The Great Food Transformation

The way we produce and consume food is undergoing major changes in the 21st century. From new technologies to shifting consumer preferences, multiple forces are converging to transform the global food system. This transformation has been termed “The Great Food Transformation” by food policy experts, reflecting the scale and importance of the changes underway.

In this in-depth article, we will examine the key drivers, trends and innovations shaping The Great Food Transformation. Topics covered include:

  • The unsustainability of current food systems
  • The rise of precision agriculture
  • The promise of alternative proteins
  • The growth of urban agriculture
  • Blockchain and food traceability
  • Personalized nutrition
  • Online grocery and meal kit delivery
  • Automation in food retail and service
  • The sharing economy and food waste reduction
  • Changing consumer values and preferences
  • Policy and regulatory reforms needed

By exploring these topics, we will gain a holistic understanding of how and why our food future is set to look very different compared to the present day. The Great Food Transformation has profound implications for food business, farmers, consumers, the environment and society.

The Unsustainability of Current Food Systems

Industrial food systems developed rapidly in the 20th century and enabled the production of cheap, calorie-dense foods on a massive scale. However, these systems are unsustainable for several reasons:

Environmental Toll

Modern agriculture places a heavy burden on the environment in terms of greenhouse gas emissions, pollution, biodiversity loss and pressure on land and water resources. Food production accounts for up to 30% of global greenhouse gas emissions (Vermeulen et al., 2012). Meat and dairy specifically have high carbon footprints due to methane emissions from livestock and manure and the deforestation linked to expanding pastures and animal feed crops. Synthetic fertilizers and pesticides used in abundance pollute waterways and harm wildlife. As the global population rises towards 10 billion by 2050, our current resource-intensive mode of food production will come under increasing strain (Hunter et al., 2017).

Health Impacts

Current dietary patterns in many countries, with high intakes of processed foods and red meat coupled with inadequate consumption of plants, are driving a global epidemic of diet-related chronic diseases like obesity, heart disease and diabetes (Swinburn et al., 2019). These diet-related diseases incur enormous costs for health systems and lower quality of life for individuals.

Food Waste

Roughly one-third of all food produced is lost or wasted, amounting to 1.3 billion tons per year globally (FAO, 2019). Food loss and waste worsen the environmental impacts of the food system and represent a squandering of resources like land, water, energy and labor. Reducing food loss and waste is therefore crucial for increasing the sustainability and efficiency of food systems.

Lack of Resilience

Lengthy, complex supply chains with geographic concentration of certain food production activities increase vulnerability to shocks. For instance, disruptions from extreme weather events, trade restrictions or labor shortages can quickly result in food shortages under the current system. Building greater diversity and redundancy into food supply chains is key to boosting their resilience.

These interconnected challenges make clear that new approaches to producing, processing and consuming food are needed to build a sustainable global food system capable of delivering healthy, affordable diets for a growing population.

The Rise of Precision Agriculture

Precision agriculture refers to a farming approach that utilizes advanced technology and data analytics to optimize agricultural production. Also known as smart farming, digital agriculture or autonomous farming, precision agriculture shows enormous promise to make farming more efficient, economical and environmentally friendly (Gebbers & Adamchuk, 2010).

Key technologies involved in precision agriculture include:

  • Sensors – Collect data on factors like crop yields, soil chemistry, water availability, pest infestations, etc.
  • Guidance systems – Guide tractors and other farming equipment with accuracy using GPS, improving efficiency and reducing overlaps.
  • Robotics – Autonomous rovers and drones can monitor crops, apply inputs like pesticides with precision and perform tasks like weed control.
  • Variable Rate Technology – Allows precise tailored application of inputs like seeds, fertilizers and irrigation only where needed, avoiding overuse.
  • GPS tracking – Tracks location data on livestock to monitor their health, welfare and product yields.
  • Big data analytics – Sophisticated analysis of data from multiple sources provides insights to guide decision making and farming operations.
  • Smartphone apps – Enable easy access to farm data analytics and recommendations from agronomists.

