2.3.1 Exploring New Frontiers in Food Alternatives for Sustainable Development

Food that is both healthy and sustainable is becoming increasingly scarce in modern society. As a result, finding new food alternatives to traditional food sources is critical for humanity’s long-term development. Utilizing sustainable raw materials, such as algae and insects, is gaining increasing attention as a means to address environmental concerns and create more sustainable production systems. While novel foods are often thought of in the context of the unusual, unconventional, or innovative, they can also simply be foods that are relatively new to the market (EU Novel Food Catalogue, 2021). The European Commission describes a novel food as any food that was not consumed to a significant degree by people in the EU before 15 May 1997 - when the first regulation on novel foods came into force. 

Foods could also be considered novel for a number of less obvious reasons - like being produced using new technology, foods with a new or modified molecular structure, or even previously overlooked ingredients of the food we eat regularly. While some novel foods can be sold unconditionally, others can be used only in the context they have been approved in. For instance, using only a specific production technique. In fact, many familiar household names we have all probably seen or eaten like quinoa, macadamia nuts, and mango peel are all on the list of EU approved novel foods.

Some information is given below about the utilization of these materials:

Algae:

• are photosynthetic organisms that can be cultivated in various aquatic environments, including ponds, bioreactors, and even wastewater treatment plants.
• can be used for the production of biofuels, such as biodiesel and bioethanol, as they contain high levels of lipids or carbohydrates that can be converted into fuel.
• can also be a source of valuable compounds like pigments (e.g., beta-carotene and phycocyanin), omega-3 fatty acids, and proteins.
• Additionally, they have potential applications in wastewater treatment, carbon capture, and as a feed source for livestock and aquaculture.

Insects could be a nice option. Numerous studies have shown that proteins, lipids, and other elements from edible insects can be used to replace traditional sources of nutrition (Sosa D.A.T, 2017).

Insects:

• Insect farming, also known as "insect rearing" or "entomophagy," involves raising insects for human consumption or for animal feed.
• They are highly efficient in converting feed into protein, requiring less land, water, and feed compared to traditional livestock like cattle or pigs.
• Commonly farmed insects include mealworms, crickets, and black soldier flies. They are rich in protein, healthy fats, and micronutrients.
• Insect farming can help address global food security challenges, reduce greenhouse gas emissions associated with traditional livestock production, and provide economic opportunities for farmers.