#34
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Future of Food #34

  • Trying vertical farming
  • Can insect protein save us?
  • Fake meat isn’t enough
  • Famine risk in 4 countries
Published every Tuesday

The Conversation

What’s triggered new conflict between farmers and herders in Nigeria

Previous studies have established land resource struggles and weather among the factors fuelling clashes between farming and herding communities in Nigeria. While these factors remain relevant to understanding the relationship between these two communities, contemporary triggers show the dynamic nature of the conflict and the unique nature of the crisis in different locations.

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Associated Press

UN chief warns of famine risk in 4 countries

Food insecurity in conflict-affected countries is now further exacerbated by natural disasters, economic shocks and public health crises, all compounded by the COVID-19 pandemic, says Antonio Guterres.

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NY Observer

How These Bugs Could Save the World’s Food Supply From Overpopulation

Syrine Chalala’s inspiration came from a plague of locusts. The co-founder of the insect protein company nextProtein was working for the U.N.’s Food and Agriculture Organization in Madagascar when massive swarms of insects began decimating crops.

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Eater

Fake Meat Alone Won’t Save the World

In the middle of July, Impossible: The Cookbook, a compendium of recipes designed to showcase the plant-based meat engineered by Impossible Foods, was launched with grimly impeccable timing: Four months into the COVID-19 pandemic, meat shortages and revelations about the terrible conditions in meat processing facilities, where the virus had infected more than 25,000 workers nationwide, had cast an unforgiving light on the country’s industrial meat industry.

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Business in Vancouver Media Group

Here’s why things will never be the same at your local grocery store

At the grocery store, some changes will disappear while others will stay with us for the foreseeable future, writes Sylvain Charlebois.

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Eater

There Really Is No Ethical Restaurant Under Capitalism

The only ethical restaurant I have ever heard of is on Star Trek: Deep Space Nine. I have never watched the show, but my partner has excitedly explained this particular vision of utopia to me at least three times. The restaurant is named Sisko’s Creole Kitchen and exists in New Orleans in the 24th century, on an Earth that has abolished prejudice, money, and hunger. Though you could press a button and conjure any ingredient, the aforementioned Sisko still finds a desire to provide hospitality, so every night he cooks gumbo and jambalaya and presumably gives it away for free, just because he wants to.

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Channel NewsAsia

Are healthier instant noodles really healthy? After the hype come the checks

SINGAPORE: As comfort food to many Singaporeans, instant noodles tide us over on time-starved days and overtime shifts, and double up as a late-night indulgence.

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Food Ingredients First

Resilient future food systems will rely on plant-based diets, climate actors envision

World leaders have recognized the potential of plant-based diets as a cornerstone of resilient and sustainable food systems, which continues to steer the future of industry at every level. In a move to evolve global “farm to fork” eco-efficiency, the UN Environment Programme and other climate actors are now pushing forward the agenda of meat-free diets while further outlining that reductions of food loss and waste could reduce emissions by up to 4.5 Gt of CO2 emissions per year.

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McKinsey & Company

Needle in a haystack: Patents that inspire agricultural innovation

An enhanced patent-review strategy could boost innovation capabilities for agricultural-input companies.

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Sixth Tone

I Tried ‘Vertical Farming’ at Home. I’m Setting My Sights Higher.

It’s no secret that our global industrial food system is unsustainable. By one estimate, every $1 spent on a food item results in $2.27 in health, environmental, and economic costs.

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