Food without a foodprint: how microbial protein fermentation can dramatically outperform animal agriculture

The Farmless fermentation platform can potentially create a whole new food repertoire, producing proteins, carbohydrates, beneficial fats and vitamins. We are building a new interface between food and electricity, which means we are domesticating microbes selected for their food properties and their ability to grow on renewable energy-based feedstocks.

4 December 2024

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A presentation by Pepijn Vloemans, Head of communication & public affairs at Farmless.

We think that factory farming is causing lots of big problems. Massive animal suffering, climate change, eutrophication, biodiversity loss, etc. etc. We want to build an alternative way of making proteins that is radically better for humans, animals and the environment.

Fermentation is to agriculture what the electric motor is to transportation: a step change in efficiency. In Farmless’ case, we’re developing a fermentation platform that can work independently from agricultural land.

About Pepijn Vloemans
He worked in politics, journalism and startups. Previously head of comms @ Fastned.

About Farmless
Farmless was founded to free food production from animals and agricultural land applying a self developed fermentation platform.

Humans used the craft of fermentation for millennia making cheese, yoghurt, sausage and beer. But we have barely begun to use the power of micro-organism to create a new repertoire of foods.

Our process does not need agricultural land. Instead, we can produce food with air and water. Then we add some minerals and ferment a new protein harvest. Pie from the sky, basically.

For more information go to the website.

Pepijn Vloemans will speak at the 2023 edition of the Agrifood Innovation Event.