Sustainably feeding the world
Accenture, The Good Food Institute (GFI) and Food System Innovations (FSI) are working together to accelerate protein innovation to diversify how meat is made.
Our global food system is on an unsustainable path. Conventional ways of making meat currently use 39% of all habitable land. With meat consumption set to double in fewer than 30 years, on the current trajectory there will not be enough land on earth to meet this demand.
A viable solution is to develop new sources of protein and more efficient production processes—but to appeal to consumers, these alternatives will have to genuinely taste the same and cost the same as conventional meat.
Currently, this is an area where the limited investment in research and development is insufficient for the potential demand. And even if a feasible option is created, there is no infrastructure in place to produce these new products at scale.
We must act urgently. That’s why GFI and FSI worked with Accenture to explore the challenges and remove the bottlenecks to bring alternative proteins including plant based, fermentation derived, and cultivated meat into the mainstream.
Collaborating with Accenture, we were able to engage leading experts in alternative-meat science and market needs to help us define the strategic vision and objectives for the initiative.
DAVID MEYER / CEO, Food Systems Innovation
We partnered with FSI to construct a vision for the Sustainable Protein Innovation (SPI) Institute. Accenture, FSI, and GFI, are working to fundamentally transform the meat alternatives industry. Through a dedicated research center and collaboration hubs, SPI would be positioned to increase the pace of innovation and solve evolving development and commercialization challenges. We also have the capacity to uncover insights industry can use to transform consumer behavior on a global scale.
The stakes are high. Beyond a massive contribution to greenhouse gas emissions, industrial animal farming contributes to biodiversity loss, deforestation and raises the risk of pandemics and antibiotic resistance.
BRUCE FRIEDRICH / Founder & President, The Good Food Institute
With our assistance, FSI and GFI worked to develop a plan for a multi-faceted ecosystem. FSI and GFI aim to rapidly accelerate the development and worldwide adoption of meat alternatives within the decade—not only unlocking tremendous commercial growth, but also enabling the planet to sustainably and equitably feed 10 billion people by 2050.