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https://lnkd.in/gGqJcVZq The plan emphasises accelerating food innovation to lead in sustainable and resilient food systems.

Responsible food production refers to agricultural and food manufacturing practices that prioritize environmental sustainability, social responsibility, and ethical treatment of workers. Investing in responsible food production can indeed yield significant returns, both tangible and intangible. Here are some ways responsible food production can be a good return on investment: 🥝Reduced Environmental Impact: Implementing sustainable farming practices such as organic farming, water conservation techniques, and reduced chemical usage can lead to lower environmental impact. This can include reduced soil degradation, improved water quality, and decreased greenhouse gas emissions. In the long run, these practices can help maintain fertile land and a healthy ecosystem, contributing to sustainable food production and reducing costs associated with environmental degradation. 🥝Improved Brand Image and Consumer Loyalty: Consumers increasingly value ethical and sustainable food choices. Investing in responsible food production can enhance a company's brand image, leading to increased consumer trust and loyalty. This can translate into higher sales, market share, and premium pricing for sustainable products. 🥝Cost Savings and Efficiency: Adopting responsible food production methods often involves optimizing resource use. This includes reducing water and energy consumption, minimizing waste, and improving supply chain efficiency. These measures can lead to significant cost savings over time, enhancing profitability. 🥝Regulatory Compliance and Risk Mitigation: Many regions have regulations and standards related to food production and sustainability. Investing in responsible practices ensures compliance with these regulations, reducing the risk of fines or penalties. It also helps mitigate reputational risks associated with unethical or unsustainable practices. 🥝Access to New Markets and Investment Opportunities: As sustainability becomes a key driver of consumer behavior, responsible food production opens doors to new markets and investment opportunities. #newfoodmarkets #foodproduction#foodquality #producefood #locallyproducedfood

3 tips for innovating in research (with examples on food and agritech research): 1. Think out of the box: Consider unconventional approaches, experiment with novel ingredients and reimagine traditional recipes. Dare to challenge assumptions and embrace the unexpected. Sometimes the most remarkable breakthroughs emerge from thinking beyond the ordinary. 2. Be patient: Allow time for research, testing and refinement. Be patient with setbacks, learn from failures and keep on experimenting. Patience allows ideas to mature and evolve into something truly remarkable. 3. Be curious about nature: Observe the natural world — from physical environment to biological life — and draw insights from their wonderful designs. Curiosity about the environment, biodiversity and sustainable nature often sparks innovative ideas.   To me, food and agritech innovation is not just about creating trendy foods or crops but more importantly to make positive impact on health, sustainability and people's happiness. Let our innovation produces sustainable impacts to the world, be it our small circle or the macroworld! Read about how these 3 led to food waste innovation: https://lnkd.in/gVxhaHNG Keyu Gu Hui-Wen Wu Samuel Aw Valavan S SoiLabs Frank Chua Terence Ong U.S. Soybean Export Council (USSEC) #innovation #foodwaste #agritech

🌱🥩Sustainable Meat Production: How SGS Digicomply Supports Companies in Green Initiatives In today's ever-changing food production landscape, the meat industry faces significant challenges in meeting sustainability goals while navigating regulatory demands and consumer expectations. At SGS Digicomply, we recognize these challenges and stand ready to support companies in achieving sustainability excellence. 👉 Explore our latest article to learn how we empowers companies to overcome regulatory hurdles, mitigate risks, and embrace sustainability: https://hubs.ly/Q02wVMcj0 #SGSDigicomply #Sustainability #MeatIndustry #GreenInitiatives

Sustainability in the Food Industry: A Microbiological Perspective As we navigate the complexities of food production, sustainability remains a pressing concern. With the global population projected to reach 9.7 billion by 2050, ensuring a sustainable food supply is crucial. In this post, I'll share my thoughts on the importance of sustainability in the food industry, discuss challenges and opportunities, and highlight microbiology's contribution to these efforts. Importance of Sustainability: 1. Environmental Impact: Food production accounts for 25% of global greenhouse gas emissions and 70% of freshwater usage. 2. Resource Conservation: Sustainable practices conserve resources, reduce waste, and promote eco-friendly agriculture. 3. Food Security: Sustainable food systems ensure equitable access to nutritious food, supporting global food security. Challenges: 1. Scalability: Implementing sustainable practices across large-scale food production systems. 2. Cost: Higher costs associated with sustainable practices, potentially impacting profitability. 3. Consumer Awareness: Educating consumers about sustainable food choices and their impact. Opportunities: 1. Microbiological Innovations: Microbiology can enhance sustainable food production through: - Microbial fermentation: Improving nutrient uptake, reducing waste, and creating bio-based products. - Probiotics: Supporting gut health, immunity, and sustainable animal production. - Biopreservation: Extending shelf life, reducing food waste, and promoting safe food handling. 2. Sustainable Practices: Implementing practices like regenerative agriculture, vertical farming, and circular economy models. Practical Examples: 1. Microbial-based biofertilizers: Reducing synthetic fertilizer use, promoting soil health, and increasing crop yields. 2. Sustainable food processing: Implementing energy-efficient technologies, reducing water usage, and minimizing waste. 3. Microbiome-based animal feed: Improving animal health, reducing antibiotics, and promoting sustainable livestock production. Follow me for more valuable content on microbiology and food science! 🔔 Turn on notifications to stay updated on the latest insights and innovations. #MicrobiologyAndFoodScience #Sustainability #FoodIndustry #day120f25

