Description
The global food sector has been estimated to account for at least 30% of the total world energy consumption, and accounts for over a third of the global greenhouse gases (GHG) emission. With a rapidly growing global population, there is an urgent need to transform our global food system to ensure that both the nutritional needs for human health as well as environmental sustainability are met in alignment with the UN Sustainable Development Goals (SDGs). In the recent EAT-Lancet commission, it was highlighted that a reduction in global food loss and waste by at least 50% is a crucial strategy for this transformation.Quantitative assessment of primary food production processes has revealed a high abundance of lignocellulosic plant-based material that are currently underutilised. In this study, we aim to demonstrate the potential of microbial fermentation in transforming these underutilised substrates with relatively low nutritional values, into potential food sources with greater nutrient bioavailability. By integrating a new methodology in assessing the absolute environmental sustainability, we will also evaluate the overall climate impact of these transformation approaches. The intention is to offer an alternative perspective and propose a general strategy for redesigning current linear processes within our food systems into more circular and sustainable models.
| Period | May 2022 |
|---|---|
| Event title | Microbial Foods 2022 |
| Event type | Conference |
| Conference number | 22 |
| Location | Copenhagen, DenmarkShow on map |
| Degree of Recognition | International |