The Future of Food: A Recap of our Latest Common Ground Episode

On episode 10 of Common Ground, we explored the ways in which experts in the food industry are working to eliminate waste and reduce the environmental impact of food production and consumption. We had the pleasure of speaking with Pete Pearson, Senior Director of Food Loss and Waste at WWF, David Rosenberg, Co-founder and CEO of leading vertical farming company AeroFarms, and Douglas McMaster, Head Chef of the UK’s first zero-waste restaurant Silo London, to learn about their innovative solutions to create a more sustainable food system. Join us as we reflect on the highlights of this episode and what they mean for the future of the food industry.

Episode Recap

Food waste is a global issue that not only wastes valuable resources but also exacerbates food insecurity and contributes to environmental degradation. The need to remove waste from the food system is more important now than ever as the world's population continues to grow, and natural resources become increasingly scarce. Disruptions to food chain operations can have a domino effect, where one problem can trigger a series of subsequent issues. For example, the war in Ukraine led to limited wheat production, which then affected the global wheat supply and subsequently caused an increase in wheat prices worldwide.

The conversation began with Pete Pearson, Senior Director of Food Loss and Waste at WWF, who stressed the importance of getting smart about waste when combatting food insecurity. Pearson believes that food waste is the least contentious issue that we can solve, and it is up to organisations and destinations to take the lead on this issue. Food waste is a problem that starts earlier than just the leftovers on our plates. It can occur at every stage of the food supply chain, from crops left unharvested on farms to food that spoils in storage facilities or during transportation. These losses contribute to the overall problem of food waste and have significant environmental, economic, and social implications.

Silo, the UK's first zero-waste restaurant, is a perfect example of how the food industry can be revolutionised while respecting the environment and promoting sustainability. The restaurant's philosophy is based on creating everything from its whole form, cutting out food miles and over-processing, while preserving the nutrients and the integrity of the ingredients. Silo's approach is to use upcycling and closed-loop systems, ensuring minimal waste and maximizing the whole animal in a nose-to-tail ideology.

Technology and innovation also play a significant role in the future of food (which is already here, to an extent). Vertical farming is only one of the many modern agricultural techniques where crops are grown in vertically stacked layers, using artificial lighting and climate-controlled environments, often in urban areas. This method of farming has the potential to increase food production while reducing the environmental impact of traditional agriculture.

“Then there's computing power, there's artificial intelligence, there's robotics, there's synthetic biology, there's sequencing the genome. Those are examples of all enablers that are going to change industry.” – David Rosenberg Co-founder and CEO of Aerofarms elaborates.?

TOPOSOPHY’s Key Takeaways & Next Steps

After listening to this episode, you might be inspired to take action in your own location or organisation to reduce food waste and promote sustainable food practices. TOPOSOPHY highlighted several practical steps that can help reduce food waste and promote sustainable food systems in urban areas. Here are only a handful of actionable steps cities and local organisations can take:

• Urban agriculture is one such step, where cities can adjust zoning laws and repurpose land creatively to support farming within the city limits. Residents can also participate by growing their own foods in community gardens or on their own property.
• Food composting is a crucial step in reducing household waste and promoting sustainable food systems. Cities can also contribute to reducing food waste by offering composting bins in public spaces, and encouraging residents to compost on the go.
• Cities can offer incentives for businesses to use locally sourced food and promote farmer's markets.
• Community kitchens can provide an excellent solution for surplus food, especially in situations where food waste is a concern. Instead of throwing away excess food, community kitchens can use it to prepare meals for those in need, such as homeless individuals or low-income families.

By taking these measures, cities can help promote sustainable food systems that reduce waste, support local economies, and provide healthy food options for residents.

The food waste industry is an issue that needs to be prioritised as it has the potential to combat food insecurity while also protecting the environment. The episode highlighted the importance of getting smart about waste at every step of the food process, from farm to fork.

If you're interested in learning more about these exciting developments and solutions in the food industry, be sure to listen to the full episode of Common Ground on Spotify and Apple Podcasts . And don't forget to subscribe to the podcast for more engaging discussions on sustainability and innovation.