The Future of Food: Insights from History Towards Achieving SDG-2

Published in npj Science of Food (July 2025), this review by Habib et al. studies global food security. It looks at past trends, current issues, and new ideas. The review gives clues to reach Sustainable Development Goal 2 (SDG-2)—zero hunger and sustainable food production by 2030. ---

Global Food Security Challenges

Food systems face hard pressures. They grow under population gain, scarce resources, and rapid change. Consider these points:

• Population growth: We expect over 9.7 billion people by 2050.
• Resource constraints: Land is small, and water is scarce.
• Climate change, conflicts, pandemics stress food availability.
• Consumer behavior shifts toward fast, processed foods.
• Environmental concerns grow around old farming ways.

Industrialization and urban life change diets. People move from plant-based, nutrient foods to processed, heavy carbs. This shift adds to worries about obesity and inflammation.

Historical Dietary Evolution

People ate wild plants and animals. They stayed away from many processed sugars and fats. Then the agricultural revolution brought staple grains and domestic animals. The industrial period pushed mass production of calorie-loaded foods. Each step made diets poorer in vitamins and minerals and raised lifestyle diseases. Learning history helps us go back to nutrient-rich diets that match our needs.

Emerging Food Systems & Innovative Technologies

Future food must be sustainable. The article points to fresh ideas:

Alternative Food Sources

• Edible insects: They pack protein and use less energy.
• Seaweeds: They supply nutrients and boost ocean farming.
• Plant-based and lab-cultured meats: They cut greenhouse gases and land needs.
• Underutilized crops: They add variety and help nature face climate shifts.
• Hydroponics & next-generation fish farming: They use resources well.

Food Processing and Traceability

• Blockchain technology: It keeps food safe and tracks supply.
• Biotechnology: It helps add nutrients and lessen waste.
• Robotics and IT advances: They boost efficiency and lower impact.

Consumer Acceptance and Policy Integration

Consumers must trust new, enhanced foods. Their views shape what foods rise or wane. Policies must balance safety and ethics, even with gene editing tools like CRISPR-Cas9. Key policy ideas include:

• Support urban horticulture, sky farming, and smart farming.
• Boost the blue bioeconomy for safe aquaculture.
• Stick with short food supply chains and One Health ideas.
• Cut down on red meat and sugar, and try personalized diets with nutrigenomics.

Conclusion: Towards a Sustainable, Secure Food Future

Meeting SDG-2 by 2030 needs big change. This work joins old food wisdom and modern tech. The goal is to mix diets, improve food making, and work well along supply lines. It also trusts both buyers and lawmakers to help.

This review sees food’s future as a mix of old lessons and new changes. History now leads us to creative paths that feed a growing world in a safe, kind, and smart way.

For those who value organic and sustainable goods, this work shows the need for new proteins, varied crops, and smart tech. Investing in these ideas is the key to serve our rising food needs and care for our planet and health.

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