35 International Journal of Culture and Modernity 35

ISSN 2697-2131, Volume 28 | May-2023

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Future of Food
Matthew N. O. Sadiku
Department of Electrical & Computer Engineering, Prairie View A&M University
Prairie View, TX USA

Uwakwe C. Chukwu
Department of Engineering Technology, South Carolina State University
Orangeburg, SC, USA

Janet O. Sadiku
Juliana King University Houston , TX, USA

ANNOTATION
As the human population increases, the average income rises, standards of living are
changing, and our environment is increasingly strained, the demand for food will continue to
grow. By some estimates, there will likely be two billion more people to feed by 2050. The
foods we eat are always evolving and new tastes are being created. The future of food is at
stake. Business-as-usual is no longer an option. Something has to change. This paper predicts
the changes that will take place and affect the future of food. It explores the major drivers
affecting the food system between now and 2050.
KEYWORDS: food, future of food, trending issues.

INTRODUCTION
Food is very essential for obvious reasons. Food, like air and water, is needed for human
survival. It provides the body with energy, which is vital for its existence. The importance of
food is increasingly included on the urban agenda in many nations. Because we all need food
for our survival, health, and well-being, food is regarded as a human right by the United
Nations. The foods we consume directly or indirectly impact our health. Food has been a
driver of social movements, who are focused on different aspects of the conventional food
system and seek to reshape the system. Food studies in anthropology, sociology, and
philosophy reveal that people think about food in many different ways. The main factors
affecting the demand for food include population growth, climate change, changes in
consumption patterns, the effects on the food system of urbanization, and the importance of
understanding income distributions [1].
The food Industry plays a crucial role in both national and global economy. The industry is a
dynamic system that changes fast due to natural, demographic, technological, political, and
economic reasons. The 2020 pandemic had a serious impact on the global food industry as
many businesses were forced to close down or file for bankruptcy. The shift in the
consumer’s demands will ultimately change the industry in the future. Figure 1 shows the
future of global food systems [2].
A range of converging powerful forces are fundamentally redefining how humanity lives.
They are reshaping what we eat, and where and how our food will be grown. Agriculture is a

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major factor in climate change, producing over one-third of human-made emissions. With the
blue revolution, aquaculture has started facing the same problems as agriculture. This means
we need to rethink food.
With our planet’s limited resources, we must feed a global population expected to increase
from 7.6 billion to 10 billion by 2050, resulting in an estimated 50% increase in the amount
of food crops required. Local food production potential is forecast to decline in areas where
population growth is greatest, and where there is already significant hunger. Figure 2 shows
the hunger map for 2019 [3].
What will food be like in the future? This question can be examined from many different
perspectives: the foods of the future, future of food production or delivery or consumption,
future of food packaging, future of food technology, and future of food safety or security.
FOODS OF THE FUTURE
By replacing 50% of the beef we eat with plant based alternatives, we can reduce our
footprint immensely. In the near future, one should expect to see a range of healthier options
being added to the menus of your favorite takeaways. One will be able to choose between
pork, beef, chicken, and fish. Alternative ways of producing proteins include plant-based
“meat,” cultured meat, insects, and algae. The benefits of eating edible insects have been
noted. Many insects including mealworms and crickets are incredibly high in protein, amino
acids, healthy fats, vitamins, and minerals and are good for human consumption. Insects emit
less greenhouse gases and can be cultivated on organic waste. Over 2,000 species of insects
are already eaten worldwide. Insects require fewer resources than most meat. For example,
crickets are one of the most sustainable sources of meat on the planet [4]. Although eating
insects or bugs is still considered taboo in the West, it will have broader acceptance in the
future.
FUTURE OF FOOD PRODUCTION
For the last 50 years, the focus has been on producing more for less. To meet the increasing
demand for food and accelerate food production, we need to change the way we grow our
foods and veggies. Food production needs to liberate itself from over-dependence on fossil
fuels and imports. Modern agriculture, bad farming practices and unsustainable fertilizers
are ruining the soil underneath. Irresponsible farming practices and bad irrigation systems
have caused significant decreases in soil health, making it more susceptible to drought and
erosion.
Fish requires on average seven times less resources than beef to produce. It can be a very
efficient source of protein. Fish farming is becoming popular. It has enabled a lot of farmers
to make big money and feed billions of people around the world. It will eliminate the
problem of overfishing, which has accelerated the loss of ocean species and can threaten our
well being [5]. Sushi-grade fish is being grown in laboratories. GMOs can help us develop
plants that are resistant to pests, plants that need less fertilizing meaning less soil
contamination, and plants that can turn more carbon dioxide into oxygen helping to reverse
climate change.
FUTURE OF FOOD DELIVERY
The food delivery industry has experienced rapid growth in the last two years. COVID-19 is
often accused of being the defining factor. Since the beginning of the pandemic, we have
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witnessed an unprecedented demand for food deliveries from supermarkets and restaurants.
Online ordering from digital devices is now commonplace due to convenience. Same-hour
and same-day delivery all play into the always-connected lifestyles of the modern consumers.
Food delivery has become a global market. Food delivery companies must meet the huge
increase in orders while keeping carbon. The globalization of the food system has occurred
due to cheaper transport and communications, but also because of reductions in trade barriers
and agricultural tariffs. The method of transportation that brought meals into our homes went
from the motorcycle, bicycle, robot, and a broadband connection. Some of the diverse
delivery options being tried right now include robot delivery, drone delivery, and drop menus
via parachute [6].
FUTURE OF FOOD CONSUMPTION
Using the data generated through delivery platforms, restaurants can build custom menus for
each consumer, increasing sales, and total order value. Consumers, businesses, and investors
are starting to think more about nutrition and sustainability. Many foods we will eat in the
future may not exist yet. Although some claim that the future menu may involve less meat
and dairy, it is more likely that we have customized diets, outlandish vegetables, and robot
chefs. Although it may not be palatable for some poeple, creepy crawlies such as crickets,
caterpillars, and silkworms may be future of food. Lab-grown or cultured meat is already on
the rise. Consumption of fruits, vegetables, nuts and legumes will have to double.
Consumption of foods such as red meat and sugar will have to be reduced by more than 50%.
A diet rich in plant-based foods and with fewer animal source foods confers both improved
health and environmental benefits. Algae and other marine sources of food will become more
abundant [7].
FUTURE OF FOOD PACKAGING
Plastic pollution is a huge environmental problem. There are millions of tons of plastic that
end up in our oceans. The plastic fragments into particles, which ends up in the bellies of
animals and consequently in our own bellies. As a result, innovators, entrepreneurs,
governments, and researchers are working together to find solutions to this problem.
Innovative ways of packaging food have been used to reduce damage, prolong freshness, and
fight off bacteria. Each of them has the potential to make what we eat healthier or more
sustainable. The development of edible food packaging has enables producing edible water
bottles made out of algae, biodegradable plastic. The solutions serve as an alternative to
conventional packaging and have been recognized by many food and pharmaceutical
industries. In the near future, food packaging could monitor foods to detect ripeness and even
actively prevent foods from spoiling.
FUTURE OF FOOD TECHNOLOGY
Technology is the main driver of trends. It is transforming food production. From lab-
manufactured, plant-based meat alternatives to AI farming solutions, the past few years have
seen inventions designed to address various agricultural and food challenges. Some newly
developed agricultural techniques are better for the environment than traditional methods.
With many new tools and machines, the manual labor was reduced which resulted in growth
in food production. Through newly emerging technologies, we will definitely see a lot of
foods and food trends that are hard to predict. The last few decades have seen huge leaps in
agricultural and food processing innovation due to emerging technologies. Agriculture is

