The Quiet Revolution: Why Food Tech Holds the Key to Feeding a Growing World
While sustainability headlines focus on energy and climate tech, food technology is quietly driving the innovations we need to nourish 10 billion people sustainably.
As a founder in food tech and sustainability, I’ve spent the better part of my career living at the intersection of innovation and necessity. Over the past decade, we’ve seen entire industries spring to life around climate tech, renewable energy, and carbon reduction. Public and private capital have flowed into electrification, alternative energy, and infrastructure. Rightly so, as these technologies are critical to our planet’s future. Take, for example, the rapid growth of solar and wind energy; entire utility grids are being restructured to integrate these renewable sources, a transformation that seemed impossible just a few years ago. But amid the noise and activity, food technology has gone somewhat quiet. It’s not as flashy as an electric car or as headline grabbing as a new wind farm, but make no mistake: food tech is not only relevant, it’s vital if we are to feed a global population projected to hit nearly 10 billion by 2050.
The progress being made in sustainability is real and inspiring. Governments and corporations alike are setting aggressive goals, from net-zero commitments to regenerative agriculture initiatives. Consumers are more aware than ever that the choices they make at the grocery store, the restaurant, or even in their kitchens matter. Technology is helping us reduce waste, increase efficiency, and even reimagine supply chains. We are seeing advancements in energy, water use, and materials science that were unimaginable a decade ago. Yet, when it comes to food, the conversation often stops at plant-based proteins or meat alternatives, and while these innovations are important, they only scratch the surface of what’s possible and necessary.
The truth is that feeding the world sustainably requires more than new products; it requires systemic innovation. It’s about building ingredients and processes that create more from less, that add nutrition without adding strain on our land, water, and energy resources. It’s about leveraging science to create real change in how food is produced, distributed, and consumed. And while the current food tech headlines may have quieted compared to a few years ago, the work continues quietly, diligently, and with enormous potential.
For those of us in the space, the lull in attention is not discouraging; it’s motivating. This is the window where real breakthroughs are forged, away from the spotlight and hype. Companies are filing patents, developing strains, testing prototypes, and working with partners to integrate solutions at scale. At Akarso Bio, for example, we are creating ingredients that naturally enhance satiety and metabolic health, using sustainable materials that can hold water, add fiber, and improve nutrition without additional calories. This is just one piece of the puzzle, but it’s indicative of a broader mindset: to feed more people better food with fewer resources.
The challenge ahead is immense. We need to grow food without growing emissions. We need to find ways to meet demand without degrading soil or depleting water. We need to make healthy, nutritious foods accessible to everyone not just those who can afford premium prices. And we need to do this while navigating global supply chain disruptions, climate volatility, and shifting consumer expectations. None of this is easy. But as a founder, I can tell you: nothing worth building ever is.
If we are serious about solving hunger and food insecurity on a global scale, food tech cannot be an afterthought. It needs the same level of capital, urgency, and innovation energy that other climate solutions receive. It needs collaboration between startups and incumbents, between academia and industry, between governments and communities. And it needs champions who will keep building even when the spotlight turns elsewhere.
I believe the next wave of food tech will not just be about alternative proteins or novel ingredients; it will be about systems thinking. It will combine biology, engineering, and design to rewire how food gets from soil or lab to plate. It will prioritize health of people and planet at every step. And it will invite all of us to think differently about what we eat and why.
The future of sustainability is not complete without food. And while others may look to the latest energy breakthrough or tech IPO for signs of progress, I look to the fields, labs, and kitchens where innovators are quietly rewriting the rules of nourishment. This work may not make the loudest headlines today, but it will feed the world tomorrow. If you’re an investor, policymaker, or entrepreneur reading this, I invite you to look deeper into this space. Support the builders, fund the science, and champion the innovations that will sustain us all.