Alexander Mathys, Ph.D.ETH ZurichNovel Food Production Technologies for More Sustainable Food Systems
Alexander Mathys is food technologist and received his doctoral degree in food processing in 2008. He is Professor in Sustainable Food Processing at ETH Zurich, Switzerland since 2015, where he is working on more efficiency and sustainability of value chains in food and feed. Dr. Mathys is the author of 80 publications, 9 book chapters, and 11 patents. He was Winner of the International IFT Food Security Award 2020 and “Young Researcher” of the 60th Meeting of Nobel Laureates 2010. Novel food production technologies for more sustainable food systems.
Abstract
Food systems are at the heart of our UN Sustainable Development Goals (SDGs). The wide scope of the SDGs calls for holistic approaches that integrate ‘siloed’ food sustainability assessments in order to develop solutions able to change complex food systems. Despite numerous developed solutions the problems associated with the excessive use of natural resources for food production, high consumption of animal-based products, and food waste are not solved. Such problems are considered as one of the most crucial for our global food systems and sustainable development.
The alliance of novel production technologies with integrated sustainability assessment in real time and further data integration into national food systems through nutritional, environmental and social indicators could be a basis for the holistic development of more sustainable food systems. For emerging production systems, holistic life cycle sustainability assessment, aligned with introduced process innovations, can evaluate the suggested solutions on a multi parameter base, in terms of sustainability of improved food production.
Based on this system understanding, focus for innovative system changes is laid on alternative protein rich foods and food waste reduction by considering more sustainable food processing and production. Advanced approaches relying on innovative raw materials from insects and single cells, with a case study on microalgae, and their connected biorefinery concepts are the basis of these actions. By using novel proteins from microalgae and insects, cultivated onside or waste streams, food security and sustainability of the protein supplies could be significantly improved. Selected implementation initiatives of these science-driven innovations with relevant industry partners and start-ups demonstrate the impact and relevance for the food sector.