World Food Day, why Plant Based and with advanced new food systems

 



 

Today marks World Food Day and for a food entrepreneur leading into a macro trend future of food space, a few questions come to mind.

The first being, when is food enough to sustain when at the expense of Climate Change, Food Waste and worst still, with poor regarded ingredients making food a catalyst for disease.  I have been fortunate to use a lot of my time in a pandemic to revisit food centric business plans and to bring it to a point of production, consultation and advocacy with like-minded and respected institutes, experts and leading countries representative of innovation and home to leading forums with organisations.

An in person meeting earlier today with a global finance, AI and business mind, who has not only championed work in leading sectors but lived abroad to do so - refreshes. The need to digitise and the need for relevance is where innovation finds itself neatly junctured.

Food systems being compromised by more than just the know how to produce but to fat tail risks against , in the event of unlikely but catastrophic events, like a pandemic is where food sciences leans more into advance productions. Singapore, also a country where the above-mentioned person spent substantial time residing is a country we can learn a lot from – all round. It is also a country earmarked to lead in policy for cultivated meats as learnt at The Good Food Institute India’s 2020 summit.

So, all in all there is great work being done in the space of food safety, security sustainability and through advanced production, manufacturing, and distribution.

 

A well fed and well-resourced world is a working one. Thank you to all for a great week of well met discussion and plans.

Have a great weekend.

Marica

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