Paper: Future Foods For Risk-Resilient Diets

In a new paper published today in Nature Food, researchers at CSER say our future food supply cannot be safeguarded by traditional approaches to improving food production. Conventional agriculture, they argue, is inexorably exposed to a litany of catastrophic risks. They suggest state-of-the-art, modular, controlled-environment systems producing 'future foods', must be integrated into the food system to reduce critical vulnerability to environmental changes, pests and pathogens. The production of these 'future foods', which include spirulina, chlorella, larvae of insects such as the house fly, mycoprotein (protein derived from fungi), and macro-algae such as sugar kelp, could - and ought to - change the way food systems are structured and operate, and ease the burden of malnutrition.

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