Evidensia’s Post

🕵♂️ "It is a capital mistake to theorize before you have all the evidence." What is self-evident for Sherlock Holmes is equally true to sustainability action in global supply chains. Evidensia collects and collates the valuable existing evidence for what works and what doesn't. Check it out! https://www.evidensia.eco/ It was a pleasure to moderate this introductory webinar to Evidensia yesterday. Thank you very much Nicoletta Lumaldo and Veronika Neumeier for the collaboration on putting this together and all the participants for your valuable contributions! For those who wanted to join but couldn't, you'll find the recording and slides below:

We spoke with Prof. Filippo Arfini, coordinator of Spoke 1, in an interview that covers various topics, all related to the sustainability of food supply chains 🌱 with a particular focus on the social dimension 👥. Once again, within OnFoods, it emerges that research on food systems can and must support policy decisions 📝, providing clear and detailed contextual analyses that directly guide policymakers. Such collaboration between decision-makers and research cannot exist without including citizens at the core of the process 🌍. Because the impact of research will only be truly effective if it employs transdisciplinary approaches and participatory methods that directly involve stakeholders in the territory. 👉 Read the full interview to learn more! https://lnkd.in/dCwRFvGW

🌱 Accelerating the Future of Food with Alternative Proteins 🌱 Europeans are interested in sustainable food choices but wide-spread adoption of plant-, insect-, and fungi-based proteins remains challenging. The EU-funded LIKE-A-PRO project is engaged in research 🔎 that dives into what makes consumers embrace #alternativeproteins and how their presence in the market can be enhanced. 💡 Research insights show that availability, good marketing, attractive pricing, and ease of use are key to consumer acceptance. Plus, highlighting the health, environmental benefits, and great taste of these proteins helps too. Based on these insights, the LIKE-A-PRO project team #CoEFLT is part of, including Collaborating Centre on Sustainable Consumption and Production (CSCP), Arlind Xhelili, along with project partners, authored a series of stakeholder briefs pointing to the path towards widespread acceptance. 📝📚 Here are our top recommendations for stakeholders: 🔹 Industry: Focus on R&D for better taste and texture. Use innovative marketing and clear labels to build trust. 🔹 Policymakers: Promote educational campaigns, support production, fund research, and enhance labeling. 🔹 CSOs: Raise awareness, drive research, and advocate for supportive policies. 🔹 Academia: Invest in research and spread awareness through educational initiatives. Find the briefs here 👉 https://lnkd.in/e5m-gbvT 🌐 Follow us and visit our website https://coeftl.acg.edu/ for more insights into sustainable food systems and related research. #AlternativeDiet #Sustainability #SustainableFoodSystems #FoodInnovation #LIKEAPRO #EU #H2020 #FoodResearch #FutureOfFood This project has received funding from the European Union under Grant Agreement No. 101083961.

Innovation in sustainable food production 🌱🥩 Last night I attended a thought provoking event organised by Fast Forward 2030. The panel discussion was varied and engaging, covering topics including: - ethical dairy farming - food labelling - not all ultra-processed food (UPF) being equal - agro-ecology - regenerative supply chains. Thank you to Grace Regan for expertly chairing the event, and to Bryce Cunningham, Alicia Graham, PhD, Andy Shovel, David Edwards and Ben King for their contributions. I left the event educated, inspired and curious to explore this topic more. Sustainable food production is a fast-growing area of innovation. If you’re working in this area, I’d love to help you use intellectual property to support your business. So, please feel free to reach out 📩 #FoodInnovation #Sustainability #IntellectualProperty Alt text: A white woman with chin-length blonde hair sits deep in thought at a wooden table. On one side is a display of organic farming elements, including fresh vegetables and a leafy green plant. On the other side is a container of lab-grown meat and scientific equipment.

Exciting Developments in Sustainable Food Production! 🌿🐟 Researchers at the Technical University of Berlin have pioneered a method to produce sustainable fish feed by extracting omega-3 fatty acids from plant residues using bacteria and algae. This innovative approach aims to replace traditional fishmeal and fish oil in aquaculture, promoting environmental conservation and reducing reliance on wild fish stocks. 🐟 In a similar vein, our portfolio company REDUCED, a Copenhagen-based FoodTech start-up, is transforming the food industry by creating high-quality organic savoury flavour solutions from upcycled ingredients. By utilizing fermentation technology, they convert by-products and side-streams—such as vegetables, mushrooms, and even retired laying hens—into clean, versatile, and flavourful products without additives or artificial aromas. Both initiatives exemplify the potential of biotechnology and upcycling in creating eco-friendly solutions for the food industry. By harnessing waste materials and innovative processes, they contribute to a more circular economy and pave the way for sustainable food production. Let's celebrate these steps towards a greener future! 🌱🔬🌍 #venturecapital #sustainability #circulareconomy

