Sara Carvalho’s Post

Check out the video we made with my friend and colleague Kaitlyn Briggs! When we talk about resource use (land, water, air) in agriculture, it's important that we also consider the nutritional benefits of the food we're comparing. To compare a glass of milk to a glass of soda and say that one has a lower footprint, doesn't take into account the whole picture.

Great news: Bayer ranks #5 out of 350 companies in the World Benchmarking Alliance’s latest Food & Agriculture assessment. There are two of the metrics we are most proud: #2 position for Ag Inputs, which highlights the work we’ve been doing to transform food systems through sustainable business practices. #1 for Nutrition, due to The Nutrient Gap Initiative, our work to expand access to essential vitamins and minerals to 50 million people in underserved communities by 2030, from food to safety net supplementation. These numbers quantify some of our progress towards our mission of Health for All, Hunger for None. But we know there’s more work to be done and we are committed to continuing to innovate and explore new ways of becoming a sustainable company. This includes intensifying our efforts to reduce the impact of our business on natural habitats and ecosystems to ensuring everyone has enough food to eat and a nutritious diet to lead healthier lives. #FoodAgBenchmark2023 #Sustainability

Interesting publication on #food systems transformation by @WEF and @accenture including the role of retail and consumers…just like the latest #swiss strategy for #climate and #agriculture (https://lnkd.in/d8xTEkQe)

FROM DAIRY TO PLANT-BASED: EXPLORING HYBRID OPTIONS FOR SUSTAINABLE CHEESE FORMULATIONS ❗❗ 🤩Happy to announce that today a poster about the study we carried out at AZTI on the modelling of #hybrid spreadable #cheeseanalogues is being exhibited at the European Federation of Food Science and Technology International Conference 2023 #EFFoST2023. 🌍Concerns about climate change and health are increasing demand for reduced animal protein diets by Western population. However, many individuals remain hesitant to fully embrace alternative protein-based diets. 💡Hybrid products that partially replace animal protein with alternatives can offer affordable, familiar, healthy, and tasty options. 📢 ❗ The results showed that faba bean🌱 and mealworm🐛 flours successfully reduce animal protein in hybrid cheese 🧀, offering improved nutritional and sensory quality compared to commercial analogues. Thanks to Clara Talens for bringing our work to Valencia and to the rest of the team involved in the project: Raquel Llorente, Blendhub and Insektlabel Biotech . Here you can take a look at the poster! 👇👇 And if you are interested in going deeper into the study, the article is available in #openaccess at #Foods: https://lnkd.in/dfH5XUfV

📣 Interesting read! 🦗 The results from this study done at AZTI show that faba bean🌱 and mealworm🐛 flours successfully reduce animal protein in hybrid cheese 🧀, offering improved nutritional and sensory quality compared to commercial analogues.

Two insightful days in the Dairy Innovation Strategies Conference with the opportunity to benchmark from industry peers in Dairy and Plant-based, and learn from data, trends and sharing sessions ✨ Key-points: 🥛 In spite of the increase of flexitarian diets and of plant-based options, dairy products boast a nutritional profile that cannot be easily replaced. 🤝 We must join forces through the value chain so that our food consumption become sustainable in terms of nutrition, carbon emissions, culture and affordability.  🌏 Keeping in mind the ambitious targets set by the Paris Agreement, Dairy companies are investing tremendously in order to limit their environment footprint. From soils to processes, animal welfare, packaging solutions or AI. 🔮 Adapting dairy nutrition to the new lifestyles, the key to success. Great potential in nutritional concepts for immune fitness, healthy balance and resilence. Precision fermentation as an emergent complement in dairy production and industrial scale in the future. Big challenges & opportunities shared by Dairy passionate managers all over the world! #Dairy24 #Innovation #Sustainability #Lactogal

S2/E9 - Ultra-Processed Foods and Health: Hard Evidence Or Hysteria, with Jenny Chapman. Listen here: https://lnkd.in/euAdn7Ww - This episode aims to offer suggestions to various stakeholders in the food space, including government, academics, media, and schools, on how to shift towards healthier and more sustainable diets. - Reasons for reducing meat consumption include land use inefficiency, biodiversity loss, environmental concerns, and the need for food security to feed a growing population more sustainably. - Cohort studies need to be more specific in identifying aspects of ultra-processed foods, such as extrusion processing or specific formulation, and should use quantifiable metrics rather than the NOVA framework. - Recommendations include realigning government subsidies for healthier and more sustainable foods, promoting plant-based diets in media, training chefs to cook with plant-based alternatives, and educating school-aged children on food processing facilities.

A balanced diet is key not only for people’s health but also for the planet’s biodiversity as it can help to reduce our emission footprint. In our upcoming European Protein Strategy our goal is to increase the autonomy of the European Union by boosting the production of plant proteins,” he explains. “We need to make sure it includes farmers along with the whole food value chain and takes into account the principles of the circular economy.” Key to achieving these shared outcomes will be the active involvement of the agricultural sector, investment in research, and campaigns to increase knowledge about plant-based food systems. There is also the need for close collaboration between leading businesses, regulators, and scientists to co-create solutions that deliver health and environmental benefits. Tschirkov welcomes the progress that is being made but cautions that policy will need to move further and faster if it is to keep pace with rapidly changing consumer habits. “Policy is already playing catch-up with consumers but now needs to get ahead of that curve” he argues. “With the review of the European Protein Strategy, there is a timely opportunity for politicians to play a leadership role in driving changes that consumers want and that deliver lower emissions, increased biodiversity, and a healthier population.” As consumers continue to look for alternatives to meat, Europe now has the opportunity to foster an industry that responds to their needs. With coordinated action from industry and the European Commission, that could turn out to be very good news for consumers and the environment alike. Source: https://lnkd.in/eWarXqnT

🌱 Welcome to the Future of Nutrition! 🌱 New Food Systems – Easy enough right? Not quite, which is why we made it our task to bring this topic closer to you. Basically, New Food Systems focus on innovative and sustainable approaches to food production, distribution and consumption. 💫 Did you know that plant-based, edible insects, seaweed, and cell-based food are the next big trend in food sources? With food production needing to increase by 70% by 2050, it's time to focus on health, sustainability, and innovative production systems. Visit VertiFarm and explore how these systems address challenges like environmental pollution, food waste, and unequal access to nutritious food while creating a more resilient, equitable, and environmentally friendly food supply chain. 🧬 SAVE THE DATE 📅 08-10 October 2024 📍 Messe Dortmund 💻 https://www.vertifarm.net/ #VertiFarm #VertiFarm2024 #LetsGrowTogether #SustainableAgriculture #InnovationInFarming #fair #Dortmund #verticalfarming #tradefair #NewFoodSystems #nutrition #cea

Recent research highlights the significant role of social media in steering consumer behaviors towards plant-based meat alternatives in Europe. The study, involving over 6,800 participants across 10 countries, shows how social media not only disseminates information but also mediates the relationship between personal beliefs, attitudes towards meat reduction, and the intentions to consume plant-based products. With a substantial portion of Europeans turning to social media for trusted information on plant-based foods, this study underscores the power of digital platforms in shaping sustainable food choices. Understanding this dynamic is crucial for promoting healthier, environmentally-friendly diets. #plantbaseddiet #sustainableconsumption #foodtrends #socialmediaimpact #foodsystems