First published 1999
Tudge examines the future of human nutrition through emerging technologies and scientific advances. He investigates genetic engineering, synthetic biology, and alternative protein sources that could reshape agriculture and food production. The author explores laboratory-grown meat, genetically modified crops, and novel food sources like insects and algae. Tudge considers both the promise and perils of these developments, weighing potential benefits against environmental and ethical concerns. He discusses how climate change, population growth, and resource scarcity will drive innovation in food systems. The book offers readers a comprehensive look at coming changes in what humans will eat and how food will be produced in the decades ahead.
Genres: science, environment, agriculture, non-fiction, 21st-century, food
Vibes: comprehensive, informative, thought-provoking
Tropes: scientific-investigation, technological-innovation
Period: 21st Century
50 pages · Paperback · The Caroline Walker Trust