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The Future of Food: Shaping Diets and Nutrition

In: Global Food Systems, Diets, and Nutrition

Author

Listed:
  • Jessica Fanzo

    (Johns Hopkins University
    Johns Hopkins University
    Johns Hopkins University)

  • Claire Davis

    (Johns Hopkins University)

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.

Suggested Citation

  • Jessica Fanzo & Claire Davis, 2021. "The Future of Food: Shaping Diets and Nutrition," Palgrave Studies in Agricultural Economics and Food Policy, in: Global Food Systems, Diets, and Nutrition, chapter 0, pages 169-182, Palgrave Macmillan.
    • Handle: RePEc:pal:psachp:978-3-030-72763-5_11
    DOI: 10.1007/978-3-030-72763-5_11
    as

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