Food Innovations To Reduce Carbon Emission

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After the news of an Avocado alternative called Evocado, here is a summary of the ten innovations that aim to reduce the carbon impact of food.

30 percent of total greenhouse gas emission comes from the global food system including all the actions taken to deliver the food from the farm to the consumer which includes transportation and production with over half of those a result of livestock agriculture.

Many environmentalists have come up with various ideas for reducing food related emissions as part of the global effort to slow down climate change.

These are some of the initiatives taken to decarbonize the environment:

Arina Shoukouhi invented an alternative for Avocado named Ecovado. As avocados are one of the most unsustainable crops to export because of its unsustainable nature. They are delicate, easily bruised, and require a plantation style monoculture type of farms to keep up with the global demands which is driving the deforestation of some of the most diverse landscapes in the world. The alternative is a green, creamy foodstuff very much like an avocado. It is made from a mixture of ingredients that are local to its country. It is packaged in a replica avocado skin made from wax.

With beef generating 70 kilograms of greenhouse gas emissions for every kilogram produced, an alternative called Air Meat was developed in an attempt to tackle the negative climate impact of the agricultural industry.

A California based startup Air Protein has created a meat alternative titled Air Meat, which is developed from microbes that convert recycled carbon dioxide into protein. The aim of the product is to duplicate the flavour and texture of real meat products.

Holly Grounds, a Product Design student, has invented an edible, flavourless biofilm that is seasoned with herbs and flavourings to replace the plastic sachets that are typically used to package instant noodles.

This dissolvable packaging for ramen is made from a handful of ingredients some of which are potato starch, glycerin and water. The purpose of the biofilm is to seal the noodles; with its help the food is safe from becoming stale but dissolves in less than a minute when exposed to water