Can microbes make the food system more sustainable?

This week: Cargill’s vice president of global core research and development, Cordell Hardy, talks with Ian Welsh about how fermentation can reshape food production. From zero-calorie sweeteners to plant-based materials and localised protein sources, they discuss how microbes are being used as miniature manufacturing plants.

Plus: cocoa shortages drive rise in chocolate alternatives; luxury brands unite to decarbonise Italian supply chains; Denmark plans world’s first circular fish farm; and, SBTi updates corporate net-zero standard draft, in the news digest by Ellen Atiyah.

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Ian Welsh

Co-founder and Chair

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