WASTE NOT -
The University of Maryland’s NourishNet team has been awarded $5M from the NSF
to develop its comprehensive, technology-based approach to tackling food waste
and insecurity.
BEHAVIOR CHANGE -
The mayo brand is once again aiming to inspire game-day partiers to reimagine
mouthwatering dishes out of their leftovers, in honor of #SickofFoodWasteDay.
THE NEXT ECONOMY -
Sorghum and millets are versatile, fast-growing cereal crops able to produce
reliable yields and high-quality nutrition amid variable climates and with low
environmental impact.
PRODUCT, SERVICE & DESIGN INNOVATION -
The French company is poised to meet the nutrition challenges posed by a growing population and a climate- and resource-challenged agricultural future.
FINANCE & INVESTMENT -
WWF’s new framework guides improved investment of innovation funds in food systems, so investors and businesses can work with local communities and stakeholders to identify the right innovations for the right impact in the right place.
THE NEXT ECONOMY -
Analysis from Planet Tracker finds diversifying farmed seafood production can close supply gap while tackling biodiversity risks, and calls on investors and lenders to help finance this regenerative transition.
PRODUCT, SERVICE & DESIGN INNOVATION -
Mycorena and Revo Foods have combined mycelium-based protein and 3D printing to create a potential win-win for seafood fans and overexploited fish populations.
PRODUCT, SERVICE & DESIGN INNOVATION -
Nemo’s Garden is growing plants in underwater biospheres — a hydroponic, multi-beneficial ag solution that could provide coastal communities with fresh food and water, while promoting marine life.
THE NEXT ECONOMY -
Seaweed has great potential as a superfood and a building block for products including plastics, fibers and fuel. Expanding seaweed farming could help reduce demand for crops on land and global GHGs from agriculture by up to 2.6B tonnes of CO2e per year.
WASTE NOT -
Updated federal guidelines that reduce donor liability could begin to change the conversation around what is acceptable to consumers, especially as much-needed food begins to make its way to those who need it most.
PRODUCT, SERVICE & DESIGN INNOVATION -
Cellular ag technologies address two of the initiative’s four focal areas of innovation for 2022; they could be a key tool for reducing food’s environmental impact and enabling greater food security.
PRODUCT, SERVICE & DESIGN INNOVATION -
Housed in cargo containers, Atarraya’s ‘plug-and-play,’ AI-powered Shrimpbox delivers up to 10x the ROI of traditional poultry or swine
farming, creating new opportunities for farmers — even in landlocked, highly populated areas.
PRODUCT, SERVICE & DESIGN INNOVATION -
Despite over 80% of the world’s fish stocks being fully exploited or overexploited, global seafood demand is expected to jump another 30% by 2030. Aqua Cultured aims to deliver affordable, nutritious seafood alternatives to allow our oceans to recover.
PRODUCT, SERVICE & DESIGN INNOVATION -
By teaming up with retail leader Walmart, San Francisco-based Plenty is set to supply California (for starters) with healthy, sustainable food at an affordable price, using only 1% of the land needed for traditional farming.
PRODUCT, SERVICE & DESIGN INNOVATION -
The meat sector in its current form is unsustainable; yet so is completely replacing the use of animals as a food technology. For the biggest and fastest environmental impact, we must address the way we grow our food. More sustainable models will involve coexistence between traditional and alternative production methods.
PRODUCT, SERVICE & DESIGN INNOVATION -
A new MycoTechnology partnership will scale production of mycoprotein and eliminate food waste in Oman; while Quorn and Drew Barrymore expand their
partnership with a new educational series, “Myco101.”
THE NEXT ECONOMY -
As I write this, we are anxiously awaiting the US Senate to pass President Biden’s “Build Back Better” legislation. It’s important that this passes, as it calls for the continuation of the Child Tax Credit program that has been instrumental in helping US families rise out of poverty.
PRODUCT, SERVICE & DESIGN INNOVATION -
The startups and NGOs have won the inaugural Seeding the Future Global Food System Challenge, from the Institute of Food Technologists, aimed at scaling innovations that will help transform the food system.
WASTE NOT -
We spoke with ReGrained co-founder Dan Kurzrock to learn more about the upcycling process, the role such technology can play in helping to fix the food
system, and why brand collaboration is so important when it comes to scale.
WALKING THE TALK -
‘Nutrition Unpacked’ combines quantitative data with the input of a broad range of experts and stakeholders to uncover the underlying causes of nutrition inequality and identify actionable outcomes.