Losses of fruits and vegetables during the production chain in Europe - In Europe, a significant amount of fruits and vegetables is lost or wasted along the production chain, with estimates ranging from 25% to 50% of total produce. - These losses occur at various stages, from initial agricultural production to final household consumption. - Factors contributing to this issue include overproduction, cosmetic standards, inefficient practices, and lack of infrastructure. - Food loss and waste in the fruit and vegetable sector not only represent a loss of nutritious food but also contribute to environmental problems, such as increased greenhouse gas emissions. - Efforts to mitigate these losses are challenged by the lack of precise data on the magnitude and distribution of food loss and waste, which hampers the ability to set and measure progress against reduction targets. - The European Union has been actively working on policies and initiatives to address food loss and waste, aiming to create more sustainable food systems across member states. - Reducing food loss and waste in the fruit and vegetable sector is essential for improving food security, conserving resources, and minimizing environmental impacts. - Strategies to reduce these losses include improving supply chain efficiency, enhancing storage and transportation methods, and changing consumer behaviours and attitudes towards imperfect produce. - There is also a growing movement towards utilizing food that would otherwise be wasted, by redirecting it to food banks or converting it into animal feed or compost. - Research and innovation play a crucial role in developing new technologies and practices that can help reduce food loss and waste in Europe's fruit and vegetable sector.

In an effort to reduce food waste and promote sustainability, we conducted interviews on key products in the food value chain, including fruits 🍎 , vegetables 🫛 , and organic cereals 🌾. Three Slovenian partners— Green Point - short food supply chain, #Mensana, and #vilanatura —gathered insights on the importance of marketing standards and data collection in tackling food waste from production to consumption. 🎯 The collected data will be analyzed to understand food waste issues and inform actionable steps for reduction. https://lnkd.in/d3zGVrzQ ILVO (Instituut voor Landbouw, Visserij- en Voedingsonderzoek) vltn Alma Mater Studiorum – Università di Bologna Københavns Universitet - University of Copenhagen ITC - Innovation Technology Cluster CREDA (Centre de Recerca en Economia i Desenvolupament Agroalimentari) AINIA Collaborating Centre on Sustainable Consumption and Production (CSCP) MC AVEC EU Poultry #vilanatura Green Point - short food supply chain Anecoop #OpeixBlau Natura Nuova Danish Agriculture and Food Council lehmann natur GmbH #Mensana FEBEV Fenavian Industries PNO Innovation (Spain) #FoodWaste #Sustainability #MarketingStandards #Agrifood #FLWDay #FoodLossAwarenessDay #FoodWasteEU

🌱🍅New paper is out! Our latest research delves into the sustainable future of food supply chains. 🌍🔬 As consumer preferences shift towards locally sourced foods, the need for eco-friendly solutions in supply chains becomes paramount. 🔄 Our newly published study explores how innovative technologies, like the FOX unit, can revolutionize Short Food Supply Chains (SFSCs) by reducing environmental impact while maintaining quality and freshness. 🚜💡 🔍 What did we find? By implementing the FOX unit's gentle juice extraction and preservation technologies, we observed a 15% reduction in environmental impact compared to traditional thermal pasteurization methods. 📉🍹 🌏 But it doesn't stop there. Our study further assesses the impact of decentralizing production and relocating processing units closer to raw material sources. The results? A significant decrease in environmental footprint, showing promise for sustainable practices across borders. 📊🌿 📚 Want to learn more? Dive into the full study for insights on how integrating the FOX unit into SFSCs can pave the way for a greener, more resilient food supply chain. 🌱🍽️ https://lnkd.in/d6BqzaaW #Sustainability #FoodTech #SupplyChain #Innovation #EnvironmentalImpact #Research #SFSCs

Challenges and Innovations in the Global Food Systems The global food system is a complex network involving production, distribution, and consumption of food on a worldwide scale. While advancements in technology and agricultural practices have increased food production,… #challengesandinnovations #globalfoodsystems >>> Support Our News Site by reading full article in the link below...

🌟 Exciting News! 🌟 We're thrilled to announce our recent feature in Food Ingredients First, highlighting our strides in scaling up our fermentation-based technology to produce sustainable palm alternative. 🤝 By the end of the year, we will validate our technology at an industrial scale to provide our customers with hundreds kilos of oil. 🍫 Customer feedback consistently shows that our solution is a perfect drop-in replacement, requiring no reformulation. 🚀 In 2025, we plan to build our first demonstration plant, showcasing the viability of our innovative solution. Our ingredients will revolutionize the industry, helping companies maintain product quality at price parity, while providing a sustainable supply solution. Additionally, our technology will assist companies in complying with the upcoming EU Deforestation Regulation (EUDR).🌱 A big thank you to Food Ingredients First and Insha Naureen for sharing our story! Prof Dr Jeroen Hugenholtz Lars Langhout 🌱 #NoPalmIngredients #YeastOil #FutureOfFood #Sustainability https://lnkd.in/e6NNFiye