From farm to table: sustainable gastronomy and patents

Celebrating sustainable gastronomy – patents and eco-friendly cuisine

In recent years, the global conversation around food has shifted significantly. It's no longer enough for cuisine to delight the taste buds, we also have to be mindful of its impact on the planet. This is where the idea of sustainable gastronomy comes in. Far more than just a trend, it brings a commitment to sourcing ingredients responsibly, supporting local producers and ensuring that food production and consumption are environmentally friendly.

Two of the most promising initiatives in sustainable gastronomy for the near future are alternative protein production and hydroponic farming. The UN Environment Programme has highlighted that increasing demand for animal protein and the unsustainable use of natural resources (driven by urbanisation, land-use changes and extractive industries) are making the next pandemic more likely. Alternative proteins and hydroponic farming, which requires significantly less water than traditional farming methods, could help counterbalance this risk.

Patent information is key to identifying the latest trends, including in alternative protein production and hydroponic farming. There's EP3332632, for example, which describes a “method for obtaining root mass from vegetable seeds”.

Here are some Cooperative Patent Classification (CPC) codes which might help with targeted searches in these areas:

Alternative protein production

1. A23J – Protein compositions for foodstuffs or feed
   • A23J 1/00: obtaining protein compositions for foodstuffs or fodd
   • A23J 3/00: working-up proteins for foodstuffs or fodder, e.g. for animal feed
2. C12N – Microorganisms or enzymes: compositions thereof
   • C12N 1/00: microorganisms or enzymes used for producing proteins
   • C12N 5/00: mutation or genetic engineering to produce proteins
3. A23L – Foods, foodstuffs or non-alcoholic beverages: their preparation or treatment
   • A23L 33/00: modifying the nutritive qualities of food by increasing the protein content
   • A23L 35/00: protein-rich foods from non-animal sources, e.g. algae or fungi

Hydroponic farming

1. A01G – Horticulture: cultivation of vegetables, flowers, rice, fruit, vines, hops or seaweed
   • A01G 31/00: soilless cultivation, e.g. hydroponics
   • A01G 31/02: hydroponic cultivation systems
2. A01C – Planting; sowing; fertilising
   • A01C 1/00: planting machines; transplanting machines
   • A01C 21/00: fertilising in hydroponic systems
3. C05G – Mixtures of fertilisers covered by different subclasses
   • C05G 3/00: fertilisers specifically adapted for hydroponic use

By exploring the relation between sustainable gastronomy and patents we can uncover innovative ways to make the food we eat as sustainable as it is delicious. We can also help to achieve UN Sustainable Development Goal 2: "end hunger, achieve food security and improved nutrition and promote sustainable agriculture." This is a must if we want to safeguard the planet and ensure a healthy and sustainable culinary experience for generations to come.

Keywords: Food, technologies, innovation, patent knowledge, sustainable gastronomy, patents