Welcome to Thoughts on the Market.
I'm Rachel Fletcher, Morgan Stanley's head of EMEA sustainability research.
Anama Rushi Agarwal, European sustainability strategist based in London.
From kombucha to kimchi, probiotic rich fermented foods have long been staples at health-focused grosses.
On the show today, a deeper dive into the future of fermentation technology.
Does it hold the key to meeting the world's growing nutrition needs as people live longer, healthier lives?
It's Wednesday, 26th of March at 3 p.m. in London.
Many of you listening may remember hearing about longevity.
It's one of our four long-term secular themes that we're following closely at Morgan Stanley,
and this year we're looking even more closely at a sub-theme, affordable, healthy nutrition.
Rushi, in your recent report you highlight that traditional agriculture is facing many significant challenges.
What are they and how urgent is this situation?
There are four key environmental and social issues that we highlight in the note.
Now the first two, which are related to emissions intensity and resource consumption, are quite well known.
So traditional agriculture is responsible for almost a third of global greenhouse gas emissions,
and it also uses more than 50% of the world's land and fresh water resources.
What we believe are issues that are less focused on are related to current agriculture practices and climate change that could affect our ability to serve the rising demand for nutrition.
We highlight some studies in the note.
One of them states that the produce that we have today has on average 40% less nutrition than it did over 80 years ago,
and this is due to elevated use of chemicals and decline in soil fertility.