Land-based aquaponic fisheries like Brooklyn-based Edenworks combine the farming of fish and vegetables. ![]() Oyster, seaweed, scallop, and mussel regenerative vertical farms, like Greenwave, serve up food while functioning as underwater filtration systems and habitats for other species. Plant-based eating is a part of the solution, but so is innovation in how we procure fish and seafood.įish farming has also graduated to regenerative techniques that put back into the ocean the stuff we’ve been stripping out of it for millennia. With the state of overfishing of wild stocks and poor aquaculture techniques, pulling stuff from the sea is seen as just as unsustainable as raising cows and pigs. This New Ag isn’t confined to soil tilling. And then there’s Biodynamic®, which will certify a whole farm as a “living organism,” a type of complete ecosystem. by crop rotation), animal welfare (grass-fed, pasture-raised), and social fairness (living wages, fair prices). The risk is that by the time farmers transition to organic, there will be something newer and more progressive to strive for, such as regenerative organic, farming that addresses soil health (i.e. To offset the costs and time associated with converting from conventional to organic farming, certification agencies like QAI are offering a Transitional Certified stamp which lets companies like Kashi tell the story of how they’re supporting farmers who are transitioning over. We’re not even there yet! Less than one percent of American farmland is organic. So, what’s next?įirst of all, let’s be honest about organic. The organic movement has fueled agricultural innovation in CPG for almost a decade. Old brands and product lines are being rebirthed with a wholesome better-for-you halo. These days you can find organic Doritos from Pepsico and organic Hellman’s mayonnaise from Unilever. In fact, it was formulated to match beef in terms of fat, protein, and everything else, including how it feels in your mouth (indulgent) and belly (very satiating) an hour after you’ve eaten it. ![]() The uber successful Impossible burger is not for the faint of heart or dainty vegan eater. Think house-smoked “pastrami” made from seitan, with creamy non-dairy 1000 island dressing, sauerkraut, and non-dairy cheese, served on crispy olive oil-grilled bread. Today’s meat- and dairy-free meals can be full-flavored, full-fat, full-sodium and full of flavor and craveability. If you still think vegetarian food is a sacrifice, you’ve not had it lately at the right places. Then there’s the entire restaurant scene, where chefs are doing their part to make craveable, “plantdulgent” (my word!) menu items to introduce consumers to veg-forward eating. After years of research and development, protein suppliers have improved the efficiency, functionality, and flavor of plant-based proteins like pea, garbanzo, mung bean, and more. There’s an art to making ingredients like soy, peas, cashews, and almonds taste like milk (or cheese or meat or chicken), and the technology behind plant-based flavors is improving rapidly.īack in the early days of plant-based mayo, we were working with pea protein that wasn’t, um, exactly delicious. If you’ve consumed plant-based products like burgers or milks, you’ve likely ingested a natural flavor from a supplier like Edlong, who specializes in non-dairy dairy flavors. The Good Food Institute is another nonprofit with a mission to further the causes of plant-based and cell-based foods by promoting education, research, and entrepreneurship in these areas. The Plant Based Foods Association is a nonprofit whose goal is to level the playing field between meat, dairy and their plant-based alternatives. This behind-the-scenes support system will enable the exponential growth of plant-based eating in 2019 and beyond.Īfter trying to compete against the all-powerful dairy and cattle commodity boards, plant based foods now have their own. We call them flexitarians and their behavior is driving a burgeoning plant-based ecosystem. ![]() The Sprouting Plant-Based EcoSystemĪ growing ⅓ of the population is choosing to actively eat less beef, pork, dairy, and poultry. But the dream of automation is powerful enough to drive early innovation in fast and fast casual restaurants. ![]() The idea of a robot (or 12) in every restaurant means a capital investment in each location, which is hard to justify, especially in franchised systems. The CPG products mentioned above are made in centralized factories, then distributed to the rest of the country. The big question is how to scale these businesses. And in a beautiful display of how automated restaurants can deliver technology without sacrificing design, San Francisco’s Creator turns burger flipping into performance art.
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