3. food & berverages

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but to do so will require the means to create reliable and sustainable food and power souces.

where they only need occasional course-correction to maintain a rough position. This will be accomplished by nimble harvesting vessels driven by pioneers of this new life on the water.

but land-based agriculture may also be in danger due to a predicted shortage of the crucial nutrient phosphorus by the year 2050.

The cool water pumped to the surface contains the exact ratio of nutrients oe including phosphorus oe needed to support plant growth.

supercharged by Otec's nutrient-rich byproduct. At the bottom of this food chain, algae will feed fish,

which feed bigger fish, which will feed in turn seafarers and landlubbers alike. Sinking fish waste and seaweed detritus will gradually sequester carbon dioxide from the atmosphere

it's not far-fetched to imagine hundreds of these plants grazing the high seas, trading abundant seafood surpluses with cities on land.

We are already researching ways to harvest food and energy in deeper, more remote parts of the ocean.

Wafer-thin artificial leaves separate with the rising sun as buildings wake up. They continue to follow the sunlight over the course of the day,

sucking dew and carbon dioxide out of the air. These substances are filtered into the fleshy fabric within the walls of our homes, not dead spaces but active processors,

which in turn, enriches the food for the trees. In the near future, we will begin to tap into the technological potential of this metabolic diversity

Archaeologists like Rosemary Joyce, a professor of Mesoamerican archaeology at the University of California, Berkeley,

so too are profits and a valuable source of nutrition. The United nations, in fact, estimates that 27%of all milk in Uganda goes to waste, much of it due to spoilage.

The rest could be used for cooking or lighting. In addition the slurry that comes out of the biogas can be used to fertilize grass and crops,

vegetables and meats without it turning bad.""I left the system with the fundi's oe the carpenters

It is also working on adapting the tech for beer brewers who also have specific chilling needs for correct fermentation.

and yet still trick the egg into dividing as normal. After the hybrid egg cell began dividing,

shuttled nuclei from gaur skin cells into cow eggs and then implanted the embryos into cows.

"What you can do for chicken you should be able to do for pigeon, and that can include creating DNA that you haven't seen alive for a 100 years,

In some individuals the mammoth cells would contribute to sperm or eggs, and these cells be used to create a genuine mammoth through IVF.

because as the population swells, our ability to feed everyone diminishes. Globally, one billion people are undernourished at present, especially in Sub-saharan africa and Asia.

the swelling global population and affluence is expected to increase demand for food production by 70,

when the global demand for food outpaced supply and famine was routine in places such as India and Pakistan,

the fundamental process that allows plants to use the light they capture to convert carbon dioxide into organic necessities like sugar and starch-or food,

you can also produce more food. In 2006, Long and his colleagues described how climate-change experiments have shown that rising atmospheric levels of carbon dioxide lead to higher rates of photosynthesis in plants.

Â Turning the world greentraditionally, farmers have sought out the best places to plant their crops oe nutrient rich flood plains and the sides of volcanoes.

Instead, farmers are forced to use ever more marginal land oe plots that are too wet, too dry, too short on vital nutrients,

or are laced with damaging aluminium or salt. As a result, there is a push to develop crops that

Vitamin shakeincreasing the amount of food we produce is one thing. Producing nutritious food is another

according to Yassir Islam, spokesperson for Harvestplus, a nonprofit organisation looking to improve nutrient content in staple foods.

He says the next green revolution will have to be accompanied by a rethink about how nutritious the food is that we put on the table of millions of people every day.

Too many people in Asia and Africa already suffer from what Harvestplus calls"hidden hunger Â,

These people live in parts of the world where their diets are dominated by staples oe foods such as rice, wheat, cassava,

The best-known example of boosting nutrition in staple crops is golden rice, which has been engineered with genes from daffodils and bacteria to produce beta-carotene,

a nutrient that the body can convert into Vitamin a. Developed in the 1990s, and field tested in the 2000s,

Â Some academics and sustainable farming advocates see this type of farming as one more push toward industrialising food production and making more farmers dependent on agribusiness.

Â Given the imperative to expand the world's food supply, farmers need as much help as they can get even down to the acre,

"Previously we just raised food for humans and animals. In 2011 more corn went to biofuel than to feed for the first time in the US.

oemeat sugar) and the 1894 diary of a woman traveling east from Oregon by wagon.

but also escalate the experience of such mundane acts as baking a pizza at home. Steve Hundley dumped his Jaguar convertible.

