Climate One At The Commonwealth Club

How will we feed a planet that’s hotter, drier, and more crowded than ever? Much of it starts with innovators who are trying to re-invent the global food system to be more productive and nutritious. Vanderbilt University Journalism professor Amanda Little chronicles some of these efforts in her new book, The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World. “We see disruption in the auto industry, we see disruption in tobacco – disruption is coming in the meat industry,” says Little, noting how conventional meat companies have been investing in technologies to produce cell-based meat without animals. Other technological innovations, such as robots that can deploy herbicide with sniper-like precision, can help push agriculture toward more sustainable practices. But she also notes the difficulties that food startups face in getting their products to scale – which often means selling to large, industrial producers. “We need the sort of good guys and bad guys to collaborate,” she says. “It doesn