Who takes the temperature of the climate?

The temperature of the earth rises now for the demands of a scenario called COVID. We often measure the temperature. But what about the planet’s temperature? who measures it? Mobilizing and sensitizing the world’s population is the purpose of the International Day against Climate Change, which every October 24th is full of reasons to take very seriously that of not contributing to raising the global fever.

Against all odds, and despite the decrease in emissions due to the confinement forced by the coronavirus pandemic, carbon dioxide concentrations reached a level never seen before last May, which in turn was the warmest month in history. The United Nations reminds us that the coronavirus has paralyzed the world, but not climate change. Therefore, the proposal requires demands a socio-economic recovery from the crisis of the “greener” pandemic and that protects the biodiversity that we have left and, consequently, the future of humanity.

Among the many awareness-raising actions taking place around the day against climate change and around the world. Since Ethicameat we have been struck by the original initiative of a Spanish startup. Could it be that innovation moves mountains and its nod to food has touched our hearts?

The fact is that Onerzhas created an app that offers consumer alternatives for more sustainable living.  During the launch of the application, for every download made, the company commits to planting a tree to help slow down climate change. The reason why this application has won us over is that it allows us to calculate our environmental impact based on various blocks as energy, water, consumption, mobility, waste, and food.

We have to acknowledge that from Ethicameat we are particularly sensitive to the language of innovation. We firmly believe that there are projects, at all levels, that can contribute to improving the world, such as that of our cultivated meat. So, any tool like this, which serves to raise awareness of the impact our food has on the environment, will seem useful to us. We encourage you to try the Onerz app because it is so exciting.

Sustainable Development Goals: Climate Action

On the other hand, our relationship with the climate is so vital that it has its own prominence within the Sustainable Development Goals that the UN itself defines as the “master plan for the 17 global and interrelated challenges we face every day, such as poverty, inequality, climate, environmental degradation, prosperity, peace and justice”, and whose deadline is 2030. Climate action is the 13th objective and focuses precisely on “taking urgent action to combat climate change and its effects” It notes that the levels of carbon dioxide (CO2) and other greenhouse gases in the atmosphere rose to record levels by 2019. Climate change is affecting all countries on all continents, altering national economies. Sea levels are rising, and weather events are becoming more extreme.

Although greenhouse gas emissions are estimated to fall by around 6% by 2020 due to movement restrictions and economic downturns resulting from the COVID-19 pandemic, this improvement is only temporary. As we said, climate change is not going to stop. The UN estimates that once the global economy starts to recover from the pandemic, emissions will return to higher levels.

In this context of a climate emergency, it is necessary to remember that food production is responsible for a quarter of the world’s greenhouse gas emissions. Crops have transformed habitats and, together with industrial livestock farming, are one of the principal pressures on biodiversity. Choosing one food or another undoubtedly determines the environmental impact of our food.

Is there something in common between the new ways of meat production and farming crops?

Yes, of course. Both aim to establish more sustainable routines. In Ethicameat’s blog we analyze a phenomenon that, like cultivated meat, is called to play a leading role in the future of food: vertical farming. An innovative way to save water and soil.

Vertical farming is an innovative cultivation technique that consists of producing food on vertically sloping surfaces. Versus traditional agriculture, instead of growing vegetables and other foods at one level on the ground in a field or greenhouse, under this method they are produced in layers arranged in height, stacked on top of each other. It is usually carried out in large structures such as warehouses or industrial containers.

But does this new mode of cultivation have any advantages in terms of saving resources? The answer is yes. The objective of vertical farming is to maximize crop production in a limited space and in addition to save soil surface, water, and emissions. According to UN estimates, the world’s population will reach 9.7 billion people in 2050, which means that current food production will have to be intensified by 70% to cover global food needs. All this will be an increasing challenge in the context of the climate emergency and the level of deforestation in which we find ourselves.

