3/3/2017

Foods of the Future

Mary Lee Chin Nutrition Edge Communications

Minnesota Academy of Nutrition & Dietetics Minneapolis Marriott Northwest Brooklyn Park, MN

April 27, 2017

Photo credit: pixabay.com

Mary Lee Chin MS RDN

Foods of the Future

@maryleechin

Disclosure

Sponsor FCP • Family • A bowl of rice Background: • Purdue Ag & Food security • Food industry- Monsanto Academy - RD Farmer • Organic co-op • CSA Refugees

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Session Objectives 1. Identify at least one new food production technique on the horizon and discern its safety.

2. Describe the benefits of advancements in foods of the future.

3. Respond to the latest foods of the future with confidence to colleagues and consumers, appropriately address their concerns, and explain pros and cons in a clear and understandable way.

Future of Food Initiative Academy of Nutrition and Dietetics Foundation

Future of Food Resources for Members

• Toolkits www.eatrightfoundation.org/toolkits-webinars • Hunger in Our Community. What We Can Do. • Smart Choices. For a Healthy Planet. (English/Spanish!) • Tossed Treasures. How We All Can Waste Less Food. (English/Spanish!) • Supervised Practice Concentrations: • Food Insecurity and Food Banking—available now! www.healthyfoodbankhub.org • Food Systems—under development! • Webinars and Infographics www.eatrightfoundation.org • Affiliate Presentations: • “Changing the Way We Look at Agriculture” 32 affiliates/DPGs (2015) • Food waste, food additives, and GMO presentations 10 affiliates (2016) • Foods of future, farming tools, and food preservation presentations 10 affiliates (2017)

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Last year our donors’ generosity helped us award:

$446,900 in student scholarships to 194 students

$14,000 in student stipends to help 140 students attend FNCE.

$40,000 through Home Food Safety Challenge grants to dietetics students.

www.eatrightfoundation.org

A Brief History of Agriculture1,2

Photo credit: Illinois State Museum. http://exhibits.museum.state.il.us/exhibits/athome/1920/sideby/work.htm http://agriculture.papemachinery.com/images/uploads/new_equipment/6982/DSC0115_9560R_642x462__full.jpg

Brief overview of food production3

1825 - world population reaches one billion people 1850 - 1900—Per capita calorie consumption increased Consumption of animal proteins increased, cereal consumption decreased 1927 - world population reached 2 billion Land available for cropping became a limiting factor, increased crop yields prioritized, nitrogen fertilizers, first use of synthetic pesticides in the early 1900s 1960 - world population reached 3 billion Inputs for agriculture greatly increased, mechanized methods of farming and food production became the norm, animal agriculture industry raises large numbers of animals confined in facilities, agriculture intensification produces more food on less land and with increased environmental impact 2000+ - population has reached over 7 billion Overweight and obese (1.4 billion) have now outnumbered malnourished (790 million), increased focus on feeding growing population sustainably.

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The Challenges Ahead

4-7

Decrease of Arable Land8,9

1 hectare=2.47105 acres

Photo credit: FAO - World Agriculture Towards 2030/2050

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Decrease of Arable Land-Illustration10

Apple-Earth1 Cut an apple into quarters. Put aside three of the quarters Slice remaining quarter in half. Put aside one of the slices Slice your eighth into four sections. Put aside three sections Take the 1/32nd piece that is left. Carefully peel it

Photo Credit: Creative Commons: Pubic Domain https://www.farmland.org/initiatives/saving-farms-in-your-community

World Wildlife Fund’s 2012 “Living Planet" Report” 11

The expansion and impact of world fishing fleets

Photo credit: World Wildlife Fund 2012

Changing Dietary Patterns 12-14

Source: CGIAR Big Facts

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The average American tosses 300 lbs of food annually 15,16

http://articles.orlandosentinel.com/2012-09-30/features/os-school-food-waste-20120930_1_food-audits-count-calories-baked-chips

