AZTI analyses the keys to increasing food production without damaging the planet: from eco-design to the role of the consumer

• In a report, the technology centre addresses the environmental, social and economic challenges of a sector that consumes 70% of the water used and is responsible for 24% of greenhouse gas emissions.  

• Eco-design, the use of waste, the search for alternative protein sources and the analysis of consumption trends are presented as some of the solutions. 

Derio, 28 January 2025 – With the need to produce 60% more food by 2050 to feed a growing world population, the agri-food sector is facing challenges that threaten not only the environment but also economic and social stability. In this context, the AZTI Technology Centre jas just published a report about sustainability in the food industry analysing these challenges and proposing science-based strategies to move towards a sustainable and equitable production model. 

The impact of the food industry is significant. It currently consumes 70% of the world’s freshwater, an increasingly scarce resource, and is responsible for 24% of total greenhouse gas emissions, directly contributing to climate change. In addition, its activities have caused 60% of the loss of terrestrial biodiversity and are responsible for 90% of the overfishing of commercial fish, threatening the sustainability of marine ecosystems. These figures show that the sector not only has a high environmental impact, but also suffers from the consequences of climate change, water scarcity and rising temperatures, factors that have a direct impact on production costs and the prices paid by consumers. 

Ecodesign and circularity: holistic solutions  

To address these challenges and the new policies and regulations to reduce environmental impact, the AZTI report proposes a holistic approach, from product design to end-user involvement. Firstly, it stresses the need to incorporate environmental criteria from the early stages of development, through eco-design and product life cycle analysis. This approach makes it possible to assess and minimise impacts at all stages, from raw material extraction to end-of-life. 

The report also highlights the importance of preventing environmental impacts before they occur by adopting eco-efficiency plans that reduce the use of natural and energy resources while minimising waste generated during production processes. In line with this philosophy, the circular economy is presented as one of the most promising solutions. Successful examples, such as the reuse of coffee grounds as animal feed or the use of brewery waste in aquaculture, demonstrate the potential of by-products as valuable resources.  

In addition, the report advocates the exploration of new alternative protein sources, such as insects, microalgae, fish discards or even cultured meat, which could become sustainable and viable options to meet the growing global demand for food. At the same time, it highlights the need to promote local and proximity production in order to reduce the environmental footprint associated with transport and to promote the resilience of communities.  

AZTI also stresses the importance of raising awareness and empowering consumers. Providing clear and accessible information at the point of sale is essential to enable citizens to make responsible choices that have a positive impact on the entire food chain. 

The challenge of food waste and loss 

The report also highlights a pressing issue: food waste and loss. In the European Union, 591 million tonnes of food is wasted every year, equivalent to 131 kilos per person. More than half of this waste occurs in households, followed by 10.4% in primary production and 20.2% in manufacturing. This phenomenon not only has serious social and economic consequences but also has a significant environmental impact: food waste accounts for 254 million tonnes of CO2, or 16% of the total emissions of the European food system.  

The path to a sustainable food industry requires digitalisation, traceability, innovation and, above all, putting people first: from those who work in the sector to consumers, whose choices have a direct impact on the entire food chain,” stresses Jaime Zufía, AZTI’s coordinator for efficient and sustainable processes.  

The full report is available here.