Skip to main content
SpringerLink
Log in

The Future of Food: Shaping Diets and Nutrition

  • Chapter
  • First Online:
Global Food Systems, Diets, and Nutrition

  • 1705 Accesses

Abstract

 Technology holds the power to transform the way people produce, transport, prepare, and consume food. Technological innovations abound at every stage of the food supply chain. These technologies hold the potential to let farmers produce food more efficiently, processors store and transport products more safely, and companies develop unique foods. Whether consumers want more information or simply more convenience, these advances promise to deliver a more transparent, digitally connected eating experience personalized to their needs. This chapter focuses on new technologies that are changing the operation of food supplies, demand for certain types of foods, and culture shared around food.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
eBook
USD 16.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 16.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  1. Accenture. The Future of Food: New realities for the industry. Accenture; 2017.

    Google Scholar 

  2. Fanzo JC, Downs S, Marshall QE, de Pee S, Bloem MW. Value Chain Focus on Food and Nutrition Security. In: de Pee S, Taren D, Bloem MW, editors. Nutrition and Health in a Developing World. Cham: Springer International Publishing; 2017. p. 753–70.

    Google Scholar 

  3. Gruère GP. Implications of nanotechnology growth in food and agriculture in OECD countries. Food Policy. 2012 Apr 1;37(2):191–8.

    Google Scholar 

  4. Sergelidis D. Lab Grown Meat: The Future Sustainable Alternative to Meat or a Novel Functional Food? [Internet]. Vol. 17, Biomedical Journal of Scientific & Technical Research. 2019. Available from: http://dx.doi.org/10.26717/bjstr.2019.17.002930

  5. Klerkx L, Rose D. Dealing with the game-changing technologies of Agriculture 4.0: How do we manage diversity and responsibility in food system transition pathways? Global Food Security. 2020 Mar 1;24:100347.

    Google Scholar 

  6. De Clercq M, Vats A, Biel A. Agriculture 4.0: The future of farming technology. Proceedings of the World Government Summit, Dubai, UAE. 2018;11–3.

    Google Scholar 

  7. Peláez AL. From the Digital Divide to the Robotics Divide? Reflections on Technology, Power, and Social Change [Internet]. The Robotics Divide. 2014. p. 5–24. Available from: http://dx.doi.org/10.1007/978-1-4471-5358-0_2

  8. Despommier D. Farming up the city: the rise of urban vertical farms. Trends Biotechnol. 2013 Jul;31(7):388–9.

    Google Scholar 

  9. Despommier D. The Vertical Farm: Feeding the World in the 21st Century. Macmillan; 2010. 320 p.

    Google Scholar 

  10. Gruner RL, Orazi D, Power D. Global versus local: an exploration on how vertical farms can lead the way to more sustainable supply chains. IEEE Eng Manage Rev. 2013;41(2):23–9.

    Google Scholar 

  11. Kvaløy O, Tveterås R. Cost Structure and Vertical Integration between Farming and Processing. J Agricultural Economics. 2008 Jun;59(2):296–311.

    Google Scholar 

  12. Banerjee C, Adenaeuer L. Up, up and away! The economics of vertical farming. Journal of Agricultural Studies. 2014;2(1):40–60.

    Google Scholar 

  13. Farley S, Vuillaume R, Keenan C. Innovating the future of food systems: A global scan for the innovations needed to transform food systems in emerging markets by 2035. Washington DC. 2017.

    Google Scholar 

  14. Yang F, Zhang M, Bhandari B. Recent development in 3D food printing. Crit Rev Food Sci Nutr. 2017 Sep 22;57(14):3145–53.

    Google Scholar 

  15. Lupton D, Turner B. “I can’t get past the fact that it is printed”: consumer attitudes to 3D printed food. Food, Culture & Society. 2018 May 27;21(3):402–18.

    Google Scholar 

  16. Brunner TA, Delley M, Denkel C. Consumers’ attitudes and change of attitude toward 3D-printed food. Food Qual Prefer. 2018 Sep;68:389–96.

    Google Scholar 

  17. Hefferon KL. Nutritionally enhanced food crops; progress and perspectives. Int J Mol Sci. 2015 Feb 11;16(2):3895–914.

    Google Scholar 

  18. United States Department of Agriculture. Recent Trends in GE Adoption [Internet]. 2018 [cited 2019 Apr 25]. Available from: https://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx

  19. Glass S, Fanzo J. Genetic modification technology for nutrition and improving diets: an ethical perspective. Curr Opin Biotechnol [Internet]. 2017; Available from: https://www.sciencedirect.com/science/article/pii/S0958166916302488

  20. Bouis HE, Saltzman A. Improving nutrition through biofortification: A review of evidence from HarvestPlus, 2003 through 2016. Glob Food Sec. 2017 Mar;12:49–58.

