GoodSAM, PBC’s Post

My interview with Agrain by Circular Food Technology, a Copenhagen-based company, helped me learn about the potential of upcycling brewers' spent grain into nutritious flour. 🍺🌾♻️ The grain agriculture industry faces numerous challenges: resource depletion, environmental degradation, and significant food waste. One innovative solution is upcycling brewers' spent grains into nutritious flour for human consumption. This process not only reduces food waste but also provides a sustainable alternative to conventional flour, rich in protein and fiber. In my recent interview with Agrain, a Copenhagen-based company, I discovered their impressive work repurposing spent grains from breweries into high-nutrient flour. Truly a project turning loss to gain! The global scale of beer production makes upcycling spent grains a game-changer. Global beer production hit about 1.89 billion hectolitres, according to Grand View Research and the European Commission. Each year, this massive beer output generates around 40 million metric tons of spent grain. Turning this waste into something useful, like flour, shows just how significant upcycling can be. This method is environmentally friendly, requiring no extra farmland or water compared to traditional flour production. Imagine reducing greenhouse gas emissions and conserving resources, all while producing a nutritious product! Perhaps, Agrain's nutritious spent grain flour is a product that's worth introducing to the bakeries in Singapore too? Agrain’s flour boasts a unique nutty and malty flavor, offering a delightful twist to baked goods. It's not just about sustainability; it’s about enhancing the nutritional value and taste of our food. If you’re curious about how this innovative approach can transform our food system, especially in regions where high-quality wheat products are scarce, you should definitely read my full article. It highlights the potential of upcycling in addressing global food challenges and promoting a more sustainable future. 👉Read the full article here https://lnkd.in/giVqcJPS #Sustainability #FoodInnovation #Upcycling #Agriculture #EnvironmentalImpact #Nutrition #FoodWaste #CircularEconomy #NutritiousFlour #SpentGrainFlour

Sustainability Tastes Best 🎈 I was thrilled to see our launch of Sapore Lavida reach over 500,000 people on LinkedIn, through various articles and posts. Sapore Lavida is our first 100% traceable sourdough made with flour cultivated using regenerative agriculture practices. Here’s an update and a picture of our last visit on the field with our CEO Pierre Tossut and Farm For Good 🍞 Why? Better Bread Since its humble beginnings, bread has been a symbol of sustainability and plant-based goodness, sustaining generations of human life. It’s time protect our soils by reconnecting the know-how of 250 generations of farmers bakers to make bread better every day. ☑ How? On the Ground Group sustainability strategy is to be embodied into the supply chains and product range. Creative thinking and innovation are key enablers to develop new products and a more robust brand strategy. 💡 What? Sourdough! A creamy and slightly acidic active sourdough to differentiate the flavour of your favorite breads and sweet applications, while supporting pioneering farmers in their transition to regenerative agriculture. 🤝 Who? You At the beginning, my objective was to measure everything. I quickly realized that to enable change, we need you : People first. Farmers, Millers, Colleagues and of course, Customers and Consumers. Big THANK YOU 👉 What can you do in your zone of influence? What role are you willing to take to enable more sustainable food supply chains? #SourdoughInstitute #BetterBread #RegenerativeAgriculture #Sourdough #SourdoughBread #Puratos #SustainableFood #supplychain #FoodInnovation #Innovation #SustainableFarming #SBTI Puratos Clotilde de Montpellier Donatienne van Houtryve Karl De Smedt Jan Hermans Emma Ruby Percy Mc Cord Guylaine Lacaze Delphine Soyeurt Lauren Buysschaert Francesca Angiulli Anneleen Mistiaen Jan Willem Groen Didier Biebaut Bernard Genot Gautier Aubry

Discover how brands like Heraclea, Rudi's Rocky Mountain Bakery, Voyage Foods, Heraclea, and Theo's Plant-Based are leading the way with eco-friendly practices. From regenerative agriculture to upcycled ingredients, these brands are reshaping the future of food. Explore the Sosland Publishing Food Business News slideshow below for a taste of sustainable innovation! #SustainableBrands #ExpoWest #Heraclea #RudisMountainBakery #Larabar #TheosPlantBased #Sustainable #SustainableEating #EcoFriendly 🌱🍽️

