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.
Around the web
In 2030, we will have local protein on our plate
Ready to get ripped?
Introducing the BEST SELLING diet and training program to get you beach-ready for summer.
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+