Knowledge for better food systems

The fate of food in a bigger, hotter, smarter world

The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World, by Amanda Little, examines the innovations that are changing food production.

Publisher’s summary

We need to produce more food. With water and food shortages already being felt in some parts of the world, this might sound like an insurmountable challenge, but all is far from lost. You may not have heard about it, but the sustainable food revolution is already under way.

Amanda Little unveils startling innovations from the front lines around the world: farmscrapers, cloned cattle, meatless burgers, edible insects, superbananas and microchipped cows. She meets the most creative and controversial minds changing the face of modern food production, and tackles fears over genetic modification with hard facts. The Fate of Food is a fascinating look at the threats and opportunities that lie ahead as we struggle to feed ever more people in a changing world.

 

Reference

Little, A. (2019). The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World. Bloomsbury, Sydney.

For more details, see here. See also the Foodsource resource Impacts of climatic and environmental change on food systems.

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While some of the food system challenges facing humanity are local, in an interconnected world, adopting a global perspective is essential. Many environmental issues, such as climate change, need supranational commitments and action to be addressed effectively. Due to ever increasing global trade flows, prices of commodities are connected through space; a drought in Romania may thus increase the price of wheat in Zimbabwe.

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