Sustain Module 6

This programme has been funded with
support from the European Commission
Transformational Impact
of Food Technology and
Sourcing
Module 6

INNOVATION FOR THE FOOD SERVICE SECTOR
01 The Science of Food
02 Technology in Production
03 Technology in Processing
04 Engaging with Suppliers
WELL DONE – YOU HAVE COMPLETED THE
SUSTAIN PROGRAMME!
Module 6
In our final SUSTAIN
Module, you will learn
how technology is
changing the food we eat
and how food service
businesses can make
better sourcing decisions
for the health of their
customers, and the health
of the planet.

Bringing it all together…
In Module 1 & 2, you learnt about food trends
emerging in response to Covid-19, climate change
and how food service companies can look to reduce
their impact. In Module 4 Maximising Local &
Short Food Supply Chains you learnt how supply
chains are being shortened to improve the
freshness and carbon footprint of the food being
served.
In Module 5 Technology For Food Service & the
Future you learnt how technology can be used to
improve foodservice operations. However, it is not
always possible to eat seasonal, local food, hence in
this final module, we focus on how technology and
future trends are changing the food you create and
sell.

Global food systems impact us all!
As intermediaries between consumers and the food system, food service
businesses have an important role to play in engaging with the global food
system.
For food service businesses, addressing both food and packaging waste is the
most impactful action you can make in reducing your footprint on the planet.
But, as you know, the overall food system is a complex interplay between
various relationships, practice and decisions, encompassing how we cultivate,
process, store, distribute, transport, trade, consume, waste and dispose of
food.
The past & The Future…
• While food service is an inherently local activity, sourcing decisions made
locally have a snowball effect on production in other parts of the world –
coffee is a prime example. Although food service businesses for the most
part are not involved in the production of ingredients, the decisions made in
sourcing and selecting ingredients drive these global systems.
• Food systems and trade networks have been developing since humans
started settling and trading in urban environments, and since then the food
system has become increasingly globalised.

Trade off?
• The development of both food technology and the global
food system is what has given us access to nutrient rich
foods all year round.
• As the educated consumer now expects ethical products
and fresh food of high nutrient levels all year round, the
global food system faces a trade-off between a high-
quality food supply and the environmental impact our
food choices have on the environment.
Systems Thinking Approach
To create a sustainable food service industry in
Europe, it is important that a systems thinking
approach is taken to understanding food production
and consumption.

Let’s start with the science of
food.
• Did you know the origins of food science and technology started about 2 million years
ago with the development of cooking? Since then, coupled with the development of
modern farming practices, we have seen Food Science transition into our modern
understanding of utilising food knowledge and technology to:
• Preserve
• Improve palatability
• Provide adequate nutrients
• Increase profits
• Food Science actually consists of the use of a number of scientific disciplines to improve
efficiencies in the food system.
1.The Science of Food

The role of Food Technology in
the 21st Century
• Greater efficiencies in the food system since
the Industrial revolution, has enabled the
exponential growth of the global population.
• The Intergovernmental Panel on Climate
Change's (IPCC) report in 2021 has
highlighted the gravity of our climate
situation and reminded us of the work that
needs to be done in transforming our
approach to land use, with 37% of total
greenhouse gases now being accounted for
by the food system.

The role of Food Technology in
the 21st Century
• In recent years, the pressure for
more sustainable food system solutions to feed
the growing population has focused much of
food and agriculture technology and science
towards creating more efficient food systems
that are both kinder to the land and produce
more nutritious meals.
• As food service SMEs, it is important that you
are aware of the key issues faced in primary
production as well as the latest developments
in technology so that the best sourcing
decisions can be made.

Primary Production
• In this section, we help you understand the role technology
plays in the primary production of food. While food service
SMEs in Europe are typically not directly involved in the
production of food, they play an important role within the
global system.
• As discussed in Module 4, shortening your supply chain and
reducing inefficiencies in local food systems is one of the
most influential steps a food business can make in improving
their impact and guaranteeing healthy options for their
customers.
• Despite this push for the development of local food systems,
this is not always possible, due to both environmental and price
constraints.
2. Technology in Production
“Whether you look at it from a
human health, environmental or
climate perspective, our food
system is currently unsustainable
and given the challenges that will
come from a rising global
population that is a really [serious]
thing to say”
– Tim Benton, University of Leeds

What’s the problem?
- The Food System is broken with the 2021
IPCC report suggesting that up to 37% of
greenhouse gas emissions stems from the
global food system. At the same time
between 720 and 811 million people faced
hunger in 2020 while 1.9 billion people are
considered obese worldwide.
- Some of the key issues agriculture faces
ranges from an unequal system, to soil
degradation and pesticide use.

