Melt&Marble’s Post

“Sustainability Week 2024: How do we want to eat tomorrow?” Fresh Business students at Fontys Venlo University of Applied Sciences delved into the connections between #sustainability, cutting-edge #food #technology, and #moral dilemmas related to food decisions. After Day 1, we identified six key statements: 1. Health guides our food purchases. 2. Food production must follow environmental standards. 3. Minimizing animal suffering is a moral obligation. 4. Preserving traditional meals is valuable. 5. Working conditions in the food sector impact our buying choices. 6. Fair Trade criteria hold significance in food decisions. These statements vary in importance/ for our group they follow the given order. The discussion highlighted differing priorities, revealing the challenge of aligning our ideals with our actual actions. Whether we can generalise from our group to a broader group of students and teachers will be explored in the next days. The results are input for our ongoing project „Moral Food Lab: how will we eat tomorrow?“ Luca Borcherding Sophia Gehlen Vadim Mahu Graeme Gommans Andreea Popescu Bart Wernaart Marieke van Vliet - van der Graaff #foodtransition #fontysforsociety #foodtech #foodbusiness #morality #foodinnovation

A couple of weeks ago, I attended the Innovation Forum's Future of Food and Beverage USA conference in Minneapolis. Here are my three takeaways... With the conference on the University of Minnesota campus, the final instruction of Norman Borlaug to "take it to the farmer" was ever-present in my mind to ensure the farmer is driving the conversation. I was grateful to see farmers not just in the room, but featured as speakers, raising their questions, and providing their invaluable perspectives. Companies set ambitious targets for 2030, which means six growing seasons for agriculture. With 2030 deadlines coming fast, the pressure is only going to intensify on upstream, and in food and beverage, upstream means the farmer. How do we drive for progress in six growing seasons without overregulating and overburdening our farmers? If we want to see meaningful progress, we must prioritize clear communication. Sometimes conversations can be stalled by the smallest things - like using different terms and phrases when discussing the same things. Eliminating those small barriers by speaking the same language can make a world of difference. Progress will only be made when various perspectives come together for honest conversations. We’ll have differences, but we can only find common ground when everyone comes to the table with a common language. #Farmers #Food #Beverage #Regenerative #SupplyChain 📸: Innovation Forum

🌱 Transforming the Global Food Landscape with Technology and Culinary Excellence 🌱 My journey in the culinary world has been deeply enriching and fulfilling throughout my career as Culinary Director . Yet, beyond the confines of high-end dining lies a broader mission that I am passionately committed to - leveraging our collective expertise in culinary arts, technology, and strategic investment to address one of the most pressing challenges of our time: global food security. In a recent enlightening discussion on the Future of Agriculture podcast, featuring visionaries like David Friedberg and Louisa Burwood-Taylor, the potential of agricultural technology (AgTech) and its profound impact on food sustainability and security were brought to light. This conversation echoes my long-term ambition to bridge the gap between culinary excellence and food advocacy, particularly in emerging nations. 💡 Key Takeaways for Our Mission: 1. Innovation at the Intersection: The fusion of AgTech and culinary expertise opens new avenues for sustainable food production. By adopting innovative agricultural technologies, we can significantly enhance yield, nutritional value, and accessibility of food, particularly in areas most vulnerable to food insecurity. 2. Data-Driven Decisions: The power of data science in understanding and optimizing food systems is unprecedented. Through strategic analysis and investment, we can identify crucial intervention points that promise the highest impact on global food security. 3. Collaboration for Change: The path to a more food-secure world requires collaboration across sectors. By partnering with global organizations, tech innovators, and food professionals, we can amplify our impact, turning visionary ideas into tangible solutions. 4. Sustainable Practices for a Healthier Planet: Emphasizing sustainable agricultural practices not only addresses food scarcity but also mitigates the environmental impact of food production. This holistic approach ensures that we are not just feeding the world today but nurturing it for generations to come. 🌍 Join Us on This Journey 🌍 This mission goes beyond culinary art; it's about harnessing our collective expertise and passion for making a meaningful difference. I invite you to join us in this ambitious endeavor. Whether you are a technology enthusiast, a culinary professional, or someone passionate about creating a sustainable future, your contribution is invaluable. Together, let's embark on this journey to transform global food systems, making food security a reality for all. Your thoughts, expertise, and collaboration could be the key to unlocking the potential of AgTech and culinary innovation in creating a food-secure world. #FoodSecurity #AgTech #CulinaryInnovation #SustainableAgriculture #GlobalImpact

