The Future of Food: Serving with S.O.L.E. (Sustainable, Organic, Local, Ethically)
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The document discusses several disruptive food technologies that could shape the future of food, including nanotechnology, indoor vertical farms, genetically modified organisms (GMOs), cultured meat and dairy, 3D printers, edible and biodegradable packaging. It provides examples of each technology and discusses both their benefits as well as challenges. Overall, the document examines how these emerging technologies may help address issues of climate change, population growth, and water scarcity in food production.
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The Future of Food: Serving with S.O.L.E. (Sustainable, Organic, Local, Ethically)
- 1. The Moveable Feast: The Future of Food Linda MacDonald Glenn, JD, LLM California State University Monterey Bay
- 2. Challenges • Climate change • Population growth • Water Scarcity
- 5. Incremental vs Disruptive Technologies Historical examples of disruptive food technologies: • The use of fire to cook food • Roller milling of wheat flour • Refrigeration/freezing • Pasteurization/canning of food • Mechanization of kneading dough/bread making Disruptive or incremental?
- 6. Seven Disruptive Technologies • Nanotechnology • Indoor vertical farms (grow in your own space) • GMOs • Cultured (in-vitro) meat and dairy • 3D Printers • Edible/Biodegradable packaging
- 8. Nanotechnology + Food = ??? Under some currently proposed definitions GMOs may qualify as Nanofoods. • ) Over 4,000 types of potatoes in Peru alone. (via crossing breeding, mutagenesis and genetic alteration)
- 9. GMOs • Golden rice with Vitamin A
- 10. Some examples of the application of nanotechnology/materials & food • Nanosensors & Food safety – Quality Determination – Contaminants – Tampering – Aromas – Expiration date
- 11. Nanofoods: Now and coming soon 1. Functional foods (e.g., vitamin enriched, probiotics, antioxidants) 2. Targeted Nutrition (Nestle’s iron rich baby formula) 3. Absorption efficiency (Nano B-12, Co-Q 10, Iron) 4. Time released food (for backpackers, military, astronauts) 5. Treatment of obesity (triggering satiation nerves) 6. Nutraceutical foods (Soy Phytoestrogens, chococeuticals, Nano-Coffee) 7. Interactive drinks AND
- 15. Cultured Meat: But Does It Taste Like Chicken? Cotton Chicken is a design concept that builds on the development of lab-cultured meat. ” It is a pultrusion of cultured chicken meat, spun like cotton candy, or pulled like fresh pasta. It is then seasoned to perfection, flash-fried, and wrapped delicately around a skewer of bamboo.” http://dunmag.com/en/2010/10/21/we-are-what-we-eat/ •Controlled production vs. CAFO: Food safety concerns •Energy Requirements: Building a whole cow requires more energy than building a steak. •Greater availability of safe protein sources worldwide
- 16. In Vitro Meat ● Cheaper to produce ● Less animals will be slaughtered ● Requires less water than traditional food production ● Cleaner for the environment ● Ethical ● Prevents climate change ● Healthier ● Sustainable Do you really want to eat him??
- 17. Food Production In-Vitro meat is the (idea of) manufacturing of meat products through "tissue-engineering" technology. • Do No Harm • Happy Cows
- 19. Cheese and Milk • New Harvest • Muufri • http://www.perfectdayfoods.com/
- 20. Responsible Stewardship of Animals Photo credit unknown • “In vitro meat has the potential to prevent an enormous amount of suffering .” Paul Shapiro, Humane Society of the United States. • “It’s time to stop killing meat and start growing it.” William Saletan, Slate.com • "We don't mind taking uncomfortable positions if it means that fewer animals suffer.” Ingrid Newkirk, referring to PETA’s $1 million prize for a commercially viable in-vitro meat product and the attendant internal conflict it generated.
- 21. 3D Printing Food Design
- 22. Future of food packaging Sustainability and reusability
- 23. Smart packaging sensors • Sensors within package to show how fresh your food is
- 24. Edible Packaging ● WikiPearl, a bite-sized morsel of food that is wrapped in a plastic-free packaging that protects the food, but is also edible and biodegradabl
- 25. Edible Packaging
- 26. Casein Protein packaging - Tighter network when polymerized - 500x better than plastic for freshness - Cheese slices and cheese string come wrapped in a lot of plastic. What if that wrap was biodegradable, or even edible? (American Chemical Society)
- 28. The Bad and the Ugly ‘Yuk’ Factor – Other approaches - Eating down the chain • Algae culture (no, it’s NOT Soylent Green)Soylent:
- 29. Insectavores
- 30. Stop waste Waste Economies #nofoodwaste #eatthewaste #nosetotail #sustainable #socialenterprise Waste Renewal: The Social Enterprise model tackles waste by sourcing surplus foods and turning them into marketable food products. To find surplus foods going waste, there’s PareUp—an app to connect hungry eaters with excess restaurant and grocery store food at discounted prices. Foodsharing: Still a fringe practice, food-sharing is an extension of sharing economy practices yet to take off. Apps like Leftoverswap (connecting people with leftovers and people looking for free meals) and non-profits like foodsharing.de facilitate networking between individual with and without food surpluses. Cropmobster facilitates community redistribution and London-based Eatro seeks to connects home cooks with other meal-seekers.