Externalities of the Food System
- Externalities is a key term in sustainability
that refers to the costs outside of price.
- The food system is driven by the need for
cheap food which drives mass production.
- This production has many negative
impacts on the environment from GHG
emissions to soil degradation and
biodiversity loss.
- These factors contribute towards greater
future risks for food production and so
farming needs to better consider these.

Pesticide Use
- Pesticides, herbicides and fungicides are used in
large scale farming to protect crops and improve
efficiencies.
- Despite pesticides being spread on land, they
often make their way into water ways spreading
the damage throughout entire ecosystems.
- Pesticides have also been linked to human
health problems from cancer to Alzheimers
disease.
- The EU has acknowledged the damaging impact
of synthetic pesticides and has set a target to
reduce use by 50% by 2030.

Fertilizer Use
- Fertilizers are used daily by farmers and
small-scale producers to help crops grow by
replenishing the soil with minerals that have
been depleted.
- Nitrates and phosphates are important for
plants growth, but issues arise when they
get leached into waterways
- Nitrogen stimulates algae blooms in water
bodies disturbing the natural ecosystem.

Unequal Supply Chain
- The food system does not operate in
isolation but is influenced by social, political,
economic and environmental contexts.
- Much of the food consumed in the west is
produced in the global south where
countries are over dependent on food
exports and have no power in the supply
chain.
- The environmental impact of the production
if this food affects these countries but most
of the profits from the food system goes to
the consumer end countries.

Soil Degradation
- Intensive agricultural practices are also a
significant contributor to the 39 million
hectares of soil that are degraded each
year globally (an area the size of
Zimbabwe), and places demand on
approximately 70% of global freshwater.
- Carbon is stored in our soil through a
fungus called mycelium. This keeps it out
of the atmosphere and creates greater
crop yields.
- Intrusive agriculture processes such as
tilling, ploughing and over grazing
disturbs the soil layers and causes
degradation.

Regenerative Farming
- There has been an increased focus on
regenerative farming in recent years .
- By mimicking nature, regenerative agriculture
rejuvenates land and massively enhances the
soil’s ability to capture and store carbon.
- While regenerative farming has become popular
in small-scale farming, the amount of labour
needed to implement a regenerative approach
has acted as a barrier to entry for larger farms.
- New technology presents an opportunity to
replace intrusive farming with smart technology.

1. Compete with Nature
2. Soil Degradation
3. Monoculture
4. Reductionist
INTENSIVE FARMING
1. Partner with Nature
2. Protect Soil
3. Diversity
4. Holistic
REGENERATIVE FARMING
Source

Precision Farming
- Throughout the 21st century farming
progressed to large scale, highly intrusive
farming that improved efficiencies.
- We are now seeing a switch to more
precision farming as modern farms no
longer need to apply water, fertilizers,
and pesticides uniformly across entire
fields.
- Instead, they can use the minimum
quantities required and target very
specific areas, or even treat individual
plants differently.

Precision Farming
• Despite a high entry cost, this precision
farming has several benefits.
• Higher crop productivity
• Decreased use of water, , fertilizer,
and pesticides, which in turn keeps
food prices down
• Reduced impact on
natural ecosystems
• Increased worker safety
The Netherlands is one country that is
leading the way in high technology
agriculture.

What can food service businesses do to
contribute towards sustainable farming?
Sustainable food production is “a method of production using processes and systems
that are non-polluting, conserve non-renewable energy and natural resources, are
economically efficient, are safe for workers, communities and consumers, and do not
compromise the needs of future generations”.(The Government office for Science,
London - The future of Food and Farming - final report (publishing.service.gov.uk)).
It is important for businesses in the food service sector to engage with suppliers and to stay up to date
with food trends.
• How much do you know about the sustainability of your produce?
A great way to start is by checking the country of origin and exploring environmental issues facing them.
Reflection:

3. Food Science and Processing
MODULE 6

3. Food Science and Processing
Introduction
• While Food Science and technology is having a
transformative effect in the agricultural sector,
we must not overlook the processing of our
food.
• In previous modules we have discussed how
naturally positioned products are growing in
demand, with less processed food being both
higher in nutritional value and better for the
planet.
• Food processing is the treatment of food
substances by changing their properties to
preserve it, improve its quality or make it
functionally more useful.

