Issue 275 – Future of food
What will your dinner look like in 20 years’ time? More and more, consumers are seeking food that is healthy, sustainable and convenient. This edition of ECOS looks at some of the trends, technologies and practices that will change our food and how it’s produced.
Upscaling and expanding horticulture in northern Australia
In a region long touted as a food bowl, our scientists are working on smart, sustainable options for northern Australia food production.
Regional Australia could hold the answers to living well in 2050
Regional centres have a big role to play in the future of living in Australia
Food trends of the future
In 20 years, will we swap beef for crickets, 3-D print food, or grow our leafy greens on vertical farms in our cities? And what will changes in our diet mean for Australia’s agrifood sector?
Is that Barramundi or Asian Sea Bass?
Verifying the origin of Australia’s agrifood can help to grow our exports.
The quest for a new everyday supermarket fish
To meet growing consumer demand, CSIRO researchers are on the hunt for healthy and affordable protein sources from white flesh fish.
The future of protein
A growing population, resource constraints and the ‘flexitarian’ movement mean we need value-added premium protein sources to complement animal-derived protein production.
Can our food be environmentally sustainable and nutritious?
CSIRO research has found the seemingly impossible task of achieving sustainable nutrition is not as far-fetched as many think.