Agro Food Business

16/08/2021

Panel Discussion for Food-Preneurs: Join us on the 23.8.2021 to discuss relevant topics with our panelists about how we can drive change in our food systems. What skills do entrepreneurs, intrapreneurs and commonpreneurs need to develop and implement regenerative food systems? What competences are needed to drive a change in our food system? 💡

We invited Sandro Kündig, Angelika Morant and José Amado-Blanco from the agro food sector to DieCuisine to discuss these questions together. During the event, you will also learn more about our master programme "MSc in Preneurship for Regenerative Food Systems" and get a chance to ask your questions! See you there 😀

Sign up for the free panel discussion here: https://lnkd.in/d4bPfU3

20/07/2021

Good news: As of now you can officially sign up for the MSc in Preneurship for Regenerative Food Systems 🎉 The programme starts in spring 2022 and takes 4 semesters to complete (part-time possible). During your studies you learn how to develop innovative business models to create regenerative food systems. 🍐

Want to know more about the new master's programme? We've put together a series of information events and panel discussions for you! 💡

➡ Sign up now for the events and get to know the programme: https://www.zhaw.ch/en/lsfm/study/master/preneurship/info-events/

ZHAW LSFM

02/12/2020

VEGAN CHICKEN?
About a year ago, while doing further education on food sustainability, a group of students had the task to analyze in-vitro methods of growing meat. Of course the Pros and Cons were discussed and severall of each were found - but the underlying feeling was that such food products would claim the market earliest in a decade or so... how the world has changed in just one year!
SuperMeat is operating from Tel Aviv where they are also already serving their product in a restaurant setting. They produce cultured chicken, with the goal of not using ANY ANIMAL ingredients - would that make the chicken vegan?

What an amazing venture, we look forward to finding out more about it - for the moment, you can on their website or here: https://lnkd.in/ddJYn7P

17/11/2020

OPEN CURRICULUM - In der September Ausgabe des ZHAW Magazin IMPACT durften wir auch unser Projekt in Bezug auf offene Curricula vorstellen. Im Rahmen der Lifelong-Learning Strategie an der ZHAW soll auch die individualisierbare Bildung gefördert werden. Mit dem MSc in Preneurship for Regenerative Agro Food Systems sind wir im Aufbau eines solchen Bildungskonzepts. Wir alle eignen uns auf unterschiedliche Weisen Kompetenzen an und haben individuelle Bedürfnisse welche wir noch entwickeln oder ausbauen wollen, unter anderem dem sollen neue Bildungsprodukte gerecht werden.

Wir freuen uns über eure Rückmeldungen!

Maximale Flexibilität und maximale Entwicklungsmöglichkeiten: Offene Curricula sind eine Antwort auf eine zunehmende Nachfrage nach individuellen Bildungsformen. Als Teil der Lifelong-Learning-Strategie sind sie auch an der ZHAW vorgesehen. Im Frühlingssemester 2022 soll der erste Masterstudienga...

12/11/2020

The Swiss Re Institute published a report in September linking biodiversity loss and reduced ecosystems services to economic performance. Our current economic system depends highly upon the upkeep and health of both the before mentioned aspects - but it also causes severe damage to them.
Although the report focuses on re/isurance aspects, it also showcases really well what biodiversity and ecosystems services actually means, how they're being (negatively) impacted by our practices and what can be done to strategically protect and restore them.

You can download the report using the link below. Let us know what you think!

Habitat, water security and air quality

05/11/2020

From our point of view, producing food sustainably means considering all actors within the value creation network and also requires the tripple bottom line of sustainability. Get Vegan Grub is a UK based delivery service trying to do better than Deliveroo or Uber Eats. But they don't only make it easier to have plant based food delivered, their business model also includes researching their suppliers to make sure socially fair working conditions are met, they choose the platforms and services they need consciously (looking way beyond just the previous or subsequent steps of the "supply chain". The collaboration with their partners is based on respect, fair prices for all and support in the areas of sustainable packaging.

What a wonderful example for a holisitc approach to more sustainable food networks.

What we do My name is Prashant, and I'm the founder of Get Vegan Grub. For those who may not know much about us, we're an ethical alternative to Deliveroo, Uber Eats, and Just Eats (amongst many other similar platforms).

11/09/2020

Das Ernährungsparlament sucht noch nach Teilnehmenden! Wenn ihr euch für die Zukunft der Landwirtschaft und Ernährungsbranche in der Schweiz interessiert, habt ihr bis Ende September noch die Möglichkeit euch für die Teilnahme zu registrieren. In den Workshops bekommt ihr die Möglichkeit proaktiv an Lösungen für eine zukünftig nachhaltige Lebensmittelversorgung zu arbeiten. Diese Workshops richten sich vor allem an 20-30-Jährige (oder darüber hinaus an jung gebliebene) 😉

Landwirtschaft mit Zukunft / Agriculture du futur

Landwirtschaft mit Zukunft organisiert diesen Herbst das Ernährungsparlament - Essen ist politisch! Sei dabei und gestalte unser Landwirtschafts- und Ernährungssystem mit, denn im Ernährungsparlament zählt auch deine Stimme!