500 for an outdoor artisan pizza oven. oewe dont need the Jaguar or cruises to the Baltic,

who at 56, is semiretired following a heart attack two years ago. oebut cooking healthy food is a big priority.

but also escalate the experience of such mundane acts as baking a pizza at home. Sales of outdoor artisan pizza ovens at Kalamazoo Outdoor Gourmet similar to ovens used at pizza parlors were up 48%last year

a government agency that protects and conserves the countrys biodiversity, and struggled to find enough resources to cope with last years fires. oewhat is most frustrating is that

#Future Ag Can Better Food Create Better People? Radical transformations are brewing in the worlds oldest industry Can better food create better people?

Will a better food supply lead to healthier, stronger, better thinking people? This is exactly the premise that is driving many of the advances in farming today.

To understand agribusiness in the future, consider a model that conveniently exists right now in the human-food interface.

Metabolism is used a term to describe the various chemical reactions that take place in every cell of the body.

and monitor a persons metabolic reaction to the food eaten will cause the agriculture industry to evolve with great precision around the tiny niche demands of consumers.

The future of foods is smart foods. The food industry will resemble the bodys metabolism. Science will create real-time reactive sensors in our bodies that can read everything from the fluctuation of brainwaves, to micro changes in heartbeats, to gastro-digestive processes, to variations of skin perspiration rates.

This constant monitoring of hundreds if not thousands of bodily nuances will bring about healthier food choices and, more importantly,

choices tailored specifically to an individuals needs. The sensors will need to interface with an equally nuanced supply chain to meet the needs of this next generation, hyper-individualized consumer.

In the home of 2030, a personal monitoring system will generate a grocery list based on the anticipated needs and stated desires of that individual.

Food orders will then be placed either automatically or with as much control as the person desires.

The order will go to the local food supplier, who will be in constant communication with regional suppliers,

and they will be in constant communication with the food producers. The entire supply chain architecture will be wired to the needs of the end user.

Much like the seemingly endless iterations of coffee at Starbucks, food from restaurants and fast food outlets will come in over a million variations.

Customers will be able to order a 13.2 percent fat cheeseburger with 2. 7 grams of potassium

and banana flavoring on a sesame seed bun with exactly 47 sesame seeds on it. This may seem a ridiculous level of specificity.

It will be commonplace for a person to simply order their particular cheeseburger. Medium for me, please with only one dill pickle, no lettuce and a tomato.

Farmers will become expert at producing oejacked-in food stocks with countless variations, managed through computerized processes designed to manipulate the end results.

Controls will be exercised along a broad spectrum from environmental conditions such as light, water, and oxygen levels in the air to genetic manipulation according to approved safety guidelines.

The regulatory system for insuring ultra-safe food supplies will be monitored constantly through automated data feeds at each step of the supply chain.

Leveraging Plant Intelligenceaside from growing food, new opportunities will emerge for oegrowing products. Our ability to manipulate produce will also enable us to manipulate plants in other ways.

has been framed around the idea of creating both below-surface and above-surface silos serving as vertical greenhouses for the production of food.

This coupled with the fact that it creates a year around farming operation on greatly expanded surface area has the ability to increase the earths ability to produce food a thousand fold.

Unilever, GE, Blackmont Capital, Lucent Technologies, First Data, Boeing, Ford motor Company, Qwest, Allied Signal, Hunter Douglas, Direct TV, Capital One

Can you imagine producing a sustainable biofuel that doesnt impact on world food supplies? Charlie Paton, Michael Pawlyn and Bill Watts can

water and food in an area of desert known to be one of the hottest places on earth.

Multitasking renewable solutions It has often been said that there will be no one solution to solving the climate crisis and all those issues that surround it, such as energy sources, food prices and water supply.

and Seawater Greenhouses the design team has scaled vastly up the positive outputs of renewable energy, food production and fresh water supply.

or computer by plugging in a free sugar-cube-sized device no expensive card reader required.

Now Paypal has brought this same spirit of innovation and experimentation to the world of payments.

and distribution, drive the costs to zero, undercut the traditional middlemen, and unleash a wave of innovation.

which quickly spread across the blogosphere. What if the company opened up its code, embraced its developers,

or computer by plugging in a free sugar-cube-sized device no expensive card reader required.