The benefits of precision agriculture include: higher yields, reduced costs for seeds/fertilizers/pesticides, savings in labor time, more targeted use of scarce resources like water, reduced soil compaction and pollution from farming equipment, and automation of tedious tasks. Challenges to be addressed include the high upfront costs of technology adoption, lack of technical skills among farmers, difficulties collecting/analyzing quality farm data and concerns about data privacy and security (Kamilaris et al., 2017). But overall, precision agriculture allows farmers to improve productivity and profitability while minimizing environmental impacts.

Several successful examples demonstrate the value of precision agriculture:

  • In Brazil, a farm cut its pesticide use by 70% and increased productivity by 13% using crop sensors, drones and variable rate technology (Embrapa, 2020).
  • An Indian study found that targeted nitrogen application based on crop needs increased yields by 30% compared to traditional methods (Kumar et al., 2020).
  • In the U.S., a farm was able to reduce irrigation water use by 30% by using soil moisture sensors to guide water applications (Perry et al., 2017).

As technology advances and becomes more affordable, precision agriculture will play a key role in sustainably feeding the world.

The Promise of Alternative Proteins

Alternative proteins that aim to replace or reduce conventional meat consumption offer an important solution for building a sustainable, healthy and ethical food system. These meat alternatives fall into two main categories:

  1. Plant-based meat substitutes that mimic the taste, texture and appearance of meat using ingredients like soy, wheat, peas, etc. Brands like Beyond Meat and Impossible Foods have popularized high-tech, ultra-realistic plant-based burgers, sausages and chicken.
  2. Cultured meat produced by growing animal cells in a nutrient-rich medium without the need to raise and slaughter animals. Several startups are working to commercialize cultured meat, but high costs currently hinder widespread marketability (Bryant & Barnett, 2018).

Reducing overreliance on conventional meat provides multiple sustainability benefits:

  • Alleviates pressure on land, water and biodiversity – Livestock production is an inefficient use of natural resources. Replacing animal-sourced foods could free up agricultural land for other uses (Alexander et al., 2017).
  • Lowers greenhouse gas emissions – Beef production alone accounts for 41% of livestock industry emissions. Non-meat alternatives generate far fewer emissions (Ritchie & Roser, 2020).
  • Improves health outcomes – Excess red and processed meat intake raises risks for heart disease, stroke, diabetes and certain cancers (Godfray et al., 2018). Alternative protein options are nutritionally superior.
  • Addresses animal welfare concerns – Most meat production currently relies on industrial systems that prioritize efficiency over animal wellbeing. Alternatives avoid livestock cruelty issues.

However, some challenges around alternative proteins remain:

  • Consumer acceptance is still building – Taste, texture and accurate labeling concerns limit uptake. Product innovation and marketing are improving perceptions.
  • Costs need to decrease further – Economies of scale will help make alternative proteins price-competitive with conventional meat.
  • Regulatory frameworks are uncertain – Policy structures don’t sufficiently distinguish highly processed meat analogues from minimally processed meat substitutes in areas like food labeling (Piper, 2019).

Despite these hurdles, alternative proteins represent a fast-evolving field with huge potential to enable protein diversification and support the transition toward a sustainable food future.

The Growth of Urban Agriculture

Urban agriculture refers to the cultivation of crops and livestock in and around cities, including activities like urban gardening, rooftop farming, vertical farming and livestock grazing in peri-urban areas. The amount of food being produced in urban areas has grown rapidly in recent years for several reasons:

  • Improved access to fresh produce – Growing food locally increases the availability and affordability of nutritious options like fruits and vegetables in urban neighborhoods, combating “food deserts” (Santo et al., 2016).
  • Efficient use of space – Technologies like vertical farming and rooftop greenhouses optimize crop production in areas with limited horizontal space.
  • Environmental benefits – Urban farms reduce food transport distances, food waste and pressure on distant rural agricultural lands (Goldstein et al., 2016).
  • Community building – Urban farms provide recreation, education and skill development, addressing issues like unemployment and lack of green spaces in cities.
  • Local food security – Urban food production boosts local supplies and resilience, increasing food security in the event of global supply chain shocks (Thomaier et al., 2015).

