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What Will We Eat In 2050? | Popular Science


Stashed in: The Future, NASA to Me, Science Too, World Hunger, Population, Agriculture

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How will the food we eat change as the world changes and how will the food we eat change the world? FutureFood2050was put together by the Institute of Food Technologists, where I am a board member, as a way to look for science-based answers to those questions.  The group is interviewing 75 scientists and thought-leaders from across the globe about their work and visions for the future. 

In the most recent series, Pam Ronald, a plant geneticist from UC Davis, argues “the organic vs. genetic engineering debate is a false fight. They both have the same goal, which is ecologically based agriculture." 

Perhaps with a similar goal, Isha Datar talks about her work growing meat in a culture tube: “…meat production is so wildly inefficient. We feed a cow 7 kilograms of food to get 1 kilogram of beef, not to mention deforestation and that cows are some of the biggest greenhouse gas emitters”.

In other interviews, Caroline Smith DeWaal, describes her work on food safety at CSPI, Michelle Perchonok explains the challenges NASA faces in developing food for future mission to Mars and Marie Wright describes how flavors can be extracted from natural sources and combined to make processed foods tastier.

These women’s ideas and energy seek to transform the way we eat. Whether they succeed or not depends on how consumers and politicians respond. I encourage you to read and think about the future you want to eat.

Ecologically based agriculture sounds good.

A future of nothing but processed food sounds bad.

How do we steer toward the unprocessed food future?

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