Now Paypal has brought this same spirit of innovation and experimentation to the world of payments.

but only accounting for surprisingly small bites of the national pie. Before the recession, it was relatively easy to ignore this concentration of wealth among an elite few.

and book publishers, June 21 also happened to be the day Peterson threw a party#t Manhattan s Four Seasons restaurant,

Herb Allen s*Sun valley gathering, for the media moguls; and the Aspen Institute s Ideas Festival (cosponsored by this magazine), for the more policy-minded.

and during coffee breaks the lawns are crowded with executives checking their Blackberrys and ipads. Last year s lineup of Zeitgeist speakers included such notables as Archbishop Desmond Tutu, London Mayor Boris Johnson,

The journalists Matthew Bishop and Michael Green have dubbed the approach philanthrocapitalism#in their book of the same name.

#Bishop told me. They are used to operating on a grand scale, and so they operate on a grand scale in their philanthropy as well.

Pinchuk hosts a regular lunch on the fringes of Davos and has launched his own annual ideas forum,

you eat in the same restaurants, you stay in the same hotels. But most important, we are engaged as global citizens in crosscutting commercial, political,

the distance food traveled from farm-to-table increased 25, %ranging from 1, 500 to 3, 000 miles.

and even hyper-localize the growing of food supplies. The drive to make all food supplies local has touched off a number of battles to rewrite municipal codes to accommodate everything from rooftop gardens, to backyard cows and chickens

to aquaponic and aquaculture projects, to experimental vertical farms. The next shift with see crops grown underground.

Many restaurants have picked up on this and offer free cupcakes or desserts to customers who talk about their experience on Foursquare and other social networks.

It s all about adding fun to the daily tedium of living. Look for gamification to start making major inroads into college offerings as well as nontraditional K-12 educational programs. 18.

Many customers now go grocery shopping while waiting in a virtual line, or come in closer to their estimated appointment time.

Emergence of Food Printers-3d printing is a form of object creation technology where the shape of the objects are formed through a process of building up layers of material until all of the details are in place a relatively slow process often requiring hours to complete.

have created a very visual way for us to imagine next generation food that will come from similar 3d printers.

Look for continuing progress in the area of 3d food printers, even though the Jetson s style food synthesizers may still be a few years off.

More details here. 28. The Self-Health Movement No one cares more about your health than you do.

they are constantly shooting behind the duck.##Similarly, whenever a column is written about the best paying jobs of the future, jobs like civil engineers, registered nurses,

and the flavorings we add to food, the future will seem boring if our reality hasn t been augmented in some way. 2. Alternative Currency Bankers According to Javelin Strategies,

and frivolous clutter. 7. Urban Agriculturalists Why ship food all the way around the world when it can be grown next door Next generation produce-growing operations will be located underground,

often below the grocery stores where the produce will be sold directly to customers. More details here. 8. Business Colony Managers The average person that turns 30 years old in the U s. today has worked 11 different jobs.

Once an avatar goes through the radical metamorphosis from an image that we see on a screen to a three dimensional being that joins us for dinner,

and maintain the next wave of this technology. 13. 3d Food-Printer Engineers Pushing the envelope for 3d printer technology even further,

will be the coming age of food printers. Converting 3d printers to work with cartridges containing food-stocks will prove difficult and demanding on a number of levels.

Those who can solve this kind of problem will be in high demand. More details here. 14.

Industry sages will serve as both a conscience and a guide for decision-makers everywhere. 24.

Drone Dispatchers Drones will be used to deliver groceries and pizzas, deliver water, remove trash and sewage,

monitor traffic and pollution, and change out the batteries on our homes. Skilled dispatchers for future drones will be high demand.

#The Coming Food Printer Revolution Futurist Thomas Frey: Would you buy a product that was advertised as Naturally grown, completely organic, printed food?#

#Anyone who has an apple tree growing in their yard knows how difficult it is to grow one that is worthy of eating straight off the tree.

Most have bruises, wormholes, or bird damage that leaves most apples somewhat marginalized. They may be perfectly good on the inside,

As we shop for apples in the grocery store, we find ourselves looking for the perfect apple.#

#Only a small percentage of apples grown on the farm are worthy of making it into the major leagues of food the fresh produce section of our grocery stores.

This is the promise of food printer technology as we move from simply printing ink on paper

to 3d printing of parts and objects, to next generation food printers. These aren t the artificial food devices that science fiction movies have been promising.

Instead, they are devices with the very real potential for turning real apples into perfect apples.

What if it were possible to print a full plate of your favorite food that filled you up,

and nutrition your body demanded to stay in optimal health? What if it were possible to first print the can

and then the soup that went into it? Or from a different perspective, what if you were able to print the bottle,

and then the wine and cork that goes into it? If these ideas sound farfetched today,

they certainly won t in a couple years as we learn the fine art of taking real food and turning it into amazingly transformed printed food.

