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The traditional concept of global nutrition is facing a phase of drastic disruption and transformation. Key drivers behind this development are global population growth, increasing resource consumption and climate change, which can no longer be ignored.
A new study, produced in collaboration with the Berlin University of Applied Sciences and an introduction by the World Economic Forum (WEF), examines the key impact areas and key parameters for "Alternative Food Systems", underlined by interviews with renowned entrepreneurs, investors and decision-makers.
The study makes clear that alternative food production is not only significantly more sustainable, but also much more efficient than traditional food production.