The large-scale city garden

Vertical farming goes one step further than city gardens, increasingly common in homes and common spaces in large cities: the industrial-scale cultivation of local food, without pesticides and whose production does not generate emissions. Furthermore, from the consumer’s point of view, the purchase of fruit and vegetables are grown nearby by new techniques such as vertical farming can reduce emissions generated by transport and the supply chain as well. Vertical farming is one of the lines of research of the “Mediterranean Horticulture” group of the Polytechnic University of Cartagena, led by Professor Juan Fernández, which is trying to analyze the technology involved in this cultivation technique and also its profitability challenges.

The keys of vertical farming

It looks like science fiction but it’s real. Vertical crops rely on three key systems: hydroponics, aeroponics, and sometimes aquaponics. Through hydroponics, plants consume nutrients through the water distributed in their roots. In this way, plants receive a combination of mineral salts diluted in drinking water for their development without the need for soil.

Through aeroponics, the stems and roots of the plants, suspended in the air, are mechanically sprayed with a nutritive liquid. This technique is ideal for leaf crops such as coriander, rocket, lettuce or watercress.

Finally, one option sometimes applied in vertical farming is aquaponics, which introduces aquatic animals such as fish, snails or crabs into water so that their secretions serve as nutrients for plants.

In addition to the advantages mentioned above, it should be noted that the development of plants is faster, and crops can be produced throughout the year and in any place without depending on the weather conditions. Also, pest control of crops is easier and the use of fertilizers is not necessary. At the moment the great challenge is to advance in the sustainable generation of electric energy through LED lighting that vertical agriculture requires.

More sustainable, safe and quality food

Like all those who are already betting on vertical agriculture, Ethicameat works on the development of cultured meat to achieve a complementary alternative to traditional livestock farming that contributes to reduce the environmental impact. The objective of vertical agriculture and cultivated meat is to rely on innovation and technology to provide the food industry with more sustainable, safe, and quality products for the consumer. The consumer will soon have within reach a healthy and sustainable meat alternative of animal origin. Livestock farming consumes 25% of the planet’s freshwater and land and accounts for 15% of greenhouse gases. Our form of production consumes 99% less land, 75% less water and reduces emissions by 90% compared to a similar meat product. The future of sustainable food is getting closer!

Good for you, better for all

Ethicameat is not just a commercial brand; it is a statement of intent in itself and, at the same time, a real plan of action. Our brand was born with several values as a guide: respect for others, desire for humility, aware of the sustainability, social and economic implications of a livestock industry that is reaching its limit and to which the responsible consumer asks for reflection and for an alternative solution.

Ethicameat does not come to replace one brand with another. It does not pose a threat to anyone. It does not imply denouncing others. It is simply a kind of response as an exercise of responsibility and conscience, courageous, disruptive, innovative and differential to a meat production system that has reached the limit.

The lifestyle that defends responsible consumption is getting more important in every corner of the planet as a rethinking of our needs for a society who wants a healthy a sustainable diet, fair with animal welfare and worry about our environment.

Initiatives to raise awareness of the climate implications of the current production system and lifestyle are spreading all over the world, as a cooperative effort that unites everyone. As Greta Thunberg, the Swedish teenager who, in August 2018, decided to miss class every Friday to protest in front of the Swedish Parliament and resulted in the ‘Friday for the Future’ movement, says, “acting in conscience means fighting for what you consider fair, because we all have a moral obligation to do what all we can to improve the world”.

Fighting for what we consider fair is the right of everyone, of present and future generations, and any grain of sand, as Ethicameat represents, is a big step towards tackling climate change and defending animal welfare. The most difficult part of the problem is to think that the current productive system together with the constant population growth at a global level is the antechamber of a worse, unjust and lesser food security world. The key is to make oneself heard, to show a viable alternative project and to gain followers based on credibility, common values and shared icon.

We are convinced that the cultured meat sector is therefore added to other initiatives of very different kinds which start off every minute. Our project, which arises from instinct Spanish talent and creativity joins others from the Netherlands, the United States, Israel… and it is a trend that has only awakened. All these projects start from a common consideration: the consumption of meat today must no longer involve the slaughter of animals or the pollution of the planet. It is possible to eat meat with high protein content, delicious, healthy, and at the same time preserve the environment and animal welfare. So simple and so complex.

Ethicameat es “Good for you, better for all”.