Turning the Tables: The Global Food Challenge
If you've eaten quinoa, gluten-free pasta or acai, you've experienced something new over the last decade. In the next 10 years, climate change will affect the quality, supply and availability of staples such as corn and coffee; scientists will find new ways to deliver medicine in food; and companies will discover fresh ways to stuff protein into processed snacks. These changes have already begun. Turning the Tables shows that the future of food is now.
Organic coffee farmers in Latin America face a dilemma: use chemicals to kill leaf-rust fungus and forfeit organic certification (and the 10 percent price premium it brings) or preserve the certification and watch their plants die.
For more than 70 years, Fred Starrh’s family was among the most prominent cotton growers in California’s San Joaquin Valley. Then shifting global markets and rising water prices told him that wouldn’t work anymore.
After years of peddling sugar, salt and fat, companies in the $1 trillion food industry are on a protein binge to capture the health-conscious consumers whose distaste for conventional packaged foods has resulted in anemic growth for household staples like Kellogg’s cereals and Campbell’s soups.
Nestle's Lean Cuisine is being hit by concerns that the low-calorie frozen dinners it pioneered are unhealthy and too expensive, a lethal one-two punch for a product targeted at budget-conscious dieters.
Carlos Mario crouches next to a knee-high seedling growing in a plug of volcanic soil wrapped in black plastic. The young plant will one day be a coffee tree. A yellow sign identifies it as “Par 1 Plan 1.” The mermaid logo on Mario’s black cap identifies his employer.