🛒49% of consumers see cost as the main barrier to buying sustainable products, as shown in our Organic Market Report 2024. However, research shows that shoppers are increasingly engaged with sustainability, and there are some amazing organisations committed to making organic more accessible, available and affordable for all 💚 Unicorn Grocery, a worker-owned co-op in Manchester, have been cutting prices on everyday organic essentials. This is possible because they buy directly from farmers and growers, and reinvest profits back into local farms🌱🤝 Unicorn Grocery Director Dan Monks said: “We have a loyal and diverse customer base, and we’re seeing more people engaged with organic food and the benefits it offers for health and the planet – we’re very optimistic for the future.” Read more here and download the Organic Market Report: https://lnkd.in/ent2sJAN #organicfood #affordablefood #sustainability #workerowned #SoilAssociation #OrganicForAll #OMR24

Today, the Spanish newspaper El País features one of my favorite bioeconomy initiatives: ApadrinaUnOlivo.org, an organization that rescues olive trees, fights food waste and creates job positions in rural Teruel. What a complete take on sustainability! If you want to learn more about their business model and about their tasty and nutritious products, check the article below. Be ready to get hungry 😉 https://lnkd.in/dpdMgxMu

Raising a pig that yields around 9-10 kg of bacon requires approximately 600,000 liters of water. This high consumption of natural resources highlights the importance of sustainable food alternatives, such as BRX Plant Based vegan bacon, which uses significantly less water and other resources, contributing to food security and environmental sustainability. For every 10 kg of vegan bacon produced, around 599,991 liters of water are saved. These huge water savings highlight the sustainability and efficiency of BRX Plant Based products compared to traditional alternatives, significantly contributing to reducing environmental impact and promoting more responsible consumption practices. #vegan #foodtech #inovation #food #plantbased #veganbacon #startup

Who would have said that #marmite is an example of an upcycled product?(obtain by upcycling spent brewer’s yeast) The term upcycling does still have a negative connotation in the eyes of some consumers that see upcycled foods as low-value/ riskier from a food safety point of view. Indeed, while there are still plenty of barriers (especially from a regulatory point of view), upcycling provides a world of opportunities across the whole food value chain. The recently published paper by Foodvalley NL gives a holistic overview on this topic, from why and how food waste & lost represents one of the biggest culprit of greenhouse emissions (did you know that if food waste was a country, it would be the 3rd biggest greenhouse emission producer?) but also bringing on the table tangible solutions from farm to fork. Really worth taking 10 min of your time, if you're in the food space: https://lnkd.in/giS3Sbbm An example? Let’s take beer (this move to the Netherlands is having its effects). From the insoluble ingredients like spent grains you can get beer grains proteins as well as yeast, both of which can be used in plenty of food applications, beyond farming. Worth mentioning some cool companies working in the upcycling space both creating functional ingredients like yeast/ proteins but also consumers' products: revyve 🍻 , Rubies In The Rubble 🍅 , RIND Snacks 🍊 , Atomo Coffee (no date pits in the emojis yet), MaGie Creations 🍺 Wasted ApS 🍝

So thrilled to have connected with many of my favorite brands at #expowest2024 to learn what they are doing to continue their efforts towards food systems with impact. This brief recap only scratches the surface of what these brands are doing... Sol Simple is expanding market opportunities for small-holder Nicaraguan tropical fruit producers operating diversified cropping systems found in regenerative, organic, and agroforested farms with a new ROC coffee launch. Beyond Good is becoming data savvy by working with partners and non-profits in Madagascar to measure impact to stay true and prove its mission. Ziba Foods sources heirloom nuts, seeds, and fruits in Afghanistan while protecting and preserving traditional farming techniques among cooperative farmers. Snacktivist and ZEGO LLC exemplify the meaning of collaboration. After meeting at Expo West 2023, they have come together to establish a co-packing facility/mill that creates markets for small-holder farmers growing gluten free grains such as millet, sorghum and oats according to organic, regenerative, or clean conventional principles. Allagash Brewing Company has catalyzed the establishment of the Maine grain economy so they can source 25% of their grain needs locally, which in turn has a ripple effect on other breweries and businesses in Maine to also source grains locally. Thank you Snacktivist, ZEGO LLC, Allagash Brewing Company, and KS2 Consulting - CPG New Product Development for bringing your expertise to the Regenerative Reimaging panel to discuss the crucial steps needed to get value added, organic, regenerative, or other sustainable crops into products. The remarkable/magical middle of supply networks requires much attention to propel food systems forward, and each of these brands are bringing innovative concepts to market! Colleen Kavanagh Joni Kindwall-Moore Zoe Malia Kirsten S. Will Burke Paul Davidson Raffi Vartanian Patrick Johnson Tim McCollum New Hope Network, Jenna Fitch Jessica Rubino Adrienne Smith Food & Beverage Insider #expowest2024 #regenerativeagriculture #impact #socialenterprise

