{"id":162,"date":"2019-08-07T11:36:04","date_gmt":"2019-08-07T15:36:04","guid":{"rendered":"https:\/\/www.wework.com\/ca-ES\/ideas\/?p=162&preview=true&preview_id=162"},"modified":"2020-09-03T11:54:18","modified_gmt":"2020-09-03T09:54:18","slug":"how-these-five-food-companies-are-building-a-more-sustainable-future","status":"publish","type":"post","link":"https:\/\/www.wework.com\/ca-ES\/ideas\/growth-innovation\/how-these-five-food-companies-are-building-a-more-sustainable-future","title":{"rendered":"Com aquestes cinc empreses aliment\u00e0ries estan construint un futur m\u00e9s sostenible"},"content":{"rendered":"\n

No hi ha cap mena de dubte: les nostres eleccions aliment\u00e0ries tenen un impacte directe sobre el medi ambient. De la mateixa manera que reduir el consum de carn \u00e9s un bon comen\u00e7ament per a disminuir la quantitat de gasos d’efecte hivernacle<\/a> que afavoreixen l’escalfament global, hi ha moltes maneres en qu\u00e8 els consumidors i les empreses aliment\u00e0ries podem reduir la petjada ecol\u00f2gica.\u00a0<\/p>\n\n\n\n

A mesura que ens anem conscienciant que \u00e9s d’extrema import\u00e0ncia<\/a> basar les nostres dietes en fruita i verdura<\/a>, una s\u00e8rie d’empreses interessades pel medi ambient estan buscant solucions per a la crisi clim\u00e0tica actual. Les organitzacions seg\u00fcents, totes membres de WeWork Food Labs<\/a>, preveuen un futur m\u00e9s sostenible i, a trav\u00e9s dels aliments, estan treballant molt per fer realitat aquest futur.\u00a0<\/p>\n\n\n\n

Utilitzar restes d’aliments per a millorar el sabor<\/strong><\/h2>\n\n\n\n
\"\"
Spare Food Co. avalua com els aliments que tradicionalment acaben a les escombraries es poden utilitzar per a millorar les receptes i ajudar a estalviar diners a les empreses. Fotografia cortesia de Spare Food Co.<\/figcaption><\/figure>\n\n\n\n

Spare Food Co<\/strong><\/a>., WeWork Food Labs, 148 Lafayette St<\/a><\/strong>,<\/a> Nova York<\/p>\n\n\n\n

Els germans Adam i Jeremy Kaye van fundar Spare Food Co.<\/a> el maig del 2019 per ajudar a solucionar el problema mundial del malbaratament alimentari: al voltant d’un 40% dels aliments conreats als Estats Units acaba a les escombraries.\u00a0L’Adam, qui durant gaireb\u00e9 dues d\u00e8cades va treballar al costat del xef i cofundador de Blue Hill Dan Barber<\/a>, va aprendre maneres innovadores d\u2019utilitzar parts de plantes que "normalment no utilitzaria com a xef tradicional" i, per tant, va experimentar un "canvi radical" en el concepte que t\u00e9 del menjar i la ind\u00fastria aliment\u00e0ria. Juntament amb el Jeremy, qui durant anys va treballar amb marques com Patagonia per fer m\u00e9s sostenible el m\u00f3n de la moda, creen productes a partir d\u2019ingredients ignorats i no utilitzats, alhora que assessoren distribu\u00efdors de serveis d\u2019alimentaci\u00f3 en hostaleria, cuines petites i grans i establiments de venda de queviures per localitzar residus i reintroduir-los al mercat.\u00a0<\/p>\n\n\n\n

"Vam anomenar la nostra empresa Spare Food (sobres de menjar) amb una intenci\u00f3", explica en Jeremy. "Ning\u00fa no vol menjar residus, pensar-hi o sentir-se culpable d’haver-ne generat. En canvi, si parlem de ‘sobres’, comencem a donar-los valor dins el sistema." Segons Jeremy, "Si continuem gestionant la ‘reducci\u00f3 de residus’, continuarem generant-ne". Ara b\u00e9, si veiem el menjar com a ‘sobres’, ens podrem centrar en all\u00f2 que ell anomena "optimitzaci\u00f3 aliment\u00e0ria".\u00a0<\/p>\n\n\n\n

