Hungry For Disruption: How Tech Innovations Will Nourish 10 Billion By 2050

The food industry is going to change more in the next 10 years than it has in the last 30.The future of food is fast, fresh, and hungry for disruption, requiring new solutions to today's most pressing food production problems. How do we leverage tech innovations to increase food production--both quantitatively and qualitatively--in an increasingly resource-scarce future?

In Hungry for Disruption, Shen Ming Lee offers a futuristic vision for embracing the scientific and technological advances in food for the coming decades. She explores how breakthrough innovations in smart agriculture, novel farming systems, genomics, cellular agriculture, and food waste management will play a key role in the future of food and agriculture. By revealing how technological advances help us re-imagine our food system, Shen gives readers hope that the future of nourishing the world is a sustainable, inclusive, and delicious one.

In this book, you will learn about:

• The story of Dutch farmer Jacob van den Borne, dubbed the "Elon Musk of Potatoes", and how he consistently produces more than 2 times the global average yield of potatoes all while reducing fertilizer, herbicide, and water use by up to 20%
• How Dropcopter's drone pollinators are saving the world from the great bee decline and achieving dramatic crop set increases of 25%-60%
• Why Richard Branson believes that by 2030, we will no longer need to kill animals for meat and all meat will be clean or plant-based, taste the same, and be much healthier for everyone
• How a weed control robot called LettuceBot reduced agrochemical use by 90%
• How Walmart used blockchain to trace a package of sliced mangoes grown in Mexico from farm to store in a mere 2.2 seconds, compared to six days, eighteen hours and twenty six minutes without the blockchain
• How technological innovations will dramatically accelerate the efficiency of our farms and provide us with wildly novel ways of producing food

Shen Ming Lee is a fund fellow at FoodFutureCo, an agri-food tech accelerator and fund in New York City, and the founder of Fresco Foods, a social food venture. A lover of all things gastronomy, Shen went to the Cornell University School of Hotel Administration to pursue her undergraduate studies. Through her work, she hopes to revolutionize the food industry by driving sustainable food practices, working on pressing food issues, and inspiring people to live healthier lives. Ultimately, she aims to help build and support a more sustainable, inclusive, and nutritious food system. 

Shen grew up in Malaysia and previously lived in Singapore. In Singapore, she started Fresco Supper Club, a social impact-driven restaurant, and spoke about her experiences with entrepreneurship and innovation in her TEDx Talk. In her free time, Shen loves to cook, go to farmer's markets, spin, box, and watch Suits and Chef's Table. You can learn more about Shen's work at shenminglee.com.