Rethinking Food & Agriculture

To Save the Rainforests, Stop Doing the Things That Are Destroying Them

Many scientists now believe that the Amazon is close to a tipping point, after which it would become a savanna rather than a rainforest. Instead of pulling greenhouse gases out of the atmosphere, it will start pumping them into the atmosphere, leading so-called flying rivers – bands of moisture in the air that bring rainfall …

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The Social License

Public perception can be a fickle thing. Behaviours, products, practices and technologies go in and out of favour all the time, and over the years, the morals and values of the majority change. Social acceptance of homosexuality, women voting, or racial integration was once deemed unimaginable but is now ubiquitous – a social license was …

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Precision Fermentation and the Disruption of the Palm Oil Industry

How do chocolate goodies keep their sheen and creamy texture, even while sitting on store shelves? Increasingly, the answer is palm oil (and palm kernel oil), the world’s most widely consumed vegetable oil[1]. In our report Rethinking Food and Agriculture 2020-2030, we discuss how precision fermentation (PF) is rapidly improving in cost and capabilities so …

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Precision Regulation – Policy as a key shaper of the new food system

There is a major disruption coming to the food system, one that is well detailed in our report Rethinking Food and Agriculture. In the report, we identify the core disruptive technology over the next 10 years to be precision fermentation (PF). The regulation of PF is key to shaping the disruption. Regulation and the food …

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The Disruption of Insulin – The First Product from Precision Fermentation

Today, we are on the cusp of multiple disruptions in food and  materials. So why now? In a previous blog we discussed how precision fermentation (PF) has been around for 40 years. We know this because we can pinpoint the first product commercialized from PF – human insulin. Human insulin is an illustrative example of how PF created a superior product that led to a rapid disruption of an incumbent product.

Take a Byte! Food-as-Software

Throughout history, technology has been the driving force behind major structural changes to the food system. The plough, fishing nets, irrigation, fermentation, canning, fertilizers, tractors and refrigeration, to name just a few, have enabled us to transition from hunter-gatherers to small-scale farmers to industrial food producers on a massive scale.