In a visionary discussion about the future of food, Dr. Morgaine Gaye, a food futurologist, emphasizes Air Protein as a key innovation to address the challenge of feeding 9.8 billion people by 2050. The looming issues of climate change, desert conditions in sub-Saharan Africa, and the potential extinction of California avocados by 2050 are highlighted. Amanda Little's book "The Fate of Food" sheds light on the industry's proactive measures to tackle these challenges through technological advancements and sustainable practices. Experts predict a shift towards cell-cultured proteins, personalized nutrition, and innovative farming methods to revolutionize the food landscape in the coming decades.
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by Cond... klokken www.bonappetit.com 04-26-2022
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