The Future of Food: Shaping Diets and Nutrition

Jessica Fanzo () and Claire Davis ()
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Jessica Fanzo: Johns Hopkins University
Claire Davis: Johns Hopkins University

Chapter Chapter 11 in Global Food Systems, Diets, and Nutrition, 2021, pp 169-182 from Palgrave Macmillan

Abstract: Abstract Technology holds the power to transform the way people produce, transport, prepare, and consume food. Technological innovations abound at every stage of the food supply chain. These technologies hold the potential to let farmers produce food more efficiently, processors store and transport products more safely, and companies develop unique foods. Whether consumers want more information or simply more convenience, these advances promise to deliver a more transparent, digitally connected eating experience personalized to their needs. This chapter focuses on new technologies that are changing the operation of food supplies, demand for certain types of foods, and culture shared around food.

Keywords: Technology; Agriculture; Food supply; Food demand; Culture; Digital farming; Precision agriculture; Vertical agriculture; 3D printing; Genetic modification; Lab-grown meat; Food delivery; Street food; Fast casual; Consumers; Personalized nutrition; Agriculture 4.0; Food processing and packaging; Food shopping; Covid-19 pandemic; Consumer demand (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:pal:psachp:978-3-030-72763-5_11

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DOI: 10.1007/978-3-030-72763-5_11

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