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Food and Farming
Food for Thought
Conventional food production leads to numerous problems such as overfished seas, overfertilized fields, and climatic effects from the livestock industry. That’s why start-ups are introducing alternatives to markets around the world—and finding ever more customers.
Infarm
– Local and vertical
Michelin-starred chef Tim Raue likes their intense flavor, and Prince Charles has also tasted herbs from Infarm, a start­up based in Berlin. The company has been growing herbs in vertical greenhouses with arti­ ficial light since 2013, with positive results. These sys­ tems use less energy, water, and CO2 than conventional farming methods—and need no pesticides. Supermar­ kets have started offering indoor farming products, and having basil, mint, and chervil grow where they are purchased.
   Photos INDOOR URBAN FARMING, NICK OTTO / GETTY IMAGES, PLUMENTO FOODS
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Porsche Consulting The Magazine
Finless Foods
– Lab-bred fish
California-based Brian Wyrwas (left) and Mike Selden breed fish—but not in aquariums. Instead, these two scientists isolate cells and grow them in incubators. At nearly $20,000 a pound, their test-tube fish products are currently too expensive for everyday consumption. But the first tuna from their start-up known as Finless Foods is expected to be available by 2021. Investors have provided several million dollars of support.
Plumento Foods
– Alternative protein source
Insects are still a rare sight on plates in the West. But the founders of Plumento Foods from Pforzheim, Germany believe insects can replace meat as a source of protein. Their products, which include pasta and cookies, don’t look like crickets or locusts. But chal­ lenges still remain, says managing director Dr. Daniel Mohr. “We want to acquire a greater international presence and a better un­ derstanding of how to achieve long­term customer acceptance.”




















































































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