{"id":15813,"date":"2021-10-04T19:03:49","date_gmt":"2021-10-04T17:03:49","guid":{"rendered":"https:\/\/myecobestfriend.com\/?p=15813"},"modified":"2026-03-11T11:51:24","modified_gmt":"2026-03-11T10:51:24","slug":"the-future-of-food-feeding-people-in-a-sustainable-way","status":"publish","type":"post","link":"https:\/\/myecobestfriend.com\/it\/the-future-of-food-feeding-people-in-a-sustainable-way\/","title":{"rendered":"Il futuro dell'alimentazione: Nutrire le persone in modo sostenibile"},"content":{"rendered":"\t\t
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Chiara Cecchini explores the problem of feeding people sustainably, and how she became motivated to start a food tech company. When she moved to Moscow for her studies, she missed the outdoors which she had previously spent a great deal of time in; as she found herself in an environment much colder and more polluted than she was used to. She exercised less and realised that food would play an increasingly important role in her life as she could not rely on getting out into nature for exercise. This new situation gave her an idea – she would start\u00a0a company that would help people track the physical metrics the undertook to reward them<\/span>\u00a0for healthy activities and healthy eating.<\/span><\/p>

Food was her problem, and food became her purpose. At a young age, she had suffered from eating disorders, but now, as an adult, food became her mission. She wanted to help people to eat well for their health and for the planet.\u00a0<\/p>

The Temet in India is a fantastic globalized food-purpose organization, which touches thousands of lives every year. It’s purpose to make people aware and act in order to make the food we eat more sustainable. Their aim is to make our global food system more accessible and educate people about sustainable eating through study, research, and the implementation of solutions for sustainable food.<\/p>

One of their main initiatives,\u00a0 The Food Innovation Global Mission, takes takes Italian students on a round the world trip lasting 60 days, where they see first hand the situation regarding sustainable food production. The students visit\u00a0central locations where changes in the worldwide food sector are being made in what is known as food innovation hubs. The company\u2019s staff and students meet with pro<\/span>ducers, innovators, entrepreneurs, institutions\u00a0who create and implement new, sustainable food production solutions which are sustainable.<\/span><\/p>

Proteins are the Future Commodity<\/strong><\/p>

Plant-based proteins, plants made to taste and smell like proteins, are a rapidly growing food sector.<\/p>

Insects are one of the most sustainable sources of proteins on the planet. For instance, to produce 100 pounds of chicken proteins, we need 2,000 gallons of water. To make the number of egg proteins, we need 400 gallons of water. To produce the same amount of cricket protein, we need one gallon of water.<\/p>

Insects are already a part of food culture in Asia and South America, and this trend is now being brought to North America and Europe.\u00a0<\/p>

Protein Manufacturing<\/strong><\/p>

Within 10 years, we will be able to grow meat at home. A Japanese company has already built the technology necessary to enable meat to be “grown” without causing pollution or having to kill animals.<\/p>

Waste<\/strong><\/p>

We waste 1\/3 of all the food produced. To change the paradigm, we must recycle this food waste. For example, barley waste products from the brewery can be milled into baking flour; oranges peels can be used to make textiles.<\/p>

Technology will help us to develop fridges which will detect expiry dates on the food contained within. Apps can be created which remind you of any food nearing its expiration date, and even provide recipe ideas in a bid to erradicate food waste.\u00a0<\/p>

20% of the food we waste is actually due to its aesthetic; it is wasted because of how it looks. France is tackling this issue and has started a movement of \u201chow to make ugly the new beautiful” which is helping producers to sell food that is not “perfect”.\u00a0<\/p>

Cities are the Next Farms<\/strong><\/p>

Cities host 65% of the world\u2019s population.<\/p>

So how do we make cities food sustainable and accountable?<\/p>