Spain is one of the world’s major food producers. It's also among the most vulnerable to climate change. Droughts, floods, animal disease outbreaks, and supply chain shocks have already begun to impact its food system, threatening agricultural production and driving up food costs.

Investing in plant-based, cultivated, and fermentation-enabled protein innovation could help Spain strengthen food security, reduce pressure on land & water resources, and build a more resilient food system in the face of these escalating risks.

The nation has the foundation for the robust research and entrepreneurial ecosystem needed to grow its alternative protein industry—yet protein diversification remains absent from most climate conversations – and is slow to be prioritized, despite growing evidence and interest.

What can Spain do to scale this promising solution? Carlos Campillos Martínez, public affairs manager at The Good Food Institute Europe, explains: