PROCESSING Challenges within food processing concern not only how we process, but also what we process. Experts predict that by 2050 nearly twice as much meat will be produced as today, for a projected total of more than 465 million tons per year.4 At the same time as this unsustainable consumption is on the rise, many healthy, nutritious foods are underutilised, either because their benefits have not yet been realised or the industry has not yet found a way to transform them into food staples or daily meals.
However, not all processing is bad. Snap-freezing vegetables in the field, preserving food in traditional ways to last through winter, or adding essential nutrients to staple foods through fortification, for example, already have enormous positive impacts on the health of our populations and environment.
FAO (2011). World Livestock 2011 Livestock in food security. Rome: FAO. 4
SOLUTION BY COFFEE FLOUR Coffee flour is an agricultural innovation that reduces food waste and supplements the income of coffee farmers. Coffee flour is produced by harvesting and milling the discarded coffee cherry (the fruit that surrounds the coffee bean). The result is packed with nutrition, containing five times the fibre of whole-wheat grain flour, three times more protein per gram than fresh kale, three times more iron than fresh spinach and 84% less fat than coconut flour. Coffee flour supports farmers and families in coffee-growing countries as it creates sustainable jobs and a new revenue source for some of the poorest areas in the world. It also has beneficial impacts on the environment, as the discharges of organic pollutants from the discarded cherry that disrupt marine ecosystems are no longer emptied into streams and soils. DEVELOPED IN: USA DEPLOYED IN: HAWAII, NICARAGUA, GUATEMALA, MEXICO AND VIETNAM
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