Food
Ecocide must be listed alongside genocide as an international crime
Large-scale environmental destruction affects the future of all life on our planet. Criminalising it would finally hold decision-makers to account
For many years, we have been advised and counseled, warned and forewarned that we cannot solve our problems with the same level of thinking (and action) that created them. As many of us have been on the path of speaking our minds, warning leaderships, boycotting corporations that damage our planet and our rights to health, the good news is that the effortsof our labors are starting to bear fruit.
According to the Guardian on 06/23/2021: An international team of lawyers co-chaired by Philippe Sands QC and Dior Fall Sow has presented the outcome of its work announced in November last year to develop a legal definition of ecocide. This is a crucial step towards adding ecocide to the list of other major offences recognised by the international criminal court (ICC), including crimes against humanity, war crimes and genocide. Source: The Guardian UK
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Demand for evidence-based knowledge is growing. To bring it to all communities, we must democratize knowledge for the health and well-being of all life.
How do we strengthen ingredient and manufacturing capacity for plant-based meat in order to meet demand? GFI’s new report explores the future of this sector.
Evidence-based, Inspired by Nature, powered by passionate communities, and empowered by imagination.
In 2020, retail sales for plant-based alternatives grew twice as fast as overall food sales in the US. Sales for plant-based meat in particular grew 45 percent. This rising demand is influencing the sector in many ways, including an increasing number of farmers breaking into this “pulsing” category.
In recent years, consumer demand for plant-based meat has often outpaced the industry’s supply chain capabilities. In order to keep pace with the rapidly expanding demand for plant-based meat in the coming decade, the plant-based protein industry will need to make significant investments to expand manufacturing capacity and scale the ingredient supply chain.
The good news is we already have everything we need to enable such a system of systems.
The good news is we already have everything we need to enable such a system of systems.Based on publicly available forecasts of plant-based meat demand and production needs, GFI’s new report, “Plant-based meat: Forecasting ingredient, infrastructure, and investment needs in 2030”, explores a hypothetical production scenario set in 2030, where plant-based meat has captured 6% of the global meat and seafood market, necessitating the production of 25 million metric tons (MMT) of plant-based meat annually.
Opportunities for Communities to take ownership in their stories: Be the Media.
Our analysis identifies a looming potential for global supply squeezes of cornerstone ingredients, like coconut oil and pea protein, in the coming years while also highlighting opportunities for the industry to proactively mitigate these supply strains. We also conservatively estimate that the industry will need to operate at least 800 manufacturing facilities—each producing on average at least 30,000MT of product annually—at a global capital cost of at least $27B within the decade in order to meet a 25MMT production target. This underscores the importance and urgency of incentivizing bold infrastructure investments to facilitate this transition.
Some of these supply-side constraints are already happening. It is no secret that, in recent years, the plant-based meat industry has been supply, not demand, constrained. Numerous manufacturers are running into difficulties expanding production capacity to meet the needs of restaurants and grocery stores eager to offer novel and sustainable products.
GFI’s mission is to accelerate a transformation in our food system toward alternative protein production platforms as quickly as possible. Encouragingly, several industry analysts and market research reports have projected that this transformation may occur very rapidly. However, the topline projections often understate the real-world challenges of meeting such rapidly growing demand.
Market adoption curves can occur with shocking speed in many sectors, but in the food and agriculture system, transformation entails massive ingredient supply chain and infrastructure implications—not to mention impacts on global commodities markets—that can take time and substantial capital to manifest.
This is not like an app on a smartphone, where—in theory—billions of users can download it nearly instantaneously. This is not even like the conversion from traditional mobile phones to smartphones, where consumers made the switch by virtue of a single purchase of a product containing just a few ounces of material. Sustained transformation of the food system necessitates durable changes in the entire end-to-end supply chain of food production and, of course, lasting shifts in consumer purchasing patterns.
The private sector—investors, ingredient processors, extrusion equipment providers, and manufacturers alike—can realize significant financial upside by appreciating and planning for the enormous plant-based meat supply chain build that must take place in the coming decade. Likewise, governments would be wise to recognize that meaningful climate gains from a scaled shift towards plant-based meat will not be achievable in the near term unless they invest soon in open-access R&D and infrastructure for this burgeoning industry.
Meat made differently
Plant-based meat supply chains have structural efficiency and flexibility advantages over their conventional meat counterparts. Despite these comparative efficiencies, the industry should not underestimate the challenges and opportunities in expanding the plant-based meat supply chain to a scale rivaling that of conventional meat. Our analysis quantitatively demonstrates the enormous manufacturing footprint and level of investment necessary to avoid future supply constraints and successfully hit even modest plant-based meat production targets in 2030.