    Google Scholar 

  21. Stokstad E. After 20 years, golden rice nears approval. Science. 2019 Nov 22;366(6468):934.

    Google Scholar 

  22. Penn J. Cultured Meat: Lab-Grown Beef and Regulating the Future Meat Market. UCLA J Envtl L & Pol’y. 2018;36:104.

    Google Scholar 

  23. Schaefer O. Lab-grown meat. Sci Am. 2018;14.

    Google Scholar 

  24. Chriki S, Hocquette J-F. The Myth of Cultured Meat: A Review. Frontiers in Nutrition. 2020;7:7.

    Google Scholar 

  25. Bryant CJ, Barnett JC. What’s in a name? Consumer perceptions of in vitro meat under different names. Appetite. 2019 Jun 1;137:104–13.

    Google Scholar 

  26. Servick K. As lab-grown meat advances, U.S. lawmakers call for regulation [Internet]. Science. 2018. Available from: http://dx.doi.org/10.1126/science.aau1426

  27. Polacco A, Backes K. The amazon go concept: Implications, applications, and sustainability. Journal of Business and Management. 2018;24(1):79–92.

    Google Scholar 

  28. Ives B, Cossick K, Adams D. Amazon Go: Disrupting retail? Journal of Information Technology Teaching Cases. 2019 May 1;9(1):2–12.

    Google Scholar 

  29. Fowler GA. In 2020, we reached peak Internet. Here’s what worked—and what flopped. The Washington Post. 2020 Dec 28;

    Google Scholar 

  30. OECD. E-commerce in the time of COVID-19. OECD; 2020.

    Google Scholar 

  31. Reiley L. Bigger hauls, fewer choices: How the pandemic has changed our grocery shopping habits forever. The Washington Post. 2020 Sep 1.

    Google Scholar 

  32. The great consumer shift: Ten charts that show how US shopping behavior is changing [Internet]. McKinsey and Co. 2020. Available from: https://www.mckinsey.com/business-functions/marketing-and-sales/our-insights/the-great-consumer-shift-ten-charts-that-show-how-us-shopping-behavior-is-changing

  33. The Evolution of the Grocery Customer [Internet]. Mercatus. 2020. Available from: https://info.mercatus.com/egrocery-shopper-behavior-report?utm_source=ketner&utm_medium=media&utm_campaign=fy21-q3-shopper-survey-report-ketner-press-release

  34. Reiley L. A pandemic surge in food delivery has made ghost kitchens and virtual eateries one of the only growth areas in the restaurant industry. The Washington Post. 2020 Sep 17.

    Google Scholar 

  35. FAO. Food for the Cities: Street Foods. FAO; 2017.

    Google Scholar 

  36. The Economist. South-East Asian cities are waging war on street food. The Economist. 2017 Mar 16.

    Google Scholar 

  37. Resnick D. Why brutalising food vendors hits Africa’s growing cities where it hurts. The Conversation. 2017 May.

    Google Scholar 

  38. FAO. Street Foods the Way Forward for Better Food Safety and Nutrition. FAO; 2011.

    Google Scholar 

  39. FAO. Summary: Influencing food environments for healthy diets. FAO; 2016.

    Google Scholar 

  40. Ghani A. A recipe for success: How Singapore hawker centres came to be. Institute of Policy Studies. 2011;3:1–15.

    Google Scholar 

  41. Carman T. Why fast-casual restaurants became the decade’s most important food trend. The Washington Post. 2019;

    Google Scholar 

  42. Pollan M. Cooked: A Natural History of Transformation. Penguin; 2014. 468 p.

    Google Scholar 

  43. Pollan M. In Defense of Food: An Eater’s Manifesto. Penguin; 2008. 244 p.

    Google Scholar 

  44. Zimmerman H. Caring for the middle class soul: Ambivalence, ethical eating and the Michael Pollan phenomenon. Food, culture & society. 2015;18(1):31–50.

    Article  Google Scholar 

  45. Bollani L, Bonadonna A, Peira G. The millennials’ concept of sustainability in the food sector. Sustain Sci Pract Policy. 2019;11(10):2984.

    Google Scholar 

  46. Lerro M, Raimondo M, Stanco M, Nazzaro C, Marotta G. Cause Related Marketing among Millennial Consumers: The Role of Trust and Loyalty in the Food Industry. Sustain Sci Pract Policy. 2019 Jan 20;11(2):535.

