Sustainable urban futures reimagined: technology-driven food production with precision fermentation

The global food systems are under increasing pressure to meet the rising demand for protein-rich diets, while the emissions from the production of animal-sourced proteins linked to livestock farming contribute significantly to air, water, and soil pollution. In response to sustainability concerns, innovative technologies, such as Precision Fermentation, promise new and alternative dairy production methods. These technologies could reorganize how food is produced, supplied, and consumed. However, the success of these technologies relies on their implementation and societal impact. Scholarship on edible cities highlights the potential for producing food in urban areas, and our article brings the possibility of integrating novel food technologies like Precision Fermentation in these urban contexts. By repurposing existing structures in the city, benefiting from existing resources, and shortening the food chains, this new production chain could enhance food security, safety, and sustainability. The present article explores a case study in the Marineterrein area in Amsterdam as a possible site for Precision Fermentation dairy production. We ask: what are the opportunities and constraints of bringing these new supply chains to the urban areas? We find, through Value Sensitive Design (VSD) and qualitative methodology, that under a right set of conditions, novel food technologies can be decentralized and deployed to urban contexts. Interestingly, we find that the potential of such deployment opens more doors to discussing the future of circular food production, rather than being a site for large scale implementation. Awareness and change around novel technologies for circular food production require both technical advances and societal support.