Securing Our Future: The Vital Role of Alternative Proteins and Innovative Scaling in Food Security

The World Health Organization (WHO) reports that in 2023, 733 million people experienced hunger. This problem has worsened due to food waste caused by climate change and crop diseases. By 2050, we will need to feed an estimated 10 billion people, which poses a big challenge.

To meet this demand, we require new solutions. Innovations like genetic modifications to improve crop strength, precision farming using sensors and data, artificial intelligence, and new sources of protein are crucial.

The challenge of methane

One important consideration is our meat and dairy consumption. Reducing these has been highlighted as a key method to lessen the food system’s impact on climate change, biodiversity loss, and the depletion of freshwater. More people are becoming aware of how their food choices affect the environment.

Research shows that shifting to plant-based diets could save the lives of over 80 billion animals each year and result in 75% less environmental damage compared to meat-heavy diets. A recent study also highlighted the health and environmental benefits of plant-based alternatives.

Agriculture is a major source of methane, the second most dangerous climate gas after carbon dioxide. Much of the methane comes from animal digestive processes and manure management. In 2021, methane levels in the atmosphere were 162% higher than pre-industrial times.

The production of animal feed contributes to this problem. Fertilizers used for feed release carbon dioxide and nitrous oxide. Converting forests for grazing or feed also adds to emissions. Additionally, energy is consumed throughout the farming process, from production to processing.

The rise of alternative proteins

Proteins are vital for our health, supplying essential amino acids necessary for growth and energy. In the U.S., nearly 70% of protein comes from animals, whereas over two billion people depend on insects for protein. This variety shows our adaptability in sourcing nutrients.

Alternative proteins are gaining traction as a sustainable food source. The European Commission’s Farm to Fork Strategy emphasizes their importance for a sustainable food system. Exciting innovations include lab-grown meat, plant-based proteins, edible insects, and algae.

Nutrition from plant proteins

Many plant proteins offer comparable nutrition to meat, often containing more fiber and less saturated fat. New processing technologies are enhancing the quality of plant-based meat and dairy alternatives, making them more like their animal-based counterparts in taste and texture.

Creating lab-grown meat remains a complex task, but advancements in tissue engineering and related fields are making it possible. Currently, around 150 companies are working on this technology.

Insects are another excellent protein source, rich in amino acids and healthy fats. They provide a sustainable option for food production. Algae, often available in powdered form, are also recognized for their high nutritional value, serving as a good dietary additive.

Europe’s financial support

A recent report from the Good Food Institute showed that investments in Europe’s alternative protein sector reached a record €290 million in 2023, up from €63 million in 2020. This trend continues into 2024, aided by initiatives like the European Innovation Council’s €50 million for fermentation and algae projects.

Countries like Denmark and Germany are leading this investment, contributing significantly to plant-based protein technologies. Overall, alternative proteins have attracted substantial funding, especially for improving taste and nutrition.

The obstacles ahead

Despite these advancements, the alternative protein sector faces hurdles. Consumer acceptance remains a key challenge, with cost and taste being major concerns. Furthermore, scaling production effectively is critical to meet demand while maintaining quality.

It’s crucial to evaluate the full environmental impact of these proteins, as current regulations vary greatly by country and proper standards are still being developed.