MyriaMeat’s Post

Bite into a burger guilt-free, knowing you're healing the planet.🌍 Cell-based meat, no longer sci-fi, is revolutionizing our food industry and paving the way to sustainability. It's not just a protein alternative; it's a new approach to environmental preservation. Cultivated from animal cells, it dramatically curbs the carbon footprint, challenging traditional livestock farming's environmental toll. It holds a promise of a cleaner, humane, and sustainable protein production. Beyond environment, it's a solution to food scarcity. A world where our forests flourish, oceans team with life, and everyone savors nutritious food. That's the future with cell-based meat. The mission transcends our plates. It's about transforming our global food system, promoting sustainable policies, and investing in planet-prioritizing tech. Let's talk about food's future. Join Simple Planet . Make every bite count. Share your thoughts on cell-based meat and our path to a greener planet.

🥫 Food Packaging Innovations: Packaging plays a crucial role in food preservation and sustainability. Which food packaging innovation do you find most promising for reducing environmental impact? 1️⃣ Biodegradable and Compostable Packaging 2️⃣ Edible Packaging Solutions 3️⃣ Recyclable and Recycled Materials 4️⃣ Minimalist Packaging to Reduce Waste Share your thoughts, insights, and any additional ideas in the comments below! Let's collaborate to shape the future of food technology together. 🌟🚀

Back to the UK after a thought provoking two days EIT Food’s Next Bite conference. Some particular highlights: - Hearing Reniera O'Donnell talk about Ellen MacArthur Foundation’s inspiring circular regenerative farming work – and reflecting just how much we’ve lost our connection to the land and knowing what it needs - 2050+’s excellent Synthetic Culture film visioning three potential futures for lab grown meat – the good, the bad and the ugly - Seeing McLaren Racing’s fascinating work on data, digitisation and AI, realising how AI could be transformative to the global food system in the next few years - Tony Hunter’s food futurist work – recognising that food is essentially now technology, and technology grows exponentially – we’re about to see a transformation in our global food system akin to the computerisation advancements in the last 50 years - A panel discussion on mobilising finance for regenerative agriculture, Alice Legrix de la Salle of AXA pitching that we need a realistic blended public and private financing model to make it happen, alongside regulation and compliance initiatives - Seeing the future of personalised nutrition with tim spector, and believing hopefully we’re on a trajectory towards ultra processed foods being the next tobacco, where we’re just starting to realise it’s hugely negative effects (but fighting big corporates to do so)

Transforming Food Production: The Science of Alternative Proteins 🌱 Join us for an exclusive 𝑷𝒊𝒐𝒏𝒆𝒆𝒓 𝑷𝒓𝒆𝒔𝒆𝒏𝒕𝒔 event to explore the cutting-edge science behind alternative proteins. Agriculture consumes almost half of the world’s vegetated land and 90% of its fresh water. It is a significant contributor to global emissions. But we’re at a turning point. 𝐃𝐢𝐬𝐜𝐨𝐯𝐞𝐫 𝐡𝐨𝐰 𝐢𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 𝐢𝐧 𝐚𝐥𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐯𝐞 𝐩𝐫𝐨𝐭𝐞𝐢𝐧𝐬 𝐜𝐚𝐧 𝐭𝐫𝐚𝐧𝐬𝐟𝐨𝐫𝐦 𝐨𝐮𝐫 𝐠𝐥𝐨𝐛𝐚𝐥 𝐟𝐨𝐨𝐝 𝐬𝐲𝐬𝐭𝐞𝐦𝐬—reducing environmental impact, improving public health, and ensuring food security for future generations. 𝐊𝐞𝐲 𝐇𝐢𝐠𝐡𝐥𝐢𝐠𝐡𝐭𝐬: 𝐏𝐥𝐚𝐧𝐭-𝐁𝐚𝐬𝐞𝐝 𝐏𝐫𝐨𝐭𝐞𝐢𝐧𝐬: Alexandra Hyde, OGGS®, on breakthrough developments in plant-based alternatives. 𝐋𝐚𝐛-𝐂𝐮𝐥𝐭𝐢𝐯𝐚𝐭𝐞𝐝 𝐌𝐞𝐚𝐭: Yash Mishra, Cellcraft, presents state-of-the-art technology inspired by nature to cultivate real meat outside animal bodies. 𝐂𝐚𝐫𝐛𝐨𝐧 𝐔𝐩𝐜𝐲𝐜𝐥𝐢𝐧𝐠: Zoe Woods, Change Bio, on using fermentation to upcycle carbon for sustainable protein production. 𝐏𝐚𝐧𝐞𝐥 𝐃𝐢𝐬𝐜𝐮𝐬𝐬𝐢𝐨𝐧 & 𝐐&𝐀: Engage directly with our expert panel on the future of food production. 📅 Date: September 9 🕛 Time: 12:00 pm - 1:00 pm 🔗 Secure your place and be part of the solution 👇 https://bit.ly/46S1sM0

Agri-tech can help biodiversity, but will it? 📰 A new report from Superorganism on agri-tech/AgTech just dropped into my inbox, with perfect timing as it's a topic I've been thinking about since attending the Innovation Forum's Future of Food event last month. From genetically engineered crops to digital resource management, tech can help. 🤔 What I'm struggling with is who is going to invest in these innovations, and why? Agriculture is a notoriously fragmented market; what farmers have the funds or the risk appetite to develop new innovations? And for all their talk on supply chain sustainability, what would really give the big food companies enough reason to make this their problem? 🥩 Where it's a case of technology completely disrupting a supply chain, as with precision fermentation or lab grown meat, the commercial questions are completely different. The jury's out though on whether those technologies will scale enough to really make a dent in how we source our food - a topic Catherine Joce and I differ on! Knowing what a huge part of the #biodiversity challenge the food sector represents makes me loathe to ignore it, but my faith that there's enough commercial will to make any serious change is on shaky ground.

