Sustainability

Research into creating fish, meat and milk in a test tube is booming. Investors anticipate big profits and are investing enormous sums, but as yet, no products have come to market. Here, and at the upcoming 1st International Food Innovation Conference, we provide an overview of how the cellular agriculture market will develop.

Increasingly precise software is already helping farmers to manage their fields more efficiently and make meat production more sustainable. Dutch agri-food researcher Sjaak Wolfert explains in this interview and at the 1st International Food Innovation Conference on 29 June 2021 the potential offered by smart farming in the future.

With her start-up Reflaunt, Stéphanie Crespin connects luxury brands to the second-hand market using blockchain technology. She recently raised 2.7 million US dollars in funding for her venture. Crespin's ambitious goal is to solve the fashion industry's sustainability problem.

Everyone is talking about cellular agriculture, but it will be some time before meat, fish, eggs and dairy products from the lab end up on the plates of a broad majority. Our infographic shows the most important players working in this area.

Paul Myers cultivates organic vegetables on a large scale in a Liverpool warehouse. In a video interview at the GDI Retail Summit, he explained how he is growing a successful business using aquacultures.

Grassroots movements will revolutionize the fast fashion industry, bestselling author Dana Thomas is sure. Thomas talks about business models beyond growth and innovative start-ups here in a podcast and at the 70th International Retail Summit on 10 and 11 September 2020.

"We need to reimagine the way we eat," says GDI Executive Advisor David Bosshart, in an interview in the run-up to the 1st International Food Innovation Conference. Read about his perspective on genetically modified foods and changing consumer behaviour.

Classically trained chef Matthew Kenney owns more than 40 restaurants around the world, from Bogotá to Kuwait – all specialising in plant-based cuisine. In his test kitchen, Kenney and his chefs are creating a plant-based future. Learn about his projects here and at the 1st International Food Innovation Conference.

The next great scientific revolution is underway: discovering new methods to create enough food for the world’s population. In his book "Clean Meat", Shapiro chronicles the entrepreneurs and investors racing to commercialize the world’s first real animal products grown without animals.

The future of energy beckons with a seductive vision: a digital world of electrification and abundance replaces the industrial world of oil and scarcity. But what will be needed in such a society the day after tomorrow?