Food as You Know It Is About to Change
Opinion Writer
From the vantage of the American supermarket aisle, the modern food system looks like a kind of miracle. Everything has been carefully cultivated for taste and convenience — even those foods billed as organic or heirloom — and produce regarded as exotic luxuries just a few generations ago now seems more like staples, available on demand: avocados, mangoes, out-of-season blueberries imported from Uruguay.
But the supermarket is also increasingly a diorama of the fragility of a system — disrupted in recent years by the pandemic, conflict and, increasingly, climate change. What comes next? Read more...
This is yet another sector where climate change is having profound effects and cries out for strategic leadership. Are the leaders of agri-food corporations and non-profits thinking about these issues?
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