Challenge 3: Food

The international system of food production and consumption is not currently sustainable. Food waste, loss of agricultural biodiversity, use of water-polluting fertilisers, or the increase in greenhouse gases are some of the problems that arise from the incorrect management of environmental sustainability in the sector. Given the prospects of world population growth, which will exceed 9.7 billion people in 2050, the FAO predicts that by that date it will be necessary to increase food production by more than 70%.

• Food waste and refuse.
• Quantity vs. Quality. Foods with low nutritional value.
• Impoverished and contaminated soils.
• Decreased production due to climate change.
• Monoculture and loss of native food diversity.
• Overexploitation of aquifers or natural water sources.
• Inefficient agricultural production/dependent on fertilisers and pesticides.

• Emergence of regenerative food production systems.
• Alternative proteins to meat.
• More nutritious diets.
• Utilisation of organic waste as compost and biogas.
• Updating agriculture to the new climate characteristics.
• Develop new farming techniques that promote local and sustainable agriculture.
• Urban gardens.

FOUNDING TEAM: Marc Coloma and Bernat Añaño

INNOVATION: Plant-based chicken and beef.

WEBSITE: heurafoods.com

Heura Foods is a foodtech startup that focuses on finding alternatives to feed a growing global population that increasingly demands more protein, in an increasingly unstable climate. Marc Coloma seeks to eliminate animals from the meat equation, achieving greater sustainability for the planet and for people's health, but without sacrificing the texture and flavour of meat. Marc Coloma's vision is not to create alternatives to meat, but its successors. At 19, Marc began coordinating an animal rights NGO and realised that he would have a greater impact if he offered alternatives to the consumer by removing animals from the equation and offering plant-based meat. The acceptance of their product is evidenced by their spectacular growth, 400% annually; the staff of 25 people will soon become 40; the 800 points of sale that will be transformed into 5,000 by 2020; the 2.5 million Euros.

FOUNDING TEAM: Pablo Sosa, Pilar Granado and Luis Chimeno

INNOVATION: Oscillum has developed smart labels that indicate the product's status in real time, preventing food waste.

WEBSITE: oscillum.com

At Oscillum, we develop innovative and scientifically rigorous biotechnological solutions that optimise resources, improve decision-making, and extend the shelf life of perishable products. Their mission is to provide complementary packaging solutions that meet the needs of industry and consumers, making technology accessible and understandable, and ensuring guidance at every step of the process.