The Future of Food Technology Rachel Owens, Daytona State College
The Future of Food TechnologyRachel Owens, Daytona State College
Current food production:Consumes 80% of the available fresh water in the U.S.
Climate change:Creates increasingly unstable weather patterns, adversely impacting harvests
Transportation costs:Increase food expense
Waste30-50% of current food production worldwide is wasted.
Cropland:Increasingly affected by soil erosion, overgrazing, and decreased fertility
InefficiencyFeeding animals is an inefficient way to feed humans.
Greenhouse gasesFood production is as currently practiced is a major contributor to greenhouse gases.
800 million peopleAre food-insecure in 2014.
9 billion peopleEstimated world population by 2050
Technological Solutions
Aeroponics• Reduces
agricultural water use by 98%
• Grows plants in air/mist environment
In vitro meatEliminates the need for grain to feed animals
Closed-system fish farmsEliminate the pollution and risk of disease associated with current models of open-system fish farms
Diversified food sources• Algae• Insects• Edible plants not
currently used for food
Smart packaging• Reduces food
waste• Monitors freshness• Extends shelf life• Improves safety
Sources• http://www.theverge.com/2014/8/27/6074417/how-to-feed-the-
cities-of-the-future-mit-cityfarm
• http://www.amnh.org/exhibitions/past-exhibitions/our-global-kitchen-food-nature-culture/future-of-food
• http://environmentalresearchweb.org/cws/article/news/57936
• http://www.wri.org/publication/creating-sustainable-food-future-interim-findings