Fresh perspectives are emerging in the literary discussions of food, addressing a range of topics and cuisines. Starting on 26 May 2022, Science will share this tapestry in a limited SciencePodcast🎙 series on science and food. Learn more. ➡
The Blue Revolution: Hunting, Harvesting, and Farming Seafood in the Information Age
, Nicholas Sullivan explores technology and sustainability in the world’s seafood supply. Since the collapse of fish stocks in the 1990s, Sullivan argues there has been a shift to value maximization through controlled harvesting assisted by data technologies. He also expands the discussion beyond the usual territory of animal protein with an engaging exploration of sea vegetables.
, Gordon Conway, Ousmane Badiane, and Katrin Glatzel address challenges in the food system, arguing that African food sovereignty should be grounded in diverse approaches, new technologies, and recognition of the integral role of rural smallholder farmers. Could Africa lead a revolution built on local food sovereignty and genomic sciences? Perhaps.centers non-Western ways of thinking, learning, and teaching.
On the surface, the future of food might seem to be one of struggle: technology versus tradition, local versus global. This series reminds us that things aren’t so simple. Like a good dish, the secret is often in finding the right balance. Lenore Newman is the director of the Food and Agriculture Institute at University of the Fraser Valley, Abbotsford, BC, Canada, where she holds a chair in Food and Agriculture Innovation. She is the author of
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