Ecotone’s Post

What is buzzing in Finland? 🐜 🐛 Quite a lot! Finnish innovations are tackling a variety of issues related to insects – from creating animal feed to ensuring a good night’s sleep at a hotel. Here are a couple of examples! 💡 Manna Insect has announced the second generation of Manna MIND, a solution for converting spaces into climate-controlled insect farming facilities. 💡 A much called solution for the infamous bed bugs by Finland’s Valpas: bed legs coated with a bug-attracting colour, sensors and traps. 💡 Chicken feed for organic laying hens at @Mäntymäen Luomutila in Hyvinkää produced by Rehux Oy 💡 Last but not least, a study from the University of Helsinki on Human-friendly sustainable protein. Good News from Finland #finland #innovation #sustainability https://lnkd.in/gpxmjZQu

🌿 Cultivating Sustainable Solutions: My Journey with EIT Food RIS Inspire I'm thrilled to share that I've recently completed the RIS Inspire - Sustainable Food Production and Consumption course, a transformative journey that has deepened my understanding of the challenges and opportunities in the global food system. This immersive program, offered by EIT Food, provided me with a comprehensive overview of the latest advancements in sustainable agriculture. Through interactive lectures, hands-on workshops, and engaging discussions with experts from academia and industry, I gained valuable insights into the complexities of the food chain and the potential of innovative technologies to revolutionize it. As a passionate advocate for sustainable agriculture, I found the course to be an invaluable resource in expanding my knowledge and sharpening my skills. I'm eager to apply the insights and experiences gained to contribute to a more sustainable and resilient food system. I highly recommend the RIS Inspire program to anyone with a passion for food and a desire to make a positive impact on the world. It's an empowering platform to develop the knowledge, skills, and network to become a leader in the transformation of our food systems. #RISInspire #SustainableAgriculture #FoodSystemsTransformation #EITFood

🌊🐟 Dive into the Future of Food: Aqua culture! 🐠🌱 Did you know that the global demand for seafood is skyrocketing? 🚀🌍 As we strive to feed a growing population sustainably, aqua culture is emerging as a game-changer in the world of food production. 🌱🐟 Aqua culture, also known as fish farming, is the practice of cultivating aquatic organisms like fish, shellfish, and plants in controlled environments. 🐠🌿 Not only does it provide a consistent and reliable source of high-quality protein, but it also has the potential to alleviate pressure on our oceans and protect wild fish populations. 🌊🐟 Here are a few reasons why aqua culture is making waves in the food industry: 1️⃣ Sustainable Solution: By raising fish in controlled environments, aqua culture minimizes the environmental impact compared to traditional fishing methods. It reduces overfishing, habitat destruction, and pollution while conserving water resources. 🌱💧 2️⃣ Nutritional Powerhouse: Seafood is a rich source of omega-3 fatty acids, vitamins, and minerals essential for our health. Aqua culture ensures that we have access to safe and nutritious seafood options, all year round. 🥬🍽️ 3️⃣ Economic Opportunities: Aqua culture creates jobs and boosts local economies, especially in coastal regions. It provides employment opportunities for farmers, technicians, and researchers while supporting related industries like feed production and equipment manufacturing. 💼💵 4️⃣ Technological Advancements: With advancements in technology and innovative practices, aqua culture is becoming more efficient and sustainable than ever before. From recirculating systems to automated feeding and monitoring, technology is revolutionizing the way we cultivate aquatic organisms. 📈🔬 As we navigate the challenges of feeding a growing population while preserving our planet's resources, aqua culture offers a promising solution. Let's support this industry's growth and work together towards a more sustainable and secure future for our global food system. 🌍🌱 Are you involved in or interested in aqua culture? I'd love to hear your thoughts and experiences in the comments below! Let's make a splash together! 💦💪 #AquaCulture #SustainableFood #FutureofFarming #Seafood #Innovation #FoodSecurity #LinkedInInfluencer

The future of food is blue. 💙 And we need to be sharing this message with the world. That was my call to action as the keynote of this year's Aquaculture New Zealand conference, where I had the privilege of addressing a room filled with passionate farmers, scientists, and industry experts from New Zealand's aquaculture sector. Their stories are compelling and deserve a global audience. Why share our seafood stories? Today's seafood consumers differ markedly from their predecessors. They crave transparency, authenticity, and connection. That means there's no more time for being humble. This is the time to shout about our progress and our innovation, and bring the seafood consumer into our world, in a way we never have before. This isn't just a PR move; it's a game-changer. People protect what they love, and they can't love what they don't understand. Right now, the future of food is at a crossroads. Topics like offshore aquaculture expansion and novel feed developments - the capacity of our oceans to feed billions - are on the line. Bringing consumers into our world, helping them understand it, and fostering their love and support could be the tipping point to accelerating a sustainable "blue" food future. And if the future of food is blue, the future of food is happening right here in New Zealand. 🇳🇿 Tēnā koutou.