🌍𝗜𝘁'𝘀 𝗪𝗼𝗿𝗹𝗱 𝗣𝗼𝗽𝘂𝗹𝗮𝘁𝗶𝗼𝗻 𝗗𝗮𝘆!🌎 At EDERA Lab , we're celebrating by highlighting our #climatetech and #agrifoodtech partners' incredible work to ensure a sustainable future for a growing global population. The world's population is projected to reach 𝐎𝐯𝐞𝐫 9 𝐛𝐢𝐥𝐥𝐢𝐨𝐧 𝐛𝐲 2050. While this presents challenges, it also offers a tremendous opportunity for innovation. Our clients are tackling these challenges head-on by developing solutions that: 🍔𝐅𝐮𝐭𝐮𝐫𝐞-𝐩𝐫𝐨𝐨𝐟 𝐭𝐡𝐞 𝐚𝐠𝐫𝐢𝐟𝐨𝐨𝐝 𝐬𝐲𝐬𝐭𝐞𝐦: From future-proofing and enhancing agricultural technology and supply chain to biotechnology, our partners are finding ways to grow more food with less land and water. ♻️𝐑𝐞𝐝𝐮𝐜𝐞 𝐞𝐦𝐢𝐬𝐬𝐢𝐨𝐧𝐬 𝐚𝐧𝐝 𝐨𝐩𝐭𝐢𝐦𝐢𝐳𝐞 𝐫𝐞𝐬𝐨𝐮𝐫𝐜𝐞𝐬: From innovating in the material space with new circular solutions, to significantly reducing the emissions and inputs needed for the production of metals. We're proud to support these ground-breaking companies, which are paving the way for a future in which everyone can access safe, nutritious food. #WorldPopulationDay #ClimateTech #FoodTech #Sustainability

It was an absolute pleasure joining the OP2B Roundtable Series on Scaling Up Regenerative Landscapes Initiatives in Europe two days ago in Paris. I got to share the opening panel with Richard Zaltzman, CEO at EIT Food and Steven Lang, Managing Director at Pollination. It was a real pleasure to get to discuss with such dedicated experts. My take-aways from the day: - Regenerative agriculture has arrived in the mainstream of food processors. Procurement and sustainability leaders are fluent in the language of regenerative agriculture and there is no doubt about the direction we're heading. - Impressive landscape-scale projects such as Re-Ge-NL are developing with farmers in central roles in governance with quality outcome MRV based on recent science. - Financing remains an obstacle: Food corporations still balk away from taking responsibility for their supply-chain, still ignoring the fundamental effect inaction will have on their business model. Fingers are pointed at governments, banks and insurances to finance the transition. We discussed that the avoidance of future risk is still ignored by corporate finance departments. If companies continue banking on the hope that we can maintain the same prices and the same model in a radically changing world, they will have a rude awakening in the coming years. Unfortunately, the ones carrying the vital risk are the farmers, not the companies. While I'm glad to see the understanding and progress in the food corporate sector, I've come away disappointed in the lack of leadership and ownership for a problem that's plain to see. Thank you to OP2B's team for making these roundtable discussions happen, and for ensuring that the farmers' voice is at the center of the discussion.

🌟 Excited to delve into the fascinating world of Food Technology! 🍽️ As we navigate a dynamic food landscape, the intersection of technology and culinary innovation has never been more crucial. Food Technology transcends boundaries, merging science, sustainability, and culinary arts to shape the future of how we nourish ourselves and our planet. From precision agriculture and biotechnology to food processing and packaging innovations, every aspect of the food industry is undergoing a transformative shift. Whether it's creating plant-based alternatives, leveraging AI for precision farming, or developing sustainable packaging solutions, Food Technology is revolutionizing the way we produce, distribute, and consume food. As professionals in this field, we have the unique opportunity to drive positive change, fostering sustainability, enhancing nutritional value, and meeting the evolving demands of consumers worldwide. Let's collaborate, innovate, and pave the way for a brighter, more sustainable future through Food Technology! 💡🌱 #FoodTechnology #Innovation #Sustainability #CulinaryInnovation #FutureofFood 🚀

This week, New Food Finance details six ways in which 20 cleantech companies are seeking to increase the sustainability of coffee and cocoa, spurred on by soaring prices for both commodities - partly as a result of weather extremes. Read insight here: https://lnkd.in/e3dR7cJd The six ways: 1. Sustainable production: integrated cocoa and coffee producers say they are promoting regenerative farming practices. 2. Substitute products: companies are making cocoa-free chocolate, replacing cocoa beans using alternative, more widely available, fermented ingredients. 3. Sustainable supply chains: tech companies are using various tracking technologies to identify harvested coffee beans, to achieve a record of quality and traceability. 4. Carbon, climate and biodiversity: Some companies are connecting beekeepers with producers, to increase pollination of staple crops, including coffee and soy. 5. Advisory services: NGOs and sustainability advocates are designing, advising on and implementing regenerative practices, to boost output of forest products including cocoa and coffee. 6. Sustainable varieties: Other companies are using a range of crop breeding techniques to develop new, more climate resilient varieties, including coffee #agtech #foodtech #climatetech #cleantech #precisionag #agrifood #venturecapital #climatecrisis #climateresilience #transition #climatesmartagriculture #fundraising #accelerators #investments