The Future of Food: New Ideas About Eating

November 1, 2020
Grades 7-10 This book discusses the technologies being developed in response to the need for new ways of growing, producing, and distributing nutritious food for the future without further harming the planet. The text describes the main ways people around the world get their food and provides examples of more sustainable alternatives. Research into meat substitutes, such as insect burgers and lab-grown meat and fish, is mentioned, as is genetic engineering in animals and plants (Arctic apples, gene-edited Atlantic salmon, genome-edited mushrooms). The book briefly describes how personalized diets can be based on an individual's microbiome and genome and nutrigenomics, and "how food affects each individual's genes and how the genes determine the way each person reacts to different foods." The last chapter summarizes how snack food is being developed to be more nutritious, intelligent packaging that can detect if food is spoiling, 3-D printed food, and robots that can cook dinner. The information provided here is brief, so it's most useful as a supplemental resource (includes source notes, further research, an index, and color photos).

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