Research Shows Plant-Based Foods Yield Higher Climate Returns Than Electric Vehicles and Renewable Energy

A report by Tilt Collective and Systemiq claims that if governments and investors directed the same level of investment into plant-based foods as they do into electric vehicles and green energy, the climate return on investment would be significantly higher. According to the report, a $1 billion investment in transitioning to a plant-based food system could reduce CO2e by 28 million tons, five times more than the returns from renewable energy (5 million tons) and electric vehicles (7 million tons). The global food system currently accounts for about one-third of total emissions, contributing 13 billion tons of CO2e in 2019, more than the combined industrial and transport sectors.

Transitioning to plant-based foods not only saves water and land but also increases health benefits, making it a critical factor in achieving climate goals. However, investment in the plant-based food industry remains low, with just $3.4 billion invested annually. The report suggests there is a significant opportunity for philanthropic investments to help catalyze private and public funding.

Insights from the 2024 New Food Conference on Sustainable Protein Futures

As global populations grow and demand for protein increases, the food industry must innovate to ensure a sustainable future. At the 2024 New Food Conference, organized by ProVeg International, industry leaders discussed the evolving role of alternative proteins.

Two key insights emerged: supporting farmers in transitioning to plant-based and alternative protein production is crucial, and alternative proteins must be positioned as a central element in food security. Farmers need education and support to grow new protein crops, along with fair and long-term contracts to ensure economic stability. If the alternative protein industry becomes part of the solution to food security, it will likely gain greater policy support.

The conference emphasized that collaboration, innovation, and strategic communication are essential for driving the transition to sustainable proteins.

86% of Spaniards Open to Eating Plant-Based Meat Under the Right Conditions

Spanish consumers have shown a positive attitude toward meat alternatives that match traditional meat in taste and nutrition while having a more positive environmental impact.

According to a survey conducted by Heura, 56% of Spaniards have consumed plant-based meat in the last six months, and 8% plan to try it soon. This trend is especially strong in Spain's northeastern regions and among men aged 25-34. In contrast, northwestern regions and those aged 35-54 show the highest potential interest in plant-based meat consumption.

SimplePlanet has won first place in the ‘Citypreneurs 2024 Gyeonggi’ startup competition organized by WFUNA Seoul

The competition aimed to discover innovative solutions from startups that address regional and urban challenges while contributing to the achievement of the UN's Sustainable Development Goals (SDGs). Participants came not only from Korea but also from 11 countries including Indonesia, Italy, Canada, and Nigeria.

As the first-place winner, SimplePlanet will participate in the ‘WFUNA Impact Startup Ecosystem Conference’ to be held in Geneva, Switzerland, this November.

SimplePlanet, utilizing its existing cell cultivation technology, is expanding its research and development to include functional bio-materials, such as cultured meat for future food, health supplements, and cosmetic ingredients.

Italy's Gruppo Tonazzo Shifts from Meat to Plant-Based Products After 136 Years

Gruppo Tonazzo, a traditional Italian meat producer, announced it will cease its meat business by the end of the year to focus entirely on its plant-based protein brand, Kioene.

The company, which started as a butcher shop in 1888, made this decision with environmental and health concerns in mind. CEO Stefano Tonazzo described the shift as a "responsible choice for the nutrition and environment of future generations." Kioene already plays a leading role in Italy’s plant-based food market, reaching 2.3 million households, and the company plans to continue innovating to meet growing consumer demand for meat alternatives.

'Carbon Butter' and 'Air Protein' Feature in Mid-Autumn Festival Dishes

In Singapore, the Mid-Autumn Festival in September will see the launch of unique bakery items made from “air protein” called Solein, developed by Finnish startup Solar Foods. The festive menu also includes mooncakes, a traditional Chinese delicacy, made with lab-grown ingredients.

As food technology advances, the concept of ingredients is rapidly evolving. Alongside this trend, innovative food tech companies in Korea are also gaining attention, with products like butter made without milk and protein extracted from the air emerging as part of this new wave of food innovation.

U.S. Consumers Prefer Blended Meat Over 100% Animal Products

A new initiative, Nectar, conducted a blind taste test that revealed consumers prefer blended meat (a combination of traditional meat and plant-based protein) over fully plant-based alternatives.

Among 1,192 meat-eating participants, 67% expressed interest in purchasing blended meat. Blended burgers and nuggets were favored over their traditional counterparts, with 56% and 58% preferring the taste of blended options. Despite the appeal, blended meat still holds a smaller market share compared to 100% meat products, with price and taste acting as key barriers. Companies must focus on consumer education and price competitiveness to increase the adoption of blended meat, which is seen as a potential pathway to mitigating climate change.