The Future of Food

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Which of the following is a reason why researchers are exploring new food sources for the future?

There is a lack of existing food sources

The world's population is increasing faster than food production (correct)

There is a shortage of arable land

Modern agricultural technology is not efficient

What is a characteristic of insects as a potential food source?

They are not consumed by a large number of people

They are difficult to farm and cultivate

They are low in fat and high in protein, fiber, and minerals (correct)

They are expensive to produce

When was synthetic lab-grown meat first developed?

2050

2020

2013 (correct)

2030

What is the cost of producing a lab-grown meat patty in 2013?

$330,000 Signup and view all the answers

How long do experts predict it will take for lab-grown meat to become affordable?

A decade or two Signup and view all the answers

Which of the following is a major contributor to food waste in the United States?

Individual households Signup and view all the answers

What percentage of food items are thrown away by consumers due to confusion about date labels?

20% Signup and view all the answers

Before the 20th century, how did people assess the freshness of food?

All of the above Signup and view all the answers

What became harder to gauge with the introduction of processed foods in supermarkets?

Food freshness Signup and view all the answers

What did grocers in the US use to track how long food had been on the shelves?

Packaging codes Signup and view all the answers

The Future of Food

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Questions and Answers

Which of the following is a reason why researchers are exploring new food sources for the future?

What is a characteristic of insects as a potential food source?

When was synthetic lab-grown meat first developed?

What is the cost of producing a lab-grown meat patty in 2013?

How long do experts predict it will take for lab-grown meat to become affordable?

Which of the following is a major contributor to food waste in the United States?

What percentage of food items are thrown away by consumers due to confusion about date labels?

Before the 20th century, how did people assess the freshness of food?

What became harder to gauge with the introduction of processed foods in supermarkets?

What did grocers in the US use to track how long food had been on the shelves?

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