Food Waste 17-20

• 30-40% of all food produced ends up in the landfill

• 1 in 6 Americans are Food Insecure

• Average American throws out 23 lbs of food a month costing a family of four around $190

• Rotting food in landfills creates Methane gas – 28x more potent than CO2

Consumer-facing businesses lose 25 M tons and $2 billion annually 21-23

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Future of Food Production

EATING FOR THE FUTURE

“optimizing health through food and nutrition” - Vision Statement The Academy Of Nutrition and Dietetics

From Plant to Crop: The past, present, and future of plant breeding24-28

Photo Credit: Biofortified

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Transgenic or GMOs29-37

Photo credit: Golden Rice Project Photo credit: Bill & Melinda Gates Foundation

Number of Genes Affected Photo credit: ars.usda.gov

Photo credit: Pixabay CC0 Public Domain Photo credit: Amy Myrdal Miller Infographic by Xiao Zhi Lim. Genetic Literacy Project

Gene Editing (GE) 38-44 RNAi and CRISPR

Arctic® Golden & Arctic® Granny Apples Okanagan Specialty Fruits

CRISPR mushroom resists browning Innate® Russet Burbank (left) Photo credits next to conventional Russet Burbank Arctic Apple: Okanagan Specialty Fruits Innate Potato: J. R. Simplot 30 minutes after peeling CRISPR Mushroom: Genetic Literacy Project

Precision Agriculture 45-46

Photo credit: CEMA

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Thinking outside the soil

http://i.bnet.com/blogs/800px- leafy_greens_hydroponics.jpg http://www.aerogarden.com/aerogardens.html http://photos.cleveland.com/plain-dealer/2013/02/26lgreen10jpg.html

http://www.basicknowledge101. ? http://www.arch2o.com/the- com/subjects/verticalfarming.ht incubatrix-mais-abuali-winnie-habash- ml youssar-ahmad/

In Vitro Protein 47,48

Churchill 1931 – “Fifty years hence, we shall escape the absurdity of growing a whole chicken in order to eat the breast or wing by growing these parts separately under a suitable medium.”

Photo credit: Churchill. http://www.publicdomainpictures Petri dish grown meat: David Parry / PA Wire

3-D Printed Food 49-54

Photo credit: Frey T. Futurist Speaker Website. Photo credit: Edible Growth: Food Printing’s Next Big Thing?

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Light Spectrometry

http://www.digitaltrends.com/cool-tech/pocket-sized-molecular- spectrometer-tells-chemical-makeup-foods/

http://food.ndtv.com/opinions/when-we-can- read-our-food-the-whole-dynamic-will-change- 1292111

Follow us: @digitaltrends on Twitter | digitaltrendsftw on Facebook

Opportunities & Challenges-GMO 55-58

Enhanced nutrition quality Ethical or religious issues Increased pest & disease resistance Resistant weeds and bugs2 Not unique to GMO Greater insect biodiversity Herbicide tolerant weeds Decreased crop losses Corporate seed consolidation Conservation tillage Regulatory challenges Reduced pesticides Labeling issues Tolerance climate change Public Skepticism 1 Improved farmer income Increase yield debate

Opportunities & Challenges-CRISPR59-61

Remove allergens, make food Regulatory uncertainty more nutritious Labeling confusion if products Use genes occurring naturally in made through various GE plant-No transgenic genes techniques categorized as GMO added Potential for unintended changes Ability to target & study precise DNA sequences

Easy & rapid genome editing Photo credit: https://pixabay.com/en/dna-double-helix-science-rna-296744/ Potential treat human diseases

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Opportunities & Challenges-In Vitro62-63

Reduce livestock production High cost environmental impact Potential lack of essential nutrients Address animal welfare issues for good health

Decrease food waste Sterile environment w/specific equipment & technical skills Control nutrient content Not panacea for world hunger Address hunger issues Intellectual property rights of original researchers

