Quorn Foods’ CEO Marco Bertacca is calling for collaboration to turn the annual 8 billion metric tons of arable farming carbohydrate waste into protein. Bertacca will be speaking at The Future Food-Tech Summit today, outlining how the alternative protein industry must work together on a solution to tackle climate change.

Commenting on how realistic and doable the “protein from waste” concept is, Bertacca tells FoodIngredientsFirst that there is “real momentum in the area although it seems like a daunting task.”

“This research would fit well within global objectives of ensuring a sustainable food future. With the right focus, collaboration and investment, a five-year horizon seems realistic.”

Revolutionizing the food system 
Protein from waste – it’s “a big idea” and one that has the potential to revolutionize our food system, says Bertacca.

“Our mission at Quorn has always been very clear. We tackle climate change by making great-tasting food. But we need to do this on an even bigger scale.”

“If we could find a way to ferment that carbohydrate and make mycoprotein, we would produce the same amount of protein that we’d get from 5 billion cows,” he urges. 

“The numbers are mind-blowing – that’s three times more cows than there are on the planet now. So even if we could achieve a fraction of this, it would be a game-changer in reducing the carbon footprint created by food production.”

Notably, partnerships will play an essential role in this research. “We’re at the early stages and have already formed partnerships with Imperial College London and King’s College London as well as the associated mycology development at University of Nottingham, all in the UK.”

Industry has seen what can be accomplished with the COVID-19 vaccine when people work together, he continues. “If we can form a global community of like-minded people, we will be able to reduce the problems facing the planet due to humankind’s dependency on animal proteins.”

Sustainable pathways
For many years, industry has seen a fundamental understanding of the link between diet, food waste and sustainability. Bertacca believes there will be an appetite from most consumers to join us on the journey to find ways to be more sustainable.

“We cannot underestimate the importance of raising awareness and education throughout the process,” he underscores. 

“We want to empower consumers with the necessary information to make food choices that are better for their health and the planet. A collective voice from across the industry can accelerate innovation, but it can also help educate consumers to create a sustainable future for us all.”

“A pivotal moment”
According to Bertacca, “we have reached a pivotal moment in the climate crisis, and urgent action is required to protect the future of our planet.” 

According to the UN’s Food and Agricultural Organization, half of the world’s habitable land is used for agriculture. 

“Therefore, food lies at the heart of tackling climate change and with food production accounting for over a quarter of global greenhouse gas emissions, we believe a big idea like creating protein from arable waste could put the world back on track to a more sustainable future for all.” 

Change is coming 
Consumer interest in meat-free diets has been gaining momentum, which was further heightened during the COVID-19 pandemic. 

“We all became a little more aware of the fragility of the planet,” Bertacca adds. “It’s now or never – as individuals and businesses, we all have a responsibility to react to the climate crisis.”

“Change is coming from everywher, but the younger generations are leading the way, and sustainability is already the key driver for them to choose meat-free. They are a passionate, educated voice, protecting their future,” he asserts. 

Health, convenience and taste will continue to drive shopper decision-making behind switching to meat-free. Still, consumers are now increasingly recognizing the need for more sustainable diets that are less harmful to the planet, Bertacca outlines.

An urgent need
The call for collaboration forms part of Quorn’s strategy to become a net positive business by 2030.

“Most of us know that there is an urgent need for humankind to adopt alternative protein sources on a huge scale. Quorn alone cannot feed the world. It is going to take dozens, if not hundreds of companies like ours, to succeed if we are going to make enough healthy protein to reduce our planet’s detrimental reliance on animal protein.”

Last year, UK Prime Minister Boris Johnson set out ambitious targets to reduce UK emissions by at least 68 percent against 1990 levels by the end of 2030. However, Quorn believes governments need decisive action to support the food industry in helping to achieve these targets.

“The way we produce and source our foods will dictate the future of this planet. But, unfortunately, our global food industry is currently on the wrong trajectory – it will be impossible to keep global temperatures at safe levels unless there is a transformation in the way we produce food and manage land,” Bertacca concludes.