Plant-based nutrition is gaining increasing importance due to its various health and environmental benefits. Founded two years ago, the BİTKİDEN Association is making a name for itself through its activities. We are working towards our vision of becoming a pioneering and leading association for all stakeholders in this field, focusing on sustainable nutrition to benefit people and our planet, said Ebru Akdağ, Chair of the Board of Directors of the Plant-Based Foods Association (BİTKİDEN), answering our questions.
Food Sector: Could you tell us about the founding story of the Plant-Based Foods Association – BİTKİDEN?
Ebru Akdağ: We established the BİTKİDEN Association on 27 December 2022 with the motto ‘The future is BİTKİDEN’. As a member of the International Plant-Based Foods Working Group (IPBFWG) and the European Plant-Based Foods Association (EAPF), our mission is to bring together all stakeholders contributing to a sustainable plant-based food system under our umbrella and to lead the transformation towards plant-based foods. We also aim to generate interest and awareness among consumers and encourage our stakeholders to engage in scientific research and innovation by guiding relevant policies. We operate with a vision of being a pioneering and leading association for all stakeholders in this field, focusing on sustainable nutrition to benefit people and our planet. We support food retailers and companies in Turkey in strengthening their sustainability strategies based on ESG principles to manage their carbon footprint impact. On the other hand, we know that plant-based foods are not only beneficial for people and our planet, but also a driving force behind current gastronomy trends. Riding this global wave, we aim not only to fill our sails with Turkey’s potential, but also to steer this wind. At BİTKİDEN, we aim to lead the way towards this goal together with our stakeholders.
“Plant-based foods should be more accessible in low-income areas”
Food Sector: Why is plant-based nutrition important?
Ebru Akdağ: It is estimated that the world population will reach approximately 10 billion by 2050 and that our food needs will increase by 60 to 70 per cent compared to today. This situation also means an increase in food-related emissions. However, the solution lies not in increasing food production, but in a shift towards plant-based protein sources with low greenhouse gas emissions. Plant-based nutrition is becoming increasingly important due to its various health and environmental benefits.
Research indicates that a plant-based diet may reduce the risk of chronic diseases such as heart disease, high blood pressure, type 2 diabetes and certain types of cancer; thanks to its low saturated fat and high fibre content, it may help prevent these diseases. Animal food production causes high levels of greenhouse gas emissions, whereas plant-based diets are associated with lower emissions. This is an important contribution to combating climate change. The production of animal products requires large amounts of water and land use. Plant-based diets have the potential to increase environmental sustainability by using water and land resources more efficiently. Plant-based agriculture supports biodiversity and helps preserve natural ecosystems. Growing a variety of crops instead of monoculture farming preserves soil health and ecosystem balance. The production and consumption of plant-based foods can create a more equitable and accessible food system. Particularly in low-income areas, making plant-based foods more accessible can improve nutritional and health equity.
This transformation is not only environmentally focused but also necessary for health. Leading global nutrition authorities and significant nutritional studies have scientifically demonstrated that increasing plant-based foods in our diet is of great importance for human health. For example, the EAT-Lancet Commission presents the planetary diet as the most suitable and flexible diet for human health and environmental sustainability. In this context, a plant-based diet is recommended, where whole grains, fruits, vegetables, nuts, and legumes constitute a larger portion of the foods consumed. Another example is the recent update to the German Nutrition Society’s dietary guidelines, which emphasises that at least 75% of one’s diet should be plant-based for a healthy lifestyle.
Food Sector: How do plant-based foods play a role in sustainability?
Ebru Akdağ: Plant-based foods play many important roles in sustainability. The production of plant-based foods generates fewer greenhouse gas emissions compared to animal-based foods. Red meat production, in particular, causes large amounts of methane and carbon dioxide emissions, while plant-based production can significantly reduce these emissions. Livestock farming requires large amounts of water and land use. Plant-based food production, on the other hand, generally requires less water and land, thereby helping to conserve water resources and prevent deforestation. When combined with sustainable farming practices, plant-based agriculture can preserve soil fertility and health. Growing a variety of plant species instead of monocultures increases the biological diversity of the soil.
For these reasons, plant-based foods are one of the key elements in creating a sustainable food system. The transition to a plant-based diet is encouraged to both reduce environmental impacts and increase food security. In line with the Paris Agreement’s goal of limiting global temperature increase to 1.5°C compared to pre-industrial levels, greenhouse gas emissions from food systems need to be reduced. However, research indicates that even if fossil fuel emissions were eliminated immediately, emissions from the global food system alone would make limiting warming to 1.5°C impossible and would even make achieving the 2°C target difficult. This is why a shift to a plant-based food system is essential.
