Covid-induced food insecurity has exposed under-investment in food tech, says sustainability entrepreneur

Past winner of sustainability innovation competition The Liveability Challenge says the pandemic has shown that too much money and brainpower has been invested in traditional technologies, and not enough in tech to safeguard food security.

Global supply chain disruptions brought about by the Covid-19 pandemic have exposed a lack of investment in food technology that could have eased the food security issues that have affected many parts of the world this year, a sustainability entrepreneur said on Wednesday (8 June).

Speaking at the grand finale of sustainability solution competition The Liveability Challenge, former winner Eugene Wang, the founder of a firm that makes meat substitutes from microalgae, said that the investment community has been too preoccupied with communications and internet technology, and insufficiently focussed on tech that can improve agriculture and food production, supply and distribution.

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The Liveability Challenge 2020 Grand Finale

If you had S$1 million to invest in a sustainable solution, would you choose to produce alternative protein from cell or plant-based sources? Invest in biodegradable packaging film from food waste or sidestreams? Or back greener technologies that drastically reduce greenhouse gas in our atmosphere?

This 8 July, we bring you the highly anticipated The Liveability Challenge 2020 Grand Finale, where seven teams will pitch their food production, circular packaging and decarbonisation solutions for cities in the tropics.

Following a 6-month journey, seven finalists have beaten more than 400 other applicants from over 60 countries to earn a place at the grand finale. They must convince a panel of Asia’s most renowned investors that they deserve the ultimate prize of up to S$1 million in project funding and other exclusive opportunities.

Who will walk away as the Grand Winner of The Liveability Challenge 2020?

You’re invited to witness history in the making on Wednesday, 8 July at 2.30 pm. Watch the pitches, hear from the Grand Winner of the 2019 edition, and gain insights at our plenary discussion on future-fit business models with the region’s leading opinion leaders.

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Not your average pond scum: Could algae win the alternative protein race?

These tiny organisms at the base of the food chain pack a nutritional punch and require a fraction of the land and water needed to produce the same amount of beef. But can foodtech firms convince meat lovers to make the switch?

Algae—tiny organisms at the base of the food chain that pack a nutritional punch—could be the next big thing in plant-based protein, if recent developments in Singapore are any indicator.

Last month, Californian plant-based seafood company Sophie’s Kitchen won S$1 million from Temasek Foundation, a philanthropic organisation, for its plan to produce microalgae from food waste and “transform Singapore into a protein export powerhouse”.

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