07/09/2020

In a supermarket shelf you will often find a variety of the same product but with different price tags – and who's prepared to always pay the price for organic and fairtrade, anyway... But what is the true cost of food? The True Costs Initiative has set itself the goal to solve the problems caused by corporations and consumers not paying the fair price for raw materials and products – “corporations externalize the costs of their profit making on people and the environment”. The harm to land and livelihoods is mainly found in the global south. Although this example from Italy shows the issues in the simple value creation of tomato products https://bit.ly/3m7Ruym

It is time that all stakeholders involved in producing, selling AND consuming food become aware of the impact consumption has on those unfortunate enough to be on the negative side of food production.

The TCI has set out to bring together scientists, technologists and local communities to connect insights and knowledge for a more sustainable future.

True Costs Initiative seeks to increase corporate accountability and to strengthen legal systems in the Global South by driving collaboration among communities, funders, and creative leaders in an effort to tip the balance so corporations are held accountable for and...

31/08/2020

Solar Foods has found a way to create a food flour called Solein out of thin air - made up of 50 % protein, up to 25% carbohydrates and up to 10% fat. And it's made from CO2, the very thing we all want to get rid of as fast as possible.

But how does this work? The powder is created through fermentation by soil mibrobes with the basis being a combination of hydrogen (from electrolysis), carbon dioxid and other nutriets such as potassium and sodium.

Of course there are still some difficulties to overcome. Scalability is the highest concern but also the question of whether consumers will even eat it still needs to be answered.

This approach is definitely worth taking a closer look at - in particular due to their claim of separating food from agriculture completely and aiming at carbon-neutrality.

What's your opinion, is this the way to go to solve all our problems or will this just cause new ones?

25/08/2020

The food industry newsletters are stunning: almost daily news about innovative food products, startling technological advances and cutting-edge production methods flutter into our inboxes - solving problems we weren't even aware of we had. And although it's interesting, captivating and inspiring - sometimes it also feels like it's too easy to forget the other issues we face when talking about food and nutrition.

1 in 3 people globally are malnourished. Stemming from poor quality diets and poor health environments the consequences rage from stunting, obesity to diabetes and underweight.

Global Alliance for Improved Nutrition (GAIN) is an organisation with global multi-stage programmes aiming at providing safe and nutritous food by:
📍 increasing consumer demand
📍 increasing availability and affordability
📍 changeing market incentives, rules and regulations to encourage production

GAIN also provides an amazing tool for the visualisation of issues withing the food value network, the food systems dashboard: https://lnkd.in/g23JqsN

19/08/2020

Was bedeutet Regeneration für dich? Wir haben lange überlegt bevor wir diesen Begriff für unseren Studiengang aufgenommen haben. Heute wird oft über Nachhaltigkeit und Resilienz gesprochen, was aber, wenn wir noch einen Schritt weiter gehen? Wenn wir uns eine Agro Food Welt träumen, deren Systeme nicht nur nachhaltig, nicht nur resilient sondern gar regenerativ sind? Streben wir ein da zu hohes Ziel an, haben wir uns gefragt. Aber wir wagen es.

Es gibt diverse Lösungen für die heutigen Herausforderungen, die Nachhaltigkeit versprechen. Bei genauerem Hinschauen handelt es sich aber mehrheitlich um Symptombekämpfung und nicht systemische Veränderung. Reparatur anstelle von Regeneration. Wir streben an die Agro Food Branchen so zu gestalten, dass ein Fortschritt in Richtung regenerative Systeme gemacht werden kann, ohne Angst haben zu müssen, dass bei der nächst grösseren Bewegung die «nachhaltigen Pflaster» abreissen und die Systeme erneut vor einem Kollaps stehen.

Was bedeutet denn Regeneration oder regenerative Systeme für dich? Hinterlass uns ein Kommentar!

12/08/2020

CO2e-Kennzeichnung, ja oder nein?
“Wir leben in einer Zeit, in der wir alle mit anpacken müssen, wenn die nächste Generation noch etwas von unserer Welt haben soll. Deshalb müssen gerade wir Gründer*innen und Unternehmer*innen jetzt antreten, um neue Wege zu denken und zu ebnen.” (Hubertus Bessau, mymuesli-Mitgründer)

Ganzer Artikel hier: https://vegconomist.de/handel/klima-allianz-lebensmittelhersteller-setzen-sich-gemeinsam-fuer-klima-transparenz-ein/

Eine Petition in Deutschland, von Bürger*innen und grossen Unternehmen gleichermassen unterstützt, soll die gesetzliche CO2e-Kennzeichnung von Lebensmitteln hervorbringen. So soll den Konsumierenden ermöglicht werden klimafreundlichere Kaufentscheidungen zu treffen und die Wertschöpfung wird transparenter.