Opportunities & Challenges- 3-D 64

New & innovative food shapes and Needs to be more reliable, fast & textures cost effective

Print food on demand Good taste but different texture

NASA menus for future long-term Cannot deploy to remote, space voyages underdeveloped areas •Lack replacement parts Food w/personalized nutrition •Lack people w/advanced profile, portion control computer-assisted drafting skills

Opportunities & Challenges-Insect 65

Affordable protein Need change perception of what we see as food Requires less agricultural inputs Possible allergens Food inputs from agricultural waste Pesticide accumulation Less greenhouse gasses than meat Natural toxins in insects Water savings

Animal Welfare

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Opportunities & Challenges-Soil-less 66

No dirt needed May be more expensive

Requires less space Clean water issues

Can grow year round Energy costs from grow-lights

Adaptable to a variety of High upfront costs environments Specific skillsets and knowledge Does not require sunlight needed

Heavy work is reduced Not all varieties of plants can be grown

What RDNs Can Do: The Application of Turning Science Into Action

Photo Source: http://www.organicfarmthailand.com/wp-content/uploads/2015/12/barley-872000_1920.jpg

The Future of Food

By 2050, the world will need to produce 70 percent more food in order to nourish a global population of 9.6 billion, according to the United Nations. Meeting this unprecedented challenge will require coordinated efforts across the agro-food chain. Innovation and disruptive technologies—such as big data, robotics, and the Internet of Things— can transform and reinvent our food system.

-Chicago Council on Global Affairs

With the premise that the science of food is an essential ingredient for feeding the world sustainably, innovation will lead the way toward a healthier, safer and better nourished planet.

-Institute of Food Technologists

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United Nations SDG’s 2030 67

Eating for the Future 16,68,69

Sustainable Diets = Diets with low environmental impacts which contribute to food and nutrition security and to a healthy life for present and future generations. (FAO)

70-72 The Future of Sustainable Nutrition

Sustainably sourced fish Insects as protein?

https://pixabay.com/ http://www.fao.org/docrep/018/i3253e/i3253e.pdf Legumes as Plant-based substitutes Nitrogen Fixers

https://pixabay.com/ http://www.impossiblefoods.com/

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What RDNs Can Do Recognize • No technology is risk-free • All new technologies present possibility of risks & also opportunity • Humans hard-wired to evaluate risks • People are more bothered by new risks than old familiar risks (“fear of the unknown”) • We are particularly sensitive about anybody messing around with our food

Permission to use photo granted by Bruce Chassy “Fear of the unknown”

What RDNs Can Do 73 Our job

Learn, question, evaluate • Thinking creatively about the food chain • Intersection of new technologies and human culture

Apply communication science • New ways people see and understand food, and how we communicate things important to them

Translate the science about Ag & new food technology, unbiased, in a way that consumers can understand

Embrace best practices of ALL kinds of agriculture, but we cannot solve real world problems on farm and on others around the world without science and innovation in each practice1

Celebrating Our Second Century Our founders had a vision: to build a profession they believed would change the course of nutrition and health.

For 100 years, the Academy has honored that vision by working throughout food and health systems to improve the nation's health.

Our opportunity: Choose a bold, purposeful way to continue this legacy with a new vision for the Academy’s Second Century — one that will not only elevate the profession and expand our reach, but do more to improve health around the world.

