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of Bezos Earth Fund announced an initial investment of $60 million to establish the Bezos Center for Sustainable Protein.
The investment, announced by Bezos Earth Fund Vice Chair Loren Sanchez, is part of the fund’s $1 billion commitment to food transformation.
Biomanufacturing, whether plant-based, fermentation-based, or cell-based, to produce sustainable protein products at scale currently faces challenges resulting in high costs and limited quality.
The Fund will target technological barriers to reduce costs, improve quality and enhance the nutritional benefits of alternative proteins by advancing science and technology through the establishment of a new Center for Sustainable Proteins We aim to Innovations in cell biology and cell engineering are expected to provide many opportunities to improve the taste and texture of such products.
Commenting on the new investment, Sanchez said the global food industry needs to pursue technological advances to find solutions for the future, allowing us to “invent our way out of climate change.” .
She commented: “We need to feed 10 billion people with healthy, sustainable food throughout this century while protecting the planet. We can do it, but it will take a ton of innovation. The world of is poised to transform for a future unconstrained by compromise. Solutions to our biggest challenges often come from the quiet efforts of people willing to question, rethink, and innovate. It comes from persistence.”
Food production is the second largest cause of climate change, and agriculture is the leading cause of deforestation and biodiversity loss. The Fund is calling for a shift in the way food is produced and consumed, with food consumption expected to increase by 50% by 2050 as population and incomes grow.
This latest announcement builds on the Bezos Earth Fund’s $1 billion commitment to support farmers and sustainably expand food production. Efforts include innovations in pasture management to reduce methane from livestock and reduce pressure on forested areas.
Earth Fund is also working with inventors, researchers, and entrepreneurs to improve the resilience and carbon sequestration of key food crops.
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