The modernized society and the ever-growing human population continue to exert pressure on the food supply. It, therefore, paints a picture of inadequate future food supply if no proper interventions are taken. The food supply problems that we are bound to face has been owed to the fact that humans have stuck to the existing food variety. However as this paper will have shown, if only we could think outside the box then we would be able to address the problem.
Technology and science continue to shape up the food and beverage global industry. A lot of criticism focus has been laid on genetically modified food organism that little focus has been given to the extent that science can address food supply issue. Technology has introduced various food startups that are not only nutritiously healthy but will also shape up the future of food. These food startups include the modern meadow grow meat, Hampton, the beyond meat and Solazyme among others. These varieties of food startup will replace the existing food or add a different kind of nutrition that works the same as the existing ones. For example, the Hampton Creek will replace eggs with plant-based substitutes whereas the beyond meat provides protein as a nutrition alternative to the meat products.
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Animals for a long time have provided the human population with meat, leather, eggs, and dairy. However, it is estimated that by 2050 the animals will not be able to sustain the population. In order to prepare for this Andras Forgas, a scientist claims that we should have an alternative in time. He, therefore, argues on biofabrication of meat and leather as a possible solution to this problem. In Asia, a monk has also made wheat meat for the vegetarians. The other example that shows that if only we can think outside the box then we will have plenty of food in the future is an ocean hugger food that provides a nutritious alternative to seafood. All these examples show the extent to which our future food supply can be secured if only we became a little innovative and creative.
