Enabling the future of Australia's food system

Current food production methods, particularly protein production, are also a leading cause of environmental degradation. 83% of the world’s agricultural land is currently used for meat, aquaculture, egg, and dairy production (source), and the conversation of agricultural land is linked to 70% of projected biodiversity loss in coming decades (source).

Early indications suggest that cultivated, fermented, and plant protein ingredient applications could reduce environmental impact in several key areas—such as water and land use, deforestation, and biodiversity loss—when compared to a number of animal-derived proteins and ingredients.

Food systems are responsible for up to 30% of the greenhouse gas emissions driving climate change. Animal agriculture alone comprises 14.5-20% of global emissions. (Source)

Compared with animal-derived proteins, plant protein ingredients have well-established evidence of dramatically lower greenhouse gas emissions (GHGs). Additionally, early indications suggest that cultivated and fermented ingredients can significantly reduce GHGs.

Three-quarters of new or emerging infectious diseases come from animals and half of these are linked to livestock (source), with high instances of disease transmission occurring through meat, eggs, and dairy (source). 

At scale, cell cultivation and precision fermentation take place in food manufacturing facilities using tightly controlled and regulated production systems. This reduces the risk of spreading zoonotic diseases, which are a growing public health threat linked to the industrialisation of animal agriculture.

Additionally, antibiotic resistance is an emerging public health threat commonly linked to intensive animal agriculture (source). Cultivated, fermented, and plant protein applications have the potential to mitigate this issue because they don’t require antibiotics.

Cultivated, fermented, and plant protein applications could allow consumers to purchase animal-free foods without sacrificing quality, taste, or nutritional value. 

As emerging food production methods scale, they have the potential to reduce the need for farmed animals in the food supply chain and mitigate associated animal welfare concerns.