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In 2030, we will have local protein on our plate

By November 2, 2015 No Comments

In 2030, new sources that will not accelerate climate change and that are located near the consumer will make available both food and fodder. New foodstuffs are being developed by breeding insects, cultivating mushrooms and processing vegetable raw materials.

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Clint Nielsen

Author Clint Nielsen

Clint is a dad and husband trying to stay in shape. He's also a highly opinionated fitness enthusiast and author of Reveal The Steel. Follow him on: Instagram, Twitter, Facebook and Google+

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