The World’s Challenge: Feeding 9 Billion people by Marion Guillou

By Marion Guillou

If a world inhabitants of nine billion through 2050 is to be fed competently, extra meals has to be produced and this in line with more and more stringent criteria of caliber and with recognize for the surroundings. let alone the land that needs to be put aside for the creation of power assets, commercial items, carbon garage and the security of biodiversity.

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Research provides some very clear answers: consumers are quick to react to price, and when the cost of a food product rises, consumption drops. Lastly, in societies where salaried employment is the norm, time spent on food and eating is restricted. Nowadays, it is less worthwhile for people to fix meals at home than to buy industrially produced meals near the workplace. Although food preparation still occupies first place among all domestic activities (approximately 50 min per day in France), it is definitely losing ground.

Before spreading to fresh produce, albeit with differences from region to region. Large “western-style” supermarket chains attract first and foremost the privileged classes, but quickly draw the urban masses as well, as they are more compatible with urban lifestyles, themselves “westernized”: ever-more urbanised societies, bolstered purchasing power, more women working outside of the home, growing number of private vehicles and refrigerators, demand for a wide range of food products, etc. Practically speaking, this wave of transformations in food distribution swept the world in four phases: first in big cities of the richest nations of Latin America; followed by East and South-East Asia; followed by the poorest Latin American nations Getting to the Root of Profound Changes  17 and East and Southern Africa, as well as smaller cities of countries from the first phase; and lastly South Asia.

Today, greater focus is placed on functional foods and the limitations they imply as compared to the 1990s, notably among youth. This reflects, in part, a heightened awareness when it comes to diet and nutrition but may also be explained as a generational shift in mental representations: less emphasis was placed on health in the 1990s, and the issue regained importance in the first decade of the new millennium. Taking Action: A How To  27 Not all consumers are alike. Likewise, there are differences between perceptions and actual behaviour.

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