Juan Aguiriano works, which has a turnover of 8,000 million euros and employs 22,000 people, has worked with 3,000 farmers to reduce CO2 emissions, the use of nitrogen and fertilizers, and methane emissions in milk production. They have managed to reduce the average CO2 per liter of milk to 0.91 kilos, compared to the European average of 1.50 kilos and the world average of 2.5 kilos. Some farmers in Ireland have managed to reduce this figure even further, to 0.7 kilos of CO2 per litre of milk. Strategies include reducing fertilizer use without affecting pasture production, selecting cows that emit less methane, and better managing slurry. These efforts have resulted in a more economical system of dairy production. In addition, this initiative is part of a broader approach that seeks to transform these advances in dairy production into innovations in other products, such as infant formulas and plant-based foods, introducing sustainable alternatives such as hybrid milk and oat products .

The case of Pascual Innoventures

A few years ago, aware of the need to adapt and prepare for the future, Pascual decided to create Pascual Innoventures. This accelerator focuses on the development of startups that incorporate a high degree of innovation and an entrepreneurial model. Operating independently of the company’s core food and beverage segment, Pascual Innoventures has the freedom to create startups that are expected to become Pascual’s businesses of the future.

A prominent initiative of Pascual Innoventures is Mylkcubator, a programme specialising in new technologies for the production of biosynthetic protein. This accelerator supports startups dedicated to this field, providing advice and technological support to facilitate the transition from technology to market. Collaboration with technology centres also improves all the processes involved, ensuring a comprehensive development of innovations.

What is the opportunity? Experts highlight two crucial data points that illustrate the urgent need for efficiency in the agri-food chain: currently, 77% of cultivated land is used for animal agriculture, which only produces 17% of food, and this activity is responsible for 26% of global greenhouse gas emissions. In addition, the coexistence of 2 billion overweight and 800 million malnourished people underscores the inefficiency of the current system. Even though only 3.4% of startups are involved in this industry, there is a gigantic opportunity to capture and create $200 billion worth of value if we are to deliver on the Paris agreements.

With a projected population of 10 billion by 2050 and the need for resources equivalent to 1.6 planet Earths under the current model, it is imperative to look for sustainable alternatives. Pascual Innoventures is at the forefront of this search, exploring and promoting innovative solutions that respond to environmental challenges and redefine what we consume and how we do it.

In an effort to respond to environmental and sustainability challenges, innovations in the food industry are creating viable alternatives to commodities such as dairy, eggs, fats, and more. Substitutes are being developed to reduce sugar consumption and alternatives to coffee and salt are being explored, due to both social and environmental concerns associated with their traditional value chains. These new technologies not only offer substitutes, but also allow the creation of new ingredients with improved functionalities, expanding the effectiveness of what we currently have.

One of the key reasons for these innovations is the need to improve efficiency in food production. For example, the efficiency of protein production in livestock farming is in the order of 5%, which indicates that out of 100 kilos of protein consumed by a cow, only 5 kilos are used by humans. New technologies promise to improve this efficiency significantly, even exceeding 30-40% in some cases. In addition, these technologies offer the additional benefit of improving animal welfare, an issue that also carries considerable ideological weight.

Technologies that are leading this revolution include:

• precision fermentation,
• molecular cultures,
• cell cultures, and
• biomass fermentation.

Precision fermentation, for example, uses genetically modified microorganisms to produce bioidentical proteins through a process of fermentation in bioreactors, followed by extraction and purification.

In the field of molecular agriculture, plant genes, such as those in carrots, are used to express desired proteins, providing an alternative and sustainable source of nutrients. Cell cultures, primarily used for meat and poultry, involve the cultivation of animal cells in a nutritious medium, eventually forming tissues that can be used as meat.

Biomass fermentation takes advantage of waste to create circular products, increasing the sustainability of the production process. This technology stands out for its ability to transform waste into valuable resources, closing the production cycle in an efficient and sustainable way.

Examples and practical applications

Plant-based drinks were some of the earliest applications of these technologies, followed by alternatives to meat and eggs. Companies such as Perfect Day are already marketing whey created through precision fermentation in markets such as the United States, where regulation allows it. In Europe, many startups are in the process of obtaining regulatory approval to commercialize similar products.

A notable example in the field of eggs is bioalbumin, used to make French omelettes that surprise with their taste and texture, demonstrating the potential of these technologies to replicate traditional foods in a sustainable and ethical way.

Challenges and expectations in the adoption of new food technologies

Technologies in the field of food alternatives have different levels of maturity. While plant proteins are already well established in the market, other alternative ingredients and hybrid products that combine animal and plant components, such as mushrooms and fermentation, are still in the hype phases and face major challenges. A notable example is the development of proteins from air, which is at an early stage, but promises to revolutionize the concept of food production.

For proteins produced using new technologies to be competitive with animal proteins, it is essential to advance the development of bioreactors and other laboratory processes. These advances will potentially reduce costs to a fraction of what they are today, thus facilitating their adoption by a wider market.

