Jordan LeBel, Ph.D., ASC/CDir’s Post

Recently, we’ve been covering a range of disruptions in the food industry. 🧩2/3 of the U.S. faces an obesity challenge, and federal subsidies have created an Agri-Business that favors high fructose corn production, processed foods and a broken beef and meat industry. 🧩A number of noteworthy Disruptors are changing the way we produce food across the globe that’s more healthy, sustainably produced and less taxing on our earth’s resources. 🧩In Boston, Rick Vanzura at Freight Farms shared how they are revolutionizing food growing using a fraction of the resources required with their innovative container farming model 🧩In London, Dan Miller at Steward has leveraged fintech to create a financing model for small farms to secure capital to “grow” their businesses 🧩In Israel, Tsipi Shoham, CEO at GreenOnyx will be sharing how a background in oncology equipped her to develop affordable greens that are nutrient dense and critical for maintaining good health. 🧩And, in Helena Montana, Cole Mannix founder of the Old Salt Co-op shares his journey to upend the meat industry to bring it into balance with the earth and create better beef in a healthier food ecosystem. If you can make it to the Old Salt Festival Next Week in Helena, great! If not, listen in and get DisruptED with us.

In Alabama, the state's senate recently passed a bill that would effectively ban the production, sale, and distribution of cultivated meat within its borders. This decision places Alabama at the forefront of opposition to this emerging technology. Click below to learn more. https://lnkd.in/da-jWCnD #cultivatedmeat #southkorea #innovation #foodtech #sustainability #cellculture #alternativeprotein #climatechange #cultivatedmeat #investments #future #foodsecurity #food #growth #environment #earth #foodsecurity #foodhabits #research #researchanddevelopment #labgrownmeat #climatechange #climateaction #future #foodcrisis #culturewars

The owner of East Coast grocery chains Food Lion, Giant Food and Stop & Shop is investing alongside General Mills to expand regenerative agriculture for key ingredients such as wheat and oats in an effort to reduce emissions across their shared value chain. Ahold Delhaize USA and the Minneapolis-based maker of #Cheerios and #Betty #Crocker products plan to co-invest in farms adopting #regenerative #agriculture practices, such as cover cropping and #nutrient management techniques. No financial specifics were disclosed. The collaboration is focused on geographic growing regions where key ingredients like wheat and oats are sourced. The partnership is set to advance regenerative practices on more than 70,000 acres of farmland in #Kansas and #Canada’s #Saskatchewan province by the end of #2025. Ahold Delhaize USA General Mills Food Lion Giant Food Stop & Shop https://lnkd.in/gYWM5Ube

This article by PwC discusses the environmental impact of food production, emphasizing the need for sustainable practices like vertical farming and alternative foods to reduce greenhouse gas emissions and address food insecurity, driven by consumer demand, regulatory changes, and agricultural incentives. Click the link to read more. #ThisWeekInConsulting #TWIC #Food #PwC

📰 It’s Britain’s chance to lead the world in low-carbon food production. "As an own brand business, we always aim to provide exceptional quality products to our customers, underpinned with a promise – which we call Plan A - to source and make our products with care, and to look after the people who grow and make our food. We need a joined-up strategy - from farm to fork - which helps our food producers adapt to change and includes a clear net zero plan for farming that is both sustainable and profitable for our farmers." - Alex Freudmann, MD of M&S Food. Read more in The Grocer 👉 https://lnkd.in/ecnGeXCT #NotJustAnyNews #PlanA

This article by PwC discusses the environmental impact of food production, emphasizing the need for sustainable practices like vertical farming and alternative foods to reduce greenhouse gas emissions and address food insecurity, driven by consumer demand, regulatory changes, and agricultural incentives. Click the link to read more. #ThisWeekInConsulting #TWIC #Food #PwC

The The Wall Street Journal posed tough questions at the Global Food Forum this week, largely circling around: (1) How do we make food more accessible and affordable? (2) How do we ensure food is made with nutrition and the environment in mind? Can these questions be answered with an "and" instead of an "or"? Some of the most influential leaders in the industry shared their organization's efforts: -McDonald's President, Joe Erlinger, spoke of the hyped value menu that launched this week: a $5 meal deal in response to their customers' demand for the price-value equation they have come to expect of the Golden Arches and from his POV, it's looking to be wildly successful. -Bob's Red Mill created a new oat that took decades to perfect, but delivers 60% more protein as a plant-based option. As a regular (3x/week) consumer of Lundberg Family Farms Jasmine Rice, I especially enjoyed hearing from Bryce Lundberg and Brita Lundberg over a roundtable lunch and on-stage. I learned of the consistent dedication over nearly 100 years of family farming in CA to “leave the land better than you found it”, inspired by their ancestors. Lundberg Family Farms recently launched a new campaign, ‘Ducking Good’ to raise awareness around regenerative agriculture. I think that captures my personal biggest takeaway: to be part of the change, I need to truly Give a Duck!

The Mycotechnology revolution is here to stay! 🍄 Mycelium, the root structure of mushrooms, has emerged as a game-changer, offering a #sustainable and versatile base for creating food products. Bolder Foods is leading the way with its innovative Mycelium-based cheese, Vegan Chizou. An increasing number of businesses are paying more attention to the potential of mycelium in revolutionizing food production while reducing our environmental footprint and addressing ethical concerns in our eating habits. What's truly remarkable is the efficiency and sustainability of mycelium cultivation – it requires significantly less water and land than traditional animal farming, and it's incredibly efficient in converting to biomass. This positions mycelium-based products as a key player in the future of food, aligning with global efforts to combat #climatechange and promote food security. Have you seen any similar food-based innovations? We’d love to hear your thoughts! #foodtech #innovation #climatechange #foodsecurity

The Department of Defense’s recent decision to halt its research into cultivated meat, following discussions with the National Cattlemen’s Beef Association, represents a significant missed opportunity for innovation in the food industry. Exploring sustainable and cutting-edge food solutions, such as cultivated meat, could have significant benefits for both the military and the broader population. The traditional beef industry, although currently capable of meeting current protein needs, is an antiquated system with well-documented environmental and ethical concerns. By prioritizing innovation, we can work towards more sustainable and resilient food sources for the future, ensuring that we meet the needs of both today and tomorrow. Food Solutions Action https://lnkd.in/gWKbgaFD

Focusing on the producer and their needs is the key to a lower carbon future.