Taylor Hinds
Taylor Hinds provides support on various projects, with a special focus on disruption within the agriculture sector. She holds a bachelor’s degree in Environmental Science from the University of British Columbia, where she completed several work placements in government, non-profit organizations and global research groups covering food security and agriculture, land use and environmental remediation, and environmental policy.
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From This Author
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 …
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Precision fermentation is nothing new and it’s here to stay
We believe precision fermentation (PF) will account for more than half of protein production by 2030. Quite understandably, some of you have asked where this technology has come from and whether PF proteins are natural or safe to eat.
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Precision Fermentation: What exactly is it?
Since the release of our report Rethinking Food and Agriculture 2020-2030, some of you have asked us to clarify and spell out exactly what precision fermentation (PF) means – what it is, what it isn’t and how it works.
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