However, urban agriculture also faces numerous challenges, including: high startup costs, lack of farming expertise among urban populations, difficulty accessing land for cultivation, poor soil quality, inconsistent access to water, and concerns about pollutants in urban-grown produce (Hamilton et al., 2014). Still, successful case studies worldwide demonstrate urban agriculture’s power to supplement food supplies while delivering social, educational and environmental benefits.

Examples include:

  • New York City has introduced tax incentives to encourage building-based agriculture like greenhouses and rooftop farms (NYC Urban Agriculture, 2021).
  • Singapore’s vertical farms supply fresh greens to thousands of outlets across the city-state (SkyGreen, 2022).
  • In Kenya, the Wall of Hope project enabled slum residents to grow vegetables along the wall of a railway track, providing food and income (Urbanizehub, 2019).

Urban agriculture has cemented itself as an impactful food system innovation that can make cities greener, more self-sufficient and inclusive. Further technological advances and policy support will ensure it remains a growing trend worldwide.

Blockchain and Food Traceability

The opaque nature of global food supply chains increases risks for issues like food fraud, contamination and waste. Blockchain technology offers an effective solution by enabling full transparency and traceability from farm to fork. Blockchain is a digital ledger system that immutably records transactions between parties in a verifiable, permanent way. For food products, blockchain can track an item’s journey across each stage of the supply chain (Mao et al., 2018).

Key benefits that blockchain-enabled food traceability provides:

  • Enhanced food safety – Rapidly tracing sources of contamination improves responses to foodborne illness outbreaks. Walmart saw traceability time drop from days to seconds during a blockchain pilot (Yiannas, 2018).
  • Reduced food fraud – Documenting provenance helps verify marketing claims like organic, fair trade, non-GMO, etc. Blockchain reduces vulnerabilities like mislabeling and adulteration.
  • Streamlined supply chains – Data transparency enables process optimizations and reductions in waste and spoilage across production, processing, transport and retail.
  • Consumer trust – Shoppers increasingly demand to know an item’s origins and journey to shelf. Blockchain provides verifiable credentials.

Despite its promise, blockchain faces barriers to large-scale adoption, like integration challenges across fragmented supply chains and unwillingness among some suppliers to share data (Kumar et al., 2020). However, many major companies are already piloting blockchain traceability, and wider implementation could occur quickly once a critical mass is achieved. With consumers demanding more transparency regarding their food, blockchain presents a powerful opportunity to transform opaque industrial food systems into accountable, verifiable and ethical supply networks.

Personalized Nutrition

Traditionally, dietary guidelines and medical advice related to food have taken a one-size-fits-all approach. But nutrigenomics research has demonstrated that individuals can respond very differently to the same foods and nutrients based on their unique genetics, microbiome, metabolisms and lifestyles. This has given rise to personalized nutrition – the use of biomarker tests along with data analytics to provide customized dietary recommendations and foods tailored to an individual’s specific needs and health goals. Key aspects of the personalized nutrition trend include:

  • Nutrigenetic testing – Companies offer testing services to map how a person’s genes influence responses to thousands of foods and nutrients. Tests may reveal sensitivities, inform ideal macro/micronutrient intakes and more (O’Donovan et al., 2017).
  • Microbiome analysis – Tests that characterize an individual’s gut microbiome allow for personalized prebiotic and probiotic strategies to optimize digestive health.
  • Digital health tracking – Wearable devices and smartphone apps gather biometric and lifestyle data like heart rate variability and sleep quality to provide context for nutrition needs.
  • DNA-based diets – Emerging services use biometric and genetic testing results to generate fully customized meal plans and diet protocols.
  • 3D printed food – Companies are exploring how 3D food printing technology could enable the production of customized nutritional products and supplements.

