Publisher's Synopsis
Book Description: The Future of Food: How We'll Eat in 2050
What will dinner look like in 2050? Will your meals be printed, personalized by AI, or grown on city rooftops? Will lab-grown meat replace livestock? And more importantly, who will have access to this future of food?
The Future of Food: How We'll Eat in 2050 is a compelling and visionary exploration of how technology, climate change, culture, and ethics are reshaping every bite we eat. From the evolution of ancient food habits to the rise of personalized nutrition and sustainable agriculture, this book examines the forces driving global food innovation. It journeys through advanced biotechnology like CRISPR and synthetic proteins, unveils futuristic culinary practices like edible packaging and 3D-printed meals, and investigates the role of artificial intelligence, vertical farming, drone agriculture, and blockchain in food safety and production.
But beyond innovation, this book addresses the critical human stories-food access, cultural identity, ethical dilemmas, and global inequality. It asks whether tomorrow's food system will deepen existing divides or become a path toward equity, health, and environmental resilience. Through engaging narrative, real-world interviews, science-backed insights, and imaginative storytelling, the author paints a picture of a future that is not only possible, but necessary.
Whether you're a conscious consumer, innovator, policymaker, or simply curious about what your plate might hold in decades to come, this thought-provoking book offers a powerful look into the meals of tomorrow-and the choices we must make today to shape them.