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Where to go for more information • National Academies of Science. Genetically Engineered Crops: Experiences and Prospects. National Academies Press. 2016. https://nas-sites.org/ge-crops/2016/05/17/report/ • FutureFood 2050: How Ingenuity Will Feed the World http://futurefood2050.com/ • The In Vitro-meat Cookbook - www.bistro-invitro.com • Food & Agriculture Organization of the United Nation - www.fao.org/biotech • U.S. Department of Agriculture - www.aphis-usda.org • The International Crops Research Institute for the Semi-Arid Tropics - http://www.icrisat.org • The Genetic Literacy Project - http://www.geneticliteracyproject.org • Health Care Without Harm • CGIAR – Big Change • Monterey Bay Aquarium's Seafood Guide - https://www.seafoodwatch.org/

Academy Resources • Academy of Nutrition & Dietetics - www.eatright.org • Academy Foundation Toolkits - http://eatrightfoundation.org/toolkits-webinars/ • Hunger and Environmental DPG - http://www.hendpg.org/ • Vegetarian Nutrition DPG - http://vndpg.org/ • Food and Culinary Professionals – Agriculture subgroup DPG - http://www.foodculinaryprofs.org/page/agriculture

Research Articles

• Vogliano C, Brown K, Miller AM, Green-Burgeson D, Copenhaver AA, Schmidt J. Plentiful, Nutrient-Dense Food for the World: A Guide for Registered Dietitian Nutritionists. Journal of the Academy of Nutrition and Dietetics. December 2015; 115(12):2014-8. • Gunders D. Wasted: How America is losing up to 40 percent of its food from farm to fork to land ll. Natural Resources Defense Council website. http://www.nrdc.org/food/ les/wasted-food-ip.pdf. Published August 2012. Accessed August 12 2015. • Tilman, David, and Michael Clark. "Global diets link environmental sustainability and human health." Nature 515.7528 (2014): 518-522. • Friel, Sharon, et al. "Public health benefits of strategies to reduce greenhouse-gas emissions: food and agriculture." The Lancet 374.9706 (2009): 2016-2025. • Bajželj, Bojana, et al. "Importance of food-demand management for climate mitigation." Nature Climate Change 4.10 (2014): 924-929.

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Please consider a gift to the Academy Foundation’s Second Century Campaign and make an investment in the future of our profession!

Donate online at www.eatrightfoundation.org

T H A N K Y O U!

Thank you! Questions?

Mary Lee Chin MS RDN [email protected]

Photo credit: pixabay.com

References 1. Ag Classroom. Growing a Nation: The Story of American Agriculture. http://www.agclassroom.org/gan/timeline/farm_tech.htm. Accessed: October 3, 2013. 2. U.S. Environmental Protection Agency. Ag 101: Demographics. https://www.epa.gov/agriculture. Accessed: October 3, 2013. 3. A Brief History of Agriculture and Food Production: The Rise of “Industrial Agriculture” Shawn McKenzie, MPH Johns Hopkins Center for a Livable Future. http://www.saylor.org/site/wp- content/uploads/2015/07/ENVS203-7.3.1-ShawnMackenzie-ABriefHistoryOfAgricultureandFoodProduction- CCBYNCSA.pdf. 4. United Nations Department of Economic and Social Affairs Website. http://www.un.org/en/development/desa/news/2013.html. Accessed January 13, 2017. 5. Nikos Alexandratos‚ J. Bruinsma (2012). World agriculture towards 2030/2050: the 2012 revision‚ FAO‚ Food and Agriculture Organization of the United Nations (URL: http://www.fao.org/economic/esa). 6. Tilman D, Balzer C, Hill J, Befort BL. Global Food Demand and the Sustainable Intensification of Agriculture. Proc Natl Acad Sci USA. 2011. Dec 13;108(50):20260-4. 7. Springmann M, Mason-D’Croz D, Robinson S, et al. Global and regional health effects of future food production under climate change: a modelling study. The Lancet. 2016; (10031):1937 – 1946. 8. Alexandratos N, Bruinsma J. WORLD AGRICULTURE TOWARDS 2030/2050 The 2012 Revision. Agricultural Development Economics Division Food and Agriculture Organization of the United Nations. ESA Working Paper No. 12-03. page 108. http://www.fao.org/docrep/016/ap106e/ap106e.pdf. Published June 2012. Accessed October 24, 2016. 9. American Farmland Trust Staff. No Farms No Food. American Farmland Trust. https://www.farmland.org/. Accessed October 24, 2016. 10. American Farmland Trust Staff. Earth as an Apple. American farmland Trust. https://www.farmland.org/initiatives/saving-farms-in-your-community. Accessed October 25, 2016.

