For many of us who do not have to worry about where our next meal will come from, food is always readily available. We have access to ingredients from around the world, conveniently stocked in grocery stores and supermarkets near us. The food is always within arm’s reach, ready to be picked up.
But this easy access often hides the real challenges behind food production, including its environmental footprint and the staggering amount of waste, all while over a quarter of the world’s population cannot afford to eat a healthy diet1. These challenges are expected to intensify as the demand for food rises to feed a growing population that is expected to hit 10 billion by 20502.
It sounds like an impossible challenge, but there are already solutions that help produce more food without harming the planet. These approaches do not add to the problem as they harness the power of biology, particularly microbes and enzymes, to create more sustainable alternatives.
But before we get to these biological solutions — or as we call them, biosolutions — let us take a deeper look at food production, which is often looked at with a narrow view of “farm-to-table”.
There is more to food production than the simple idea of farmers growing food and it ending up in stores. A lot happens behind the scenes to make food available, from the health of the soil where crops grow to how food is processed, stored, and distributed. All of these steps are part of a bigger network called Food Systems. So, let us first take a closer look at what that means.
Think about your favorite movie. What makes it unforgettable? While the actors undoubtedly take center stage, they are just one piece of a much larger puzzle. Behind each flawless scene is a cinematographer capturing the perfect shot, sound designers infusing every moment with life through sound, visual effects artists ensuring every detail feels authentic, editors seamlessly stitching it all together, and directors steering the entire vision. Crafting a cinematic masterpiece requires a harmonious, well-coordinated effort. Every role plays a vital part in bringing the story to life.
Food production works the same way. It is easy to picture farmers working in the fields, cattle roaming in a dairy farm, crops ready to be harvested, and food neatly stocked in stores. But there is much more to food production than what we see. Behind the scenes, a large network of interconnected steps ensures that food reaches us, forming what is known as food systems.
The OECD3 defines food systems as “...all the elements and activities related to producing and consuming food, and their effects, including economic, health, and environmental outcomes.” It also highlights three essential tasks that food systems must fulfill:
To put this into perspective, let us take a simple example: your favorite burger.
Whether it has a meat or plant-based patty, it is part of a much larger system that goes far beyond what you see.
The wheat in the bun? It was grown, harvested, and processed before reaching the bakery. But how was it cultivated — using chemical fertilizers or with innovative, sustainable methods that improve soil health? The burger patty itself is a product of food science and technology, designed not just for taste and texture but also to stay fresh longer and reduce food waste. Even the bun might contain specific ingredients to enhance its fluffiness or extend its shelf life.
Every step, from how crops are grown to how ingredients are processed, packaged, and transported, is part of the food system. It is an interconnected network of agriculture, technology, and supply chains, all working together to ensure that food reaches your plate. Now, we shall take a closer look at some of the crucial but less visible elements of food systems.
The foundation of food production lies beneath our feet. But soil is not just dirt. It is a living, breathing ecosystem that keeps our food system running. The problem? We are pushing it to the limit. A third of the world’s soil might already be degraded4 thanks to intensive farming practices.
A third of the world’s soil might already be degraded⁴ thanks to intensive farming practices.
Five key factors behind the soil degradation as listed by the UNEP5 are: heavy machinery, constant tilling, monocropping, and excessive use of pesticides and fertilizers. When soil loses its nutrients, food production takes a hit. Yields drop6, farming becomes harder, and the entire system starts to crack.
And it is not just crops that suffer. Livestock, poultry, and fish farming also depend on healthy soil. Huge amounts of global crop production, like maize and soybeans, go into producing animal feed. If the soil cannot support these crops, the impact ripples across the food chain, affecting everything from livestock to dairy and meat production.
So, what does this have to do with your burger? Everything. The wheat in the bun? It needs fertile soil to grow. The cattle feed that supports beef production? Same story. Even plant-based protein sources rely on nutrient-rich land. If soil health keeps declining, so does the foundation of food production, including the ingredients that make up your burger.
Plant Health
Even with fertile soil, crops still face threats like pests and infections caused by bacteria, fungi, viruses, and other microbes. These infections can devastate entire harvests. A single outbreak of infection can drive up food prices, lead to food shortages, and hurt the livelihoods of farmers. For example, infection in potato plants by a microbe called the Phytophthora infestans7 resulted in the devastating famine in Ireland in the 1840s, resulting in the death of a million people.