Hey LinkedIn Foodies! 🌟 Welcome to our vibrant corner dedicated to all things food science and technology. Here, we're not just talking about the latest news and updates—we're diving deep into the trends, innovations, and exciting breakthroughs that are shaping the way we eat and think about food. Whether you're a seasoned expert or just starting your journey in this dynamic field, this space is for you. Let's discuss how technology is transforming food production, from sustainable farming practices to revolutionary processing methods. 🚜💡 Join us as we explore the rise of plant-based alternatives 🥦, delve into the world of personalized nutrition 🧬, and uncover the secrets behind clean label products 🌿. Together, we'll unravel the complexities of food safety standards 🛡️ and celebrate the creativity that fuels new product development. 🎉 Expect engaging discussions, personal insights, and stories from the forefront of innovation. We're here to learn from each other, inspire new ideas, and shape a future where food is not only delicious but also sustainable and nourishing for all. 🌍✨ So, are you ready to embark on this flavorful journey with us? Let's connect, collaborate, and make a difference in the exciting world of food science and technology. Cheers to the future of food! 🍏🔬#foodinnovationhub #foodpage #foodscience #foodindustryandknowledge

This year, the The Australian Institute of Food Science and Technology - AIFST held their convention at the Sydney ICC and with the theme Food Science— Navigating our Future , we knew it would be full of innovation! Our biggest takeaways: 🍊Nothing like connecting with people in 3D. Human connection is powerful. 🪐Seeing an attendee apply Dr. Flav’s SPACE recommendation and come up with a groundbreaking use for their food product in space (🚀watch this space!!) 🍔 Listening to the panel on ultra-processed foods- there is SOOO much behind this terminology- and does it offer us anything new? 🛒 Consumers consumers consumers. When doing science- don’t forget the end user..! 🥦 The potential use of the whole plant not just the fruits (eg. waste from Broccoli harvest) 🤯 Check out our highlight reel below: https://lnkd.in/gEi2dnr7 _ _ #DrFlav #FOODiQ #Foodies #AIFST2024 #FoodInnovation #SpaceNutrtition #NutritionScience #GroundBreakingResearch #Ultraprocessed

"Shaping Tomorrow's Food: A Reflection on Sustainability Week" The Sustainability Week of the International Fresh Business Management students concluded with a compelling presentation and thoughtful reflection on the future of food. Here's a recap of the week's events: Day 1: Defining the Link between Sustainability, Food Technology, and Morality The week kicked off with a deep dive into the intricate relationship between sustainability, food technology, and moral considerations in making food decisions. Day 2: Dialogues with Phytowelt GreenTechnologies GmbH Engaging discussions were held with Phytowelt GreenTechnologies GmbH, a leading food tech company, focusing on the challenges associated with gaining approval for innovative (food) technologies. Day 3: Exploring Ethical Crowd Sourcing at Moral Design Lab Fontys University of Applied Sciences A fascinating visit to the Moral Design Lab at Fontys University of Applied Sciences provided insights into their ethical crowd-sourcing methodology, involving citizens in the development of technology. Day 4: Prioritizing Moral Food Decisions through a Survey A survey was conducted to understand the varying priorities in making moral food decisions. Day 5: Concluding Insights The week concluded with profound revelations: 1. Health First: Our primary driver in making food decisions is personal health. 2. Planet Health Matters: Ecological aspects, representing the health of our planet, stand as the second most important factor in moral food decisions. 3. Varied Values: Factors such as social and global fairness, along with the value of tradition in recipes, exhibit significant variation in importance among individuals. The Moral Food Lab-Project: The outcomes of this week serve as valuable input for the Moral Food Lab-project. This information will guide a research initiative, leading individuals through a reflective process on opinions and emotions. The goal is to vividly illustrate how our society envisions eating in the future, defining common goals like personal health and a thriving planet. The research will also outline pathways, incorporating various technologies, to achieve these goals. We finished this intense and exciting week with a lunch saying good bye to a group of students who now starts their bachelor projects. Thank you to: Luca BorcherdingSophia GehlenVadim Mahu Andreea Popescu Graeme Gommans Philipp Wuthenow Bart WernaartMarieke van Vliet - van der Graaff Steve Smeets Carla Arts Chantal Vogt #sustainability #foodtech #Circularfood #wijzijnfontys #research #moralfoodlab #moraldesignlab #foodinnovation #foodtransition Fontys Venlo University of Applied Sciences

As a food product developer, I have cultivated a deep passion for understanding the science behind food innovation and safety. My interest in food science stems from my fascination with how food impacts health, as well as the growing global demand for more sustainable, nutritious and accessible food options. The challenges of improving food quality, extending shelf life, and enhancing nutritional profiles without compromising in taste or safety inspire me to expand my expertise and drive impactful change in the food industry.