• Food processors take raw animal, vegetable, or marine materials and transform
them into edible products through the application of labor, machinery, energy, and
scientific knowledge.
• Chemical, biological, and mechanical processes are used to convert relatively bulky,
perishable, and typically inedible food materials into shelf-stable, convenient, and
palatable foods and beverages.
• As previously discussed, there has been a push for ‘organic foods’, however there
are considerable opportunities in looking at the health benefits than can be gained
from utilising food processing.
• Many in the food service sector are developing value added food products that
are solving some key issues. Let’s look at some examples..
Food Science and Processing

Preserves
The demand for fresh and seasonal
produce, while better for health, drives a
global food system that is currently
unsustainable.
Processed foods are consistently
critiqued for their poor nutritional value,
however it’s important to remember the
role food technology played in the
development of humans.

Preserves
• Preserving food was essential for humans' survival
throughout winter. Due to the problems in the global
food system perhaps incorporating more preserved
foods into our diets could be a solution.
• Despite artificial preservatives having negative
connotations there has been an increase in restaurants
and food service SMEs experimenting with more
preserved foods using natural methods of preserving.
• Common methods of preserving:
• Canning
• Pickling
• Drying
• Freeze drying
• Fermentation
• Curing
• Freezing
• Certain preserved foods have enjoyed success as being
positioned as health-foods such as fermented foods such as Kimchi.

MEAT SUBSTITUTES
Food scientists have also looked towards solving
the sustainability issue of meat consumption.
All of us have probably observed something
interesting in restaurants and on the news
channels in relation to burgers and, more
generally, protein.
Burgers that look and taste like those made from
beef, but are made from plants, are appearing on
menus across the country, and lab-grown meat
(not currently available to buy) is being described
as the potential next frontier in ethical eating.

Climate-Friendly Diets
Shifting meat-centric diets toward less
resource-intensive foods like vegetables,
fruit and legumes will help meet global
climate goals.
Enjoying more plant-based foods is an
important way to reduce pressure on the
climate. But changing people’s behavior
requires more than information. It also
requires more available options that
consumers will want to pick. This is where
you as a food service provider come in.

PLANT BASED MEAT
SUBSTITUTES
• Over the past few years, food service start
ups have focused on replicating the taste
and texture of beef, chicken and other
animal-based products (most recently
seafood) .
• They are doing this using plants such as soy
and peas as the base ingredients rather
than animal meat.
• The intent is to curb the environmental
impact of emissions, water and land use,
among other environmental concerns.

MEAT SUBSTITUTES
Other reasons for the explosion of plant based protein
1. Innovation: Recent alternative protein advancements are now progressing to make future
improvements to nutrition profiles, such as lowering sodium and saturated fat,
2. The Diversity in plant Based protein of base ingredients such that this developing industry can be built
on crops locally available or those in unplanned abundance.
3. Health reasons in another important factor why Plant-based growth in the food industry is evident.
4. Distribution: Start-ups are partnering with fast-food restaurants, big brands and food service providers
to bring meatless meat to new locations significantly faster than they could by building the
infrastructure and distribution channels alone. These partnerships are providing a critical first step in
making products accessible to the masses.
5. Markets: Beyond Meat’s blockbuster IPO has ignited the plant-based food industry, and these markets
have started to provide much-needed capital infusions to continue to expand and investors are finding
more reasons to back these innovations, with expectations the investment trends will continue.

Barriers to the cause…
• Three in four consumers relegate the
primary sustainability responsibility to the
food industry.
• The most significant barrier to adopting
sustainability remains consumers’ lack of
understanding of their personal impact on
the planet.
These findings have major
implications for the food and drinks
industry as we are clearly at a
significant and critical moment
regarding sustainable nutrition. By
helping consumers access more
sustainable products, we can help
them eat healthier, with less waste
and improve local communities as a
result
(Nair, 2021, Kerry)

Are they nutritionally
adequate?
A recent report by Safefood Ireland
(Vegetarian meat substitutes: Products
available in supermarkets on the island
of Ireland and consumer behaviours and
perceptions) examined the nutritional
content of 354 of these products and
found that 28% are not an adequate
source of protein, which means they
shouldn’t be regarded as meat
substitutes at all.