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References 11. World Wildlife Fund Staff. Why we should care. In: Living Planet Report 2012: Biodiversity, biocapacity and better choices. World Wildlife Fund. http://d2ouvy59p0dg6k.cloudfront.net/downloads/2_lpr_2012_online_single_pages_version2_final_12051 6.pdf. 2012. Accessed March 7, 2016. 12. Pradhan P, Reusser DE, Kropp JP (2013) Embodied Greenhouse Gas Emissions in Diets. PLOS ONE 11(7): e0159285. 13. Vogliano C, Brown K, Miller AM, Green-Burgeson D, Copenhaver AA, Schmidt J. Plentiful, Nutrient-Dense Food for the World: A Guide for Registered Dietitian Nutritionists. Journal of the Academy of Nutrition and Dietetics. December 2015; 115(12):2014-8. 14. Neumanna C. Symposium: Food-Based Approaches to Combating Micronutrient Deficiencies in Children of Developing Countries. J. Nutr. Supplement. 2007;137: 1091- 1123. http://jn.nutrition.org/search?tocsectionid=Symposium:+Food- Based+Approaches+to+Combating+Micronutrient+Deficiencies+in+Children+of+Developing+Countries&s ortspec=date&submit=Submit . Accessed January 3, 2017. 15. NPR Website. http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about- reducing-food-waste-feds-say. Accessed January 13, 2017. 16. Gustavsson J, Cederberg C, Sonesson U, Van Otterdijk R, & Meybeck A. (2011). Global food losses and food waste. Food and Agriculture Organization of the United Nations, Rome. 17. Hall KD, Guo J, Dore M, et al. The progressive increase of food waste in America and its environmental impact. PloS one. 2009;4(11):e7940. 18. Vermeulen SJ, Campbell BM, Ingram JSI. Climate change and food systems. Annual Review of Environment and Resources. 2012;37(1):195. 19. Ridoutt BG, Juliano P, Sanguansri P, et al. The water footprint of food waste: case study of fresh mango in Australia. Journal of Cleaner Production. 2010;18(16);1714-1721. 20. Lundqvist J, de Fraiture C, Molden D. SIWI Policy Brief. Saving water: from field to fork: curbing losses and wastage in the food chain. 2008.

References 21. Business for Social Responsibility. Analysis of U.S. Food Waste Among Food Manufactures, Retailers, and Wholesalers. Prepared for the Food Waste Reduction Alliance. April 2013. http://www.foodwastealliance.org/wp-content/uploads/2013/06/FWRA_BSR_Tier2_FINAL.pdf. Accessed January 13, 2017. 22. Vogliano C, Brown K, Miller AM, Green-Burgeson D, Copenhaver AA, Schmidt J. Plentiful, Nutrient-Dense Food for the World: A Guide for Registered Dietitian Nutritionists. Journal of the Academy of Nutrition and Dietetics. December 2015; 115(12):2014-8. 23. Vogliano C, Brown K. The State of America’s Wasted Food & Opportunities to Make a Difference. Academy of Nutrition and Dietetics Foundation. 2016. 24. Jabr F. Creating Tastier and Healthier Fruits and Veggies With a Modern Alternative to GMOs. Scientific American. January 23, 2014. https://www.scientificamerican.com/article/creating-tastier-and-healthier- fruits-and-veggies-with-a-modern-alternative-to-gmos/. Accessed October 20, 2016 25. Folta K. Atomic Gardening - The Ultimate Frankenfoods. Science 2.0 Join the Revolution website. July 7, 2012. http://www.science20.com/kevin_folta/atomic_gardening_ultimate_frankenfoods-91836. Accessed October 9, 2016. 26. Joint FAO/IAEA Programme: Nuclear Techniques in Food and Agriculture. Plant Breeding and GeneticsJoint FAO/IAEA Programme website. http://www-naweb.iaea.org/nafa/pbg/index.html. Accessed October 25, 2016. 27. Parsons J, Stein L, Longbrake et. al. Where do seedless watermelons come from? Published by Texas Agricultural Extension Service. 2000. http://aggie- horticulture.tamu.edu/newsletters/hortupdate/hortupdate_archives/2000/may00/h5may00.html. Accessed December 6, 2016. 28. Motegi T, Sup Nou I, Zhou,J et al. Obtaining an Ogura-type CMS line from asymmetrical protoplast fusion between cabbage (fertile) and radish (fertile). Euphytica. 2003. 129(3): 319. doi:10.1023/A:1022284803689.