    Google Scholar 

  47. Barska A. Millennial consumers in the convenience food market. Management. 2018 Jun 1;22(1):251–64.

    Google Scholar 

  48. Ferguson LR, De Caterina R, Görman U, Allayee H, Kohlmeier M, Prasad C, et al. Guide and Position of the International Society of Nutrigenetics/Nutrigenomics on Personalised Nutrition: Part 1 - Fields of Precision Nutrition [Internet]. Vol. 9, Lifestyle Genomics. 2016. p. 12–27. Available from: http://dx.doi.org/10.1159/000445350

  49. O’Sullivan A, Henrick B, Dixon B, Barile D, Zivkovic A, Smilowitz J, et al. 21st century toolkit for optimizing population health through precision nutrition. Crit Rev Food Sci Nutr. 2018;58(17):3004–15.

    Article  Google Scholar 

  50. Toro-Martín J de, de Toro-Martín J, Arsenault B, Després J-P, Vohl M-C. Precision Nutrition: A Review of Personalized Nutritional Approaches for the Prevention and Management of Metabolic Syndrome [Internet]. Vol. 9, Nutrients. 2017. p. 913. Available from: http://dx.doi.org/10.3390/nu9080913

  51. Zeevi D, Korem T, Zmora N, Israeli D, Rothschild D, Weinberger A, et al. Personalized Nutrition by Prediction of Glycemic Responses. Cell. 2015 Nov 19;163(5):1079–94.

    Google Scholar 

  52. Baranowski T, Blumberg F, Buday R, DeSmet A, Fiellin LE, Green CS, et al. Games for Health for Children—Current Status and Needed Research. Games for Health Journal. 2016 Feb 1;5(1):1–12.

    Google Scholar 

  53. Shih PC, Han K, Poole ES, Rosson MB, Carroll JM. Use and adoption challenges of wearable activity trackers. IConference 2015 Proceedings [Internet]. 2015; Available from: http://www.ideals.illinois.edu/handle/2142/73649

  54. Deng Y, Liu N-Y, Tsow F, Xian X, Krajmalnik-Brown R, Tao N, et al. Tracking Personal Health-Environment Interaction with Novel Mobile Sensing Devices. Sensors [Internet]. 2018 Aug 14;18(8). Available from: http://dx.doi.org/10.3390/s18082670

  55. Gibney, M., Walsh, M., Goosens, J. Chapter 5.1 Personalized Nutrition: Paving the way to better population health. In: Eggersdorfer M, Kraemer K, Cordaro JB, Fanzo J, Gibney M, Kennedy E, et al., editors. Good Nutrition: Perspectives for the 21st Century. 2016. p. 235–48.

    Google Scholar 

  56. Chatelan A, Bochud M, Frohlich KL. Precision nutrition: hype or hope for public health interventions to reduce obesity? [Internet]. Vol. 48, International Journal of Epidemiology. 2019. p. 332–42. Available from: http://dx.doi.org/10.1093/ije/dyy274

  57. Herrero M, Thornton PK, Mason-D’Croz D, Palmer J, Benton TG, Bodirsky BL, et al. Innovation can accelerate the transition towards a sustainable food system. Nature Food. 2020 May 1;1(5):266–72.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Nitze School of Advanced International Studies, Johns Hopkins University, Washington, DC, USA

    Jessica Fanzo

  2. Berman Institute of Bioethics, Johns Hopkins University, Baltimore, MD, USA

    Jessica Fanzo

  3. Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD, USA

    Jessica Fanzo

  4. Berman Institute of Bioethics, Johns Hopkins University, Baltimore, MD, USA

    Claire Davis

Authors
  1. Jessica Fanzo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Claire Davis
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Jessica Fanzo .

Rights and permissions

Reprints and permissions

Copyright information

© 2021 The Author(s), under exclusive license to Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Fanzo, J., Davis, C. (2021). The Future of Food: Shaping Diets and Nutrition. In: Global Food Systems, Diets, and Nutrition. Palgrave Studies in Agricultural Economics and Food Policy(). Palgrave Macmillan, Cham. https://doi.org/10.1007/978-3-030-72763-5_11

Download citation

  • DOI: https://doi.org/10.1007/978-3-030-72763-5_11

  • Published:

  • Publisher Name: Palgrave Macmillan, Cham

  • Print ISBN: 978-3-030-72762-8

  • Online ISBN: 978-3-030-72763-5

  • eBook Packages: Economics and FinanceEconomics and Finance (R0)

Publish with us

Policies and ethics

Search

Navigation