"Sembla que estiguem en cursa dins d’una roda de h\u00e0mster per veure qui produeix m\u00e9s menjar", comenta l’Adam, tot explicant que, en canvi, el que s’hauria de fer \u00e9s centrar-se a maximitzar els recursos que ja es tenen. Spare Food ajuda les empreses a invertir en la gesti\u00f3 del canvi per obtenir productes que normalment es llencen, convertint-los en salses, condiments, bases de sopes, sucades i preparats per a amanides.<\/p>\n\n\n\n

La introducci\u00f3 de peix sostenible per a una nova manera de concebre el sushi<\/strong><\/h2>\n\n\n\n

Zoku<\/strong><\/a>, WeWork Food Labs, 148 Lafayette St<\/a><\/strong>,<\/a> Nova York<\/p>\n\n\n\n

\nhttps:\/\/www.instagram.com\/p\/Bo2DnCFAoo7\/\n<\/div><\/figure>\n\n\n\n

Al men\u00fa de Zoku Sushi no hi trobareu ni anguila ni tonyina. Tot i que aquests dos peixos s\u00f3n t\u00edpics a les cartes de restaurants japonesos, que Zoku no n’ofereixi \u00e9s un acte deliberat. "Elaborem productes de f\u00e0cil obtenci\u00f3 basats en la temporada i el sabor", afirma en Charlie Yi, qui va fundar l’empresa el febrer de 2019. "No cal menjar tonyina per gaudir del sushi."\u00a0<\/p>\n\n\n\n

L\u2019objectiu de Yi \u00e9s proporcionar sushi fresc i sostenible als clients a un preu assequible. A la p\u00e0gina web de Zoku hi ha un "tauler d’arribada" que actualitza a diari i on informa amb transpar\u00e8ncia sobre el tipus de peix que ofereix cada dia i sobre la proced\u00e8ncia d’aquest peix. "Fem que la gent passi a menjar m\u00e9s peix blanc, perqu\u00e8 \u00e9s molt m\u00e9s f\u00e0cil d’aconseguir i aix\u00ed podem repercutir l’estalvi al consumidor", explica. Per a assegurar-se que aquest producte sostenible tamb\u00e9 sigui d’all\u00f2 m\u00e9s delici\u00f3s, Yi ha convidat a unir-se al projecte un xef del grup de restaurants Nobu; perqu\u00e8 prepari el menjar, formi els cuiners i elabori la carta.\u00a0<\/p>\n\n\n\n

Zoku no \u00e9s un restaurant, sin\u00f3 una "cuina digital". Aix\u00ed ho ha denominat Yi. No hi ha lloc per a seure i les comandes nom\u00e9s se serveixen a domicili. La ind\u00fastria veu n\u00e9ixer cada cop m\u00e9s cuines virtuals<\/a> com aquesta, ja que molts consumidors prefereixen la comoditat de l’entrega a domicili. "El cost primari d’obrir un restaurant als centres de ciutats com Nova York \u00e9s massa alt", comenta Yi. Zoku pot estalviar-se fins a un 50% de les despeses d’un restaurant normal, la qual cosa fa que els clients paguin menys i que els treballadors puguin guanyar-se b\u00e9 la vida. "El sou mitj\u00e0 del nostre personal de cuina est\u00e0 molt per sobre del salari m\u00ednim." Yi ens explica que cada treballador guanya molt m\u00e9s que els 15\u00a0$ per hora m\u00ednims obligatoris a Nova York.\u00a0<\/p>\n\n\n\n

Els primers enc\u00e0rrecs de Zoku els van fer uns membres de la comunitat de WeWork, que buscaven una oferta saborosa per al c\u00e0tering d’un esdeveniment. La col\u00b7laboraci\u00f3 ha resultat simbi\u00f2tica i continua creixent: actualment Zoku ofereix els seus productes en unes 25 ubicacions de WeWork de l’\u00e0rea metropolitana de Nova York. Ben aviat, la cuina digital arribar\u00e0 a la Costa Oest dels Estats Units.<\/p>\n\n\n\n

Donar suport a la innovaci\u00f3 perqu\u00e8 els aliments d’origen vegetal siguin un est\u00e0ndard global\u00a0<\/strong><\/h2>\n\n\n\n

The Good Food Institute<\/strong><\/a>, WeWork One City Center<\/a><\/strong>, Carolina del Nord<\/p>\n\n\n\n

