OUR FOOD WILL BE FINE

What will we eat? Today, store shelves are well stocked, but what about the future? As climate change and global tensions put pressure on our food system, science and agriculture are also evolving. This book takes you through some of the crucial turning points facing agriculture, fisheries, and food today — from microbes that produce our food to the soil that sustains us, from artificial intelligence scanning our seas to new culinary adventures in the kitchen. Joris Relaes and Nele Jacobs focus on societal trends and technological innovations that are transforming our food. They tell a hopeful story about scientific progress, common sense, and the impact we can have as conscious consumers.