Together with an array of leading researchers from the 'Commonwealth Scientific and Industrial Research Organization' and the CGIAR Research Program on Climate Change, Agriculture and Food Security, Svend Christensen has identified a number of new and upcoming technologies that together, and each with their own approach, will be able to solve this global challenge for society. Most of these technologies are fully developed, while others are just a few steps away.
Artificial intelligence, micro-algae production and vertical farming
Some of the more well-known technologies include artificial intelligence, robotics, genetic engineering, micro-algae production and vertical farming. Others include nitrogen-fixating cereals that do not require artificial fertilizers, biodegradable polymers and the breeding of insects for animal feed and foodstuffs.
While each of these technologies are distinguished by their ability to reduce the climate footprint, there are tradeoffs that public authorities and decision makers must take a stand on. Among other things, the researchers cite the use of GMOs, as well as varying levels of access to new technologies from country to country.
"There is no doubt that this will require the support of, and large investments from, politicians, so that technologies and know-how are available in as many countries as possible. At the same time, there is a need to test and adapt these technologies in order for them to be used across the food chain, from farm to fork. This requires considerable investment and an acceptance of some of the technologies that need to be developed and adapted over many years. But this is the way forward if we are to solve this enormous challenge," says Svend Christensen.
Public acceptance is necessary
Some of the new technologies may seem controversial to consumers. Therefore -- in terms of generating public support and acceptance -- transparency, clear information and open dialogue will be necessary so that consumers can become comfortable with the new ways of producing food.
The findings is published in Nature Food.