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Consumers need to accept innovation and need to be taught and educated about "new" foods and products.

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Sustainability and circular economy are global goals to tackle. Despite the exploitation of 'better' protein sources as food ingredients, many product developers still have to rely on trial-and error product development rather than mechanistic, bottom-up approaches due to the challenges of alternative proteins (flavors + functionality, (nutritional) quality, and handling differ from animal-based ones).

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Food processing often require high demands of cooling water in quantity and within a defined temperature range.

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What makes on demand supply so difficult?

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Perishable harvest leads to food waste early in the food chain, and perishable processed foods lead to food waste at the end of the chain. What can we do (better) in reducing or accomading the perishable nature of food?

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Perishable harvest leads to food waste early in the food chain, and perishable processed foods lead to food waste at the end of the chain. What can we do (better) in reducing or accomading the perishable nature of food?

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Optimizing the production energy consumption

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Optimizing the production energy consumption

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The energy needed to produce is often considered as "untouchable". However, the economic and ecological gains to be made by monitoring the machines properly and taking a few simple actions are enormous.

Isn't the best way to make a profit by not spending?

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Starting to model a business in circles seems overwhelming and costly.

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Machinery cannot be cleaned without the use of excessive water

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Regulation does not allow to use post plate food from restaurants

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Our global food system needs a Transformation

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Our global food system needs a Transformation

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Considering the challenges faces by the stakeholders i.e. farmers, suppliers, retailers and consumers we have designed a simple solution:
"CONNECT THE FARMS TO THE CONSUMERS AND SUPPLIERS TO THE MARKETS".

This will result in :
1) Consumers getting affordable and assured Quality & safe food
2) Retailers - Attract more customers and more margins
3) Suppliers - access to more buyers, more margins
4) Farmers - more income
5) Happy planet

Happy to discuss more: email me at sheetal@tfinnovations.com

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Food product packaging has become hyper-customized, for different reasons, e.g. marketing, meeting consumer habits, conservation of the product.
Is this compatible with resource efficiency, or is a change of paradigm required?

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Building a production facility and purchasing fermenters/process machines is energy and carbon intensive

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Building a production facility and purchasing fermenters/process machines is energy and carbon intensive

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Stainless steel tanks & process machines are manufactured with extremely high energy consumption which releases large amount of CO2. The purchase of a new stainless steel tank creates 5 tons of CO2. The unused (fully or certain times of the year) fermenters in Switzerland is unknown. We should optimize the production activities of small companies working on fermentation/cultivation for economic and environmental gains. The problems: (1) finding and reaching the unused fermenters and (2) technology to optimize them.

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The quality norms that do not accept any reuse of packagings to receive our raw materials. So packagings are wasted.

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The quality norms that do not accept any reuse of packagings to receive our raw materials. So packagings are wasted.

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Bad habits and natural human laziness contribute to Food waste

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Press cake are full of ingredients but there are no good processes to make use of it

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Resources often are not close to their demand.

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A problem in using side Streams for food is their off flavour

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One issue in using sidestreams is their rapid degradation (enzymes)

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What packaging is really required? A problem is that packaging has becopme highly soffisticated in material design today that hinders full recyling and reuse

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Why can only cows extract proteins from grass?

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Why can only cows extract proteins from grass?

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Beef meat protein efficiency is 3.8%, meaning >95% of protein input is lost in conversion.

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Why do we use so much resource on livestock if they provide so little food outcome?

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Why do we use so much resource on livestock if they provide so little food outcome?

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A 200grs piece of meat on a plate is, for some people, an appealing meal right? But what about the rest of the cattle? What about all the resources that were consumed by this animal to generate these few kilograms of premium meat, and lots of underused and not so premium biomass? How can we allocate our resources to produce alternative protein-rich products?