Challenges in consumer acceptance

A great uncertainty in the adoption of these new technologies is the consumer response, which varies from rejection to curiosity. The main challenges include replicating the taste and texture of traditional foods, crucial aspects without which alternatives will struggle to gain acceptance. In addition, accessibility and price are determining factors; Technological advances must ensure that large-scale production is viable and that costs are significantly reduced.

Generational change and growing concern about climate change could favor the standardization and acceptance of foods produced using advanced technologies. However, concerns remain about the perception that these foods are more “synthetic” and the potential implications for food safety. Although these technologies promise bioidentical products, consumer trust is crucial and must be strengthened through transparency and education.

As for plant-based meats, the challenge of maintaining clean labeling is significant. Consumers are becoming increasingly aware of the ingredients in the products they consume, and a long list of unknown components can deter their acceptance. It is essential that alternatives are not only sustainable but also understandable and acceptable to the consumer.

In the long term, a world where traditional and new technologies coexist, gradually adapting to consumer needs and acceptance, is anticipated. This hybrid approach will enable a smooth transition to more sustainable food systems without abruptly eliminating traditional practices such as livestock farming.

The Challenge of Food Waste: Strategies to Reduce Shrinkage in the Supply Chain

Food waste represents a critical challenge in our agri-food system, both from an ethical and environmental perspective. Approximately 30% of the food produced globally is never consumed. This situation is aggravated in developed countries, where up to 40 or 50% of bread, 20% of meat and between 30 and 40% of vegetables are wasted at home. But the problem is not limited to end consumers; It extends throughout the entire supply chain, including losses in the field, during production, and at outlets such as restaurants and hotels.

Environmental impact of food waste

The environmental impact of food waste is considerable. Every kilo of food thrown away represents a waste of resources such as water and land and, in addition, significant contributions to deforestation and CO2 emissions. Surprisingly, 10% of all CO2 emissions linked to climate change come from food waste, a figure that exceeds the total emissions of the global aviation industry. This data highlights the urgency of addressing this problem to mitigate its impact on climate change.

Strategies to reduce waste

One of the most effective strategies to combat food waste is to improve the shelf life of food without resorting to chemical additives. This allows businesses and consumers to have more time to consume the products before they deteriorate. Although consumers have historically shown reluctance towards products with a long shelf life because they are associated with unhealthy processed foods, it is possible to employ methods that extend the shelf life of foods without compromising their nutritional quality.

In emerging countries, the challenge is also focused on properly maintaining the cold chain to avoid the shrinkage of perishable products. In addition, it is crucial to optimize industrial processes to minimize losses during production. Another area of opportunity is the management of products that, although nutritionally adequate, do not meet the aesthetic standards of the market and are therefore discarded.

Aligning supply and demand

Finally, better planning that aligns supply and demand can significantly reduce waste. This involves adjusting production and sales cycles to actual consumption trends, thus avoiding overproductions that end in waste due to poor planning or unforeseen changes in demand.

Q with the Experts: Synergies, Food Loss, and Consumer Education

Below is a summary of the final part of the Q webinar with Gabriel Torres and Juan Gabriel Aguiriano.

Fostering synergies between startups and large corporations: An effective example of how to foster synergies between tech startups and large corporations has been seen in Ireland, where an accelerator has been set up in collaboration with the government and state-owned enterprises. This approach allows startups to directly access a potential market of 3,000 farmers, supported by shared investment between the public and private sectors. This public-private collaboration is vital for testing and scaling new technologies in the food sector.

Effective strategies to minimize food loss: To reduce food loss in production and distribution, an effective strategy is to extend the shelf life of products, which is economical and offers a significant return. This is achieved through solutions such as botanical extracts and fermented products, which are natural and effective. In addition, the circular economy plays a crucial role: what cannot be avoided in terms of waste must be reused, for example by using beer waste to create useful products, establishing a reduce, reuse and finally redistribute approach.

Promising technological advances in the production of alternative ingredients and proteins: Among the most promising technological advances are precision fermentation and cell agriculture, although the latter faces significant scalability challenges. Precision fermentation is already beginning to produce small-scale commercial results, offering products that can compete with traditional alternatives in terms of quality and sustainability.

Consumer education and convincing: To educate and convince consumers about the benefits of new food technologies, it is crucial to adopt approaches that highlight sustainability, animal welfare, and nutritional benefits. The B2B market, especially in high-margin industries like cosmetics, can adopt these new ingredients more quickly due to lower consumer acceptance barriers. As for the direct-to-consumer market, it must be ensured that the products, in addition to being sustainable and healthy, offer a sensory experience comparable to or superior to traditional products, following the model of successful companies such as Tesla in the automotive sector.

These combined strategies will foster a smoother transition to a sustainable food system, where innovation responds to environmental needs and meets and exceeds modern consumer expectations.