Green Generation Fund’s Post

In Austria, we have already eaten all the meat that is healthy for us and good for the #climate. What about the remaining 9 months? I started eating vegetarian last year in January - and yes, I made exceptions - but there were only four in total and they were well-considered and special to me. Respecting the fact that meat should be special and of good quality has made it very easy for me to give it up over the last few months and I've been able to experience incredibly great new dishes and flavours. But this mindset can also be applied to many other things. I also ask myself the question, what quality can something have that we repeat so much - quality vs. quantity? In my opinion, moving away from the mass consumption of everything and towards more awareness will save us and our environment from becoming and remaining healthy. To put it in my local language: "Deafs a bissl weniger sein." Translation: "May it be a little less." A SMALL CHALLENGE ON THE WAY: Just try it out and leave something out every second time, every third time. This can also be a very exciting game :-) Sorry, the article in german:

HOW DO YOU REDUCE AND OPTIMIZE WATER CONSUMPTION IN FOOD AND BEVERAGE PRODUCTION? ♻️ The Sustainable Industry Advisory invites you to engage with this question through practice examples from Denmark.   Denmark has made significant progress in optimizing and reducing water usage in its production processes. We will explore how the key players in the Danish food and beverage industry, including Carlsberg, Danish Crown, and Arla Foods, have successfully reduced their water usage by 50%, leading to substantially lower emissions and significantly increased sustainability 💚✅   If you're in the German food and beverage industry and eager to gain insights into Danish solutions, sign up here: https://lnkd.in/dcsA5kXy   The webinar will take place on the 22.02.2024 at 10:00. We are looking forward to fruitful discussions. For questions, please reach out to our advisors, Jan Larsen, Mai-Britt Nielsen and Gustav Arnt Juul. #sustainability #energyefficiency

HOW DO YOU REDUCE AND OPTIMIZE WATER CONSUMPTION IN FOOD AND BEVERAGE PRODUCTION? ♻️ The Sustainable Industries Advisory team, along with Karen Sørensen from Teknologisk Institut, invites you to explore this question with practical examples from Denmark at our free webinar on April 16, 2024, from 10:00 to 11:00. Denmark has made significant progress in optimizing and reducing water usage in its production processes. We will explore how the key players in the Danish food and beverage industry, including Carlsberg Group, Danish Crown, and Arla Foods, have successfully reduced their water usage by 50%, leading to substantially lower emissions and significantly increased sustainability 💚✅ If you're in the German food and beverage industry and eager to gain insights into Danish solutions, sign up here: https://lnkd.in/dcsA5kXy We are looking forward to fruitful discussions. For questions, please reach out to our advisors, Jan Larsen, Mai-Britt Nielsen, and Gustav Arnt Juul #sustainability #energyefficiency

We have been featured in Handelsblatt as one of this year's 50 New Food Stars. ⭐ Selected from over 300 innovative German food companies, we were recognized for our positive impact on the food industry and global nutrition, based on Maturity, Disruption, and Market Potential. Thank you Handelsblatt and Munich Strategy for your support. To read the full article, follow the link below. #agriculture #food #impact

PARTICIPATION STILL POSSIBLE: HOW DO YOU REDUCE AND OPTIMIZE WATER CONSUMPTION IN FOOD AND BEVERAGE PRODUCTION? ♻️ The Sustainable Industries Advisory team, along with Karen Sørensen from Teknologisk Institut, invites you to explore this question with practical examples from Denmark at our free webinar on April 16, 2024, from 10:00 to 11:00. Denmark has made significant progress in optimizing and reducing water usage in its production processes. We will explore how the key players in the Danish food and beverage industry, including Carlsberg Group, Danish Crown, and Arla Foods, have successfully reduced their water usage by 50%, leading to substantially lower emissions and significantly increased sustainability 💚✅ If you're in the German food and beverage industry and eager to gain insights into Danish solutions, sign up here: https://lnkd.in/dcsA5kXy We are looking forward to fruitful discussions. For questions, please reach out to our advisors, Jan Larsen, Mai-Britt Nielsen, and Gustav Arnt Juul #sustainability #energyefficiency

