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29 de jul. de 2022 · And interest is booming: Alternative protein fermentation companies raised $1.7 billion in 2021, up 285 percent from 2020. Still, start-ups working on innovating fermented foods are navigating ...
30 de mai. de 2004 · Not only would this support farmers who are being run off their land but also reduce society’s dependence on global food giants that want complete control. Watch The Future of Food (2004) online. Documentary by Deborah Koons Garcia telling the story behind genetically engineered food that ends up on grocery store shelves in the US.
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The future of food programme links together research on the food system at Oxford and facilitates solution-orientated research to address these major concerns. The research includes scientific, economic, social and environmental issues of food production and consumption, as well as how food affects health, sustainability and economic ...
5 de mai. de 2011 · A speech by HRH The Prince of Wales to the Future for Food Conference, Georgetown University, Washington DC— (from the Prince of Wales Website) 4th May 2011 President de Gioia, Ladies and Gentlemen. Having such fond memories of my last visit, it is a great joy to be invited back to Georgetown to speak at this conference.
This book discusses the future of food, and explores the context of novel definitions of food through horizon scanning. It considers the most cutting-edge developments in the food industry, including lab-meat, nano-engineered foods, vertical agriculture, foodomics, and Marsfoods. The book also investigates new food engineering processing ...
5 de jan. de 2013 · With billions of mouths to feed, we can't go on producing food in the traditional way. Scientists are coming up with novel ways to cater for future generations. In-vitro burger, anyone?
15 de mai. de 2019 · Space farms, food on prescription and jellyfish suppers are all predictions which feature in the Future of Food Report, released by Sainsbury’s today. Commissioned by Sainsbury’s, futurologists Department 22, leading food historian Dr Polly Russell and plant scientist James Wong explore what, when and how we’ll be eating in 2025, 2050 and 150 years in the future, 2169.