The Food and Agriculture Organization estimates that every year, up to 40 percent of global crop production is lost due to plant pests and diseases, costing the global economy over USD 220 billion⁸.
Farmers around the world navigate this constant battle, using a mix of strategies to protect their crops. However, maintaining this balance is becoming harder as climate change alters growing conditions, increasing the spread of new pests and making crops more vulnerable.
Now, let us bring it back to your burger. The wheat in the bun? It is vulnerable to Stem rust, a fungal disease that has historically wiped out harvests and continues to threaten global wheat production. The tomatoes in your toppings? They face the risk of the Tomato brown rugose fruit virus. Diseases like Soybean sudden death syndrome can cause a dearth in plant-protein supplies essential for making that juicy plant-based meat patty. Without effective ways to protect crops, food prices could rise, and some ingredients might become harder to find.
Livestock and aquaculture are key players in food systems, providing protein to billions of people. But just like crops, farmed animals face serious health challenges. Diseases can spread rapidly among farm animals, leading to mass losses, supply disruptions, and economic damage.
The African Swine Fever outbreak in 2018 led to the deaths of around 25 percent of the global farmed pig population.
Some disease outbreaks wipe out large populations of farm animals and impact global food supplies. For example, the African Swine Fever outbreak in 2018 led to the deaths of around 25 percent of the global farmed pig population - around 225 million pigs within a year9. Meanwhile, avian influenza, popularly known as Bird flu, continues to wreak havoc across different parts of the world, requiring the culling of millions of birds to stop the spread. Even in aquaculture, diseases like viral hemorrhagic septicemia can decimate large fish populations and impact food supplies.
Beyond disease, nutrition plays a crucial role in animal health. The quality of feed, water, and living conditions determines how efficiently livestock grows and how resilient they are to infections. Poor nutrition weakens animals, making them more susceptible to diseases, while imbalanced diets in aquaculture can lead to deformities or slower growth rates.
And your burger? It is directly tied to animal health. If cattle are unhealthy or the feed supply is disrupted, beef production suffers, leading to price hikes. Whether it is beef, chicken, or fish, animal health plays a critical role in keeping your burger on the menu.
How do we produce enough protein to nourish a growing population while reducing its impact on the planet?
Protein is essential for human nutrition, but producing it comes with a hefty environmental price tag. Traditionally, livestock farming has been the dominant source of protein, but also contributes to e.g. rising greenhouse gas emissions. At the same time, plant-based protein foods are on the rise, yet they, too, require responsible sourcing and sustainable practices.
This creates a major challenge: how do we produce enough protein to nourish a growing population while reducing its impact on the planet?
And that brings us back to your burger. Whether it is a plant-based patty, a beef patty, or a crispy chicken fillet, the way that protein is produced matters. Was the beef raised on deforested land? Was the soy protein in a plant-based burger cultivated using sustainable farming practices? Every choice we make in protein production influences the future of food systems—and the future of your burger.
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Not all food makes it to our plates. A shocking amount is lost or wasted at different stages of the food systems: on farms, in processing plants, during transportation, and even in our own kitchens. Consider this: 61 percent of the 3.3 billion tonnes of carbon emissions generated by food waste comes from households10, including everyday items like dairy products, fruits, vegetables, and bread. For example, studies show that over 20 percent11 of people discard bread when it becomes dry.
In regions without proper cold storage infrastructure, food loss happens even earlier in the supply chain, long before it reaches consumers. Meanwhile, supermarkets often discard products near expiration — even if they are still perfectly safe to eat — contributing to unnecessary waste while millions of people around the world struggle with food insecurity.
And what about your burger? If lettuce, tomatoes, or dairy-based toppings spoil before they hit the market, that is wasted food and wasted resources. Even the bun has an expiration date, and without proper storage, it might end up in the trash instead of on your plate. Food waste isn’t just an environmental problem. It is a problem that affects what ends up on your plate and how much it costs.
What we have discussed until now are just a few pieces of the massive puzzle that makes up our food systems. Each part, whether it is soil health, plant health, animal health, food waste, or protein production, comes with its own set of challenges.
For decades, the default solution to these challenges was chemicals. If crops needed a boost, we turned to chemical fertilizers. If pests and diseases threatened harvests, pesticides and fungicides were the answer. To prevent food from spoiling too soon, we relied on chemical preservatives. And when we wanted to transform plants into protein-rich food, we used a mix of chemicals to enhance taste and texture.
