The Royal Society of Chemistry and the Institution of Chemical Engineers have published a new report called The Vital Ingredient – chemical science and engineering for sustainable food. The report describes meeting energy and food demand despite declining fossil fuel resources – without permanently damaging the environment – as the greatest technological challenge facing humanity.
The Royal Society of Chemistry and the Institution of Chemical Engineers have published a new report called The Vital Ingredient – chemical science and engineering for sustainable food. The report describes meeting energy and food demand despite declining fossil fuel resources – without permanently damaging the environment – as the greatest technological challenge facing humanity.
It recommends a stronger focus on developing and improving chemical engineering technologies to conserve and reuse water; the development of modern biotechnology to create pest-resistant crops; the application of novel enzyme chemistry and technology in food manufacture; and the creation of methods to treat livestock waste to generate energy and biogas as possible solutions to prevent the food shortfall. It also calls for improved scientific literacy amongst policy makers and says supermarkets must make greater efforts to champion sustainability.
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