- 31. Sky Farms #futurecities #verticalfarms #urbanagriculture #sustainable #farmtotable Urban Agriculture Image Source: Fast Co July 2, 2014: http://tinyurl.com/l9u3pqx Image Source: Plantagon--plantagon.com Vertical Farming
- 32. The Future of Fine Dining
- 33. Ambiance • Sensory Engineering: • Accompanying your seafood risotto are the sounds of the sea, enhancing the perceived freshness and flavors, and affecting our sense of sweetness and saltiness. • Virtual reality -- The sushi in this VR experience is actually comprised of semi – transparent cubes molded to look like rice, but are made out of agar-agar, which is vegan.
- 34. Smart Table/ Kiosks • A lot of restaurants are already doing this. –Panera Bread – McDonald’s (at participating locations) –Chili’s/Applebee’s • Faster and easier. Makes less wasted food –You choose exactly what you want and the computer gets it right
- 35. Robot Restaurant: The Future of Servers
- 36. Forget Drive in: Drone-Out! Automated service that takes less manpower • More “important” jobs can be done by humans, while transportation is by drones • Many already doing this – Amazon drone power!
Notas do Editor
- By the year 2050, the world’s population is projected to swell to 9 billion. 80% will be urban-dwellers. Demand from developing countries for a wider range of foods is on the rise. Experts estimate that we will therefore need new farmland larger than the size of Brazil to produce enough to meet the demands of growing populations. Food security therefore represents one of the single biggest challenges of our future, with environmental, economic, political, and lifestyle implications..
- The tricky part: Size matters, but so does shape. As of August 2010, the ISO (International Organization for Standards) approved Iran’s “Methodology of Categorization and Classification of Nanomaterials,” which presents a methodology and a systematic method to categorize and classify nanomaterials according to their size, chemical nature, properties, and characteristics. (e.g. -‘muramic acid measurement for identification of nanosilver antibacterial activity’)
- Functional food or medicinal food is any healthy food claimed to have a health-promoting or disease-preventing property beyond the basic function of supplying nutrients.[1] The general category of functional foods includes processed food or foods fortified with health-promoting additives, like "vitamin-enriched" products. Fermented foods with live cultures are considered as functional foods with probiotic benefits. Phytoestrogen which claim that they MAY relieve menopausal symptoms like hot flashes, prevent heart disease, lower LDL (bad) cholesterol) – however there is often a disclaimer on the packaging that these claims have not been evaluated by the FDA. iInteractive: Masking bitter flavours of bioactives like phytochemicals in fortified products until stomach release␣ Emerging. Use of microwaves to disintegrate encapsulated flavours or collors to release them. ␣
- New Harvest is a nonprofit research organization working to develop new alternatives to conventionally-produced meat, including cultured meat — meat produced in a cell culture, rather than in an animal. http://new-harvest.org/default.php Photo credit: http://culturedmeat.blogspot.com Cultured meat uses 35 to 60 percent less energy, emits 80 to 95 percent less greenhouse gas, and uses 98 percent less land, according to a lifecycle assessment performed by Hanna Tuomisto, of the University of Oxford, and M. Joost Teizeira de Mattos, of the University of Amsterdam.
- Shapiro quote from Atlantic Monthly Saletan is National correspondent at Slate.com. Newkirk is the co-founder of PETA
- FOODSHARING http://www.theguardian.com/sustainable-business/free-food-sharing-leftovers-surplus-local-popular PAREUP: http://guardianlv.com/2014/05/food-waste-potentially-lessened-by-new-app/
- http://www.fastcoexist.com/3032379/this-tree-shaped-farm-on-a-skyscraper-could-bring-acres-of-crops-into-the-city
- Sensory-engineering. Scientists have shown that look and smell affect how we taste. Condiment Junkie, a sonic-branding company is exploring how certain frequencies can compensate for sugar in foods, thereby improving health, as well as enhancing the whole cooking and eating experience.