🌱 Turning Waste into Taste! 🌟 Our second CoCOI workshop brought together brilliant minds from science, industry, and society to tackle an exciting challenge: transforming industrial food waste into innovative, sustainable food products. ♻️✨ 💡 Through creative brainstorming and teamwork, we turned discarded ingredients into valuable ideas, proving that waste can become everyone’s treasure. 🍽️ Together, we’re shaping a greener and tastier future! 💚 Stay tuned for more updates as we co-create the future of food! 🚀 CoCOI FoodTech is grantee of the first REINFORCING Project open call and has received funding from the European Research Executive Agency (REA), under grant agreement number 101094435. #ORRI #REINFORCING #CoCOIFoodTech #CoCreation #OpenScience #Innovation #Sustainability #FoodTech #CitizenScience #Inclusion #AgriWaste #CoCOI #FoodInnovation #Sustainability #Innovation #CircularEconomy #ZeroWaste Dragana Ubiparip Institute of Food Technology - FINS

🌱Gen Z is demanding more from their food—are we listening?   A recent study by Whole Foods Market reveals that 70% of Gen Z supports climate-smart agricultural practices. Additionally, 55% are willing to pay more for environmentally sustainable products, and over half of Gen Z consumers prefer brands that prioritize lower environmental impacts or locally sourced foods.   At Rodale Institute, we’ve upheld these values for decades through our regenerative organic research. And with Whole Foods Market expanding their Regenerative Organic Certified (ROC) food selections, it's clear that sustainable choices are on the rise.   Curious about what else this generation is asking for? Read the study: https://lnkd.in/e94Y4dVy

🚀📢Exciting News!  I'm thrilled to share my latest publication: "Business models and strategies for the internalization of externalities in agri-food value chains." 🌍🌾 🔗https://lnkd.in/dqpGqXtS In this study, we address a critical challenge in our current food systems: externalized environmental, social, and economic costs and benefits that distort market incentives and hinder sustainability transition. ✅ Our research explores how innovative and sustainable business models and strategies can drive the internalization of externalities (IOE). ✅ We present a conceptual framework (BM4IOE) for understanding and categorizing these models and strategies. ✅ Using an integrative literature review combined with abductive coding and interrelationship evaluation, we provide actionable insights for agri-food businesses striving to balance profitability, sustainability, and fairness. 🌱I hope this research inspires meaningful conversations and actionable change in both academic and industry spaces. 🌟Looking forward to your thoughts and discussions! #Sustainability #AgriFoodSystems #ValueChains #BusinessModels #Innovation #ResearchPublication #FoodSystemsTransformation #Externalities #SustainabilityTransition

🌍 The European Commission has already begun implementing a comprehensive transition pathway for the agri-food ecosystem, focusing on food processing. This initiative, developed in collaboration with Member States, industry groups, and NGOs, is addressing ongoing challenges and seizing new opportunities in the food value chain, guiding the sector towards a greener, more resilient future. This aligns perfectly with the goals of the LCA CARE, which focuses on promoting sustainable practices in the agri-food sector by leveraging life cycle assessment to drive innovation and reduce environmental impacts. The transition pathway emphasizes several key priorities: ⚖️ Ensuring fair returns for all participants 💚 Smart sustainability investments to mitigate food inflation 🌎 Strengthening EU agri-food exports 🔄 Implementing circular business models Additionally, the pathway advocates for the adoption of the EU Code of Conduct on Responsible Food Business and outlines concrete actions to achieve sustainability targets. It also encourages collaboration with support organizations and raises awareness about funding opportunities for sustainability-driven innovations. For more details, read the full article here ➡️ https://lnkd.in/dgCdQcWj #LCAcare #sustainableagrifood #lifecycle

Must-read ahead! Our CEO, Stéphane Mac Millan, had the privilege to contribute to an insightful study by Bright Green Partners, The 2040 EU Sustainable Dairy Landscape.🥛🇪🇺 BGP is a sustainable food specialized strategy and investment advisory firm that delivers deep understanding with actionable strategies to its corporate and investor clients. The study dives deep into the future of dairy, analyzing market trends, consumer behaviors, and innovative technologies like precision fermentation that are shaping a more sustainable and resilient industry. 📊 Key takeaways include: 🔹 By 2040, Europe could see a 30% shift towards alternative dairy products driven by the need to meet sustainability goals. The growth in the plant-based and fermentation-enabled protein sector will contribute to this rise, supporting a more resilient and efficient dairy industry. 🌍 🔹 The study forecasts that precision fermentation and other biotechnologies could contribute up to 25% of all dairy protein production in the EU, significantly reducing the environmental impact of dairy farming. 📉 🔹 Consumer behavior is also evolving rapidly, with 80% of European consumers showing interest in sustainable food options and products that align with their ethical values. Stéphane highlighted that precision fermentation can complement traditional dairy, stating: “The future of dairy isn’t about replacing conventional farming, but about complementing it with advanced technologies to ensure a sustainable food system.” 🧬 We are proud to be a part of this important conversation that aligns with our mission of driving the environmental transition in the dairy industry. A big thank you to Bright Green Partners for the opportunity to be featured in this forward-looking study! For those interested in the future of dairy, we highly recommend reading the full report for more in-depth analysis and trends, the link is in the comment section. 📖 #Sustainability #DairyIndustry #PrecisionFermentation