Scholastic International School Myanmar - SISM’s Post

I love this post about #degrowth and #foodsystems! "A jar of Sauerkraut then acts like a magnifying glass which – intellectually and materially – brings together many of the big questions about the global political economy of food in a small container." The art-magic-science of home #fermentation is a wonderful intersection to reimagine systems for a better #food future: #SLOW--appreciating the pace of natural processes and reclaiming time from wage work to do stimulating home work like making kimchi or sourdough #DIVERSE--there are so many ways to ferment, and no batch is going to taste the same #COMMUNAL--bringing neighbors, friends, or family into the process and enjoying the delicious results together #HEALTHY--we often think of fueling our bodies with calories, but we rarely think about feeding our inner #microbiome At Prescott College, we recognize the need to transform food systems at all levels through small-scale #agroecology, #foodjustice, and #foodpreservation courses, empowering students to rethink how they grow, prepare, and eat food. This past year, our students have made sauerkraut, kimchi, sourdough bread, pickled green tomatoes, prickly pear cider, and beer (don't tell my boss...)! We love sharing these results with our community at an annual Fall Harvest Festival to celebrate the effort of everyone working on the front lines of food systems change. #sustainability #sustainablefood #regenerativeagriculture #regenerativepractices

🌍 We are thrilled to announce that we’ve been shortlisted for the renowned 2024 Food Planet Prize, administered by the illustrious Curt Bergfors Foundation. This year, from 1000+ nominees, only 48 initiatives have been selected for their groundbreaking contributions to our global food system, and Kelp Blue is proudly among them. Our liquid seaweed extract: --increases crop yield --allows for the reduction of synthetic fertilisers --improves soil health --And works particularly well on crops where there is drought stress. 🌐 Why is it this news significant? The Food Planet Prize is not just an award; it's a testament to innovative and sustainable solutions addressing the challenges of our global food system. The Curt Bergfors Foundation, known for its meticulous approach to environmental sustainability, makes this recognition particularly noteworthy. Their commitment to transformative change in the food industry aligns perfectly with our mission at Kelp Blue. 🔍 Over the coming months, the Foundation's team will dive deeper into each longlisted initiative. This in-depth analysis is not just a process of selection but a journey of understanding the potential impact of these projects. By April, 8-10 finalists will be chosen. 🌱 At Kelp Blue, we are more than just participants in this prestigious competition; we are part of a global cohort pushing for a more sustainable future. Each nominee, including us, contributes to the much needed transformation in our food systems. https://lnkd.in/e3wtRiVj #FoodPlanetPrize2024 #Sustainability #Innovation #KelpBlue

Check out my newest article with Bon Appétit Management Company!

Another great article by Joe Fassler focused on Vow, the only cell-based meat company with a viable business model. Due to the high cost of production Vow targets high end resturants with products that provide a new food experience. Joe also discusses the issue of scale for this industry, which means it will never challenge traditional meat production and hence is not an impact investment, no matter how much some of the VC companies hype this technology.

Imagine eating quail grown in a lab. Yes, it blows our mind too. 🤯 Our portfolio company Vow is at the forefront of this innovation, and we are proud to see them featured in Fast Company. Here’s why Vow is leading the charge: 🔬 They’re growing meat, not from animals, but from cells--no slaughter involved 🌱 Vow's 15,000-liter tank in Sydney produces 2,000 pounds of quail every month 🍽️ The result? A sustainable, ethical, and delicious take on "weird meats" The global quail meat market is booming, fueled by demand for healthy, protein-rich food. Vow is now in 26 restaurants, proving consumers love this innovative approach to gastronomy. They’re perfectly positioned to meet the rise in demand for better meat with a fraction of the environmental cost. 🥧 Vow is proving that food doesn’t have to come from a farm to be tasty—and they’re just getting started. 👩🍳 George Peppou Dalia Adler Joe Fassler #foodtech #innovation #weirdmeat

Setting or not setting milestones will many times determine the success or failure of a project. Consider Dr. Koehler's Pro Tips to help complete your goals and get your innovative product to market!

Consider Dr. Koehler's Pro Tips to help complete your goals and get your innovative product to market! Dr. Bernd Koehler #Innovation #Offnotes #collaboration

🤝 Working with trusted partners is necessary for plant-based success. But these extra moving parts can make it more difficult to keep things on track or pivot when necessary. That’s why in this week’s Plant-Based Pro Tip Series—Pro Tip #13, Dr. Bernd Koehler, Edlong’s Global VP of R&D, emphasizes the importance of “Adding Milestones to Projects”. Can’t wait for next week’s finale? Learn how you can watch it early, and binge all 14 tips today! https://bit.ly/3XXjA2Y #EdlongFlavors #Article #BlogPost #DairyFlavors #Flavors #AuthenticDairy #Taste #Flavors #Innovation #AuthenticFlavor #DairyFree #AuthenticTaste #DairyFreeFlavors #FoodDevelopment #FoodInnovation #FoodScience #FoodTrends #InnovativeFlavors #RD #Plantbased #PlantBased #PlantBasedProTips #PlantBasedProSeries #AlternativeDairy #Aftertastes #OffNotes #Collaboration

Meet Garryhinch Wood Exotic Mushrooms based in Co. Offaly. The 30-year-old business pivoted in the face of Brexit diversifying into organic exotic mushrooms. They now produce a range of organic exotic mushrooms for Irish retailers and restaurants across the country. This year the company won a Bord Bia - The Irish Food Board National Organic Award in the New & Innovative Product category. Joe Gorman talks about how he and his wife Dolores are now producing seven varieties of exotic mushrooms, from Shiitake to Oyster mushrooms, and how sustainability has made business sense for them. Read More Here: https://bit.ly/3VzliXT #ThisIsIrishOrganic #GrabtheLeaf

At last, someone who understands that "To call the quail “lab-grown meat” would be a misnomer. This jellylike version of quail was grown in a genuine cell-meat factory..." Cultivated meat is no more "lab-grown" than your new yoghurt formulation ! Both start off in a "lab" either at an ingredients company or a manufacturer and progress into a factory. As they say, 900 kg per day of product per week is insignificant in animal meat terms, but is a quantum leap in the commercial evolution of cultivated meat. Scaling to 100 tons/annum with their new 20,000 litre bioreactor ensures that Vow will at the forefront of cultivated meat commercialisation. Congratulations to George Peppou, Tim Noakesmith and the team on this milestone. #foodfuturist #cultivatedmeat #culturedmeat #futureoffood #altprotein #innovation #technology #futurist #futurism