Benefits of personalized approaches include enhanced nutrition guidance accuracy, improved health outcomes and patient engagement, and reduced risks for conditions like obesity that cost healthcare systems billions annually (Nielsen et al., 2018). However, high costs, unregulated testing quality and unmet consumer demand still limit adoption. Tighter regulation, evolving technology and shifting consumer expectations will likely drive steady mainstreaming of personalized nutrition in coming years.

Online Grocery and Meal Kit Delivery

The online grocery market has absolutely exploded over the last decade, fundamentally changing how consumers source and purchase foods. The global online grocery market was valued at $93.9 billion in 2021 and is projected to reach $187.7 billion by 2026, with a compound annual growth rate of 14.5% (Emergen Research, 2022). Two models have driven this rapid growth:

  1. E-grocers: Services like online supermarket shopping with delivery/pick-up, often provided by existing brick-and-mortar grocery chains. Top players include AmazonFresh, Instacart, Walmart Grocery and Kroger Ship.
  2. Meal kit delivery: Pre-portioned ingredients and recipes for home cooking provided on a subscription basis. Leading providers include HelloFresh, Blue Apron and Home Chef.

Several consumer trends have fueled the online grocery boom, including:

  • Increased suburbanization and reduced reliance on neighborhood food stores (Bardey et al., 2020).
  • Desire for convenience and timesavings around meal prep and shopping.
  • Demand for grocery delivery to reduce COVID-19 exposure risks (Sheth, 2020).
  • Generational shifts, with Millennials and Gen Z more likely to order food online.
  • Growing consumer comfort with technology-enabled food purchasing.

Benefits provided by online grocery include:

  • Reduced food waste – Meal kits include pre-portioned ingredients that leave little excess. E-grocers allow small basket sizes.
  • Cost savings – Services offer easy price comparisons and discounts. Meal kits can be cheaper than takeout.
  • Wider access – Delivery expands accessibility for rural populations and people with limited mobility.
  • Enhanced traceability and recalls – Digital records improve response to foodborne illnesses.

While some consumers still prefer in-person shopping, the adaptation of food retailing to e-commerce shows no signs of slowing down. Ongoing service enhancements around delivery speed, food quality and price competitiveness will ensure online grocery plays a major role in food systems long-term.

Automation in Food Retail and Service

Automating aspects of food retail and service provides benefits like cost reductions, improved order speed/accuracy and enhanced sanitation. COVID-19 has accelerated existing momentum toward automation to enable contactless transactions and reduce virus transmission risks. Ongoing labor shortages have further spurred technology adoption. Top innovations transforming food retail and service operations include:

  • Contactless checkout – Services like Amazon Go Grocery and Kroger’s Pickup Technology enable shoppers to skip checkout lines. RFID tags, sensors and computer vision track items to automatically charge shoppers’ accounts upon exit.
  • Robotic food prep and service – Companies like Miso Robotics and Makur Maker have introduced robotic arms capable of cooking and assembling burgers, tacos, pizzas and more with consistency.
  • Autonomous delivery – Robots and drones from startups like Nuro, Refraction AI and KiwiBot transport food orders from kitchens to customers.
  • Self-service kiosks – Digital kiosks allow customers to browse menus, order and pay without a cashier. McDonald’s among major chains replacing humans with kiosks.
  • Intelligent drive-thrus – Companies are developing AI voice technology to take drive-thru orders with greater speed and accuracy compared to human workers.
  • Inventory management – Automated camera and weight systems track on-site ingredient/product levels and can automatically place new orders. Improves efficiency.

While concerns exist around risks of increasing automation, including job losses for food service workers, its growth appears inevitable given the benefits for customers and food companies. Supporting worker transition and training will be crucial. Automation enables food retail to meet demands for seamless, accurate and safe service at affordable prices 24/7 as consumer behaviors continually evolve.

