CONFERENCE REPOR ▶▶▶T
Dealing with industry challenges at the Global Feed Safety Summit
“We cannot take feed safety for granted. We have to keep developing our safety control schemes and we have to be prepared for the demands beyond tomorrow,” said Global Feed Safety Summit host and GMP+ International managing director Roland van der Post. In his three-day summit round-up he looked back on a very fruitful gathering of key industry players. A much needed face-to-face event to set the feed agenda for the years to come with participants commiting to take the next steps forward.
BY FABIAN BROCKÖTTER , EDITOR POULTRY WORLD “F
Food security was the main topic of one of the panel dis- cussions. Bas Geerts of Cefet- ra, Patrick Charl- ton of Alltech, Robert van der Zee of Cefetra, Eric Visser of Hamlet and Jaa- na Kleinschmit from ADM were somewhat criti- cal of the EU’s Farm to Fork strategy.
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eed without safety is not feed, it is poison”. Those words spoken by one of the partici- pants at the Global Feed Safety Summit 2022 couldn’t be more true. If anything, the
three-day Summit made clear that feed safety is vital and also needs constant attention and further development. Industry leaders applied their brains, discussed the latest innovations and trends and came up with a list of actionable results. “We have shown that the feed industry is always at the forefront
and that is exactly what we need, going forward,” comment- ed Van der Post. Under his guidance, a number of develop- ments and pressing issues were spotlighted. “We heard ex- perts on new feed materials, new technologies and had intense discussions with one another about our carbon foot- print and sustainability efforts. Our core business is feed safe- ty, of course. That said, we have the framework, the connec- tions and the expertise in our certified companies to facilitate more than just feed safety.”
Huge production increase It was first speaker, Ruud Tijssens, chair of the international feed industry federation (IFIF), who focused on the challeng- es we all face. According to Tijssen antimicrobial resistance still is a huge problem. “We tend to look at this from a West- ern perspective but the world is far bigger than that. In the developing world the dynamics are different, so we have to be aware of the issue of antibiotics as in 45 countries around the world it is still common practice to use feed antibiotics preventatively.” The same difference in perspective can be seen when it comes to increasing animal protein production. “Compared to 2010, we will have to produce 1.6 times more animal protein by 2050 to feed the global population. This is not my personal vision, it is based on the facts as we know them today. Despite our ‘green’ politics, we have to produce more meat. In the West we tend to say that meat alternatives or even insects might be the way forward but these don’t grow from air, they have to be fed, too.” Tijssen was supported in this by Professor Leo den Hartog of Wageningen University. “In the next 40 years we will have to produce more food than in the last 40,000 years combined. To achieve that alternative proteins will not be in competition with animal protein. We need all the protein we can possibly find to be able to feed the world,” said Den Hartog. In his view, to improve sustainability and get the most out of the one planet we have, plant protein and animal protein will go hand-in-hand. “In our work at the university we modelled the ideal situation for the use of resources. The basis for that be- ing that all plant protein which is fit for consumption is prioritized for humans. It is then the co-product valorisation
▶ ALL ABOUT FEED | Volume 30, No. 3, 2022
PHOTOS: FABIAN BROCKOTTER
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