In 2050, the earth’s population will be 9 billion, 70% of whom will be living in urban areas. This growing urban population will need access to healthy and nutritious food. Governments and Non-Governmental Organizations (NGO’s) are promoting fresh food consumption for health reasons along with the importance of producing safe food that is sustainably grown. In parallel consumers are becoming more health-conscious and are increasingly driven to local, natural, and sustainable quality offerings — a trend which is strongly tied to the modern focus on healthy eating.
It is estimated that we will have to produce double the amount of healthy, nutritious food with half the resources of today. This leaves us with one of today’s biggest challenges.
Water, fertilisers, land and energy are crucial resources for food production. Less than 1% of the earth’s fresh water is easily available and suitable for human use. 70% of that water is used for irrigation in agriculture. Water scarcity is addressed as part of the United Nations “Agenda 2030” Sustainable Development Goals.
Reserves of fertilisers, that are crucial for the production of food, are running out. Continuous and increasing demand on land resources has had a negative impact on the area and quality of land available for food production.
Our story about sustainable cultivation aimed to leave the world a better place in the future.