Includes bibliographical references (pages 237-274) and index.
Contents:
Conclusion: Disrupting farms and foods. 25. Deliver proteins. -- 1. Stafford Sheehan and Gregory Constantine / Eat Just--rethinking the chicken and the egg -- 2. Uma Valeti / UPSIDE Foods--avoiding animal slaughter -- 3. Patrick Brown / Impossible Foods--making burgers from plants -- 4. James Corwell / Ocean Hugger Foods--turning tomatoes into tuna -- 5. Virginia Emery / Beta Hatch--farming insects -- 6. Leonard Lerer / Back of the Yards Algae Sciences--growing algae and mycelia -- Part. 2. Reduce food waste. -- 7. Irving Fain / Bowery Farming--brining crops closer to consumers -- 8. James Rogers, Jenny Du, and Louis Perez / Apeel Sciences--coating foods -- 9. Bob Pitzer / Harvest CROO--picking strawberries robotically -- 10. Raja Ramachandran / ripe.io--tracking food with blockchain -- 11. Lynette Kucsma and Emilio Sepulveda / Foodini--printing 3D meals -- 12. Daphna Nissenbaum / TIPA--cutting plastic packaging -- Part. 3. Curtail poisons. -- 13. Sébastien Boyer and Thomas Palomares / FarmWise--plucking weeds robotically -- 14. Jorge Heraud and Lee Redden / Blue River Technology--spraying precisely -- 15. Irina Borodina / BioPhero--messing with pest sex -- Part. 4. Nourish plants. -- 16. Diane Wu and Poornima Parameswaran / Trace Genomics--mapping soils -- 17. Eric Taipale / Sentera--analyzing fields from above -- 18. Ron Hovsepian / Indigo Ag--providing probiotics to the soil -- 19. Karsten Temme and Alvin Tamir / Pivot Bio--feeding nitrogen to crop roots -- 20. Tony Alverez / WaterBit--watering precisely -- Part. 5. Cut carbon. -- 21. Rachel Haurwitz / Caribou Biosciences--editing genes -- 22. Lee Dehaan / the Land Institute--planting perennials -- 23. Joshua Goldman / Australis Aquaculture--blocking burps -- 24. Julia Collins / Planet FWD--creating a climate-friendly food platform -- 25. Stafford Sheehan and Gregory Constantine / Air Company--cutting carbon with vodka -- Conclusion: Disrupting farms and foods.
Summary:
"Imagine eating a burger grown in a laboratory, a strawberry picked by a robot, or a pastry created with a 3-D printer. You would never taste the difference, but these technologies might just save your health and the planet's. Today, landmark advances in computing, engineering, and medicine are driving solutions to the biggest problems created by industrialized food. Tech to Table introduces readers to twenty-five of the most creative entrepreneurs advancing these solutions. They come from various places and professions, identities and backgrounds. But they share an outsider's perspective and an idealistic, sometimes aggressive, ambition to rethink the food system. Reinvention is desperately needed. Under Big Ag, pollution, climate change, animal cruelty, hunger, and obesity have festered, and despite decades of effort, organic farming accounts for less than one percent of US croplands. Entrepreneurs represent a new path, one where disruptive technology helps people and the environment. These innovations include supplements to lower the methane in cattle belches, drones that monitor irrigation levels in crops, urban warehouses that grow produce year-round, and more. The pace and breadth of change is astonishing, as investors pump billions of dollars into ag-innovation. Startups are attracting capital and building markets, with the potential to upend conventional agribusiness's stranglehold on the food system. Not every invention will prosper long-term, but each marks a fundamental change in our approach to feeding a growing population--sustainably. A revolution in how we grow and eat food is brewing. Munson's deftly crafted profiles offer a fascinating preview of the coming future of food." -- Provided by publisher
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.