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being transformed with new approaches, like vertical farming, precision agriculture, genome
editing, and 3D printing. Technology holds the key to ushering in a new, more sustainable era
in the food industry. Industry 4.0 is a key part of the future of food agenda. The robotic chef
in Figure 3 does the cooking while you relax [8]. GMOs as a technology is actually an ally
and not an enemy in that fight helping to save and protect nature and minimize our impact on
the environment.
There are 3D printers that can print food. A typical one is shown in Figure 4 [9]. 3D-printed
food offers endless opportunities for creating intricate dishes. Everything from toys to
aeroplane parts are already being made with 3D printers. 3D-printer can produce snacks that
sprout plants and mushrooms for flavor. It reliably prints savory, fresh ingredients, and
tortilla chips made from hydroponic black bean paste. The printer could be used to shorten
the food production chain drastically. 3D printed food has the potential for using a wide range
of ingredients. 3D printing of food will dominate customized meal assembly in hospitals,
schools, institutions, and fast food outlets. FoodInk, a high-end restaurant, opened a pop-up
restaurant inn 2016 that serves 3D printed food. Everything except the people is 3D printed,
and it looks incredible! 3D printing is yet to reach its full potential and technology will
greatly impact the food industry in the future [5]. Much of the criticism of this technology is
actually criticism of modern agriculture and the business practice of the huge corporations
that control our food supply. This criticism is not only valid it is also important we need to
change agriculture to a more sustainable model.
FUTURE OF FOOD SAEFTY AND SECURITY
Food supply, safety, and security are global, national, and local issues. Public health is
directly or indirectly affected by the food supply. Unsafe food is considered unhealthy. Safe
food refers to food prepared on clean and sanitized surroundings with clean utensils and
dishes. Food safety is the concept that food will not cause harm to the consumer. In other
words, food safety ensures that food will not induce food-borne illness in the consumer [10].
Over the years we have faced a number food safety challenges. It would be unwise to think
we would not encounter more as different obstacles cross our path.
Although food prices in major world markets are near a historical low, there is increasing
concern about food security. Food security occurs when all people in a community have
access to sufficient, safe, and affordable food. Food secure individuals and households do not
have resort to begging, stealing or scavenging for food. Food security is a universal human
right, involving access to adequate nutritional sources. Food production and supply are
important for food security [11]. After 1945 most nations looked internally to solve their food
security needs. The 60s, 70s and 80s are characterized with a boom in many food-related
industries, as production methods evolved. With the pace of global population growth
coupled with climate change, how secure is the food supply?
BENEFITS
The supply and availability of food has been a crucial factor shaping human civilizations
throughout the ages. Consumers are becoming increasingly aware of the relationship between
food and health and are changing their purchasing behavior accordingly. Within the next
decade, grocery stores will stock cell-cultured proteins. Cultured meat could be part of the
solution to feeding the world’s growing population. It is potentially more efficient and
environmentally-friendly. People will have personalized nutrition. Kitchens will change. In