𝐂𝐨𝐧𝐭𝐫𝐢𝐛𝐮𝐭𝐞 𝐭𝐨 𝐎𝐮𝐫 𝐔𝐩𝐜𝐨𝐦𝐢𝐧𝐠 𝐁𝐨𝐨𝐤! 📚 We are thrilled to invite you to contribute a chapter to our upcoming volume titled "𝑼𝒏𝒗𝒆𝒊𝒍𝒊𝒏𝒈 𝑪𝒖𝒔𝒕𝒐𝒎𝒆𝒓 𝑷𝒓𝒆𝒇𝒆𝒓𝒆𝒏𝒄𝒆𝒔 𝒊𝒏 𝑵𝒐𝒗𝒆𝒍 𝑭𝒐𝒐𝒅 𝑻𝒆𝒄𝒉𝒏𝒐𝒍𝒐𝒈𝒊𝒆𝒔". This volume is to be published by the Taylor & Francis Group. This book aims to provide a clear, accessible overview of how emerging food technologies are reshaping consumer behaviour, preferences, and decision-making. We are looking for contributions that delve into the following areas: - 𝑻𝒉𝒆 𝒓𝒐𝒍𝒆 𝒐𝒇 𝒓𝒊𝒔𝒌 𝒑𝒆𝒓𝒄𝒆𝒑𝒕𝒊𝒐𝒏 𝒊𝒏 𝒏𝒐𝒗𝒆𝒍 𝒇𝒐𝒐𝒅 𝒄𝒉𝒐𝒊𝒄𝒆 - 𝑹𝒆𝒈𝒖𝒍𝒂𝒕𝒐𝒓𝒚 𝒂𝒏𝒅 𝒑𝒐𝒍𝒊𝒄𝒚 𝒊𝒎𝒑𝒍𝒊𝒄𝒂𝒕𝒊𝒐𝒏𝒔 𝒐𝒇 𝒏𝒆𝒘 𝒇𝒐𝒐𝒅 𝒕𝒆𝒄𝒉𝒏𝒐𝒍𝒐𝒈𝒊𝒆𝒔 - 𝑻𝒓𝒖𝒔𝒕, 𝒕𝒓𝒂𝒏𝒔𝒑𝒂𝒓𝒆𝒏𝒄𝒚, 𝒂𝒏𝒅 𝒄𝒐𝒎𝒎𝒖𝒏𝒊𝒄𝒂𝒕𝒊𝒐𝒏 𝒊𝒏 𝒕𝒉𝒆 𝒇𝒐𝒐𝒅 𝒔𝒖𝒑𝒑𝒍𝒚 𝒄𝒉𝒂𝒊𝒏 - 𝑪𝒖𝒍𝒕𝒖𝒓𝒂𝒍 𝒂𝒏𝒅 𝒔𝒐𝒄𝒊𝒆𝒕𝒂𝒍 𝒇𝒂𝒄𝒕𝒐𝒓𝒔 𝒔𝒉𝒂𝒑𝒊𝒏𝒈 𝒇𝒐𝒐𝒅 𝒕𝒆𝒄𝒉𝒏𝒐𝒍𝒐𝒈𝒚 𝒂𝒄𝒄𝒆𝒑𝒕𝒂𝒏𝒄𝒆 - 𝑻𝒆𝒄𝒉𝒏𝒐𝒍𝒐𝒈𝒊𝒄𝒂𝒍 𝒊𝒏𝒏𝒐𝒗𝒂𝒕𝒊𝒐𝒏𝒔 𝒊𝒏 𝒇𝒐𝒐𝒅 𝒑𝒓𝒐𝒅𝒖𝒄𝒕𝒊𝒐𝒏, 𝒑𝒂𝒄𝒌𝒂𝒈𝒊𝒏𝒈, 𝒂𝒏𝒅 𝒅𝒊𝒔𝒕𝒓𝒊𝒃𝒖𝒕𝒊𝒐𝒏 We welcome your unique perspectives and additional topic ideas! 📌 Interested? Please send us your areas of interest as soon as possible to receive the structure and submission details. The deadline for the first draft of your book chapter is 10 𝑫𝒆𝒄𝒆𝒎𝒃𝒆𝒓 2024. Please feel free to reach out to the editors at the following emails: 📧 Ashkan Pak seresht: ashkan.pakseresht@brunel.ac.uk 📧 Pantea Foroudi: Pantea.Foroudi@brunel.ac.uk Join us in exploring the dynamic intersection of technology, innovation, and consumer preferences in the evolving food industry! #CallForAuthors #FoodTech #ConsumerBehavior #Innovation #NovelFoodTechnologies #ResearchCollaboration #SubmitYourChapter #ConsumerPreferences #Attitude #FoodChoice #FoodDecisionMaking #FoodAcceptance #FoodRiskPerception

Defining food system transformation The term ‘food system transformation’ refers to how to change food systems. It is important to note that transformation is a radical idea. It is not a tweak , but a complete rethink of the attributes of a food system, including its purpose, rules, and power structures. It is about reshaping the so-called ‘normal’. Whether deliberately steered , or occurring autonomously, there will be will transformation winners and losers. By: Wageningen University & Research Details below;

Drawing on her extensive experience leading innovation for large brands and start-ups, Jaimi St. John gives students in CIA’s master’s in Food Business program the tools they need to build sustainable food systems. https://bit.ly/4bh7Yhe