Food of the future
Rapid demographic growth, urbanization, an increase in wealth and the changes it wreaks on consumer habits are factors that are currently challenging our food systems and their capacity to provide us with nutritious food and to offer better and more environmentally responsible opportunities for subsistence. In this field, today’s challenge is to develop our ability to prevent, anticipate, endure, adapt to and recover from disasters and crises quickly, efficiently and sustainably. By doing this we will achieve resilient food systems.
How do we tackle these threats? How do we move toward a food system that strikes a balance between agriculture and natural ecosystems? Are we properly preparing to avoid these risks? What is the dividing line between food systems and systems governing human and animal health? What measures can we implement to guarantee long-term sustainability? These are some of the essential, urgent questions to be explored in this important lecture, which seeks to offer insight into the future of food and nutrition.