More disruption? Seems normal now;)
We are on the cusp of a disruption in food and agricultural production
21–30 of 164 posts
Re: We are on the cusp of a disruption in food and agricultural production
#22I dont think this is correct, food contains many trace elements and things we need that we dont fully understand.
Even slightly changing the natural feed of an animal we eat dramatically changes the quality and nutritional value.
thinking that you can so dramatically change the production (and only produce one part of a food - one of the proteins) all the other elements we need are lost.
It sounds like a recipe for malnutrition.
Re: We are on the cusp of a disruption in food and agricultural production
#23> By 2030, the number of cows in the U.S. will have fallen by 50% and the cattle farming industry will be all but bankrupt. There's an impressive lack of humility here. Predictions are hard, particularly about the future. I challenge the authors to construct a longbets.org wager on the above. I wonder if spelling out verifiable details and putting a significant amount of cash on the line would soften their certainty…
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Re: We are on the cusp of a disruption in food and agricultural production
#24The author had me till they said "This is the result of rapid advances in precision biology that have allowed us to make huge strides in precision fermentation, a process that allows us to program microorganisms to produce almost any complex organic molecule." Is there anything on the market now that uses this technique?
Yes - this is how impossible foods makes the heme protein which is central to their burger tasting "meaty". There are tons of startups working on this for other food products, but it's well established in other industries. Many pharmaceuticals are produced via synthetic biology, for example.
Re: We are on the cusp of a disruption in food and agricultural production
#25The author had me till they said "This is the result of rapid advances in precision biology that have allowed us to make huge strides in precision fermentation, a process that allows us to program microorganisms to produce almost any complex organic molecule." Is there anything on the market now that uses this technique?
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Re: We are on the cusp of a disruption in food and agricultural production
#26While I think it is good to create inexpensive healthy high protein foods, I also think we should have a fair free market for people who want to continue buying real meat, organic foods, non GMO foods, cheap foods produced with GMO and petrochemicals. Free choice and a free market, with strict accurate labeling laws is what I want.
> fair free market If we had that there wouldn't be so much meat in the first place. Currently, each year, American taxpayers subsidize the animal food system to the tune of $38 billion.
And...
> inexpensive healthy high protein
Most people don't know how much protein they should actually be eating [0]. And while they're focusing on "high protein" they fail to understand the need for "high fiber". The Western diet focused on proteins isn't doing us any good in the long run by using the majority of our farm land for feed crops. And then we've been told eating chicken [1] 7 days a week, twice a day is "healthy". What Canada did by boxing out big agriculture and regroup their dietary recommendations is impressive by making it evidence based and not lobbyist driven [2].
[0] https://www.health.harvard.edu/diet-and-weight-loss/when-it-...
[1] https://academic.oup.com/ajcn/article-abstract/110/1/24/5494...
[2] https://www.cbc.ca/news/health/canada-food-guide-healthy-eat...
Re: We are on the cusp of a disruption in food and agricultural production
#27I'm curious how one is attracted to precision "chemically engineered" food. As I am gaining interest week by week in consuming foods in their most natural form, I want the opposite of what this article claims is "the future" (I'm a vegiterean too, it's not an animal VS impossible burger thing for me).
What am I missing here to be excited about a future of custom fermented food products?
Re: We are on the cusp of a disruption in food and agricultural production
#28Earlier quoted context omitted.
For sure. I mean, claims like: > The impact of this disruption on industrial animal farming will be profound. By 2030, the number of cows in the U.S. will have fallen by 50% and the cattle farming industry will be all but bankrupt. This is ridiculous. I'm not going to stop eating beef because of the availability of cheap weird unproven lab-grown protein. I might try the latter, maybe feed it to my pets, but as long a…
Do you ever eat at Taco Bell or McDonalds? Their beef is pretty much flavored soy at this point. Most consumers aren't going to be "knowingly" apart of this shift, I feel.
No I do not!
Re: We are on the cusp of a disruption in food and agricultural production
#29I'm curious how one is attracted to precision "chemically engineered" food. As I am gaining interest week by week in consuming foods in their most natural form, I want the opposite of what this article claims is "the future" (I'm a vegiterean too, it's not an animal VS impossible burger thing for me). What am I missing here to be excited about a future of custom fermented food products?
A guilty conscience concerning global warming?
People who don't want to personally change their lifestyle seem to frequently look for "magic" solutions at the societal level, often overlooking logic fails in the scenario that is being painted. It's like they imagine if the whole world changes, then I don't have to. Or something.
Re: We are on the cusp of a disruption in food and agricultural production
#30Meh.
The hippies were right.
Eat food your grandmother would recognise.
Eat it as unprocessed as practical.
Eat a lot of it raw.
But I bet where people have no choice (in prison, public hospitals, schools, on food stamps...) it will become compulsory.