Both you and I live in a world that is changing rapidly, and so is the production of our food. The market share of sustainable food has shown considerable growth as we are all moving faster and faster toward sustainable food production. The market share of sustainable food has increased from 14% to 16% (2020) in the space of a year. A decade ago, the market share was only 3.5%.
Other developments receiving increasing attention are alternative protein sources. For instance, alternative proteins are gaining more acceptance. Also, more and more new protein sources are emerging. Often, these products act as meat substitutes. Examples include insects, microalgae, seaweeds, legumes, mushrooms, nuts, and cultured meat. The main sustainability aspects to achieve sustainable food production in alternative proteins are greenhouse gas emissions, land use, and water consumption. These aspects are less environmentally damaging in alternative proteins than in traditional products.
The third trend in sustainable food production is to reduce food waste. At the time of writing, around a third of all food is wasted worldwide. This is way too much! Research shows that with the wasted food, all world hunger could be solved. This really puts things in perspective. A big reason for food waste is a result of maldistribution, which is often due to changing demand or weather. But some companies do get it right, a great example of this is Coffee Reborn; they make chocolate from dried coffee grounds.
Would you like to know more about trends and development in sustainable food production? Read more via this link! (Dutch link)