🌱 𝐓𝐡𝐞 𝐑𝐢𝐬𝐞 𝐨𝐟 𝐏𝐥𝐚𝐧𝐭-𝐁𝐚𝐬𝐞𝐝 𝐌𝐞𝐚𝐭: 𝐀 𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐥𝐞 𝐑𝐞𝐯𝐨𝐥𝐮𝐭𝐢𝐨𝐧 𝐨𝐫 𝐉𝐮𝐬𝐭 𝐚 𝐓𝐫𝐞𝐧𝐝? 🌱 𝑁𝑜𝑣𝑎𝑚𝑒𝑎𝑡 has recently 𝑟𝑎𝑖𝑠𝑒𝑑 €17.4 𝑚𝑖𝑙𝑙𝑖𝑜𝑛 in an oversubscribed Series A funding round! One of their latest innovations, Shredded Nova-b*ef, made from pea and fava protein, will launch on September 16. This development underscores the growing interest and investment in plant-based meat alternatives. 📈🍽️ 𝐖𝐡𝐚𝐭 𝐄𝐱𝐚𝐜𝐭𝐥𝐲 𝐢𝐬 𝐏𝐥𝐚𝐧𝐭-𝐁𝐚𝐬𝐞𝐝 𝐌𝐞𝐚𝐭? 🌿🥩 Plant-based meat is designed to mimic the taste and texture of real meat using ingredients like soy, peas, and wheat. The goal is to offer a meat-like experience without the environmental and ethical concerns of traditional meat, making it a sustainable alternative. 🌱 𝐀 𝐁𝐫𝐢𝐞𝐟 𝐇𝐢𝐬𝐭𝐨𝐫𝐲 𝐚𝐧𝐝 𝐑𝐞𝐜𝐞𝐧𝐭 𝐃𝐞𝐯𝐞𝐥𝐨𝐩𝐦𝐞𝐧𝐭𝐬 📜 The concept of plant-based meat isn’t new. It dates back to ancient China with tofu and seitan. The modern wave began with Beyond Meat and Impossible Foods in the early 2000s. Today, advancements like Novameat’s latest products highlight the sector’s growth and investment. 𝐈𝐬 𝐈𝐭 𝐑𝐞𝐚𝐥𝐥𝐲 𝐁𝐞𝐭𝐭𝐞𝐫? 🤔 Plant-based meats are often praised for being healthier and more sustainable than traditional meat. They generally have less saturated fat and cholesterol, and use fewer resources, producing lower greenhouse gas emissions. However, some critics point out that these products can be highly processed and may lack certain nutrients. 🍔⚖️ 𝐓𝐡𝐞 𝐏𝐫𝐢𝐜𝐞 𝐓𝐚𝐠 💸 Despite their benefits, plant-based meats are often more expensive than traditional options. As technology advances and production scales up, prices are expected to decrease. Novameat’s recent funding is a promising sign that these products could become more accessible and affordable in the future. 🛒 So, is plant-based meat the future of sustainable eating, or just a clever marketing trend? Share your thoughts in the comments! 💬👇 #PlantBased #Sustainability #FoodIndustry #VeganFood #HealthAndWellness #FutureOfFood #FoodTrends #GreenLiving #ClimateChange