‘Plant-based proteins could offer more sustainable and healthier nutrition options in the future.’
Food Sector: Plant-based proteins have been very much in the spotlight recently. What are your thoughts on this?
Ebru Akdağ: Plant-based proteins are becoming an increasingly popular food source today. Although plant-based proteins are the most advanced among alternative proteins in terms of scale, availability and acceptability, production costs are still approximately twice as high as traditional animal proteins. Nevertheless, investment in this area has shown significant growth; between 1997 and 2022, plant-based product developers received a total of $7.78 billion in investment, with 70% of this investment occurring in the last three years. The production of plant-based meat alternatives offers significant advantages in terms of environmental sustainability. Compared to beef, they consume 30-50% less energy, use 86-97% less land, and produce 67-89% fewer greenhouse gas emissions. Furthermore, although plant-based protein sources generally have low protein content, the protein content of the final plant-based products is quite high.
This situation necessitates intensive innovation to diversify the product range, improve content and reduce costs. Turkey is a country rich in plant-based protein sources such as pulses and cereals. Globally, efforts to shift from animal proteins to plant-based protein sources are increasing due to their impact on the climate and environment. From this perspective, it is important to utilise strong plant-based protein sources such as peas, chickpeas, lentils, beans and grains in order to reduce Turkey’s dependence on foreign plant-based proteins and reduce transport-related emissions. By working on techniques and technologies that will increase the bioavailability of existing plant sources, high-quality and high-value-added plant protein sources should be obtained. Alternatives such as agricultural/food industry waste, local species, and species that can be produced efficiently and on a large scale in our country should also be evaluated.
In this context, plant-based proteins have significant potential in terms of both environmental sustainability and food security, and innovations in this area could offer more sustainable and healthier nutrition options in the future.
Food Sector: What does the near future hold for plant-based proteins?
Ebru Akdağ: Significant growth and transformation are anticipated in plant-based proteins in the near future. According to World Economic Forum data, by 2035, the alternative protein market is projected to exceed seven times its current size, reaching 97 million metric tonnes annually from 13 million metric tonnes, and account for 11 per cent of the overall protein market. With regulatory support and technological advances, this share could rise to 22 per cent. When calculating an average revenue of $3 per kilogram from alternative proteins, this points to a market size of approximately $290 billion. This growth indicates that plant-based proteins will play an increasingly important role in the food industry and will form a strong alternative to traditional animal protein sources. Technological developments, innovations in plant-based protein production processes, cost reductions and improvements in product quality will be key to this growth.
Food Sector: What does the future hold for plant-based foods?
Ebru Akdağ: The future of plant-based foods looks very bright due to rapidly changing consumer preferences, technological innovations and sustainability-focused approaches. However, we are still at the beginning of this journey, and a much brighter plant-based food world awaits us in the future. In the future, the variety and quality of plant-based foods will continue to increase. New and innovative options will be offered in many product categories, such as meat alternatives, plant-based milk and dairy products, and egg and seafood alternatives. Advances in food technology will continue to improve the taste, texture, and nutritional value of these products. Plant-based foods will gain popularity not only among vegans and vegetarians, but also among consumers seeking healthy nutrition and those who value environmental sustainability. Flexitarian diets will increase demand for plant-based foods.
Environmental concerns and sustainability will be at the forefront of plant-based food production. This will include issues such as reducing water and energy usage, waste management, and minimising carbon footprints. Furthermore, the importance of local and organic plant-based products will increase. In the future, the nutritional profile of plant-based foods will be improved. Fortified products containing more protein, vitamins, minerals and other nutrients will be developed. This will be particularly appealing to athletes and those who embrace a healthy lifestyle. Regulations and standards will be developed regarding the labelling and marketing of plant-based foods. This will provide consumers with clearer information about what they are consuming and prevent misinformation. The prices of plant-based foods will become more competitive with traditional animal products. This will enable them to reach a wider audience and encourage the adoption of plant-based diets.
Plant-based foods will grow not only in Western markets but also in regions such as Asia, Africa and Latin America. This will increase the global supply chain and accessibility of plant-based foods. All these developments will ensure that plant-based foods are accepted as a more widespread, nutritious and sustainable option. The future of plant-based foods promises a positive transformation for both individual and planetary health.
‘We are combating misinformation about food’Food Sector: Can you tell us about your short-term goals?
Ebru Akdağ: Our primary goals include encouraging lawmakers to take action on legal regulations to pioneer the transformation of sustainable food systems in our country and around the world, and to remove barriers related to plant-based foods. We are bringing together thought leaders and aim to continue doing so in order to raise awareness among consumers, combat misinformation about food, and explain where this transformation is at, where we want to go, and how it contributes to humanity, based on scientific information. We are also continuing our efforts to encourage innovation across the entire food sector, starting with our members.