But our effort doesn’t stop here! Going forward, GFI will add cultivated meat and fermentation-powered proteins reports that answer similar questions about these critical technologies. These forecast reports are critical in ensuring the alternative protein industry can effectively and expediently realize the promise of meat made differently.
Authors: Blake Byrne and Ryan Dowdy, PhD.
Source: Good Food Institute
Water is a finite, indispensable resource that gives way to life as we know it on this planet. It has immense, multidimensional value to individuals and communities around the world. And yet, precious as it is, many of our systems take water for granted.
We have the opportunity to help a new wave of protein production spring forth, one that puts the foods we love on the table while honoring water as a vital resource and paving the way for its conscionable and equitable stewardship.
To reach Sustainable Development Goal 6, “ensuring access to water and sanitation for all,” United Nations member states are working to ensure that all people have access to clean water and sanitation by 2030. Alternative proteins will be a crucial part of the solution.
Enhancing water access
Alternative proteins allow us to free up our water supply to serve a growing global population.
By only requiring the crops that end up in the final product, plant-based meat production cuts out feed crops, the primary water requirement in conventional meat production. Overall, plant-based meat production requires up to 99 percent less water than its conventional counterparts. Likewise, cultivated meat production is projected to have massive blue water savings (water in freshwater lakes, rivers, and aquifers) with up to a 78 percent reduction as compared to beef production, according to CE Delft’s recent life cycle analysis.
Producing meat directly from plants or by cultivating cells will allow us to free up freshwater from animal agriculture, which is currently responsible for approximately one-third of all freshwater consumption in the world. As our changing climate places greater pressures on food and water security, we must make better use of our limited resources by modernizing meat production systems.
Improving water quality
According to the United Nations FAO, “global water scarcity is caused not only by the physical scarcity of the resource, but also by the progressive deterioration of water quality in many countries, reducing the quantity of water that is safe to use.” Water pollution does not impact everyone equally: In the United States, contaminated drinking water is 40 percent more likely to occur in places with higher percentages of people of color. By reducing global reliance on animals for meat, alternative proteins can eliminate a major source of waterway pollutants and drive more equitable health outcomes.
Fertilizers used for animal feed crops and improper animal waste management contribute to waterway pollution. Bacteria, fungi, and viruses from manure, as well as antibiotics, hormones, and zoonotic waterborne pathogens can end up in drinking water sources and pollute nearby ecosystems. Fertilizers that runoff into waterways create unsafe levels of nitrogen and phosphorus, which stimulate the growth of algal blooms that suffocate aquatic life (called eutrophication) and devastate marine ecosystems, creating vast dead zones in the Gulf of Mexico, the Chesapeake Bay, and other coastal waters. Harmful algal blooms are estimated to cost the United States $4.6 billion per year.
Because alternative protein production does not involve animal feed or animal waste, it does not contribute to water pollution via harmful agricultural runoff. Studies show that plant-based meat could reduce over 90 percent of eutrophying pollution compared to conventional animal production. Cultivated meat could reduce eutrophying pollution by 98 percent compared to conventional beef. In most countries, alternative protein production facilities will be regulated like any other food production facility, and therefore subject to higher environmental protections than minimally regulated agricultural facilities. These regulations ensure that local waterways will not be contaminated by alternative protein production facilities.
Addressing climate change
By transitioning to alternative proteins, we can mitigate the broader effects of climate change on the water cycle and global water supply. Plant-based meat production uses 47 to 99 percent less land than conventional meat and yields massive reductions in global greenhouse gas emissions. Likewise, cultivated meat outperforms all forms of conventional meat production when renewable energy is used, reducing the climate footprint of beef, pork, and chicken by 92 percent, 52 percent, and 17 percent, respectively.
Cultivated meat reduces land use up to 95 percent compared to beef, 72 percent compared to pork, and 63 percent compared to chicken. With this massive decrease in land use, we can put policies in place to preserve the forests that regulate global temperatures and play a massive part in controlling the planet’s water cycle.
Unmitigated animal agriculture will have ripple effects on Earth’s climate, escalating the global prevalence of drought and water scarcity. The clearing of trees for grazing and crop land is the greatest driver of deforestation, and deforestation in turn can destabilize the water cycle. Recycling water through land vegetation is especially important in giant tropical ecosystems like the Amazon rainforest, which is thought to provide atmospheric moisture as far as the Midwest. Moreover, as global temperatures rise, droughts become more frequent and more severe; increased temperatures lead to increased evaporation and transpiration.
