User:Ab3l100/sandbox

21st century

Humanity's relationship with food has continued to change in the 21st century. The population is expected to continue to swell in the 21st century. Experts predict that the world’s population will grow by approximately 3 billion people in the first half of the century. This is problematic since scholars’ state that there are several issues facing the world's food supply. The amount of arable land has not increased in more than 50 years and the world has been losing this land faster than it has been adding it. Climate change is already affecting fruit and grain yield and if, as projected, temperatures continue to increase this could have an even larger effect on crop yields. Water scarcity is also already a major problem in many areas of the world.

These challenges can be overcome, but it will require technological advances that will only come about if society invests in education and research as well as recruit people educated in STEM. With an increasing amount of the world population that are living in developing nations and experiencing poverty and hunger, it is in these places where biotechnology is needed most. Scientists believe that these technologies must focus on creating high-quality food and improving yield and while still being economically accessible and easily disseminated to the populations that are in the most need. The way food is consumed has changed, as now food purchases are no longer dictated almost solely by price, income, and traditional cultural preferences - now influences such as attitudes, information, perceptions and other psychological factors also play a major role.

Technology and social media have a huge impact on restaurants and dining culture on a global scale, as well as how food is procured. Delivery options and methods are changing rapidly in order to present more convenience to young, tech-savvy diners. Take-out and delivery through apps or websites are growing as is posting about the dining experience on social media. Food waste is also a concern both with diners and with the restaurant industry. Studies have also found that diners are increasingly interested in food quality, pricing, health & wellness, on the go options, and localization of global chains.