Cultivating a Brighter Future for Islands: Aquaponics as a Game-Changer 🏝 🐟 🍓 🍅 🌶 🥦 Islands face unique challenges: food security, water scarcity, and limited space. But what if there was a solution that addressed them all? At Aquaponics Iberia, we believe aquaponics holds immense potential for the islands. For several years, we've been working on successful aquaponics projects across the Caribbean islands, and we're passionate about contributing to a more sustainable future for these communities. Here's why aquaponics is a perfect fit for islands: - Food Security: Grow fresh, local fish and vegetables year-round, reducing reliance on imports and increasing food sovereignty. - Water Efficiency: Closed-loop systems use significantly less water compared to traditional agriculture. - Space Optimization: Vertical farming allows for food production in limited areas, ideal for densely populated islands. - Organic Advantage: Aquaponics naturally promotes organic food production, free of pesticides and herbicides. The Impact Goes Beyond Food: - Education: Introducing aquaponics in schools fosters environmental awareness and teaches sustainable food production methods. - Local Economies: Creates jobs, strengthens local food systems, and boosts island economies. Join the Movement! We're committed to partnering with island communities, governments, and NGOs to make aquaponics a mainstream solution. Know someone in the islands looking for innovative food security solutions? Share this post and connect them with us! Interested in learning more about aquaponics? Visit our website or leave a comment below! Together, let's cultivate a future where islands thrive with sustainable, secure food systems! #aquaponics #caribbean #foodsecurity #sustainability #islands #localfood #organics Island Innovation #islandliving #trinidadandtobago #saintlucia #turksandcaicos #maldives #virginislands #martinique #barbados #anguilla

Love such events! Attending these events always feels like a breath of fresh air, providing us with incredible networking opportunities and a chance to learn from the best in the industry. It’s like having access to a treasure trove of expert advice right at our fingertips! So many points and perspectives we gathered on sustainability and applying analytics in food waste reduction, food security and sovereignty. Some of the facts we learned were shocking, especially the amount of fresh produce wasted due to imperfections. Can you believe that salads with arugula leaves, if they have holes, often get returned and go to waste? There’s so much to take away from this event, and we’re still digesting all the information we gathered. Good stuff! #GOC2024 #foodwastereduction #dataforgood

There is so much research on this already that it just cannot be denied any longer - we all need to adjust the way we eat, shop, travel, think to do our part in the prevention of irreversible climate change and biodiversity loss. And although it's not possible for everyone to go vegan, simply recognising that if we all eliminate or drastically reduce meat, especially red meat in our diet, this would have a profound postitive impact on the planet. If we take a break from eating fish even for a year, this will help the fish population in our oceans go back to healthy levels. Catering establishments need to do their bit by reducing or eliminating these items from their menus and be courageous in educating their customers about the reason for their decisions. If we don't make the change now, when will it ever happen? 2030 is just around the corner. The urgency of the situation requires tough decisions, bold actions and a few small sacrifices - for which future generations will thank us for.

A key review in this month’s edition of the International Journal of Food Science and Technology (IJFST) focused in on a huge dilemma: how to increase seafood consumption for health benefits without impacting fisheries' sustainability? Eating seafood is recognised as beneficial for our health. But how do we promote seafood consumption and maintain fisheries at a sustainable level, when many stocks are overexploited? This comprehensive literature review focuses on publications from the last two decades; aiming to meet the great challenge of ensuring the production, processing and distribution of food is socially, economically and environmentally sustainable. To face this challenge, consumers should choose seafood products that are ecologically sustainable (from assessed and well-managed stocks). These choices should include locally sourced, aquaculture, certified and eco-labelled products. This review also identifies the role of institutions such as hospitality providers and school meal programmes as key stakeholders in educating people about healthy and sustainable seafood choices. The latest issue of IJFST is open access and will remain so until the end of March 2024. You can read the above review and much more here: https://buff.ly/2YmE1eS

🌊 Norwegian Mycelium (NoMy) is helping aquaculture to clean up its feeding act. NoMy’s David Andrew Quist & Ingrid Dynna explain the circular partnership approach to creating fungi-based feed for the aquaculture sector. As a restaurateur, Quist developed a unique food concept that uses fungi and fermentation as the foundation of his dishes. “This allowed me to combine my expertise as a food scientist with the practical experience of a local restaurant owner. Already using mycelium and mycoproteins in our dishes, it sparked a question. What if we could use this technology to feed not just hundreds, but millions of people? That planted the seed of our current venture.” It’s not just producing mycelium-based products for the feed industry that helps NoMy stand out. “Our circular partnership model involves working with specific food production facilities,” reveals Dynna. “We analyze their processes to identify opportunities to utilize their sidestreams before they become waste. This keeps the materials suitable for food production and reduces water and energy usage. In essence, we help them decarbonize their operations, and tackle two major problems simultaneously. We significantly reduce food industry waste by utilizing sidestreams, and we contribute to food security by creating nutritious and potentially delicious fungi-based ingredients suitable for animal feed and potentially also human food in the future.” 📰 Read more in the latest issue of Protein Production Technology International. 👇 🔗https://hubs.ly/Q02vkJn00 #aquaculture #feed #circularity #mycelium #foodtechnology #proteinproduction

Positive impact for people and planet is not just a side effect or nice-to-have for NoMy; it is the primary driver of our commercial success. Thanks for the nice feature on how we use a circular approach based on food industry side streams to create sustainable, high-value proteins, The Future of Protein Production! And in case you missed the accompanying podcast interview with Ingrid and David, you can get it here: https://lnkd.in/dnc_rhJD