The Sharing Economy and Food Waste Reduction

The sharing economy presents a promising solution for reducing the vast amounts of food that go to waste each year across retail, restaurants and homes. Platforms and apps are emerging to allow the redistribution of surplus edible food that would otherwise be discarded. Examples include:

  • Foodsharing apps like OLIO connect homes and businesses with excess food to community members who can utilize it. CRUDU in Estonia follows a similar model.
  • Too Good To Go’s app lists restaurants’ unsold food available for pickup at discount prices near closing time. Karma provides a similar business-to-consumer function.
  • FoodCloud’s platform optimizes charitable food donations from retailers to community organizations.
  • CropMobster facilitates the sharing of excess garden/orchard produce among home growers.
  • ShareWaste connects backyard composters with neighbors willing to contribute food scraps. Enables community-scale composting.

These platforms offer mutually beneficial solutions: providers generate value from waste and buyers access fresh food at affordable rates. Additional benefits include:

  • Redirects edible food from landfills – Food waste is a major source of methane emissions. Sharing reduces disposal impacts.
  • Supports food security – Expanded access to affordable food surplus aids underserved groups.
  • Drives innovation across supply chains – Retailers/producers adapt practices to reduce excess.
  • Forges community connections – Sharing engages people around local food access and sustainability.

Barriers inhibiting more widespread adoption of food sharing models include concerns about food safety liabilities, regulatory uncertainties, technology access gaps for older generations, and resistance to proactive waste mitigation among some large food vendors (Michelini et al., 2018). However, with public awareness of food waste issues growing, regulatory frameworks adapting, and technology improving convenience and access, food sharing platforms have strong potential for scaling up impact. The digitally-connected sharing economy offers a logical evolution for redirecting inevitable food excess to where it can provide value.

Changing Consumer Values and Preferences

Shifting consumer priorities and attitudes around food are critically important drivers of transformation across food systems. Key trends include:

  • Nutrition and functionality – Consumers increasingly scrutinize products’ nutrition profiles and health effects. Demand for naturally functional foods like oats, tomatoes, nuts and seeds is rising.
  • Ethics and sustainability – Shoppers demand greater transparency and demonstration of sound ethical and environmental practices across supply chains.
  • Safety and quality – After scandals like horsemeat adulteration, trust in industrial food has declined. People seek traceability, authenticity and care around ingredients.
  • Convenience and affordability – Fast-paced lifestyles necessitate quick meal solutions, but cost remains important.
  • Customization – More consumers want personalized options tailored to their nutritional needs, tastes, values and lifestyles.
  • Experience seeking – Food discovery via travel, social media and new cuisines inspires people to experiment with bolder flavors.
  • Plant-based eating – Flexitarian, vegetarian and vegan diets are gaining popularity for health and sustainability motives.
  • Reduced meat – Even meat eaters are curbing intake and seeking higher-quality meat raised more ethically.
  • Organic appeal – Despite higher prices, consumers gravitate toward organic products perceived as safer and more environmentally sound.
  • Local preference – Shoppers like supporting nearby producers. Farmers markets and food hubs are expanding.
  • Food waste concern – Propelled by activism, people increasingly consider excess food unacceptable.

These shifting mindsets alter how people purchase, prepare and eat food. Companies must closely track evolving consumer values and adjust offerings accordingly. While heterogeneous preferences make food production more complex, they also spur much-needed innovations toward more sustainable, ethical and health-supporting food systems.

