South African restaurant chain Nando’s is planning to test the use of insect and algae protein in chicken feed as alternative to soy as part of a move to reduce its carbon emissions in its UK and Ireland division over the next decade.
The South African restaurant chain said it wants to halve the carbon footprint of an average Nando’s meal by 2030.
The company also said that it will support research into feeding broilers algae and insects, which could prove a more sustainable protein source. It is also working to source more sustainable soy and wheat feed.
The company said it also plans to increase its plant-based offering to customers.
Colin Hill, Nando’s )@NandosUK) chief executive officer for UK and Ireland, said: “Nando’s has always focused on trying to change lives for the better, on behalf of our customers and our teams.
“Over the last four years our sustainability initiatives have significantly reduced our carbon footprint, but today we are launching ambitious new commitments which will set a strong example for what our industry can do to make a genuine difference.
“We are particularly proud, that with these targets, we will become the first in our industry to combine improvements in environmental sustainability with animal welfare.”
The projected growth of the global population is projected to place strain on natural resources and the global food supply chain. Therefore, many companies are searching for alternatives to crop-based ingredients like soy.
Some companies are also looking at producing lab-grown meat. For instance, last week, restaurant chain KFC said it would be developing lab-grown chicken nuggets.
The international fast-food chain has partnered with Russian biotechnology company 3D Printing Solutions, which produces bioprinters and materials for 3D bioprinting, for a project titled “Meat of the Future”.
The venture aims to create the world’s first lab-grown chicken nuggets made from real animal cells and plant-based ingredients, and KFC expects to receive the first product for testing by autumn 2020.
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