This is mainly because tissues need nutrients to stay alive, and they need blood vessels to deliver those nutrients.

It s difficult to build those vascular networks, but now a team from Germany s Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB has developed a way to print capillaries with a 3-D printer.

The Digital Fabricator Next Generation Food Printers Food is a basic building block of life. We have a hard time going longer than a day without it.

The food we eat has become a key part of our culture, our entertainment, and our physical health.

In fact, food touches virtually everything we do, yet we are cooking less and growing more and more dependent on others for the food we eat.

Marcelo Coelho and Amit Zoran a couple ingenious minds at MIT working on the Cornucopias Project,

have created a very visual way for us to imagine next generation food that will come from printers.

Each design addresses a fundamental process that lies at the heart of cooking, namely the mixing of ingredients;

Robotic Chef printing the ultimate cupcake and the ultimate banana At MIT, Amit Zoran has developed a series of digital devices that may one day be use to produce the food we eat.

The virtuoso mixer, the robotic chef and the digital fabricator all aim to bring the tools we use to make food up to date with digital technology.

The Virtuoso Mixer The virtuoso mixer addresses the mixing of ingredients, the robotic chef handles the physical and chemical transformation of these ingredients into new compounds

and the digital fabricator helps turn these creations into aesthetically pleasing meals. Users simply store ingredients in their kitchen

Cornucopia printer Cornucopias printing process begins with an array of food canisters filled with the cook s#foods of choice.

users are able to see their meal being assembled while simultaneously manipulating real-time parameters, such as calories or carbohydrate content.

allowing for very exact and elaborate combinations of food. Philips food printer Philips Food Creation#device has been inspired by the so-called molecular gastronomists.

These are chefs who deconstruct food and then reassemble it in completely different ways. The food printer works with various edible ingredients and then combine

and print them in the desired shape and consistency. James King s Dressing the Meat of Tomorrow James King s Dressing the Meat of Tomorrow,#is a project that examines how we can best design in-vitro meat

and other artificial foods of the future in order to remind ourselves what they are and where they came from.

Yanko Design s prototype for the Electrolux Molã culaire food printer The brilliant thinkers at Yanko Design have developed a new device called the Electrolux Molã culaire,

a 3d molecular food printer that relies on the experimental molecular cooking technology. New designs for printed food The Molã culaire is based on the same layer-by-layer printing technique that arranges small particles from a set of ingredients.

Within minutes, it prints out three-dimensional desserts, complex structures, shapes for molecular dishes, and patterns for decorating a meal.

Virtually limitless food presentation styles and techniques According to Yanko Design, you simply insert a blister pack into the reservoir, place Molã culaire on top of a plate,

and press the start button. Users can also create their own recipes with special software and their own ingredients.

Ambitious users can download recipes and share them with other users in an online community.#

#Final Thoughts Farming currently has far too many variables. The precision that farmers use to control the planting

and harvesting of their crops is not the same precision they use to control their growing environment.

As a result, we end up with tremendous variations in food color, quality, and taste. While digital media has transformed nearly every other facet of society,

the fundamental technologies we use to prepare meals today is only an incremental improvement over the tools we have been using for hundreds of years.

In order for us to move cooking technologies into the digital age we will need to reimagine the entire process of getting food from the farm to the dinner table.

Food printer technology is clearly a quantum leap forward. In the future, we will only be consuming food that our body has a positive reaction to.

As an example, people in the future will be able to order a 13.2%fat cheeseburger with 2. 7 grams of potassium and 3. 6 grams of calcium, coupled with a hint of almond and banana flavoring, on a sesame seed

and our personal information cloud will handle the details. Product variations will be driven by consumer demand,

and consumer demand will be driven by biological relevancy. We will be transitioning from a distinct set of crop options in the past to an unlimited number of food options in the future.

One key question remains. Will the primary food-stock differentiators be grown into the food, or will they simply be added as a step in the food processing line?

My guess is that it will be a combination of both. There is no such thing as a pork molecule#The labels we use today to describe our diets, labels such as vegetarian, Kosher, glucose free, vegan,

and lactose intolerant, will be replaced with new terminology as we determine, on a molecular level, which foods our body has a positive reaction to.

There are no such things as a pig molecules, or a fish molecules, or a wheat molecules.