Alternative proteins pave a brighter road ahead
The challenges presented by our global water crisis are large, but not insurmountable. Reimagining our protein supply to make better use of finite natural resources will be key to restoring water health and access to our global communities. This is precisely the opportunity alternative proteins present.
To modernize meat production, we need public investment in open-access research to fill technological gaps and robust public policies to maximize the benefits of alternative protein production. For example, the Food and Agriculture Organization (FAO) of the United Nations specifically calls for policies and incentives that encourage sustainable diets to counter water pollution from agriculture. Governments should include alternative proteins in public procurement policies for healthy and sustainable food in schools, hospitals, care facilities, and other public institutions. This will increase the availability of alternative proteins and will likely help lower prices, because bulk purchasing by institutions can reduce costs. Additional progressive land, water, and energy policy, as well as a renewed focus on diversity, equity, and inclusion are needed throughout the food system.
Alternative proteins are critical to building a world where water is clean, plentiful, and valued by all—and every stakeholder has a role to play. The Good Food Institute has defined the key challenges facing the alternative protein field and the open opportunities for academic, industry, and government stakeholders to get involved. Read more about the roadmap ahead.
Pat Mooney is the co-founder and executive director of the ETC Group, and is an expert on agricultural diversity, biotechnology, and global governance with decades of experience in international civil society and several awards to his name.
The ETC group is an international civil society organization headquartered in Canada with offices in Mexico, Philippines, Nigeria and USA. ETC group has consultative status with ECOSOC, FAO, UNCTAD, UNEP, UNFCCC, IPCC and the UN Biodiversity Convention.
Since 1977, ETC group has focused on the role of new technologies on the lives and livelihoods of marginalized peoples around the world. Pat Mooney has almost half a century of experience working in international civil society, first addressing aid and development issues and then focusing on food, agriculture and commodity trade.
He received The Right Livelihood Award (the “Alternative Nobel Prize”) in the Swedish Parliament in 1985 and the Pearson Peace Prize from Canada’s Governor General in 1998. He has also received the American “Giraffe Award” given to people “who stick their necks out.” The author or co-author of several books on the politics of biotechnology and biodiversity, Pat Mooney is widely regarded as an authority on issues of agricultural diversity, global governance, and corporate concentration.
Although much of ETC’s work continues to emphasize plant genetics and agriculture, the work expanded in the early 1980s to include biotechnology. In the late 1990s, the work expanded further to encompass a succession of emerging technologies such as nanotechnology, synthetic biology, geoengineering, and new developments ranging from genomics and neurosciences to robotics and 3-D printing. Pat Mooney and ETC group are known for having discovered and named The Terminator seeds – Genetically-modified seeds designed to die at harvest.
Source: Vegconomist
Former Dairy Exec Founds Miruku, Using Plants Instead of Cows to Create Dairy Proteins
Miruku, a New Zealand alt dairy startup, has announced an oversubscribed $2.4 million seed investment round. The company is developing dairy proteins in plants through its proprietary molecular farming platform to create real cheese and yogurt without cows.
Plants lie at the bottom of the food chain. Miruku cuts out the middlemen (cows) which convert plant energy (sugars) to proteins.
Miruku is modifying plant cells to have them produce dairy proteins, sugars, and fats as though they were tiny cellular factories. As the company notes, cows already use plants to produce these dairy proteins, so the process effectively circumvents them as an intermediary and delivers plant-produced compounds to food producers instead.
Miruku was established in 2020 by CEO Amos Palfreyman, a former dairy industry executive, as well as Ira Bing, Professor Harjinder Singh, and Professor Oded Shoseyov. The company claims its proprietary molecular farming platform is unique and designed for scale and implementation across geographies, enabling the development of traditional dairy products like cheese and yogurt and opening the possibility for new product formats.
“Miruku’s breakthrough plant technologies hold potential to produce animal-free milk proteins cost-effectively. Plants lie at the bottom of the food chain. Miruku cuts out the middlemen (cows) which convert plant energy (sugars) to proteins. Instead Miruku produces its proteins directly in the plants themselves. This is an elegant approach to energy and production efficiency and this efficiency is better for soil, water and atmosphere,” explained Professor Shoseyov.
Source: Vegconomist
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