Episode 178
Dr. Simon Eassom – CEO and Executive Director of independent think tank, Food Frontier – joins the podcast for Episode 178.
Eassom has had a distinguished multidisciplinary career as a university professor with a PhD in applied ethics, freelance investigative journalist – on health and food economics – and mid-career, worked in various executive roles for IBM – leading on the use of Big Data, predictive analytics, cloud computing and artificial intelligence.
He’s consulted with numerous organisations on the impact of technology on the future of work, education and food and currently serves on the Board of the Australian Council of Professions as its Chief Futurist.
In THe Interview
Tradition Meets Innovation
Eassom opens with a personal anecdote – a feast in a North African village where he was served a sheep’s head, including the eyes, as a delicacy. This moment, he notes, exemplifies the importance of respecting cultural traditions and the generosity of others— a principle that continues to shape his views on food and hospitality today.
Eassom then reflects on how he balances his ethical and environmental commitments with cultural sensitivity. While his diet avoids animal products, he underscores that his concerns are directed more toward the industrial scale of animal agriculture than the principle of consuming animals itself.
Rethinking Food Systems: The Mission of Food Frontier
Eassom’s work with Food Frontier centers on finding sustainable alternatives to current food production practices. As the global population grows, traditional agriculture’s environmental toll – deforestation, water pollution and greenhouse gas emissions – demands urgent solutions.
Key to Food Frontier’s efforts are three transformative technologies:
Plant-Based Meat
Eassom explains that many plant-based protein manufacturers aim to mirror the taste and texture of conventional meat. He highlights the rapid innovation in this area, which has seen products gain mainstream acceptance and improved functionality in cooking and dining experiences.
Precision Fermentation
This technology uses microorganisms to produce food ingredients – such as proteins and enzymes – more sustainably. He explains that it is not new technology – precision fermentation has long been used to produce insulin – but according to Eassom, this method could significantly reduce costs, stabilise supply chains and lessen environmental harm.
Cultivated Meat
Cultivated – or cell-grown – meat offers the possibility of a groundbreaking approach by growing animal cells in bioreactors to produce meat without direct use animals. Eassom describes it as a scalable solution to meet global demand while reducing ecological damage.
Shifting Consumer Perceptions
Eassom acknowledges the complexity of shifting food systems, particularly the deep personal and cultural ties people have to their diets. While the rise in awareness of food’s environmental impact is encouraging, misconceptions – such as fears around ‘lab-grown’ foods – remain significant hurdles.
“Alternative protein production uses processes similar to other food manufacturing industries,” Eassom explains, emphasising his desire for clear communication to the consumer.
Driving Change
At the heart of this transition lies the work of think tanks like Food Frontier. Eassom highlights their role in providing objective research, facilitating industry collaboration and engaging with media to ensure accurate and transparent information reaches the public.
He stresses that the challenges of global food systems require both technological innovation and cultural shifts, driven by informed and collaborative approaches.
Looking Ahead
Eassom’s optimism about the future of food is rooted in the convergence of innovation, consumer awareness and cross-industry collaboration. As alternative proteins gain momentum, they have the potential to address pressing environmental challenges while respecting the cultural significance of food.
For business leaders and policymakers, the message is clear: navigating the future of food will require not only technological advancements but also a nuanced understanding of consumer behavior and cultural identity. As Eassom aptly puts it, “The food choices we make today will shape the world we live in tomorrow.”