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Some year, 20000 T of wheat are downgraded in Switzerland

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Some year, 20000 T of wheat are downgraded in Switzerland

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Some years there is so much overproduction of wheat in Switzerland, that it has to be downgraded to animal feed or biogas when it could be consumed by humans. Not to mention the wheat that has too high a mycotoxin content and that it is no longer profitable to sort

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Current approaches to restoring lands and ecosystems focus on biomass but not on enhancing local biodiversity.

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Current approaches to restoring lands and ecosystems focus on biomass but not on enhancing local biodiversity.

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Most restoring solutions are highly biased towards using remote sensing technologies or carbon net zero as a purpose. This neglects the real value of local biodiversity and local context. This can be efficient for companies but not for the environment or the local population.

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How can we turn each individual living in house with a garden to be a significant food producer?

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How can we turn each individual living in house with a garden to be a significant food producer?

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The current food production ecosystem is not sustainable and will not be able to meet the increasing demand of food for a planet that will reach 10B citizen in a few years.
Of course we could limit the consumption of meat, but even with fruits and vegetables there are major concerns:
- Food production is responsible of 30% global CO2 emission
- Traditional agriculture for vegetables and fruits is using an impressively huge amount of grey energy ( gasoline for tractor, pesticides and fertilizer productions).
- Pesticides, fertilizer and overall conventional agriculture  are impacting soil quality and  biodiversity
- Global warming and pest impacting the productivity
- By average a vegetable is traveling 2500kms prior reaching your plate.

One solution that could improve the current challenge would be to find a way to turn each  individual having access to garden ( 1Million individual house in CH) to produce vegetable and fruits he needs all year long.

How could we allow each people with a garden, to produce  enough vegetables and fruits to cover his year need ( ~200kg each year by adult), avoiding that this production is being damaged/impacted by pest or extremes weather conditions, not requiring more than 2h every week, adapted to small garden surfaces and be sufficiently simple so that even un-experienced people could be productive?

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What would it need to make insects a real alternative for western people to eat?

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What would it need to make insects a real alternative for western people to eat?

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Insects are a great way to provide proteins and could be farmed with much less space, less energy consumption, less waste and in the cities. While in asia insects are part of the menu for ages, ut‘s (undertandably) hard to establish it as a „food“ in europe and „the west“.

What solutions can we find to make western countries a happy consumer of instects (and therefore reduce mich lore wastefull sources of protein).
How can we make this protein source an eneryday food. How does it need to look, taste, be communicated and so on…

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everyone talks about urban farming, but it‘s not taking of!

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everyone talks about urban farming, but it‘s not taking of!

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Urban farming is hyped.
It‘s a great solution to use space in urban areas for local food production. Energy that otherwise would be lost can be used, transport routes are much shorter, some urban farming systems even have a great effect on urban climate and its a way to connect society to „nature“ and food production.

What are the main issues why urban food production (growing small plants, fish and other urban farming posibilities) is not rocking every city in switzerland and how can we boost that?

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How can we help small farmers sustain with the current growth of intensive agriculture ?
Is there a way for them to optimize their vacant space or diversify their production to get complementary revenue streams?

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The fragmentation of the food chain from production to the plate, leads to a multitude of actors with opposed interests, i.e selling all to a high price vs. buying only what's needed to the lowest price.

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The fragmentation of the food chain from production to the plate, leads to a multitude of actors with opposed interests, i.e selling all to a high price vs. buying only what's needed to the lowest price.

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we must increasingly bring our actions to the local level while still think globally.

Our ancestors did it: How can we feed ourselves substantially locally again with regional resources (raw materials, energy, labor, etc.) that are left in the cycle? This without having to do without the modern achievements of today to the greatest possible extent?

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Soil degradation due to overuse in the agricultural system

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Soil degradation due to overuse in the agricultural system

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The United Nations have published a report this year where they explain that, if we don't change our agricultural practices, we will lose lands equivalent to the size of South America.

How can we prevent that?