𝐓𝐡𝐢𝐬 𝐦𝐚𝐝𝐞 𝐦𝐞 𝐬𝐭𝐨𝐩 𝐬𝐜𝐫𝐨𝐥𝐥𝐢𝐧𝐠 𝐓𝐰𝐢𝐭𝐭𝐞𝐫 (𝐚𝐤𝐚 𝐗): In 2016, while working at Tesla in Silicon Valley, focused on the transition to sustainable transport, this staggering fact made me stop scrolling: 🐄🌍 𝐀𝐧𝐢𝐦𝐚𝐥 𝐚𝐠𝐫𝐢𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐢𝐬 𝐫𝐞𝐬𝐩𝐨𝐧𝐬𝐢𝐛𝐥𝐞 𝐟𝐨𝐫 18% 𝐨𝐟 𝐚𝐥𝐥 𝐠𝐫𝐞𝐞𝐧𝐡𝐨𝐮𝐬𝐞 𝐠𝐚𝐬 𝐞𝐦𝐢𝐬𝐬𝐢𝐨𝐧𝐬, 𝐦𝐨𝐫𝐞 𝐭𝐡𝐚𝐧 𝐭𝐡𝐞 𝐜𝐨𝐦𝐛𝐢𝐧𝐞𝐝 𝐞𝐱𝐡𝐚𝐮𝐬𝐭 𝐟𝐫𝐨𝐦 𝐚𝐥𝐥 𝐭𝐫𝐚𝐧𝐬𝐩𝐨𝐫𝐭𝐚𝐭𝐢𝐨𝐧. This blew my mind. It highlighted the incredible impact our food choices have on the planet. It's not just about the cars we drive, which many people can not instantly change. But also about the food on our plates. It made me realize how much power each individual has: we can all start eating less meat today. 𝐏𝐥𝐚𝐧𝐭 𝐀𝐡𝐞𝐚𝐝 🌱 🌎 Two years later in 2018, I founded my first company Plant Ahead with a simple belief: plants are the future. At the time, tofu was about the only meat alternative around. Fast forward to today: the plant-based food market is growing really fast. 📈 𝐓𝐫𝐚𝐧𝐬𝐢𝐭𝐢𝐨𝐧 𝐭𝐨 𝐩𝐥𝐚𝐧𝐭-𝐛𝐚𝐬𝐞𝐝 𝐩𝐫𝐨𝐭𝐞𝐢𝐧 Supermarkets in the Netherlands have set goals to change the ratio of animal and plant-based proteins in sales, aiming for a 50/50 ratio by 2030. Some of them are even aiming for 60% plant-based and 40% animal protein. 💪 But there is still lots to do! 𝐏𝐥𝐚𝐧𝐭 𝐅𝐖𝐃 𝐖𝐞𝐞𝐤 This week marks Plant FWD Week in Amsterdam, with many restaurants offering plant-based dishes.   I had the pleasure to kick off the week at Dignita with the Vegan Girls Club - a group of international women who care about people, animals and the planet. And no, we’re not all about avocados and not all of us are vegan. We all simply love good food, explore new plant-based options and support local businesses. 🍽️ 👉 Tagging some amazing woman who share this journey: Kasia Makowska 🌱, Laura Moningka, Danielle Mol, Stephanie Aukes, Isolde Borkes🌿🪷, Michelle Melchers, Yanina Scodeller, Leonie Dorresteijn, Gökçe İliklier, Anushka M., Natalie Sabatini. 𝐉𝐨𝐢𝐧 𝐭𝐡𝐞 𝐌𝐨𝐯𝐞𝐦𝐞𝐧𝐭 💚 I invite you to try out more vegetarian or plant-based options, at home or at a local restaurant. Do you want to make an even bigger impact? The Footprint Challenge can help! Let us challenge you and your colleagues to make more sustainable choices in an easy and fun way. Food makes up about a third of our ecological footprint, so it’s a key theme in the activation programs we develop for companies and their employees. DM for more info. 😁 P.S. I am not a doctor or dietician 😏, just here to inspire. I have been eating plant-based for many years and I am lovin’ it. I encourage everyone to explore how even small changes can lead to a better planet. 🌍 #Sustainability #Plantbased #Eiwittransitie #ClimateAction