Wider economic benefits will accrue from the reduction in the cost of food in the form of increased disposable incomes and from the wealth, jobs, and taxes that come from leading the way in modern food technologies.Įnvironmental benefits will be profound, with net greenhouse gas emissions from the sector falling by 45% by 2030. Nutritional benefits could have a profound impact on health, both in a reduction in foodborne illness and in conditions such as heart disease, obesity, cancer, and diabetes that are estimated to cost the U.S.
The cost of modern food products will be half that of animal products and they will be superior in every functional attribute – more nutritious, tastier, and more convenient with much greater variety. Modern foods will be cheaper and superior to animal-derived foods. The opportunity to reimagine the American landscape by repurposing this land is wholly unprecedented. – almost as much land as was acquired during the Louisiana Purchase of 1803.
This represents one-quarter of the continental U.S. This will result in a far more distributed, localized, stable, and resilient food-production system.īy 2035, about 60% of the land currently being used for livestock and feed production will be freed for other uses. The current industrialized, animal-agriculture system will be replaced with a Food-as-Software model, where foods are engineered by scientists at a molecular level and uploaded to databases that can be accessed by food designers anywhere in the world. In our central case, by 2030 the market by volume for ground beef will have shrunk by 70%, the steak market by 30%, and the dairy market by almost 90%.
beef and dairy industries and their suppliers will decline by more than 50% by 2030, and by nearly 90% by 2035. Other livestock markets such as chicken, pig, and fish will follow a similar trajectory. By 2035, demand for cow products will have shrunk by 80% to 90%. cattle industry will be effectively bankrupt. By 2030, demand for cow products will have fallen by 70%.
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