Rethinking Food & Agriculture

The Impact of Covid-19 on Food – Part 2: The Rise of the New

By and
Jun 30, 2020

In Part 1 we discussed why Covid-19 has impacted industrial livestock farming. Here we discuss the rise of the new protein industry in a post-Covid-19 world. Covid-19 is accelerating the collapse of the old system and the growth of a new one.

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The Impact of Covid-19 on Food – Part 1: The Collapse of the Old

By and
Jun 30, 2020

In Rethinking Food & Agriculture, published in 2019, we predicted that there will be 50% fewer cows in the US by 2030 and that by 2035 the livestock industry will be all but bankrupt.

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Precision Fermentation

Precision fermentation is nothing new and it’s here to stay

By
Jan 22, 2020

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 Info

Precision Fermentation: What exactly is it?

By
Jan 8, 2020

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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