Exploring Sustainable Food Production

The global food market, valued at $9.43 trillion, plays a central role in our lives, but it also carries significant environmental and social burdens. Accounting for about 34% of global greenhouse gas emissions, the current food system is marked by inefficiencies, unsustainability, and inequities. These issues are evident in the massive amount of food wasted annually, unequal access to nutritious foods leading to malnutrition and obesity, and the rise in antibiotic resistance and pandemics due to suboptimal food and animal handling practices. Addressing these challenges demands innovation across various sectors and scales. However, innovation often occurs in isolated bubbles, lacking the interdisciplinary collaboration needed for meaningful progress. For instance, while alternative meat products offer environmental benefits over conventionally produced animal products, recent market stagnation indicates consumer demand for more sustainable options that also deliver on taste and affordability.

This seminar aims to shed light on the environmental and health challenges entrenched in our current food systems and the ongoing efforts to tackle them through technological advancements. Topics will encompass various aspects such as agricultural practices, innovative plant-based ingredients, processing techniques, and repurposing food waste. These discussions will focus on their applications in crafting plant-based alternatives to animal products, with the overarching goal of fostering a more circular and resilient food system. Designed as an introduction to the current sustainable food landscape and innovative ideas in food technology, this class encourages students to engage with literature, participate in discussions, and critically review new innovations in sustainable food technologies. Through this exploration, students will gain insights into emerging solutions and be better equipped to contribute to the ongoing evolution of sustainable food systems.