Innovating for sustainable food systems with Arkansas at the forefront

Burgeoning entrepreneurial ecosystem with an increasing number of interested funders? Check. Premier College of Agriculture conducting millions of dollars of research each year? Check. Massive agri-food companies investing heavily in technology and innovation with an eye on sustainability? Check. Arkansas has all the ingredients to lead in promoting sustainability through agri-food entrepreneurship and innovation.

The recent Agri-Food Innovation Summit at the University of Arkansas spotlighted this intricate recipe for success, showcasing the groundbreaking approaches that promise to redefine the future of sustainable food systems. More than 200 people attended the summit, underscoring Arkansas’ unique position. The two-day event featured discussions on food insecurity, sustainable protein and the link between food access and health. Businesses such as Cureate Connect and CelluDot shared their success stories, demonstrating how Arkansas-based agri-food businesses are already making significant strides in agri-food entrepreneurship and innovation, addressing challenges from small business development to herbicide drift.

A key insight from the summit was innovation’s pivotal role in driving profitability and sustainability. Innovative technologies, such as biotechnology, hold the potential to increase yields while reducing environmental impacts. As we grapple with added climate pressure, biotechnology must play another critical role in developing sustainable food systems.

To that end, Arkansas is now home to a chapter of the Biotechnology Innovation Organization, the world’s largest biotechnology advocacy organization. Titled BioArkansas, a core focus of the inaugural meeting was how Arkansas agribusinesses can stand at the forefront of the biotechnology business. Advancements like these emphasize that the business of technology is not just about developing new tools but also about reimagining business models to align with sustainable practices.

Collaborative efforts between scientists, entrepreneurs and funding agencies are vital for nurturing this innovation ecosystem. With creative new leadership, the University of Arkansas Division of Agriculture has strategically partnered with stakeholders across the ecosystem to develop additional resources for sustainable food system innovators.

Consider the Arkansas Food Innovation Center as an exciting example. The Arkansas Food Innovation Center at the Market Center of the Ozarks, under the new leadership of Darryl Holliday, is poised to become a vital resource for agri-food entrepreneurs. Set to open in late 2024, the 45,000-square-foot facility will be located in downtown Springdale and provide rentable commercial kitchen space and a produce processing system to transform local farmers’ produce into value-added products. This initiative is especially crucial in creating equitable opportunities for food entrepreneurs who might need more resources to launch their businesses. The Arkansas Food Innovation Center, with Holliday at the helm, represents a significant step forward in fostering a sustainable food system in Northwest Arkansas. It offers a platform where food science meets practical entrepreneurship, equipping local food businesses with the tools and knowledge to thrive in a competitive and environmentally conscious market.

As we look to the future, Arkansas’ role in this global endeavor is easy to see. With a combination of our agricultural heritage and a forward-looking approach to innovation, we are uniquely positioned to pioneer sustainable solutions in agri-food systems.

It is time for Arkansas to rise to the challenge.

Trey Malone is an agricultural economist in the Department of Agricultural Economics and Agribusiness at the University of Arkansas. He also is the Fellow for Southern Sustainable Agriculture Research and Education at the U.S. Department of Agriculture. The opinions expressed are those of the author.