We foresee that by 2050 the world will need new ways to make food. And we expect that high-tech aquaculture will be a part of the solution.
Over the next 25 years, we will experience significant changes:
Population growth and demographic shifts are projected to bring our global population to 10 billion, with 7 billion of those people living in urban areas. Many of these individuals will be older and have unique nutritional needs.
Climate change and pollution will also substantially impact today’s food production areas, leading to the loss of arable land and wild food resources.
While current models suggest there will theoretically be enough food globally, the increasing risk of conflicts could disrupt trade, including food supplies, resulting in an increasingly insecure food landscape in certain regions.
Even if we could distribute food evenly, there would still be a shortage of specific animal-derived nutrients, particularly those that are also found in seafood.
Therefore, we believe that high-tech onshore aquaculture is one of the most overlooked technologies today. It offers solutions to global challenges, and we expect that also financial rewards will follow, especially for those who own relevant manufacturing technology.
Onshore aquaculture has the potential to play a central role in reliably and economically supplying animal-derived nutrients to many people in urban areas. This could be achieved either as a high-priced luxury food or as an affordable nutrition source:
Aquaculture can produce healthy, nutritious food that consumers want to eat.
Production can take place:
locally, shortening and simplifying long, CO2-intensive distribution distances;
in industrial wastelands, utilising underground and vertical space, not only reducing land use but also bringing production closer to the consumer;
economically, especially when compared to cultured meat, and
environmentally friendly, with lower greenhouse gas emissions than, for example, beef production.
The very long version of why we came to this conclusion is in our "Deep Dive".
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