Policy and Regulatory Reforms Needed

Government policies and regulations play a pivotal role in shaping food systems and will require significant reforms to address sustainability challenges. Key areas for policy intervention include:

  • True cost accounting – Food prices must better reflect hidden environmental and health costs. Taxes, caps or fees can address pollution from fertilizers, antibiotics overuse in livestock, etc. and incentivize mitigation.
  • Subsidies and trade – Production subsidies promoting overuse of corn and soy for processed foods and animal feed should be reduced. Trade policy reforms can support ecological farming.
  • Dietary guidance – National dietary guidelines should give sustainability equal priority to health and more strongly recommend plant-forward diets given meat’s impacts.
  • Food labels – Labels should convey comprehensible, mandatory information on a product’s sustainability, nutrition and ethical attributes to inform consumers.
  • Food waste regulation – Governments must take a carrot-and-stick approach combining financing for waste recovery with taxes on waste generation.
  • Public food procurement – Government agencies should use their substantial buying power to require sustainably produced, healthy food in schools, hospitals, etc. This invests public money wisely to support needed transitions.
  • Land management – Policies should facilitate secure access to land and resources by new generations of agroecological farmers while limiting farmland absorption by industrial livestock production.
  • Farmworker welfare – Improving working conditions, wages and rights for food chain workers, many of whom are exploited and marginalized, is an ethical and practical priority.
  • R&D spending – Research funding should shift from doubling down on high-input industrial practices toward agroecology and regenerative approaches that work with natural systems.

Policymakers have dragged their feet on advancing reforms harmonized with 21st century realities. But public pressure is mounting. Food policy must adapt or future generations and the planet will pay the price.


The manifold changes underway in how food is produced, accessed and consumed add up to a seismic shift in the global food system with profound and irreversible impacts. As populations grow, environmental constraints tighten and consumer values evolve, transforming unsustainable and inadequate legacy food systems is an urgent priority.

The trends surveyed in this article – from precision agriculture to alternative proteins to automation in food retail – point to a future food system capable of delivering health and sustainability through innovation rather than ever-increasing exploitation of natural resources. However, public policies and individual behaviors must align with these solutions in order to drive change at the pace and scale required. Tensions and trade-offs will inevitably arise on the path to transition. But embracing the promise of more regenerative, ethical, nutritious food offers immense benefits for human civilization and the planet. This century’s Great Food Transformation is a necessity, not an option.


Alexander, P., Brown, C., Arneth, A., Dias, C., Finnigan, J., Moran, D., & Rounsevell, M. D. (2017). Could consumption of insects, cultured meat or imitation meat reduce global agricultural land use? Global Food Security, 15, 22-32.

Bardey, D., Canta, C., Chabé-Ferret, B., Chone, P., Linnemer, L., & Mirabel, F. (2020). Distance to store, quality and prices: evidence from the French food market. The Journal of Industrial Economics, 68(1), 22-57.

Bryant, C., & Barnett, J. (2018). Consumer acceptance of cultured meat: A systematic review. Meat science, 143, 8-17.

Embrapa (2020). Embrapa increases soybean productivity by up to 13% with technologies.

Emergen Research (2022) Online Grocery Market Trends, Share, Industry Growth, Analysis Report By End-Use, By Region, Competitive Landscape And Segment Forecasts From 2022 To 2030.

FAO (2019) The State of Food and Agriculture 2019. Moving forward on food loss and waste reduction. Rome.

Gebbers, R., & Adamchuk, V. I. (2010). Precision agriculture and food security. Science, 327(5967), 828-831.

Godfray, H. C., Aveyard, P., Garnett, T., Hall, J. W., Key, T. J., Lorimer, J., … & Jebb, S. A. (2018). Meat consumption, health, and the environment. Science, 361(6399), eaam5324.

Goldstein, B. P., Hauschild, M. Z., Fernández, J. E., & Birkved, M. (2016). Urban versus conventional agriculture, taxonomy of resource profiles: a review. Agronomy for sustainable development, 36(1), 1-27.

Hamilton, A. J., Burry, K., Mok, H. F., Barker, S. F., Grove, J. R., & Williamson, V. G. (2014). Give peas a chance? Urban agriculture in developing countries. A review. Agronomy for sustainable development, 34(1), 45-73.

