In this fascinating look at the race to secure the global food supply, environmental journalist and professor Amanda Little tells the defining story of the sustainable food revolution as she weaves together stories from the world's most creative and controversial innovators on the front lines of food science, agriculture, and climate change.
Climate models predict that global food production will decline every decade for the rest of this century due to drought, heat, and flooding. With water and food shortages looming globally, the search for new methods of supplying water and food is on. The Fate of Food will be the first book to connect the categories of food science, innovation, and climate change and tell the defining story of the sustainable food revolution that aims to feed 9 billion people in a hotter, smarter world.
From dairy farms in India where microchips embedded in cow flanks transmit real-time data about the animals' health and milk...
