There has been an explosion of investment in the food economy over the last few years and the latest food tech developments are as likely to come from MIT as Michigan State. The major developments fall into three main areas: increasing productivity while decreasing waste, increasing sustainability, and making healthier food to reduce rising healthcare costs.
Growing up in farm country, with a half-acre food and vegetable garden in my backyard, gave me a deep connection to the food we eat. My early experiences in 4-H, exhibiting at the county fair, and learning how to grow fruits and vegetables from seed packets shaped my understanding of food. I took a course in college titled “The Political Economy of Food and Nutrition.” My professor argued that many of the world’s most pressing issues — from poverty and regional warfare to the medical-industrial complex and climate change — ultimately connect to food.
In the U.S., we tend to assume that food will always be available on grocery store shelves and in restaurants. However, the COVID-19 pandemic provided a stark reminder of how fragile the food system can be in the face of disruption, with shortages and inflation affecting food availability. The reality is that more shocks to the food system are inevitable, whether from future pandemics, climate change, or other global crises. As we look ahead, three major trends are shaping the future of food:
Increasing Food Availability
Farming has always relied on innovation. To meet the growing global population’s food needs, two primary strategies have emerged: increasing yields and reducing waste. Precision farming technologies are at the forefront of this effort, employing GPS-guided tractors, drones, robotics, and vertical farming. These tools help maximize the use of space, conserve water, and control pests more efficiently than ever before.
Technological advancements extend beyond the farm itself. Supply chain management now benefits from advanced data analytics and artificial intelligence (AI), which predict consumer demand more accurately, thereby reducing overproduction. Blockchain technology is also being utilized to ensure transparency, improve food safety, and cut down on waste. Genomics continues to play a significant role in agriculture but is now paired with precision agriculture to optimize crop growth conditions based on genetic potential, leading to increased yields.
However, climate change complicates efforts to boost food productivity. Shifting weather patterns, extreme temperatures, and unpredictable rainfall are likely to make it harder to grow food in many regions, exacerbating food insecurity.
One of the most alarming statistics is that in the U.S., 30–40% of the food supply is wasted. Reducing this waste involves several initiatives, such as upcycling, zero waste food, using parts of food that were previously considered unusable and employing technologies that extend the freshness of produce. Efforts are also underway to redistribute food that would otherwise go to waste, channeling it to food banks and charities.
Enhancing Sustainability
The second major trend in the food industry focuses on producing food in a way that minimizes environmental impact. This includes sourcing insect protein.
One of the biggest shifts in this area is the rise of plant-based and alternative proteins, including lab-grown meat, plant-based seafood, and dairy substitutes. These innovations are designed to reduce the environmental burden of traditional livestock farming, which is a significant contributor to greenhouse gas emissions and resource depletion. Animal agriculture, especially meat production, has a substantial impact on deforestation, water use, and overall inefficiency in producing calories.
Sustainable agricultural practices, such as regenerative farming, are becoming increasingly important. Techniques like crop rotation, cover cropping, and reduced tillage help improve soil health while reducing the need for chemical fertilizers and pesticides. Consumers are also seeking products that support carbon sequestration and have minimal ecological footprints.
Companies are also exploring compostable, biodegradable, reusable, and recyclable materials to reduce packaging waste and its environmental impact. These innovations are critical as consumers demand greater transparency and responsibility from food producers.
Sustainable seafood management and more sustainable livestock farming practices are also on the rise, aiming to ensure that both land and marine resources are used in a way that protects ecosystems while meeting the global demand for protein.
Food as Medicine
The concept of “food as medicine” has deep historical roots, with ancient Eastern and Western medical systems both emphasizing the healing properties of food. Today, the “food as medicine” movement is gaining broader recognition thanks to significant research and institutional support.
Institutions such as Tufts University’s School of Nutrition and Kaiser Permanente have published studies showing that food plays a crucial role in preventing and managing diseases like diabetes, obesity, and hypertension. This research has helped legitimize the idea that diet can be as powerful as medicine in improving public health.
In 2022, President Biden hosted the first White House Conference on Hunger, Nutrition, and Health in over 50 years. The conference aimed to address issues of hunger and diet-related diseases in the U.S., with the ambitious goal of ending hunger and improving diet quality by 2030. This initiative has focused federal attention on how diet can improve health outcomes.
Major organizations like the Rockefeller Foundation, the Aspen Institute, and the Milken Institute have also thrown their support behind food-as-medicine initiatives. In January 2024, the Rockefeller Foundation committed an additional $80 million in funding for these programs, bringing its total investment to over $100 million since 2019.
However, the concept of “food as medicine” is still evolving, and definitions can vary widely. For example, Rock Health reported that between 2023 and early 2024, $373 million was invested in 22 digital health startups that offered food-as-medicine products or services. Another report mentioned that eight food-as-medicine startups raised $400 million in funding.
Looking forward, we expect to see more personalized, or precision nutrition solutions based on an individual’s genetics. Advances in life sciences, particularly in microbiome research, will likely drive a new generation of nutraceuticals. Gender-specific and life-stage-specific nutritional solutions will also become more prevalent as we continue to learn about the unique dietary needs of different populations.
We’re not in Kansas anymore.
Ed Gaskin is Executive Director of Greater Grove Hall Main Streets and founder of Sunday Celebrations.
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