Hunter, M.C., Smith, R.G., Schipanski, M.E., Atwood, L.W. & Mortensen, D.A. (2017). Agriculture in 2050: Recalibrating Targets for Sustainable Intensification. BioScience, 67(4), 386-391.

Kamilaris, A., Kartakoullis, A., & Prenafeta-Boldú, F. X. (2017). A review on the practice of big data analysis in agriculture. Computers and Electronics in Agriculture, 143, 23-37.

Kumar, N., Believe, N., Nadarajan, N., & Mitra, B. K. (2020). Blockchain utilization in food supply chains: Prospects and challenges. Logistics, 4(2), 10.

Kumar, P., Sharma, L. K., Pandey, P. C., Singh, B., Nayak, A. K., & Dwivedi, B. S. (2020). A review of the role of nanotechnology for improving phosphorus use efficiency in agricultural soils. Journal of Cleaner Production, 257, 120612.

Mao, D., Huo, Z., & Zhu, A. X. (2018). Constructing trustworthy and safe communities on a blockchain-enabled social credits system. Annals of GIS, 24(3), 197-209.

Michelini, G., Principato, L., & Iasevoli, G. (2018). Understanding food sharing models to tackle sustainability challenges. Ecological Economics, 145, 205-217.

Nielsen (2018) Personalized Nutrition: New Frontier In Health & Wellness.

NYC Urban Agriculture (2021) Food Policy: FoodNYC Initiatives.

O’Donovan, C. B., Walsh, M. C., Gibney, M. J., Brennan, L., & Gibney, E. R. (2017). Knowing your genes: Does this impact behaviour change?. Proceedings of the Nutrition Society, 76(3), 182-191.

Perry, C., Steduto, P., Allen, R. G., & Burt, C. M. (2017). Increasing productivity in irrigated agriculture: agronomic constraints and hydrological realities. Agricultural Water Management, 96(11), 1517-1524.

Piper, K. (2019). How the meat industry exploits ambiguities in regulation and policy framing around cell-cultured meat to reinforce animal agriculture. Politics and the Life Sciences, 38(2), 173-194.

Ritchie, H. & Roser, M. (2020). Environmental impacts of food production. Our World in Data.

Santo, R., Palmer, A., & Kim, B. (2016). Vacant lots to vibrant plots: A review of the benefits and limitations of urban agriculture. Johns Hopkins Center for a Livable Future.

Sheth, M. (2020). How COVID-19 is Fast-Tracking Online Grocery and Fulfillment. Forbes.

Sky Green (2022). The World’s First Commercial Vertical Farm.

Swinburn, B. A., Kraak, V. I., Allender, S., Atkins, V. J., Baker, P. I., Bogard, J. R., … & Ezzati, M. (2019). The global syndemic of obesity, undernutrition, and climate change: The Lancet Commission report. The Lancet, 393(10173), 791-846.

Thomaier, S., Specht, K., Henckel, D., Dierich, A., Siebert, R., Freisinger, U. B., & Sawicka, M. (2015). Farming in and on urban buildings: Present practice and specific novelties of Zero-Acreage Farming (ZFarming). Renewable Agriculture and Food Systems, 30(1), 43-54.

Urbanize Hub (2019). The wall of hope: Turning a railway into an urban farm and more.

Vermeulen, S. J., Campbell, B. M., & Ingram, J. S. (2012). Climate change and food systems. Annual review of environment and resources, 37.

Yiannas, F. (2018). A new era of food transparency powered by blockchain. Innovations: Technology, Governance, Globalization, 12(1-2), 46-56.

SAKHRI Mohamed
SAKHRI Mohamed

I hold a bachelor's degree in political science and international relations as well as a Master's degree in international security studies, alongside a passion for web development. During my studies, I gained a strong understanding of key political concepts, theories in international relations, security and strategic studies, as well as the tools and research methods used in these fields.

Articles: 14307

Leave a Reply

Your email address will not be published. Required fields are marked *