Page 26 - next25
P. 26

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.
– 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.
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.”

   24   25   26   27   28