We have other types of molecules that make up plants and animals, but on the molecular level there is no such thing as vegetarian and non-vegetarian molecules.

So in the future, will you be asking your spouse to go to the store and pick up a new kiwi and eggplant cartridge so you can print dinner tonight?

Those days may be coming sooner than you think. By Futurist Thomas Frey Author of Communicating with the Future#-the book that changes everything Via Futuristspeaker. com Share Thissubscribedel. icio. usfacebookredditstumbleupontechnorati c

#Tapping into the Secret Language of Plants Futurist Thomas Frey: Over that past week I ve had the great honor of working with both the good people at the North dakota Bankers Association in Bismarck, ND and the good people at Rabobank in Napa,

growing, and harvesting of today s food production systems. U s. farmers are clearly on the cutting edge of the world s ag industry

and food manufacturers who are insuring a far safer and more durable food supply chain than ever in the past.

But at the same time, we are sitting on the cusp of a new wave of innovation. The same information layers that have invaded our homes

Such devices may eventually be able to measure the level of cholesterol or alcohol in your blood and flash up an appropriate warning.

Information overlays that are possible on smart contacts Photo credits Fast Company Does it sound appealing to look at a plate of food

eating markets far larger than the technology industry has historically been able to pursue. Instead of constantly questioning their valuations,

But that wasnt thanks to the Royal Mint or the Bank of england. Courtesy of Barclaycard, Orange and Samsung, consumers across the UK can now pay for goods and services with nothing more than a mobile phone.

and snatched lunchtime sandwiches, but when Oranges head of mobile payments, Jason Rees, calls it the beginning of a new order#,hes not wrong.

In response to a new federal food safety law and growing consumer interest, vast amounts of new data are being generated about the complicated path that food takes from field to supermarket shelf.

A provision of the federal food safety law passed last year requires that all players in the countrys food supply chain be able to quickly trace from

whom they received a food product and to whom they sent it. Theyll have to maintain that information in digital form,

The one step forward, one step back#traceability requirement#for processed food and produce#is designed to make it easier for the Food

and swiftly remove it from the food supply. The new requirement represents a major adjustment for some parts of the nations food system,

as the government imposes standards and electronic record-keeping on an industry where small players still rely on handshakes and paper invoices.

The FDA has had trouble quickly pinpointing the source of national outbreaks of food-borne illness a task complicated by a lengthy food supply chain where tomatoes might change hands five times from farm to store.

Many in the food business already are using traceability technology, mostly relying on bar codes that can be affixed after harvesting to a piece of fruit or a crate.

which covers food other than meat, poultry and egg products. They are competing to develop the tracking technology

#said David Acheson, former assistant commissioner for food protection at the FDA. Somebody is probably going to make a bundle of money out of this.#

Paul Chang, who leads the traceability initiative at IBM, said the company is basically taking the tracking system it uses for the pharmaceutical industry

and adopting it to the food business. He said traceability helps not only with safety but also allows companies to hold their partners along the chain accountable for moving food quickly

and avoiding spoilage. Its about allowing people to make more intelligent decisions by providing accurate

instrumented data, #he said. Segments of the food industry have been required since 2005 to be able to trace one step forward, one step back,

#but not farms or restaurants. But according to a 2009 investigation by the Department of health and Human Servicess inspector general, most food facilities surveyed did not meet those requirements

and 25 percent didnt even know about the law. The need for better traceability became clear after a national outbreak of salmonella illness in spring 2008 that sickened more than 1, 300 people across the country.

Initially, investigators at the FDA and the Centers for Disease Control and Prevention identified tomatoes as the culprit

and warned the public against consuming them. But more than a month later, FDA investigators correctly identified the source of the outbreak as peppers from Mexico.

The delay was partly because of the chaotic record-keeping of the growers, distributors, wholesalers and retailers,

While the traceability system will improve the tools available to the FDA, Acheson cautioned that tracking an outbreak will still take time.

#In some cases, companies are going beyond the federal requirement and making a portion of the traceability information available to consumers,

who are interested increasingly in the way food is produced. Harvestmark, based in California, has developed a two-dimensional bar code sticker that can be placed on individual fruits and vegetables or packaging.

and enter the number from the sticker to learn the path the food has taken and other information the farmer chooses to share,

With very high-profile food recalls, cellphones and iphones, people have been trained that they can access information very quickly.

Not only does the technology provide information about the food, but it also allows the consumer to send a comment to the farmer,

Its about using technology to put people back in touch with the people who grow their food.#