Sustainability within the food industry is essential for ensuring the long-term health of our planet. As our population and food demands continue to rise, we want to ensure there is not only enough food to feed everyone, but that we are using sustainable practices and avoiding unnecessary pressure on our natural resources. If we shift our focus to more sustainable food practices, we will be improving soil fertility, using our water resources more efficiently, reducing our greenhouse gas emissions, and most importantly enhancing our food security.
In 2024, we saw major changes in the food industry, leaning toward promoting sustainable seafood farming practices, plant-based and upcycled food innovations, and improved packaging practices. These are all different ways to help reduce the ecological footprint of our food production while still providing people with delicious food. Here are some achievements made toward lowering the carbon footprint of the food industry in 2024, and what we can look forward to in 2025.
- Sustainable seafood farming. Also known as aquaculture, seafood farming minimizes harmful environmental impacts by promoting the long-term wellbeing of wild fish and their ecosystems. One example of strides made toward a more sustainable seafood industry is seen in the partnership between the Monterey Bay Aquarium and the Chilean salmon farming industry. Atlantic Chilean salmon is one of the world’s wild fish populations that is currently under strain, so the Monterey Bay Aquarium has set a goal with the Chilean salmon farming industry to reduce the use of antibiotics in their farmed fish by 50% by 2025, improving the quality of this more sustainable salmon option.
- Plant-based innovation. Plant-based food and drink products typically have a lower carbon footprint since plants require less water and land compared to animal-based foods. Food science companies have been able to create foods that mimic the texture of animal-based foods like meat, dairy, and eggs. Not only does this support a reduction in the overall carbon footprint of the food industry, but it encourages consumers to eat more “good-for-you” plant-based foods such as fruit, vegetables, grains, nuts, seeds, and legumes in the form of these innovative options, including mushroom burgers, oat milk ice cream, chickpea chips, and more.
- Upcycled foods. Stems, seeds, peels, and pulps from produce items are commonly discarded in the food industry, though these tend to be nutritious parts of these foods. Food innovation companies are using food that would have otherwise gone to waste and are transforming them into new food products and recipes, reducing food waste and optimizing resources like land, water, and energy. Upcycling these ingredients can also be beneficial for health overall by incorporating more fiber into the diet.
- Sustainable packaging. Instead of using packaging made from single-use, non-recyclable components, brands are shifting their focus to using sustainable packaging that can be reused multiple times (like aluminum, for example) or are making products out of compostable, biodegradable materials. Foods like mushrooms, seaweed, and rice paper have been used to create more sustainable packaging, thus helping reduce our overall carbon footprint.
For a printable summary of this information, click here.
Resources:
Leave a Reply
You must be logged in to post a comment.