They’re telling you their evil plan, destroy real food production and further poison people they tell you in the article are increasing too fast. Of course, these elites will still be eating their Wagyu and Kobe beef why you eat bug protein or lab grown cancer cell meat.
https://slaynews.com/news/wef-demands-governments-reinvent-food-supply-insects/
By Frank Bergman
The unelected World Economic Forum (WEF) is demanding that the governments of “sovereign” nations begin “reinventing” the food supply by replacing meat and dairy with insect-based and lab-grown products.
According to the WEF, traditional meat must be replaced with “alternative proteins” to “save the planet” from “climate change.”
Klaus Schwab’s organization argues that globalists must wipe out the agriculture industry to meet the goals of the green agenda.
In recent years, the organization has been increasingly pushing for the general public to eat bugs to “reduce climate change.”
In a new article, titled “Feeding the future: why Renovation and Reinvention are key to saving our food system,” the WEF demonizes farmers and the food supply.
WEF New Frontiers of Nutrition Project Fellow Juliana Weltman Glezer laments the so-called “greenhouse gas emissions” allegedly caused by food production.
In addition, the WEF is raising the alarm about the world’s growing population of carbon-spewing humans.
Glezer warns of a 60% increase in food demand when the worldwide population hits 10 billion.
“Many of the ways we grow, manufacture, and consume food are causing a dual crisis of human and environmental health, and the complexity will only intensify,” Glezer wrote.
“The food transition aims to reshape the way society produces, distributes, consumes and discards food – a transformation that will impact the mutual advancement of human and environmental health,” the article added.
The article then compared an overhaul of the food system to the global transition to renewable energy, such as solar and wind power and electric vehicles.
“The food transition involves a similarly comprehensive transformation, with two different stages of change: Renovation and Reinvention,” Glezer wrote.
“While Renovation makes incremental improvements across the food value chain, Reinvention aims for systemic change: the fully scaled reorientation of food production in a way that alters the underlying structures within the modern food industry.”
In the article, the author puts forward a two-step plan to reshape the global food supply:
“Renovate recipes and packages” and “Reinvent the system.”
The first step calls for the “immediate reduction of more harmful ingredients and components in our food, including excessive levels of salt, sugar, fat, and additives.”
Glezer writes the world can “mitigate adverse effects on public health” by reformulating nutrition.
“Renovation could also mean adding probiotics to an existing product to improve microbiome health,” the article adds.
In the second step, “reinventing the system,” the WEF writer praises companies such as Nestlé that have developed “animal-free protein powder.”
In 2022, Nestlé said that its “animal-free” product is made through fermentation and “is identical to the whey protein found in cow’s milk.”
“And they are not alone,” the author writes.
“According to GFI, 158 companies have publicly announced a primary focus on fermentation for alternative proteins in 2023, an increase of 16% from the year prior.”
The article also suggests that artificial intelligence (AI) could be used to help people create diets “unique to an individual’s genetic makeup, lifestyle factors, and health goals.”
The WEF also claims that AI can help reduce “the overall environmental impact of food production and disposal.”
“The food transition is a pivotal moment in human history, demanding bold action across sectors, industries, and disciplines,” Glezer concludes.
“There is no singular approach to transformation, but it is critical that the food industry rebalance their approach to innovation with significantly more investment put towards Reinvention”
“By prioritizing strategies that reinvent, alongside renovation, we can chart a course toward a more resilient, equitable, and sustainable food system for generations to come.”