🌱 𝗦𝗼𝘆 𝗟𝗼𝗻𝗴, 𝗕𝗲𝗲𝗳 - 𝗟𝗲𝗴𝘂𝗺𝗲𝘀 𝗮𝗿𝗲 𝗯𝗲𝘁𝘁𝗲𝗿 𝘁𝗵𝗮𝗻 𝗠𝗲𝗮𝘁 🇨🇭 Fascinating research from ETH Zürich reveals the potential of legumes to drastically reduce GHG from agriculture if the population partially replaced their protein sources from meat to legumes [1]. 𝗪𝗵𝗮𝘁 𝗮𝗿𝗲 𝗹𝗲𝗴𝘂𝗺𝗲𝘀 𝗮𝗻𝗱 𝘄𝗵𝘆 𝘀𝗵𝗼𝘂𝗹𝗱 𝘆𝗼𝘂 𝗰𝗮𝗿𝗲?  Legumes describe a family of crops that include soybeans, peas, beans, peanuts, and chickpeas. The seeds of the plants are high in protein - but their cultivation cause less havoc than livestock farming - both for animal wellbeing but also in terms of greenhouse gas emissions. But it gets better - legumes also form symbiotic relationships with bacteria that can fix nitrogen from the air we breathe - hence, if used correctly in crop rotations, they 𝗰𝗮𝗻 𝗶𝗻𝗰𝗿𝗲𝗮𝘀𝗲 𝘁𝗵𝗲 𝗺𝗶𝗻𝗲𝗿𝗮𝗹 𝗻𝗶𝘁𝗿𝗼𝗴𝗲𝗻 𝗰𝗼𝗻𝘁𝗲𝗻𝘁 𝗶𝗻 𝘁𝗵𝗲 𝘀𝗼𝗶𝗹 and reduce the use of synthetic fertilizer for OTHER plants - itself a significant source of greenhouse gas emissions (see my post on the Haber Bosch process). The study quantifies the potential quantity of legumes that could be grown in Switzerland, and what its impact would be on GHG from agriculture. Theoretical potential: Legumes could produce up to 139% of the protein-equivalent amount currently consumed as meat in Switzerland Realistic scenario: Replacing ~41% of animal protein with plant-based protein, while preserving 32% of milk and 24% of meat protein This shift could cut livestock production by 33% and reduce feed imports by over 600,000 tonnes Overall food self-sufficiency could increase from 55.6% to 58.9% 𝗛𝗼𝘄 𝗺𝘂𝗰𝗵 𝗯𝗲𝘁𝘁𝗲𝗿 𝗮𝗿𝗲 𝗹𝗲𝗴𝘂𝗺𝗲𝘀 𝘁𝗵𝗮𝗻 𝗺𝗲𝗮𝘁 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗰𝗹𝗶𝗺𝗮𝘁𝗲? Currently, 85% of Switzerland's agricultural GHG emissions come from livestock production Of course, the big assumption here is that people will simply shift to eating legumes, which is likely hot happening. But legume-based meat analogues can help and are making inroads Legume-based meat analogues release up to  - 5 times less GHG emissions than egg production - And up to 50 times less than meat production! [2] Have you tried Planted? This ETH Zürich spinoff (thank you Pascal Bieri and Lukas Böni!) creates delicious pea-based protein products. I'm eating it almost on a daily basis and love it :) #Sustainability #PlantBasedProtein #SwissAgriculture #ClimateAction References in the comments

Everyone knows Germany only loves bratwurst and schnitzel. How can sustainable nutrition ever be part of Germany's culture? These results that may give you something to chew on... Germany's love of meat is a part of its tradition and culture. It may seem unshakeable. And yet things are changing - in a more sustainable direction: 🌱 59% of Germans intend to reduce their meat consumption - the highest in Europe, along with Italy 🌱 40% of Germans are flexitarian - also the highest rate in Europe (defined as eating some meat but trying to reduce meat consumption and often choosing plant-based options instead) 🌱 Other European countries aren't too fare behind. On average 51% of Europeans also intend to reduce their meat consumption, and 27% are flexitarian. Sometime tradition and embedded culture can make sustainable changes feel impossible. Until suddenly, quietly, that change becomes the new culture. #food #future #sustainability

Meat alternatives gain momentum in Germany: Production grows by 16.6% in 2023 🥩🌱📈 According to the Federal Statistical Office (Statistisches Bundesamt (Destatis) ), the production of meat alternatives in Germany surged by 16.6% in 2023 compared to the previous year, reaching 121,600 tons. The value of these products also rose by 8.5% to €583.2 million. While still dwarfed by the €44.8 billion meat industry, the trend towards plant-based alternatives is clear. The number of companies manufacturing meat substitutes in Germany grew from 51 in 2022 to 67 in 2023, as reported by #Destatis. Simultaneously, meat consumption per capita declined by nearly 12% since 2019, averaging 51.6 kg in 2023, based on preliminary data from the Federal Office for Agriculture and Food (Bundesanstalt für Landwirtschaft und Ernährung (BLE)).The data highlights the growing consumer demand for #vegetarian and #vegan options, driven by #environmental, #health, and #ethical concerns. As the market for meat alternatives expands, traditional meat producers face increasing competition from innovative plant-based products. Read more (in German): https://lnkd.in/d5AJEsQ4 #PlantBased #VeganFood #MeatSubstitutes #FoodTrends #HealthyEating #Sustainability #FoodInnovation #MeatAlternatives

Curious about what our Regional Director for DACH, Dominique Ertl, has been up to lately (besides saving food, of course)? She’s been busy sharing her ideas in Tagesspiegel Background and FOCUS online on how Germany can tackle its massive food waste problem🍜🥬🥫 Spoiler alert: her ideas can be adopted by any country! Dominique's top recommendations? Germany should be at the forefront, setting legally binding food waste reduction targets to cut its food waste by 2030 in line with the EU Commission’s recommendations. Additionally, regular supermarkets should nudge customers to choose products nearing their expiration dates first, then complement those saved goodies with their usual picks. To make this happen, supermarkets need to elevate the status of these near-expiry items, using effective attention-grabbing techniques in stores and promoting them better than ordinary stock🙌 Read all of Dominique's advice in her opinion piece in Tagesspiegel and Fokus (in German, but no worries—AI translations are here to save the day). Links in the comments!

🥗 Use case ‘Food Sustainability insights for a healthy and climate neutral food chain’ gathered for a kick-off workshop in Brussels in early July. 👉 Our partners ILVO (Instituut voor Landbouw, Visserij- en Voedingsonderzoek), GS1 in Europe, Colruyt Group, Palau Project, and Nijsen company are part of this use case that focuses on animal production value chain, aiming to bolster the resilience and sustainability of the food #supplychain, while also fostering the transition to healthier, #sustainable eating habits. You can read more about the kick-off workshop and this use case at the link below: 🔗 https://ow.ly/mMXr50SPTis