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Our Food Will be Fine (How technology and climate give us new food opportunities)
List Price:
$35.00
| Expected release date is Jun 9th 2026 |
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Product Details
Author:
Joris Relaes, Nele Jacobs
Format:
Paperback
Pages:
240
Publisher:
Lannoo Publishers (June 9, 2026)
Imprint:
Lannoo Publishers
Release Date:
June 9, 2026
Language:
English
Audience:
General/trade
ISBN-13:
9789059964266
ISBN-10:
9059964268
Weight:
6.77oz
Dimensions:
5.512" x 8.268"
File:
Eloquence-SimonSchuster_04022026_P9910984_onix30-20260402.xml
Folder:
Eloquence
List Price:
$35.00
Pub Discount:
32
Series:
Academia Press
Case Pack:
1
As low as:
$33.25
Publisher Identifier:
P-SS
Discount Code:
H
Overview
From microbes that produce our food to the soil that sustains us, from artificial intelligence scanning our seas to new culinary adventures in the kitchen.
What will we eat? Today, store shelves are well stocked, but what about the future? As climate change and global tensions put pressure on our food system, science and agriculture are also evolving. This book takes you through some of the crucial turning points facing agriculture, fisheries, and food today — from microbes that produce our food to the soil that sustains us, from artificial intelligence scanning our seas to new culinary adventures in the kitchen. Joris Relaes and Nele Jacobs focus on societal trends and technological innovations that are transforming our food. They tell a hopeful story about scientific progress, common sense, and the impact we can have as conscious consumers.
What will we eat? Today, store shelves are well stocked, but what about the future? As climate change and global tensions put pressure on our food system, science and agriculture are also evolving. This book takes you through some of the crucial turning points facing agriculture, fisheries, and food today — from microbes that produce our food to the soil that sustains us, from artificial intelligence scanning our seas to new culinary adventures in the kitchen. Joris Relaes and Nele Jacobs focus on societal trends and technological innovations that are transforming our food. They tell a hopeful story about scientific progress, common sense, and the impact we can have as conscious consumers.