References 29. Conko G and Prakash C. Can GM Crops Play a Role in Developing Countries? AgBioWorld. http://www.agbioworld.org/biotech-info/articles/agbio-articles/gm-crop-role.html. Published December 13, 2004. Accessed January 7, 2016. 30. United States Department of Agriculture Web site. Biotechnology Frequently Asked Questions. http://www.usda.gov/wps/portal/usda/usdahome?navid=BIOTECH_FAQ&navtype=RT&parentnav=BIOTEC H. Accessed October 2, 2016. 31. WHO. 20 Questions on Genetically Modified (GM) Foods. http://www.ilsi.org/NorthAmerica/Documents/WHO%2020%20Quest.pdf. Accessed October 25, 2016. 32. WHO. Global prevalence of vitamin A deficiency in populations at risk 1995–2005. WHO Global Database on Vitamin A Deficiency. World Health Organization Web site. http://apps.who.int/iris/bitstream/10665/44110/1/9789241598019_eng.pdf. Published 2009. Accessed January 10, 2016. 33. Al-Babili S, Beyer P. Golden Rice – five years on the road – five years to go? TRENDS in Plant Science. 2005;10:565-573. 34. USDA. Huanglongbing (Citrus Greening): What ARS Is Doing. USDA Agricultural Research Service. http://www.ars.usda.gov/citrusgreening/. Updated February 8, 2016. Accessed January 8, 2016. 35. Bodnar A. Q&A about Plenish® soybeans. Biology Fortified website. https://www.biofortified.org/2014/04/qa-about-plenish-soybeans/ .April 2, 2014. Accessed December 16, 2016. 36. Private communication. Lawrence Kent, Senior Program Officer, Bill & Melinda Gates Foundation. September 2013. 37. Edmeades G. Progress in Achieving and Delivering Drought Tolerance in Maize - An Update. The International Service for the Acquisition of Agri-biotech Applications (ISAAA). 2013. ISAAA website. https://www.isaaa.org/resources/publications/briefs/44/specialfeature/Progress%20in%20Achieving%20a nd%20Delivering%20Drought%20Tolerance%20in%20Maize.pdf. Accessed December 16, 2016.