From a nutrition point of
view…
A food must meet certain criteria for it to be
recognised as a significant provider of
protein in the diet.
If the percentage of energy that comes from
protein ranges from 12% to 19%, it is
regarded as 'a source of protein’.
If that percentage is 20% or more, it is
regarded as 'high in protein’.
If foods do not meet either of these
thresholds, they are not significant providers
of protein.

Why protein matters:
Protein is a vital nutrient. “It’s essential for so many body
functions,” says Irish dietitian Paula Mee. “It helps
produce hormones which send messages to different
parts of the body, enzymes for digestion, and antibodies
for the immune system. It’s a structural component in
cells and we need it to build and repair muscle.”
The amount we need depends on our age, body
composition, and exercise levels. “The guideline is
0.83gram per kilogram of body weight per day, that’s 50g
to 60g for the average person,” says Mee. “Children and
adolescents need more as they are building muscles and
older people too as they want to maintain muscle mass.”

The difference between meat & plant
proteins:
Protein is found in meat, fish, dairy products, nuts and
seeds, legumes like lentils and beans, and wholegrains
such as oats, wheat, and quinoa. “According to the food
pyramid, we need two servings of these a day to meet
our protein needs,” says Mee.
A plant-based diet makes this slightly more complicated.
“Animal proteins contain all nine essential amino acids
but only some plant proteins like tofu do,” says Mee.
“This means you have to mix and match plant sources to
get all the essential amino acids. But this isn’t a problem
for vegans who plan their meals carefully.”

As Food service operators
Factors to Consider:
The message is loud and clear. We must eat
less meat to save the planet and protect our
health. Are plant-based meat substitutes
available to deliver enough protein to sustain
us?
As food service operators:
Are you providing nutritious balanced meals?
Some meat substitute products are highly
processed foods…can you make your own to avoid
this?
Reflection:

Alternative Animal Proteins
• While there has been much research into plant-
based meat substitutes, others are looking into
the feasibility of consuming alternative animal
proteins such as insects.
• Edible insects emit fewer gases, contain
high-quality protein, vitamins and amino
acids, and have a high food conversion rate,
needing a quarter of the food intake of
sheep, and half of pigs and chickens, to
produce the same amount of protein. They
emit less greenhouse gases and ammonia
than cows and can be grown on organic
waste (source)

Changing properties
Much like how millions of years ago, the
development of cooking allowed
humans to consume previously inedible
foods safely, food scientists are now
looking to process out the negative
attributes of food.
One group of scientists are working on
heat treating wheat products to create a
gluten free flour, while low sugar and fat
products have been growing in demand
in the 21st century (Source)

3D Printing
• 3D printing is another example of
modern technology being adapted for
the food system.
• EU funded researchers have
developed tailored meals for elderly
patients with swallowing disorders.
• This pioneering work has made an
important contribution towards
improved nutrition for healthy ageing
and demonstrates the power of new
technologies on food processing.

There have been several applications of 3D
printing food from NASA printing a
pizza to creating soft foods for those who
cannot chew hard food to consume. It opens
the door for innovation being able to create
many things that we were unable to before
while also being able to help with food
sustainability. There are many ways 3D
printing is shaking up the industry.
READ MORE How Technology Is
Transforming The Food Industry
(forbes.com)
3D Printing

What can food service
businesses do?
In this section we have explored some of
the opportunities available through food
processing by implementing food science
and technology to add value to natural
resources.
What off season offering can you sub out
with more sustainably preserved options?
Have you experimented with any meat,
dairy or egg alternatives?
Reflection:

4. Engaging with Suppliers
Introduction
The World Health Organisation defines health as “a state of complete physical, mental
and social well-being, and not only the absence of disease and illness”. It is also
important to consider the health of our environment as we safe keep it and its ability
to feed the world into the future.
You have learnt about the shift towards a reduction in quantity, towards more high
quality and ethically sourced products.
To meet this shifting demand, food service SMEs need to look at increasing the amount
of fresh, seasonal, local and organic products offered while also considering meeting
environmental standards and addressing the socio-economic considerations associated
with sourcing decisions. To achieve this SMEs should consider implementing a
Sustainable Food Procurement Strategy.