\nhttps:\/\/www.instagram.com\/p\/BxlFc0rl7rO\/\n<\/div><\/figure>\n\n\n\n

Segons el Good Food Institute, una organitzaci\u00f3 sense \u00e0nim de lucre que lluita perqu\u00e8 els aliments d’origen vegetal estiguin per tot arreu, menjar animals ben aviat ser\u00e0 una pr\u00e0ctica obsoleta. Fundat el 2016, l’institut ofereix una \u00e0mplia gamma de serveis i informaci\u00f3 per a empreses de recent formaci\u00f3 centrades tant en aliments d’origen vegetal com en carn cultivada. El Good Food Institute tamb\u00e9 congrega la seva creixent comunitat d’entusiastes per donar suport a empreses consolidades que elaboren productes d’origen vegetal i celebrar-ne els aven\u00e7os dins de la ind\u00fastria aliment\u00e0ria, com la recent col\u00b7laboraci\u00f3 de Dunkin amb Beyond Meat<\/a>.<\/p>\n\n\n\n

Bruce Friedrich, cofundador i director executiu del GFI, creu que el futur \u00e9s un m\u00f3n en qu\u00e8 les prote\u00efnes s’obtindran de carn no animal. De fet, segons Friedrich, "la innovaci\u00f3 eliminar\u00e0 els animals<\/a> de la producci\u00f3 industrial".\u00a0<\/p>\n\n\n\n

"Us sembla que les empreses continuarien optant per la ramaderia intensiva si produir carn a partir de vegetals o a partir de c\u00e8l\u00b7lules mare fos m\u00e9s rendible? Doncs no", va publicar fa poc Friedrich. "La hist\u00f2ria ho ha demostrat una vegada i una altra. Mireu al vostre voltant. No fem servir cavalls per transportar-nos, no tenim mules per llaurar, no matem balenes per obtenir-ne oli, no utilitzem porcs per aconseguir insulina<\/a>, no enviem coloms missatgers per comunicar-nos… La hist\u00f2ria no ens dona cap exemple en qu\u00e8, havent creat una alternativa millor, h\u00e0gim continuat utilitzant animals de forma industrial."
<\/p>\n\n\n\n

Retallar la petjada ecol\u00f2gica de llets vegetals amb un sistema de producci\u00f3 segons demanda<\/strong><\/h2>\n\n\n\n

N\u00fcMilk<\/strong><\/a>, WeWork Food Labs, 148 Lafayette St<\/a><\/strong>,<\/a> Nova York<\/p>\n\n\n\n

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Les m\u00e0quines de N\u00fcMilk elaboren i proporcionen llets vegetals fresques en menys d’un minut. Fotografia cortesia de N\u00fcMilk <\/figcaption><\/figure>\n\n\n\n

Sens dubte, la llet d’ametlles s’ha guanyat un lloc destacat en la cuina moderna i, a m\u00e9s, es considera que \u00e9s d’all\u00f2 m\u00e9s saludable. No obstant, mentre que les alternatives vegetals a la llet de vaca tenen gran acceptaci\u00f3 (entre altres coses, perqu\u00e8 no basen la producci\u00f3 en els animals), transportar brics d’aquest l\u00edquid del punt A al punt B pot ser perjudicial per al medi ambient.\u00a0<\/p>\n\n\n\n

N\u00fcMilk presenta una soluci\u00f3 que redueix l’impacte mediambiental relacionat amb la producci\u00f3 i el transport: una m\u00e0quina expenedora que elabora i ofereix llets vegetals en menys d’un minut. "La nostra innovadora cadena de subministrament permet a N\u00fcMilk oferir llet vegetal fresca, amb m\u00e9s nutrients i m\u00e9s bon gust que les marques actuals nacionals, i tot aix\u00f2, amb una petjada ecol\u00f2gica molt menor", explica Will Finkelstein, director executiu de N\u00fcMilk. "Transportar l\u00edquid per tot el pa\u00eds no \u00e9s la idea m\u00e9s eficient, tant des del punt de vista econ\u00f2mic com mediambiental."<\/p>\n\n\n\n

