The growing popularity of clean-eating and ‘future foods’ has some suggesting meat will trot off the menu in a matter of decades.Read More
“Globally, The World Health Organisation estimates that food born illnesses affect one in ten people a year, while in 2009, the cost to New Zealand of the world’s six most common food-born illnesses was 161 million dollars. Meanwhile, the total value of our food waste annually is over half a billion dollars, with 30-50% of food never reaching human stomachs.”
These rather alarming statistics kicked off Auckland University student Bronwyne Wilde’s impressive presentation at this years Sir Paul Callaghan Eureka! Awards.
Click here to see Bronwyn explain how a system emphasising ‘traceability, transparency and trust’ may be the answer to this worrying dilemma.
As the world population grows steadily toward its threshold, developing more sustainable, space conscious methods of food production has become a top priority.
For a time now, researchers have been investigating the possibilities of ‘vertical farming’, a practise by which the products of agriculture are grown in vertically stacked layers in order to maximise land space, negate the effects of variable climates on production and prevent the further degradation of global natural habitats.
For New Zealand, this system could be of monumental benefit, solving persisting issues with kiwi food production and providing a boon to the economy.
In her presentation at this years Sir Paul Callaghan Eureka! Awards, Rangiora student Eira Beverley-Stone broke down the complex science of vertical farming and offered it as the way forward in New Zealand’s agricultural future.