Challenges and solutions for a sustainable food system
The food of the future is driven by technology, innovation, and circular thinking
As the global food system faces a critical juncture, how can we build a smarter, more sustainable model for generations to come?
The world's food system is facing a crucial change. Climate change, resource scarcity, and geopolitical tensions are shaking the foundations of how we produce, distribute, and consume food. At the same time, technological development opens the door to a new era where biotechnology, digitalization, and circular solutions show the way towards a more resilient and sustainable food system.
It is no longer about producing more food but about producing smarter food. By using resources efficiently, recycling side streams, and creating new value from what was previously considered waste, we can shape a system that benefits both people and the planet.
AFRY's work in the food sector has a strong focus on driving the development towards more sustainable and resilient food systems, where we can use our knowledge and experience to help our customers implement new technical solutions.
"We see enormous potential in driving innovation and developing circular business models that can make the food system more sustainable and resilient," says Katrin Hedvall.
But to understand where we are going, we must first understand why the system we have today is no longer sufficient.
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The problems with today's linear food system
Over the past century, our food system has been built around a linear model that has delivered enormous productivity and fed a growing population, but at a high cost. This model, where resources are taken, used and discarded, has pushed us beyond the limits of the planet. According to the Stockholm Resilience Centre, humanity has already crossed seven out of nine planetary boundaries. Intensive agriculture depletes soil, consumes water, and contributes to climate change. Today, about a third of the world's soil is depleted, which threatens both the environment and the future food supply.
Animal production clearly illustrates the challenge. The industrial farming of pigs and poultry is extremely resource-intensive and accounts for 60 percent of energy use but contributes less than a fifth of the calories we eat. At the same time, a third of all food produced is wasted – a waste the world can no longer afford.
Circular and technical solutions are the way forward
Creating a future-proof food system requires a fundamental transition – from linear to circular, from waste to resource efficiency. It's about rethinking the whole chain: how we produce, process, and consume food.
Technology and innovation are key drivers of this transition. In the food industry, a shift is already underway towards reducing waste and making use of side streams. One example is Arla's dairy in Falkenberg, which has started to convert whey, a by-product of cottage cheese production, into a valuable protein ingredient. Earlier spills thus become a new source of revenue.
AFRY plays a central role in this development by helping companies integrate technical solutions with circular business models. By combining engineering expertise with a sustainability strategy, AFRY supports both private and public actors in the transition towards a more resource-efficient and robust food system.
Biotechnology and new proteins – the food production of the future
At the same time as existing processes are being optimized, new biotechnological methods are emerging that can revolutionize the way we produce food. Fermentation, cell culture, and molecular agriculture offer concrete paths towards more sustainable food production.
Fermentation, an ancient technology, is given a new life through modern biotechnology. Biomass fermentation uses microorganisms to quickly grow protein-rich foods, such as the mycoprotein in Quorn. Precision fermentation makes it possible to produce specific ingredients, such as milk proteins or fats, completely without animals.
Cell culture technology is also developing rapidly. Companies in the US, Singapore and Australia, among others, already sell cell-cultured meat and fish, and the costs of production are falling in line with technological advances. The first cell-grown hamburger was shown twelve years ago – and although commercialization has taken longer than expected, clear progress is now being made towards more sustainable and scalable solutions.
"Biotechnology opens the door to completely new ways of producing food in a sustainable way. By combining our technical expertise with deep industry knowledge, we can help companies scale these solutions and integrate them into existing systems," says Katrin Hedvall.
"It's not just about creating new products, it's about building robust and circular value chains."
Towards a sustainable and nutritious food system
The challenges facing the world's food system are enormous – but so are the opportunities. The linear, industrial model that has saturated the world over the past century has reached its limits. The result is an overloaded ecosystem, inefficient use of resources, and growing public health problems.
The need for change is clear. By reducing reliance on traditional animal farming, applying circular principles, and using technology responsibly, we can build a new food system. A system that is nutritious, resource-efficient, and sustainable.
Together with customers and partners, AFRY creates solutions that make it possible to feed a growing population within the planet's boundaries – and at the same time strengthen the food systems of the future for generations to come.