Recap – Why?
• Before discussing how food service businesses can
better engage with their supply chain, let’s recap
what food service businesses can gain from
engaging with sustainability.
• One of the best ways a food service business can
portray its sustainability efforts is by promoting their
local and sustainable products, through their meals
displaying variety on the plate.
• Differentiating the product offer and enhancing
brand reputation businesses can improve turnover
• By being aware of your sources you can also
mitigate future risks in your supply chain.

Transparency in Food Service:
There is a growing interest in traceability.
• People want to know where their food comes from
• What impact it has had on the environment
• Whether it meets decent animal welfare standards.
This is driving an internal trend within foodservice businesses to have more
transparency in their own supply chains, which can drive up standards.

Food Fraud
• The popularity in sustainable produce and the multi-
actor nature of the food system has given way to a
new issue in responsible procurement.
• Food Fraud is when producers make claims about
their produce that is untrue in order to gain a
competitive advantage.
• When you can’t deal directly with a producer or
competent wholesaler the best option to avoid
potential food fraud is to stick to products with a well-
known traceability verification such as organic or fair
trade.
• The use of buzzwords with little additional
information or sources online should be a red flag
when sourcing sustainable produce.

Organic Food
Organic food is food produced by methods that comply with the standards of organic
farming. These standards vary worldwide in their detail, but organic farming in general
features practices that strive to recycle resources, maintain high standards of animal
welfare, promote ecological balance, and conserve biodiversity.
According to the European Commission, organic farming practices include crop rotation, a
ban on the use of genetically modified organisms, and very strict limits on the use of
synthetic pesticides and fertilisers, antibiotics, and food additives. (Source)

Fair Trade
The concept of fair trade is a broad one, incorporating ethical and more equitable
trading relationships between producers, traders, and consumers, and promoting
sustainable development. Fair prices are just one aspect of this, helping some of the
most disadvantaged growers to benefit from trade. Workers’ rights, attention to
health and safety, and capacity building are other issues that are encouraged by the
movement.
Within the EU, consumers will be familiar with the ‘Fairtrade’ consumer label on
goods and foodstuffs. Such products have been certified by Fairtrade International as
meeting internationally-agreed social, environmental (but not necessarily organic),
and economic standards.

Sustainable Foods
Nearly 30 years ago, the Food and Agriculture Organization of the United Nations
(FAO) defined sustainable agricultural development as:
“the management and conservation of the natural resource base, and the
orientation of technological change in such a manner as to ensure the attainment
of continued satisfaction of human needs for present and future generations. Such
sustainable development (in the agriculture, forestry and fisheries sectors)
conserves land, water, and plant and animal genetic resources, and is
environmentally non-degrading, technically appropriate, economically viable and
socially acceptable”

Heard about Blockchain and Smart
Contracts?
Large companies and wholesalers are now utilising tech to automate and decentralize
the management of their operational business via Blockchain technology and smart
contracts.
Blockchain describes a decentralized database that records transactions and stores
them in chained blocks (e.g., Bitcoin). The owner is not an institution, but a network.
The transactions are checked and validated by the network itself, which requires an
encryption / digital signature.
Smart contracts are self-executing contracts with the terms of the agreement between
buyer and seller being directly written into lines of code. Trust in Blockchain needs to
increase and data protection regulations need to be updated for a wider application of
Blockchain and smart contracts

Sustainable Fish
• The Marine Stewardship Council (MSC)
certifies fish that has been caught at a
level that ensures their stock into the
future.
• There is no guaranteeing the standards to
which the fishermen are held and so it is
always best to deal directly with a supplier
when possible.
• Line caught local fish is best, and always
keep up to date on fish stocks choosing
the most sustainable option for that
season.

Increase Diversity
There are over 400,000 species of plants
globally, and we can eat at least half of
them. 75% of our food now comes from
only 12 plants – including rice corn and
wheat, and 5 meat sources including cow's
chickens and pigs.
To improve biodiversity and contribute
towards regenerative farming, incorporate
greater diversity into your procurement.

This programme has been funded with
support from the European Commission

Sustain Module 6

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