Resilient foods for a future proofed food system
Global food systems are woefully unprepared for tail risks from natural disasters, climate change, and other anthropogenic risks such as nuclear winter and digital vulnerabilities. At ALLFED we have spent years doing research on food production methods capable of allowing humanity to respond and overcome these high-impact low-probability risks. Capabilities for rapid technology deployment are key to increase resilience against unexpected catastrophes, as the COVID-19 pandemic has shown. The presentation will briefly review neglected tail risks to food systems and propose a set of solutions known as resilient food solutions, capable of allowing for rapid food production ramp-up at costs low enough to be affordable for those at the highest risk of starvation in these extreme scenarios. The presentation will describe these solutions and who is developing them today, and could also explore the intersections between these resilient solutions and alternative proteins, as well as describe characteristics of food production methods that make them more resilient by default, such as closed environments, modularity, and polycentricity.
About the Session
Global food systems are woefully unprepared for tail risks from natural disasters, climate change, and other anthropogenic risks such as nuclear winter and digital vulnerabilities. At ALLFED we have spent years doing research on food production methods capable of allowing humanity to respond and overcome these high-impact low-probability risks. Capabilities for rapid technology deployment are key to increase resilience against unexpected catastrophes, as the COVID-19 pandemic has shown. The presentation will briefly review neglected tail risks to food systems and propose a set of solutions known as resilient food solutions, capable of allowing for rapid food production ramp-up at costs low enough to be affordable for those at the highest risk of starvation in these extreme scenarios. The presentation will describe these solutions and who is developing them today, and could also explore the intersections between these resilient solutions and alternative proteins, as well as describe characteristics of food production methods that make them more resilient by default, such as closed environments, modularity, and polycentricity.
The Future of Food Production Summit!