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To grow, plant requires nutrients. In the high-income countries, farmers fill most of these requirements by adding chemical fertilisers or farm manure.

However, the fertilizer availability and the plant need are not well synchronised, so that much of it gets lost before being absorbed by the plant. In Switzerland, 40 to 70% of the farm manure get lost. They pollute the rivers and participate to climate change (e.g. as nitrous oxide, which accounts for 4% of the greenhouse gases).

How could we help farmers to better synchronise their fertilisation plans with the plants requirements?

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Where to find practical hints on how and what works and making it scaleable?

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It's good to use recyclable packaging, it would just be better to have consequent disposal at hand and not throw everything into the same bin.

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A huge loss is the food that never makes it to the point of harvest - with weather conditions, pests, and nutrient deficiencies, there are many reasons why up to 30% of a crop can be lost before harvest. The solution: better monitoring of crops using smart farming tools and weather applications, precision tools

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Plants are talking, we let you listen in. Harnessing biosignals to make agriculture more sustainable Optimise growing conditions Detect disease and pests well before visual symptoms Check crop treatment efficacy Our vision We believe in "Tech for Good" and that every person has the right to

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Globalisation and desire for foreign products as a main driver of food waste and pollution in general

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Globalisation and desire for foreign products as a main driver of food waste and pollution in general

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Why do we need Papaya and other exotic, foreign produce in Swiss supermarkets? Globalisation allows us to buy products which wouldn't naturally grow in our region. This opportunity probably spiked the interest in such products. We want them because we can. But do we really need them? Worldwide, it is assumed that a third of all food produced goes to waste. The unnecessary desire in foreign products probably contributes to a huge amount of global food waste and pollution. An immense amount of different quality standards worldwide could also contribute to global food waste. There is an increasing need in psychological and behavioral solutions besides ressource-eficient production based approaches.

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The beer industry generated each year over 80'000 tonnes of side stream. Globally the number are astronomical and no scalable solution existe to upcycle it.

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Unsustainable healthcare costs: do we continue with "just" treating the sick or do we partner for health?

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Unsustainable healthcare costs: do we continue with "just" treating the sick or do we partner for health?

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Costs of the Swiss health system have risen continuously for many years and is becoming unsustainable. Put simply: the financial, human and natural resources required by our current health system are not available to an unlimited extent. However, the greeks already pointed out that "food is medicine". Can we use and optimise our Agro-Food-Nutrition space to truly support our healthcare system? What are the barriers to using food as preventive health, to support our aging population? Can better use of knowledge and sharing of our resources in the Agro-Food-Nutrition space contribute to a wealthier & healthier society?

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Many technologies and processes can be used to upcycle side streams and turn them into high-value products for Human food industry. These processes often require infrastructure and "catalyst agent" that are specific to the side stream and final product. How can we rapidly adapt to changes in either side stream production or final product demand?

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30% of the tropical fruits are throw away in Switzerland

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30% of the tropical fruits are throw away in Switzerland

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An important part of the imported tropical fruits that do not look good must be thrown away because they cannot be sold in supermarkets

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Dietary shift towards planetary and human health.

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Dietary shift towards planetary and human health.

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The journey towards a more sustainable food system needs to embrace planetary boundaries while fostering human health as a key incentive to achieve a more sustainable consumption. The large majority of the human population is not aware of how much our food system affects our planet and personal health. Additionally it is difficult to navigate the complexities of the food system and to have access to real alternatives that are aligned with our environment and physical needs. Technology can facilitate access to information and guide food choices for businesses as well as consumers. With the concept of the planetary health diet we have a global framework that needs to be applied to national and regional contexts involving all relevant food system stakeholders.

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What is preventing a broader adoption of plant-based meat alternatives?

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What is preventing a broader adoption of plant-based meat alternatives?

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Texture, taste, additives all have a key role to play in the transition from animal derived food products to more sustainable alternatives.

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Why do we rely more on a printing on the packaging, than our senses?