Turning the Tables: The Global Food Challenge


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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.

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