These are 10 of the organizations we encountered during the Global Mission that are shaping a better future through food
Beyond Meat is a company based in Los Angeles that is replacing animal protein with plant protein in hamburgers and other traditionally meat products, to reduce to a large extent the carbon footprint of production while guaranteeing flavor, the conservation of natural resources and respect animal welfare.
At this restaurant located in Amsterdam, they make the most delicious meals from food surplus.
The chef adapts his menus daily to whatever products he receives from the local supermarkets that donate products that are damaged or about to expire and would otherwise be wasted.
At Remeker farms they raise happy cows in a happy environment and very importantly, in a healthy soil! The regenerative agriculture practices the family of farmers carefully follows everyday at this farm strongly impacts the flavor and quality of the cheese.
They believe that if we invest in the soil, by using fermented stable manure and by not applying artificial fertilisers, the soil and all the insects and micro-organisms it is home to will flourish and provide an abundant crop of grass.
LeanPath is making us think about food waste in a new way: LeanPath provides food waste prevention systems to the international hospitality, foodservice, and restaurant industries. The company’s waste tracking technology helps foodservice operators reduce food waste, save food dollars and operate more sustainable facilities. LeanPath solutions include data collection terminals connected to scales and cameras, cloud-based analytics, and training and coaching services.
Ecoalf is a Spanish fashion brand that produces recycled (and beautiful) textiles with the materials they obtain by up-cycling the oceans. These materials mostly come from activities related to the food system, such as fishing nets and water bottles.
The Food Program at the Valencia Montessori School impressed us very much. This is the first slow-food certified school. They have a well-grounded program around food education and sustainability that guarantees the deep understanding on the impacts of food in the environment and in human health. Their program includes not only how to recycle but mainly how to reduce the generation of waste and how to cycle it back into the system by for example making compost and using it in their kitchen-garden.
Emile van der Staak, the botanical chef from De Nieuwe Winkel says that “waste” is an artifact created by humankind. In nature, you don’t find waste and the circular system is more than just a beautiful concept recurrently used to describe what we should be doing that is deeply rooted in nature. This chef sources his products from the Food Forest, just a couple of kilometers away from his restaurant.
Insectfit is making protein bars out of cricket flour to provide with all the essential aminoacids in a sustainable way.
They are based at the innovation center the meat manufacturer Grupo Martinez has created to study and explore new technologies, solutions and innovative ideas that are in some way linked to their core business: meat. Exploring and working with start-ups that are coming up with sustainable meat alternatives is in their agenda and Insectfit is just one of the projects contained in their portfolio.
Farmidable is bringing local producers closer to Spanish consumers by providing a distribution platform that brings seasonal produce into urban areas, specifically into the farmidable hubs scattered across the city in convenient places for consumers and families, like schools or companies.
The Food Waste Factory plans on how to save the world through food.
They have their own way of facing today’s challenges: they produce delicious and appealing food with the products the industry would otherwise throw away. Policy makers visit their facilities to learn about new ways of doing things with urgent optimism.