Una sola c\u00e0rrega de cami\u00f3 dels ingredients per a produir N\u00fcMilk en un dispensador equival a vuit camions de llet produ\u00efda en una f\u00e0brica i que s’ha de repartir per tot el pa\u00eds. Eliminar el l\u00edquid de la cadena de producci\u00f3 redueix el pes dels productes i, conseg\u00fcentment, tamb\u00e9 el pes dels productes transportats, explica Finkelstein. "Les m\u00e0quines s\u00f3n minif\u00e0briques que elaboren el producte all\u00e0 on et trobes", explica sobre els dispensadors, que es poden trobar en diverses ubicacions de Whole Foods, a l’\u00e0rea metropolitana de Nova York.<\/p>\n\n\n\n

Distribuir ous frescos de pag\u00e8s, org\u00e0nics i d’animals ben tractats<\/strong><\/h2>\n\n\n\n

Handsome Brook Farm<\/strong><\/a>, <\/a>WeWork Food Labs, 148 Lafayette St<\/a><\/strong>,<\/a> Nova York<\/p>\n\n\n\n

\"\"
La qualitat de vida de les gallines mai ha estat una prioritat per a la ind\u00fastria de l’ou convencional. Fotografia cortesia de Michael George per a Handsome Brook Farm<\/figcaption><\/figure>\n\n\n\n

La ind\u00fastria de l’ou convencional ha aconseguit produir ous a un ritme vertigin\u00f3s (penseu quants ous s\u00f3n 9 mil milions d’ous al mes). Ara b\u00e9, aquests m\u00e8todes proporcionen ben poca o cap qualitat de vida a les gallines. Aquesta ind\u00fastria, a m\u00e9s de perjudicar les aus, consumeix una gran quantitat de recursos mediambientals. Per a produir tants ous a un ritme tan vertigin\u00f3s, s’utilitzen quantitats ingents d’energia per a climatitzar els galliners i el proc\u00e9s genera molts residus.\u00a0<\/p>\n\n\n\n

Els ous de Handsome Brook Farm s\u00f3n de la mateixa qualitat que els que es podrien comprar en mercats de proximitat, per\u00f2 estan disponibles a gran escala (per tant, no cal anar a buscar-los a petits mercats). Els ous provenen d’una xarxa de m\u00e9s de 65 petites granges de 10 Estats diferents, s\u00f3n de gallines que viuen en llibertat i ecol\u00f2gics (\u00e9s a dir, la cr\u00e8me de la cr\u00e8me<\/em> del m\u00f3n de la producci\u00f3 d’ous). M\u00e9s concretament, cada gallina de Handsome Brook Farm t\u00e9, com a m\u00ednim, 10\u00a0m2<\/sup> (108 peus quadrats) de camp per a moure’s i alimentar-se, i totes segueixen una dieta ecol\u00f2gica sense productes qu\u00edmics ni pesticides. L’empresa va aplicar el pensament de la cadena de subministrament a una ind\u00fastria que arriba a la majoria dels consumidors a trav\u00e9s de sistemes mecanitzats que atempten contra la vida dels animals, per\u00f2 mantenint un enfocament personal i hum\u00e0.\u00a0<\/p>\n\n\n\n

"Resulta que, quan tractes millor un animal, produeix millor", afirma Matt Sherman, el responsable de m\u00e0rqueting de la companyia. Durant els darrers sis anys, Handsome Brook Farm s\u2019ha convertit en el major productor d\u2019ous ecol\u00f2gics als Estats Units. Unint la seva xarxa de granges, Handsome Brook ha constru\u00eft un \u201csistema sostenible que permet als agricultors tenir petites explotacions que poden pagar alhora que mantenen un estil de vida agr\u00edcola", comenta Sherman. "El producte resultant \u00e9s molt m\u00e9s sabor\u00f3s."
<\/p>\n\n\n","protected":false},"excerpt":{"rendered":"

Ous de gallines felices, deixalles que es converteixen en recursos i altres maneres amb qu\u00e8 aquestes organitzacions estan salvant el planeta.<\/p>\n","protected":false},"author":1784,"featured_media":165,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[99],"tags":[101,89],"class_list":["post-162","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-growth-innovation","tag-entrepreneurs","tag-impact"],"acf":[],"yoast_head":"\nCom aquestes 5 empreses aliment\u00e0ries construeixen un futur m\u00e9s sostenible<\/title>\n<meta name=\"description\" content=\"Ous de gallines felices, deixalles que es converteixen en recursos i altres maneres com aquestes organitzacions estan salvant el planeta\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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