By Verity, UWE Bristol Associate Professor.
Associate Professor, Verity, is proving bugs are one possible solution to the sustainability issues faced by the food production industry. She’s working to get edible insects introduced to lunch menus in schools as an alternative protein source. Keep reading to learn more about Verity’s work.
How I found my passion for sustainable food production
My name’s Verity, and I’m an Associate Professor at UWE Bristol. Through my research, I’m finding ways to reduce food waste and the negative effect our food choices have on our planet. Food production demands huge resources, which has a massive impact on the environment.
We’ve all seen shocking images of food waste pouring out of rubbish trucks. It feels uncomfortable seeing such large quantities of food being thrown away in a world where famine is very much a reality. I knew more needed to be done.
Sustainability issues in food production
Half of the habitable land on the planet is used for farming and agriculture, but we simply don’t have enough cropland to feed a growing population. And although there’s significant interest in plant-based diets in the UK, meat is still the most popular source of protein across the globe.
In fact, there’s a continued growth in demand for beef and chicken. To meet this demand, more land is being cleared to make way for more livestock, which threatens local habitats and their wealth of biodiversity.
An alarming statistic is that meat consumption is set to increase by 76% by 2050. Since meat production is responsible for significant greenhouse gas emissions and food-related deforestation, we can’t ignore the impact this will have on our planet.
Getting alternative protein sources on the menu
The good news is there are possible solutions. We may have already thought about shifting to plant-based proteins, but have you considered trying insects? In other parts of the world, insects have been a staple source of protein for thousands of years. They’re high in protein, vitamins and minerals and they emit fewer greenhouse gases.
Insects need less space and less water to grow, so in theory, they could provide a more sustainable option. While some people may not fancy a bug burger, young people in Wales have said they’d like the choice.
Through my research with the ‘Bug Farm Foods in Pembrokeshire’, and in response to pupil feedback, I’m working to see how edible insects can get on the lunch menu in schools. We’ve been collaborating with Pembrokeshire County Council to make this happen. We’re hoping to see insect protein as part of the menus soon, offering young people a greater choice.
We’re showing that an open approach to what we eat can be valuable to people and the planet. The feedback from young people has been incredibly positive. They want tasty, healthy and filling food and are keen to have more sustainable options. Insects may look unpleasant to many, but luckily they can be added to foods as powders for a sustainable protein boost that’s good for you and the planet.
“I’m proving that insects are a sustainable alternative to more traditional proteins like red meat.”
How the food production industry is changing
Progress is being made in many areas of food production and we have a lot to feel optimistic about. New technology and innovation mean that there are great opportunities to reduce food waste during the production cycle.
Strawberries are a great example of this. By growing strawberries on a tabletop rather than on the ground, farmers are producing less damaged fruit. Plus, they’re able to use land that’s closer to their storage, packing and distribution facilities. With 10,000 tonnes of strawberries thrown away each year, these small changes are having a big impact on reducing food waste.
Three ways we can all make our food more sustainable
It doesn’t have to be anything radical. If we all make small changes to our food choices, it can make a massive difference to the planet. My top tips are:
- Only buy what you need and eat it.
- Be creative with your leftovers, which saves money too.
- Eat less meat and more alternative protein sources.
Find out more on UWE Bristol’s Change the world with us webpage.
