The increased rationalisation of biotechnological engineering leads to a decontextualised production process of many well-known flavours and fragrances, such as vanillin, patchouli and stevia. A range of sophisticated production pathways decouples the production of ingredients from the original plant. This so-called biomanufacturing is fueled by technologies such large scale sequencing and metabolic engineering which allow for the precise design of micro-organisms.

In climate ethics, many have worried about the potential injustices arising from large-scale implementation of Carbon Dioxide Removal (CDR). To date, most of this discussion has focused on one particular form of CDR, the bioenergy-based BECCS technique. However, the IPCC's Sixth Assessment Report estimates that ‘nature-based’ forms of CDR such as afforestation and reforestation, soil carbon sequestration, and agroforestry have significant removal potentials, as well as potential co-benefits for local communities and biodiversity.