But this approach has come at a cost. The widespread use of synthetic chemicals has put pressure on the environment, disrupting ecosystems, depleting soil health, contaminating water sources, and driving up carbon emissions from food systems. The very solutions meant to sustain food production have started to threaten its future.
But now, a shift is underway. Science is unlocking new ways to tackle food system challenges, this time using nature’s own tools. Enter biosolutions, biological alternatives that work with nature rather than against it. From improving soil fertility without synthetic fertilizers to protecting crops without harmful pesticides, biosolutions are proving to be a more sustainable way forward.
So, what exactly are biosolutions, and how are they transforming the way we grow, protect, and produce food?
Biosolutions are changing the way we produce and manage food.
Across different areas of the food system, we are already seeing a shift where biosolutions are replacing chemicals or working alongside them, helping us reduce our dependency on chemicals. This not only helps lower the environmental burden but also makes food systems more productive and sustainable.
To get a better sense of their impact, let us break food systems down into four key areas where biosolutions are making a difference:
Now, we shall explore some real-world examples of how biosolutions are reshaping each of these areas.
A single gram of soil can contain up to 10 billion microbes12—bacteria, fungi, and other tiny organisms that are invisible to the naked eye. But their impact is anything but small. These microbes help plants absorb essential nutrients like nitrogen and phosphorus, boost their immunity, and even protect them from extreme conditions like drought and disease.
Biosolutions harnesses this natural connection between plants and microbes to create healthier crops and soils. One great example is biostimulants — products that enhance plant growth by improving how they take in nutrients. One such biostimulant combines three powerful microbes13:
Together, these microbes make it easier for plants to access nutrients, leading to healthier crops and higher yields. In fact, studies show that a biostimulant using these three microbes can increase wheat yields by up to 3.8 bushels per acre14.
Another type of biosolution, biopesticides, uses beneficial microbes to protect crops from pests and disease-causing organisms. Unlike chemical pesticides, these natural alternatives do not harm soil health or disrupt ecosystems. By adopting biostimulants and biopesticides, farmers can grow healthier crops while reducing their reliance on synthetic chemicals.
In 2018, the global demand for protein was 202 million tonnes, and it is projected to double by 2050 as both income levels and populations increase14. We need to find ways to produce more protein without increasing the environmental impact. Biosolutions are helping in two key ways:
In traditional livestock farming, most of the feed that farmers buy (which accounts for nearly 70 percent of their costs15) is converted into body mass. The more efficiently animals process their food, the better the protein yield. Biosolutions enhance digestion in livestock, poultry, and fish, making it easier for them to absorb nutrients and grow faster. They also improve immunity, reducing the risk of disease and lowering economic losses for farmers.
But biosolutions are not just helping with traditional protein sources. They are also driving innovation in plant-based protein foods. Scientists have developed high-protein foods from fungi, which provide a nutritious, affordable, and low-emission alternative to meat. Other biosolutions use fermentation to extract proteins from unused plant materials or even generate proteins directly from carbon dioxide in the air. These breakthroughs are paving the way for a more sustainable and diversified protein supply.
A significant portion of food waste can be prevented by addressing two key factors: minimizing the loss of raw materials used in food production and extending the shelf life of perishable products.
Every processed food we consume starts with raw ingredients that undergo transformation — milk is turned into cheese, seeds are pressed for oil, and grains are milled into flour. But in these processes, a substantial amount of food is lost. Take oil extraction as an example—what if we could extract more oil from olives or sunflower seeds, ensuring that fewer resources go to waste?
Given the immense amounts of water, fertilizers, and energy that go into growing raw materials, making food production more efficient is critical.
Fortunately, biosolutions are already making a difference by enhancing agricultural yields, reducing dependence on chemical inputs, and maximizing resource use.
But food waste does not just happen during production—it also occurs after food reaches consumers. A significant amount of food is discarded simply because it spoils before it can be eaten. If we could naturally extend the shelf life of fresh food, we could prevent massive amounts of waste while ensuring products stay fresher for longer. This is where biosolutions like bioprotection come in.
Instead of relying on synthetic preservatives, bioprotection harnesses beneficial bacteria to keep harmful microbes at bay. These naturally occurring microbes act as protective barriers, preventing spoilage and keeping food fresher without compromising safety or taste. Bioprotection is already widely used in dairy products, helping extend the freshness of milk, yogurt, and cheese. But its potential goes far beyond dairy. It is now being applied to bread, meat, and other perishable foods, ensuring they last longer while maintaining quality.
Despite global food production being sufficient to feed everyone, two billion people still lack regular access to safe, nutritious meals. The challenge varies by region, with some facing food scarcity and others an overabundance of calorie-dense but nutrient-poor options. The challenge is not just about sustainably producing more food but also ensuring that healthier, affordable food is accessible to all.
Biosolutions are paving the way for food production that is not only affordable and nutritious but also packed with amazing flavors and textures, all without relying on artificial additives or excessive amounts of salt, fat, or sugar.
Through environment-friendly processes like fermentation, we are opening up a world of possibilities, from plant-based foods to functional products like probiotics and vitamin supplements, all while keeping ingredients simple and clean.
One of the most exciting impacts of biosolutions is in the development of infant formulas, which are crucial when breastfeeding is not an option. Thanks to these innovations, we can now produce compounds found in breast milk, known as Human Milk Oligosaccharides (HMOs), and incorporate them into infant formula. This breakthrough helps ensure babies around the world get the essential nutrients they need, no matter how they are fed. It is just one example of how biosolutions are making nourishing food more accessible for everyone, everywhere.
When you think about the burger on your plate — whether it is made with a traditional beef patty or a plant-based alternative — it is easy to overlook the complex systems that bring it to life. From the soil that nurtures the wheat in the bun to the innovative technologies that make plant-based proteins taste just like meat, every element plays a critical role in the food systems.
However, the true challenge lies not only in producing more food but in ensuring that everyone, everywhere, has access to healthy and nutritious options. Biosolutions are the key to making this a reality.
By harnessing the power of biology, we can create foods that are not only nutritious and more affordable but also have a longer shelf life and are better for the planet. These innovative solutions are helping to create food systems that nourish people, sustain the environment, and provide hope for a future where good food is within reach for all.
The next time you enjoy that burger, remember that behind it lies a wave of innovation transforming the way we produce, access, and enjoy food.
The plants that “eavesdrop” on water
Turns out that plants don’t just sit around soaking up sun—they listen, too! In a quirky experiment, scientists at the University of Western Australia found that pea plants can detect the sound of running water and grow their roots toward it, even when there’s no moisture nearby. Using tiny tubes and recordings, they discovered that plants preferred real water sounds and actively avoided fake ones. And if the soil already had enough moisture? The plants ignored the noise entirely! This plant “decision-making” shows they’re far more perceptive than we thought—basically, roots with a musical ear for survival.18
The great tomato drama!
Believe it or not, tomatoes were once feared as deadly poison! Although now a global culinary staple, the tomato originated in South America and was slow to gain acceptance elsewhere. In 18th-century America, the bright red fruit was considered toxic, partly because it belonged to the nightshade family and partly due to rumors that aristocrats had died after eating them. Then came 1820. As legend has it, a bold horticulturist named Colonel Robert Gibbon Johnson publicly ate a tomato on the courthouse steps of Salem, New Jersey, to prove it was safe. Locals gathered, expecting him to drop dead. To their surprise, he didn't. Soon, tomatoes found their place in American gardens and kitchens. Ketchup owes him big time.19
There exists a cheesy Italian bank
In Northern Italy, you can take your cheese to the bank. Since 1953, Credito Emiliano (or Credem) has accepted wheels of Parmigiano-Reggiano as loan collateral. In the bank, 80-pound cheese wheels are stored in climate-controlled vaults. The older the cheese, the more valuable it gets. With up to 440,000 wheels aging in vaults, Credem helps dairy farmers save storage costs while backing their loans with “The King of Cheeses.” Does it surprise you that Harvard even did a case study on this bank?20
Microbes and enzymes are tiny but mighty agents of change. For billions of years, they’ve enabled transformation in all living things through microbiology.
Biosolutions are fascinating but can be difficult to grasp. That's why we created the monthly Biosolutions Bulletin — to break down the science into easy-to-understand, engaging stories with beautiful hand-drawn illustrations.
Each issue dives deep into the science behind biosolutions and their roles in transforming everything from agriculture to industries and the products we use every day.
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