OCT - DEC 20186in my viewImagining a Sustainable TomorrowJESSICA ALMY, DIRECTOR OF POLICY, THE GOOD FOOD INSTITUTEy first job out of college was at a daily newspaper. Some of the reporters on staff had started their careers using typewriters. If they wanted to move a paragraph up on the page, they'd need to start a new draft altogether. This blew my mind. In my era, we used CTRL-X! And yet, the newspaper's website was primarily geared to letting people know where to mail the check for their subscriptions. You'd have to wait until the evening edition of the paper hit your doorstep to know what was going on in your community. Of course, science and technology have solved these problems -- and so many more -- and in the process, improved our lives. Now, however, we are facing greater threats than frantically typing when a deadline looms or being in the dark on the outcome of selectmen's meeting.Two pressing questions today have to do with our food supply; specifically:1. How can we feed 10 billion people by the year 2050?2. How can both lessen climate change and adapt to the climate change we're already experiencing?However, rather than helping us, address these issues, current methods of producing the food at the center of the plate --meat-- actually make it harder to feed our growing population. Perhaps even more surprising is the fact that meat production today causes more climate change than every plane, train, and automobile in the world combined. No matter how much we engineer and manipulate them, animals will always be inefficient at converting food to flesh. The vast majority of crops we M
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