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References 38. VIB. From plant to crop: The past, present and future of plant breeding. VIB Life Sciences website. http://www.vib.be/en/about-vib/plant-biotech- news/Documents/vib_facts_series_fromplanttocrop_ENG.pdf. Accessed October 9, 2016. 39. Lee S. Say Hello to the apple that never browns. https://www.buzzfeed.com/stephaniemlee/uncommon- core?utm_term=.gngMJBYX07#.flwl5JvERX. November 2015. Accessed October 24, 2016. 40. Katiraee L. A look at the Innate Potato. http://frankenfoodfacts.blogspot.com/2015/05/a-look-at-innate- potato.html?m=1. Accessed October 25, 2016. 41. Montenegro M. CRISPR is coming to agriculture-with big implications for food, farmers, consumers and nature. http://ensia.com/voices/crispr-is-coming-to-agriculture-with-big-implications-for-food-farmers- consumers-and-nature/. January 28, 2016. Accessed October 3, 2016. 42. Nature. CRISPR Everywhere: A special issue explores what it means to be living in an age of gene editing. Nature, 2016;531(155) doi:10.1038/531155a. 43. Plenke M. A Beginner's Guide to CRISPR Gene Editing, the Biggest Scientific Breakthrough in Years. https://mic.com/articles/136763/a-beginner-s-guide-to-crispr-gene-editing-the-biggest-scientific- breakthrough-in-years#.FHFsjNU8K.March 02, 2016. Accessed October 23, 2016. 44. Giddings V. Modified Mushroom “Escapes Regulation”. Innovation Files website. Published April 21, 2016. Accessed December 6, 2016. 45. Weir K. Precision agriculture poised for growth. Future Food 2050: How ingenuity will feed the world website. http://futurefood2050.com/precision-agriculture-poised-for- growth/?utm_campaign=Future+Food&utm_source=hs_email&utm_medium=email&utm_content=150219 77&_hsenc=p2ANqtz- 9tggUBdvYZBXDXm0_5_Qbl39EfRtLyQbl7y1l83IcoRYBL3xSRTS8Giixic6yzXOiwzsDYDBfIYoS4RluygColT0nop w&_hsmi=15021977. November 18, 2014. Accessed October 2, 2016. 46. CEMA. Precision Farming: key technologies & concepts. CEMA website. http://cema- agri.org/page/precision-farming-key-technologies-concepts. Accessed October 25, 2016.

References 47. Datar I, Luining D. Mark Post’s Cultured Beef. New Harvest Website. November 2015. http://www.new- harvest.org/mark_post_cultured_beef. Accessed 3/14/16 48. van Mensvoort K. The In Vitro Meat Cookbook. 1st ed. Amsterdam, The Netherlands. Next Nature Network and BIS Publishers. 2014. 49. Frey T. The Coming Food Printer Revolution. Futurist Speaker Website. http://www.futuristspeaker.com/2011/10/the-coming-food-printe.r-revolution/. October 2011. Accessed May 1, 2016 50. Hadhazy A. Will 3D Printers Manufacture Your Meals? Popular mechanics website. http://www.popularmechanics.com/technology/gadgets/a8816/will-3d-printers-manufacture-your-meals- 15265101/ April 2013. Accessed May 2, 2016. 51. Horton C. Commercial Kitchens Getting a Taste of 3-D-Printed Food. The New York Times website. http://www.nytimes.com/2016/10/24/business/commercial-kitchens-getting-a-taste-of-3-d-printed- food.html?_r=0. October 2016. Accessed October 26, 2016. 52. Molitch-Hou M. The Elderly Get the First Taste of 3D Printed Future Food. 3 D Printing Industry website. http://3dprintingindustry.com/news/3d-printed-future-food-25958/. April 2014. Accessed October 25, 2016. 53. Palmer L. 3-D food printers hit home. Future Food 2050. IFT website. http://futurefood2050.com/3-d- printers-hit-home/. December 2014. Accessed October 25, 2016. 54. Raymond M. Future of Food, Part III: Your Next Meal, Layer by Layer. International Food Information Council website. http://www.foodinsight.org/newsletters/future-food-part-iii-your-next-meal-layer-layer. April 2016. Accessed May 2016. 55. National Academies of Science. Genetically Engineered Crops: Experiences and Prospects. National Academies Press. 2016. https://nas-sites.org/ge-crops/2016/05/17/report 56. Haspel T. Scientists Say GMO Foods Are Safe, Public Skepticism Remains. MAY17, 2016. http://theplate.nationalgeographic.com/2016/05/17/scientists-say-gmo-foods-are-safe-public-skepticism- remains/?utm_source+Twitter&utm_medium=Social&utm_content=link_twfd20160517gmo&utm_campaign=Content&sf26432010=1.

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