Dealroom+欧洲可持续食品和农业科技

Food for Climate May 2023The State of the Sustainable Food & AgTech Ecosystem in EuropePage / 2 Table of Content1.Introduction: Food & Climate 2.Foodtech deep dive3.AgTech deep divePage / 3 1.IntroductionPage / 4 Source:In the last decades, weather events, as well as political and financial instability have brought to the fore the vulnerability of our food system, with three food crises between 2008 and 2012. As we look ahead to the middle of this century, the number of people which the world must feed is expected to increase by another 50%, translating into a substantial rise in the demand for agricultural production. FAO estimates the increased demand at 60% of current production.1Any serious attempt to meet such a demand in a sustainable and resilient way will involve changes in the way we produce, retail and consume food. The food sector, in fact, is not only a victim but also a cause of climate change. It is estimated that it currently accounts for about one-third of global greenhouse gas emissions.2 To compound matters, the food production puts a tremendous strain on natural resources such as land and water, ultimately affecting negatively also biodiversity. For these reasons, food has been increasingly incorporated into climate discussions, both in the public and private space. Climate FoodTech startups started gained momentum also in the VC space. In this report, we analyze the status of the European FoodTech x climate startup scene. Food & Climate Tech1)https://www.un.org/en/chronicle/article/feeding-world-sustainably2)https://news.un.org/en/story/2021/03/10868223)https://peakbridge.vc/feeding-the-future-the-role-of-foodtech-in-addressing-the-global-climate-crisis/Land use5.7B tonnes CO2eAgricultural production7.1B tonnes CO2eSupply chain3.1B tonnes CO2ePost-retail2.1B tonnes CO2e● Food processing: 0.6B tonnes● Transport: 0.8B tonnes● Packaging: 1.0B tonnes● Retail: 0.7B tonnes● Waste: 1.6B tonnes● Cooking: 0.5B tonnesGlobal greenhouse emissions from the food system317.9B tonnes Total emissions of CO2e 2021Page / 5 The current industrial livestock production model is unsustainable due to its resource consumption and pollution. Innovative approaches such as biomass fermentation, precision fermentation, and cell cultivation are being developed to address these problems.Biomass fermentation, using mushroom mycelium or bacteria, can produce vast amounts of healthy proteins with reduced food waste. Precision fermentation creates bioidentical food products with superior taste and texture, while cell cultivation produces genuine animal-based proteins. These new methods have the potential to be significantly more efficient, cost-effective, and environmentally friendly than traditional animal proteins.The upcoming decade is crucial in the fight against climate change, and transforming the food industry can greatly impact our chances of success. We need collective action beyond commitments and support for innovative startups to bring about funda