The future of food

Some days I am optimistic about the future of food. Other days, not so much. Those are the days when the enormity of climate change weighs. I wonder what the world will be like in a generation, when my kids are grown up. And then there are days when I am buoyed by the grassroots innovation I see particularly on farms where people are dedicating their lives to regenerative agriculture. That is, farming that works to heal the land and protect ecosystems while at the same time feeding us.

I’m giving a talk about the future of food this week. Here are some interesting reports I re-read in preparation.

The Food and Agriculture Organization of the United Nations says insects are key to our future food security. I’ve eaten crickets before and loved them–they tasted just like roasted pumpkin seeds! But I still have a way to go before I could say “yum” to meal worm nuggets. Though I believe the FAO is right in saying insects are key to future food security because the livestock industry is contributing significantly to climate change–they wrote a report about that too. Sadly, the word worm doesn’t conjure up tasty mouthfeel.

I wrote about the Canadian beef industry for Alberta Views Magazine. It was a fascinating assignment, particularly because my parents own some beef cattle (just a few).

Another important issue for future food security is equity. How can we make everyone has access to healthy, affordable and nutritious food? Here’s an article about recent research that found that neighbourhoods with a largely Hispanic and African American population have fewer supermarkets and more junk food than predominantly white neighbourhoods.