The Interviews

The goal of FutureFood 2050 is to capture a great variety of perspectives on how to provide safe, sustainable food for future generations. We’ll find those perspectives by interviewing interesting people – 75 people, to be exact.

Why 75? IFT came up with the idea as the scientific society neared a milestone: 75 years of advancing food science and technology to provide safe, nutritious and plentiful food worldwide. By looking to the next 75 years, IFT identified and important question: “Who can articulate a vision for a future in which science plays a leading role in providing solutions to the food supply challenges of 2050?”

Our editors and writers from a variety of noted media organizations are uncovering that vision now through interviews with noted experts, global thought leaders and other credible individuals from diverse backgrounds, all over the world.

We’re talking with:

  • Researchers: Scientists from universities, government and other independent organizations
  • Industry experts: Leaders across the food industry including manufacturing, agriculture and culinary arts
  • Policy makers: Experts influencing public policy from government to advocacy groups and think tanks
  • Activists: Philanthropists, journalists and movement leaders with the power to shape public opinion
  • Consumers: Entrepreneurs, teachers and everyday consumers on a mission to make a difference

Every month we will release a series of new interview stories—through a variety of media—while others will be reserved for our documentary film.

Current Series: Promising Technology

From growing chicken in a lab to turning agricultural plant waste into food ingredients, top food technology innovators today are creating the solutions to tomorrow’s food supply challenges. Many of the most promising initiatives are still in the development stage, but they have the potential to effect revolutionary changes in food sustainability, nutrition, agriculture and safety.

These technology leaders talked to FutureFood 2050 about how their innovative work could impact our food supply in the decades to come:

  • Carole Tonello: Industrial researcher working in Spain on high pressure processing (HPP) advancements to boost the shelf life of food without chemical preservatives
  • Amit Gefen: Israeli biomedical engineer launching a project to develop a lab-grown chicken breast
  • Jorge Heraud: Silicon Valley entrepreneur creating cutting-edge digital technology for more efficient, sustainable agriculture tools
  • James Kaufman: IBM research scientist helping to lead a comprehensive new gene cataloging project to help prevent food contamination
  • Todd Kuiken: Senior research associate for the Synthetic Biology Project at the Woodrow Wilson International Center for Scholars, promoting informed policy-making for emerging “synbio” food products
  • Y.-H. Percival Zhang: Virginia Tech biological systems engineer turning plant waste into starches that could one day be food ingredients