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Food & Tech or sustainable food
One of the sessions within the Foodture will put on the table the question: how will we eat in the next decade? Bernat Añaños, food activist and co-founder of Heura Foods, will participate in The New Farming / Emerging Food Systems conference. Together with Marc Coloma, Bernat Añaños co-founded, in 2017, a start-up that produces vegetable meat and with which they hope to exceed 12 million euros in sales this year.
Its products, based on soy, water and olive oil, seek to imitate the flavor and texture of chicken and beef in the form of hamburgers, strips and meatballs. But how is it possible to reproduce the flavor and texture of meat without additives or preservatives and without consuming huge amounts of energy?
"It is a very simple process", says Añaños: "we make an extrusion with high humidity with the base of soy protein, which is like flour, and water. From this process comes a steak that we cut, marinate and put in packages for to sell". Thus, Heura reduces emissions by 99% for each kilo of vegetable meat produced compared to animal meat.
Añaños vindicates the use of technology to feed ourselves better: "the main economic sectors, such as energy and transport, have evolved a lot: before we went with cars and now we go with electric cars. With food we are doing exactly the same as centuries ago : we continue to use animals, and what we have to do is eliminate animals from the equation, without giving up taste. "
For this entrepreneur and food activist, it is "obvious" that the meat industry as we know it has become obsolete: "the process of making meat is very long: soy is grown massively in areas that have been specifically deforested for this use , and this soybeans, instead of becoming a product to be ingested, reaches an animal, which ingests it to go to a slaughterhouse, and in the slaughterhouse there is a machine that cuts this meat and then has to format it into sausage, hamburger or others. It's an eternal process and it consumes a huge amount of resources!"
In recent years, information on this issue has shown that global meat consumption should be drastically reduced to improve our relationship with the environment. "Until now the functioning of the food system has been quite hidden, but now we know what is behind it. We come to explain that technology is the solution to solve the great challenges that lie ahead, and that there is another way to feed ourselves."
Besides Heura's contribution, the conference The New Farming / Emerging Food Systems will be attended by Dr. Pasi Vainikka, CEO of Solar Foods; Hélène Miller, Aleph Farms Head of European Affairs; Pascal Hardy, founder and president of Agripolis, and Xavier Felipe, agri-food researcher at the Institute for Agrifood Research and Technology (IRTA). Moderated by Carolina Angeli, member of the Foodture team and CEO of Plat Institute.
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