I can summarise our short-term objectives as follows:
- Awareness Raising: Educating the public about the benefits of plant-based foods and ensuring consumers recognise these products.
- Education and Information: Organising educational programmes and information campaigns for producers, retailers and consumers.
- Collaborations and Events: Promoting the widespread adoption of plant-based foods by establishing collaborations with food industry stakeholders; organising seminars, conferences and promotional events.
- Market Research: Conduct comprehensive research on the current state and potential of the plant-based food market in Turkey to collect and share data about the sector.
Food Sector: What are your long-term goals?Ebru Akdağ: Moving on to our long-term goals;
- Sector Growth: To increase plant-based food production and consumption, thereby increasing the number and diversity of players in the sector.
- Legal Regulations and Standards: Contributing to the establishment of legal regulations and labelling standards for plant-based foods; ensuring these products are correctly defined and marketed.
- Sustainability and the Environment: Promoting environmental sustainability by reducing the environmental footprint of plant-based foods and creating a greener food system.
- Public Health and Nutrition: To increase the nutritional value of plant-based foods in order to promote healthy and balanced nutrition and to act in line with public health policies in this regard.
- Global Collaborations: Developing collaborations with international plant-based food associations and organisations to promote Turkey’s potential in this field on a global scale and evaluate export opportunities.
One of the most important items on our agenda is hosting the World Plant-Based Foods Association Annual Summit in Antalya from 6 to 8 November 2024. The fact that Turkey has been chosen to host this Summit, whose theme this year is ‘The Rise of Plant-Based Foods,’ is a source of pride and an important opportunity for us.
In recent years, with increasing awareness of environmental sustainability, health concerns and animal welfare issues, there has been a profound shift in consumers’ attitudes towards food consumption. Although positive steps have been taken to promote plant-based diets, significant challenges remain. Restrictions on the labelling of plant-based foods are still widespread in several countries, including Turkey, Chile and the United Kingdom. Furthermore, the threat of labelling bans and regulatory restrictions on plant-based foods in major markets such as the United States, France, Italy, and South Africa presents a significant problem. It is important that we maintain a steadfast commitment to opposing these unequal laws.
The dissemination of best practices and the establishment of strategic partnerships are essential to overcoming these challenges. With global momentum for plant-based foods at an all-time high, the formation of the Plant-Based Foods Global Alliance (PBFGA) signals the beginning of a new era of international cooperation to create a future with a resilient, equitable plant-based food system that counters the climate, environmental and social harms of industrial animal agriculture. Hosted by BİTKİDEN, this summit aims to highlight the plant-based evolution, increase momentum, and strengthen partnerships for plant-based innovations in food product development, cuisine/gastronomy, data and digital technologies, ingredients, consumer engagement, and carbon neutrality.
Additionally, we plan to establish a focus group in Azerbaijan for COP 29 and take our place at the Climate Summit alongside global plant-based food representatives. This is because the future of plant-based foods is directly linked to the future of our planet. Plant-based foods generally have a lower carbon footprint compared to animal products. Animal agriculture is a significant source of greenhouse gas emissions and has a major impact on climate change. At climate conferences such as COP 29, the adoption of plant-based diets can be discussed as a way to reduce greenhouse gas emissions.
Plant-based foods require less water and energy than animal products. This is important in terms of conserving water resources and reducing energy consumption. Water and energy efficiency can be addressed at COP 29 in line with sustainable development goals.
Animal agriculture requires large amounts of land and can contribute to deforestation. Plant-based agriculture offers advantages in terms of reduced land use and soil conservation. This could be emphasised during discussions on soil and land management policies at COP 29. Global food security is becoming increasingly important due to the effects of climate change. Plant-based diets can contribute to food security by offering sustainable nutrition options. The potential benefits of plant-based foods for global nutrition and food security could be addressed at COP 29. COP 29 provides a platform for governments and international organisations to develop sustainable agriculture and food policies. Promoting plant-based foods can be seen as a strategic tool for achieving environmental sustainability and public health goals.
In summary, plant-based foods should be an important agenda item at COP 29 and similar climate change conferences. These conferences provide an opportunity to highlight the positive impact of plant-based foods on global food systems and to develop the policies necessary for a sustainable future. For these reasons, we at BİTKİDEN will strive to bring important issues to the agenda at COP 29.
https://www.foodsektor.com/ebru-akdag-bitki-bazli-gidalarin-gelecegi-oldukca-parlak-gorunuyor/1617/
