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Food made 'from air'

Re: Food made 'from air'

by Léna Prouchet -
Number of replies: 0
Hi Nikolaos,

Thank you for sharing this very interesting innovation.

I agree that it can address some issues our food systems face nowadays such as the space used for farming. Here is an example for the US: https://www.bloomberg.com/graphics/2018-us-land-use/.

I do not consider the argument about demand exposed at the end of the article as a key issue. It is true that this product will never fully replace "real" meat but it can replace meat in a lot of products. We have also seen that plant-based products consumption is on the rise. (https://www.theguardian.com/lifeandstyle/2019/sep/03/the-vegan-halo-how-plant-based-products-are-transforming-british-brands)

However, this previous argument only applies to developed countries. In developing countries, there is an increase in meat consumption since inhabitants have higher living standards and they consider as a privilege to include meat in their diet. Not sure they would like the idea of lab-protein. (http://www.fao.org/fileadmin/templates/esa/Global_persepctives/world_ag_2030_50_2012_rev.pdf)

Also, as explained in the article, the question of cost is crucial. Intensive farming resulted in very-low production costs, so it is hard to compete with them (also a huge economy of scale).

Finally, the biggest matter for me is the question of employment. Coming back to more local agricultural systems with less environmental impact (organic, agroecology) would be a great opportunity to create jobs as well as creating healthy food.

Generally, food-tech is linked to high mechanisation and therefore has very low social benefits.