The potential of future foods for sustainable and healthy diets
Alejandro Parodi,Adrian Leip,I.J.M. de Boer,P.M. Slegers,Friederike Ziegler,Elisabeth H. M. Temme,Mario Herrero,Hanna Tuomisto,Hugo Valin,C.E. van Middelaar,J.J.A. van Loon,H.H.E. van Zanten +11 more
- Vol. 1, Iss: 12, pp 782-789
TLDR
In this paper, the authors show that compared to current animal-source foods, future foods have major environmental benefits while safeguarding the intake of essential micronutrients, and if produced with renewable energy, they also offer greenhouse gas benefits.Abstract:
Altering diets is increasingly acknowledged as an important solution to feed the world’s growing population within the planetary boundaries. In our search for a planet-friendly diet, the main focus has been on eating more plant-source foods, and eating no or less animal-source foods, while the potential of future foods, such as insects, seaweed or cultured meat has been underexplored. Here we show that compared to current animal-source foods, future foods have major environmental benefits while safeguarding the intake of essential micronutrients. The complete array of essential nutrients in the mixture of future foods makes them good-quality alternatives for current animal-source foods compared to plant-source foods. Moreover, future foods are land-efficient alternatives for animal-source foods, and if produced with renewable energy, they also offer greenhouse gas benefits. Further research on nutrient bioavailability and digestibility, food safety, production costs and consumer acceptance will determine their role as main food sources in future diets.read more
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Challenges and prospects
Emma Bell,Hugh Willmott +1 more
TL;DR: A review of the field of Organizational Ethnography and Anthropological Studies can be found in this article, with a focus on qualitative analysis of organizational behavior and the role of women in such research.
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Older Consumers’ Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union
TL;DR: It is found that food fussiness is a barrier to acceptance, whereas green eating behavior and higher educational attainment are facilitators to older adults’ acceptance to eat protein from alternative, more sustainable sources.
Journal ArticleDOI
Consumer responses to novel and unfamiliar foods
Hely Tuorila,Christina Hartmann +1 more
TL;DR: In this article, the authors present two novel foods trends (meat alternatives and products for health and well-being) as examples of current research and conclude that successfully launching novel foods require a deep understanding of product perception and the consumer traits that determine rejection or acceptance.
Journal ArticleDOI
The battle for biomass: A systematic review of food-feed-fuel competition
TL;DR: In this article, a review of 75 studies on the competition for biomass and production resources such as land, water, labour and capital across food, feed and fuel production is presented.
Journal ArticleDOI
The future of farming: Who will produce our food?
Ken E. Giller,Thomas Delaune,João Vasco Silva,João Vasco Silva,Katrien Descheemaeker,Gerrie W.J. van de Ven,Antonius G. T. Schut,Mark T. van Wijk,James Hammond,Zvi Hochman,Godfrey Taulya,Regis Chikowo,Sudha Narayanan,Avinash Kishore,Fabrizio Bresciani,Heitor Mancini Teixeira,Jens A. Andersson,Martin K. van Ittersum +17 more
TL;DR: In this article, the authors explore the interrelations between farms and farming systems in the global food system and highlight trends in major regions of the world and explore possible trajectories for the future and ask: Who are the farmers of the future?
References
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