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restaurants, people will find a space full of sensors that track operations in the kitchen and
diners’ movements. Imagine eating a burger grown in a laboratory, a strawberry picked by a
robot or a pastry created with a 3D printer. We have gone from having urban gardens at home
to robotic greenhouses that produce food at high speed.
CHALLENGES
Food culture is an integral part of most societies, and most people will probably not want to
change it. Exactly which foods will become fashionable in the future is impossible to predict.
For the ambitious home cook, getting creative is going to be a lot more fun.
Given the difficulty of predicting future average food prices, it is not surprising that
forecasting volatility (or fluctuations) is harder.
The food industry will face numerous challenges in the coming decade. We are facing a
breakdown of critical systems on multiple fronts: the pandemic, climate change, and rising
hunger. Critics claim that international companies are gradually driving farmers off their land
in many countries, that monoculture farming might lead to global dependence of the human
race on food corporations. Each of these challenges is tied to fragile food systems that
degrade the environment and undermine public health. Around the world, governments,
organizations, and the private sector are attacking the challenges from multiple angles. There
is a need for a new science-policy body for food security and nutrition. We also need
investments in research on mechanization, cultivation practices, millet production, and
harvest technologies.
CONCLUSION
Foods and flavors are always evolving. Whatever your favorite dishes may be today, they
will look quite different in 20 to 30 years from now. Cookbooks in 2030 will have some
weird recipes. The crops we cultivate and the food we eat today will undergo significant
changes in the future. The future will definitely bring us more creative food to the market. If
everyone does their part (farmers, scientists, researchers, manufacturers, retailers,
governments, and consumers), we can save the planet and have enough food for everyone. It
is important to plan ahead and forecast future global food needs under a variety of different
assumptions or scenarios that are as accurate as possible.
The European Union and 12 emerging economies give over $700 billion a year to the
agricultural sector, which includes payments to producers, input subsidies, consumer support,
infrastructure investment, and research and development. Future Food-Tech brings together
international entrepreneurs, investors, and major food brands to explore the latest
opportunities in supply chain traceability, nutrition and health, and alternative proteins in the
food-tech space. Researchers, companies, financiers, and consumers must work together to
enable new collaboration opportunities for a more sustainable future. The future of food has
started to change in tandem with population increase and advances in science and technology.
More information about the future of food can be found in the books in [12-21] and the
following related journal: Future Foods.
REFERENCES
1. H. C. J. Fodfray et al., “The future of the global food system,” September 2010,
https://royalsocietypublishing.org/doi/10.1098/rstb.2010.0180

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2. “Shaping the future of global food systems: A scenarios analysis,”

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Future of Food. Amplify Publishing, 2021.

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19. D. J. McClements, Future Foods: How Modern Science Is Transforming the Way We Eat.
Springer, 2019.
20. M. Bayram and Ç. Gökırmakl, The Future of Food. Cambridge Scholars Publishing,2020.
21. W. Belasco, Meals To Come: A History of the Future of Food. University of California
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ABOUT THE AUTHORS
Matthew N.O. Sadiku is a professor emeritus in the Department of Electrical and Computer
Engineering at Prairie View A&M University, Prairie View, Texas. He is the author of
several books and papers. His areas of research interest include computational
electromagnetics and computer networks. He is a life fellow of IEEE.
Uwakwe C. Chukwu is an associate professor in the Department of Industrial & Electrical
Engineering Technology of South Carolina State University. He has published several books
and papers. His research interests are power systems, smart grid, V2G, energy scavenging,
renewable energies, and microgrids.
Janet O. Sadiku holds bachelor degree in Nursing Science in 1980 at the University of Ife,
now known as Obafemi Awolowo University, Nigeria and Master’s degree from Juliana King
University, Houston, TX in December 2022. She has worked as a nurse, educator, and church
ministries in Nigeria, United Kingdom, Canada, and United States. She is a co-author of
some papers and books.

Figure 1 The future of global food systems [2].

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Figure 2 The hunger map for 2019 [3].

Figure 3 The robotic chief does the cooking while you relax [8].

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Figure 4 A 3D printing of food [9].

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