The expected increase in the world population to 9.6 billion by 2050, coupled with well-documented concerns about limited resources, hunger, climate change, and obesity, has people talking. While there’s no shortage of commentary, there appears to be a void when it comes to viable solutions to the challenges we face.
FutureFood 2050 is a new initiative from the Institute of Food Technologists (IFT) aimed at providing a wide variety of fact-based articles about food issues, opportunities, and solutions. In addition to stories on relevant topics, FutureFood 2050 is producing a documentary that will report on:
Through the collective insights in these stories, FutureFood 2050 will generate opportunities to learn about science-based solutions that are as real as the challenges we face.
In future issues, Food Insight will feature articles and other resources produced as part of the FutureFood 2050 initiative, so stay tuned. For example, it recently published a series of articles discussing food waste, profiling the challenge of unused and underutilized food and its impact on feeding the world today and in the future. Those at the forefront of the issue share new solutions being developed to address challenges such as expiration dates, alternative resources for feed, and creating innovative tools and resources for villages and cities.
For more information, visit http://futurefood2050.com/
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JULY 2016: Editor's Note: Eat Up, But Avoid the Pitfalls • How Farmers Conserve Water in a Drought • Alzheimer’s Disease & Mealtime Tips for Caregivers • How GMO Technology Saved the Papaya • Keep the Great Outdoors Great: Reducing Food Waste on a Hike • Simple Safety Tips for Grilling with Dad ... and Anyone Else
JUNE 2016: Editor’s Note: Grill of My Dreams • Your Guide to the Updated Nutrition Facts Label • Future of Food, Part IV: A Farmer with a Vision • Switzerland's Culinary Footprint in the U.S.: A Conversation with Amb. Martin Dahinden • Science Sent: GMOs Are Safe to Eat • The Microbiome: A Mega-Field That’s Just Getting Started
(No May 2016 publication)
APRIL 2016: Editor’s Note: “Marching” Toward Better Health • 3 Tips to “Savor the Flavor of Eating Right” This National Nutrition Month • 8 Spices from Around the World • Future of Food, Part II: Serving Up Meat, Over Glass • Tip o’ the Mornin’ to You: Don’t Feel Green on St. Patrick’s Day (or Any Day)
MARCH 2016: Editor’s Note: “Marching” Toward Better Health • 3 Tips to “Savor the Flavor of Eating Right” This National Nutrition Month • 8 Spices from Around the World • Future of Food, Part II: Serving Up Meat, Over Glass • Tip o’ the Mornin’ to You: Don’t Feel Green on St. Patrick’s Day (or Any Day)
FEBRUARY 2016: Editor’s Note: Future Foods, Coming to a Plate Near You • Future of Food, Part I: Food Innovations of Tomorrow • Why You Should Check Food Labels for Potential Allergens • Super Confused About Super Foods? An Educated Consumer Is a Healthy Consumer • How Librarians Prevent the “Dunning-Kruger Effect” • Citrus: Great Fruits for Heart Health
JANUARY 2016: Editor’s Note: Gold Medals and Silver Anniversaries • Feeling List-less? Then Check Out This Litany of New Year’s Food Trends • Happy 25th Anniversary, IFIC Foundation!: Serving Up Food Insights • A History of Communication: Insights from IFIC Foundation’s Sylvia Rowe Fellows
NOVEMBER/DECEMBER 2015: Chew on This: A Food Technologist Puts Red and Processed Meat in Perspective • Understanding, Evaluating, and Communicating Nutrition, Part III: Research Funding • Training the Next Generation of Science Communicators, Part II • Achoo!: Food and Other "Prescriptions" for Surviving Cold and Flu Season • When Nutrition Gets Personal: Study Shows New Frontiers in Understanding Glycemic Response
OCTOBER 2015: Orphan Crops • Answering the Challenge of "Feeding the Planet, Energy for Life" • Weeding Through the Facts on Herbicide Resistance • Rainy Day in Nashville Fails to Dampen RDs' Spirits • Understanding, Evaluating, and Communicating Nutrition, Part II • Training the Next Generation of Science Communicators, Part I
SEPTEMBER 2015: 4 Clever Food Safety Hacks • Hashtags & Hyperbole • Understanding, Evaluating, and Communicating Nutrition, Part I
SUMMER 2015: What's Your Health Worth?, EXPO Milano 2015, "Single Study Syndrome"
MAY 2015: Future of Food (EXPO Milano), Grilling Tips, Food & Health Survey Webcast
APRIL 2015: Food & Nutrition Lessons from Mom, Microbiome, Flowers & Food Security
MARCH 2015: Chemophobia, Fitness Trackers, Dietary Guidelines 2015
FEBRUARY 2015: Farming Cocoa for Your Valentine’s Day Chocolate, At the Heart of Fats and Oils
DECEMBER 2014/JANUARY 2015: 2015 Food Trends Forecast, Gluten & Health, Life after PHOs
NOVEMBER 2014: A Very Southern Farm Tour, Diabetes Awareness, Turkey Safety for Thanksgiving
OCTOBER 2014: RDNs for Nutrition Expertise, Nutrition Behavior Profiles, Fall Food Days
SEPTEMBER 2014: Food Safety Month, Physical Activity & Obesity, Using Video for Education
AUGUST 2014: Back-to-School Nutrition, Pesticide & Health, Sustainable Nutrition
JULY 2014: Perceptions of Food Technology, Millennial Food Preferences, Introducing the FACTS Network
MAY/JUNE 2014: Food & Health Survey, Produce Safety, Summer Grilling Tips
APRIL 2014: ASN & Processed Food, "Banned Ingredients"
MARCH 2014: Nutrition is in Bloom - Changes to the NFP, Nutrient Adequacy, Trans Fat Q&A