Climate change is becoming a problem you can taste
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0:01 - 0:03In the early months of the pandemic,
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0:03 - 0:05chef José Andrés circulated two photos
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0:05 - 0:09that have come to symbolize
a modern American food crisis. -
0:09 - 0:11The first shows mountains of potatoes
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0:11 - 0:14that have been left to rot
in a field in Idaho. -
0:14 - 0:18The restaurants and cafeterias
and stadiums that had consumed them -
0:18 - 0:20were shuttered during the pandemic.
-
0:20 - 0:24The second shows a devastating scene
outside of the San Antonio food bank. -
0:24 - 0:27Thousands of carloads of people lined up,
-
0:27 - 0:30waiting for food with not enough
supply to go around. -
0:30 - 0:35"How is it possible these two photos
exist at the same time, -
0:35 - 0:36in the most prosperous
-
0:36 - 0:40and technologically advanced
moment in our history," tweeted Andrés. -
0:40 - 0:44In the months after
the photos were published, -
0:44 - 0:45the crisis got worse.
-
0:46 - 0:49Billions of pounds of potatoes
and other fresh produce -
0:49 - 0:52were chucked by American farmers.
-
0:52 - 0:53At the same time,
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0:53 - 0:56food banks all over the country
were reporting demand increases -
0:56 - 1:00and 40 percent were facing
critical shortfalls. -
1:00 - 1:01Outside the US,
-
1:01 - 1:05especially in the Middle East
and throughout Southeastern Africa, -
1:05 - 1:10COVID-19 was paralyzing food systems
that were already vulnerable. -
1:10 - 1:14Oxfam has predicted
that by the end of 2020 -
1:14 - 1:1912,000 people per day could die
of hunger related to COVID. -
1:19 - 1:21That's more than the highest
daily mortality rate -
1:21 - 1:23recorded so far.
-
1:23 - 1:24But what's worse
-
1:24 - 1:27and what's much more
concerning to all of us -
1:27 - 1:30is that COVID is just one
of many major disruptions -
1:30 - 1:32that have been predicted
-
1:32 - 1:35in the years and decades ahead.
-
1:35 - 1:39More chronic and complex
than the pressures of COVID -
1:39 - 1:41are the pressures of climate change.
-
1:41 - 1:45And those of you who live in California
have seen this on your farms. -
1:45 - 1:48You've seen withering heat
and drought and fires -
1:48 - 1:54disrupt avocado and almond
and citrus and strawberry farms. -
1:54 - 1:57This summer, we saw
the devastating impacts of storms -
1:57 - 2:00on corn and soy farms.
-
2:00 - 2:03I've seen the various
pressures of drought, -
2:03 - 2:05heat, flooding, superstorms,
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2:05 - 2:08invasive insects, bacterial blight,
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2:08 - 2:10shifting seasons and weather volatility
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2:10 - 2:12from Washington to Florida,
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2:12 - 2:15and from Guatemala to Australia.
-
2:15 - 2:17The upshot is this.
-
2:17 - 2:20Climate change is becoming
something we can taste. -
2:20 - 2:23This is a kitchen-table issue
in the literal sense. -
2:23 - 2:25The International Panel on Climate Change
-
2:25 - 2:27has predicted that by mid-century
-
2:28 - 2:30the world may reach a threshold
of global warming -
2:30 - 2:33beyond which current
agricultural practices -
2:33 - 2:37can no longer support
large human civilizations. -
2:37 - 2:42The USDA scientist Jerry Hatfield
put it to me this way: -
2:42 - 2:44the single biggest threat
of climate change -
2:44 - 2:46is the collapse of food systems.
-
2:46 - 2:48The reality we face,
-
2:48 - 2:51one that was exposed
by those mountains of potatoes -
2:51 - 2:53and the cars lined up during the pandemic,
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2:53 - 2:57is that our supply chains are antiquated.
-
2:57 - 3:00Our food systems have not been designed
-
3:00 - 3:04to adapt to major disruptions
or preempt them. -
3:04 - 3:08Addressing this challenge
as much as any other -
3:08 - 3:11is going to define our progress
in the coming century. -
3:11 - 3:13But there's good news.
-
3:13 - 3:17And the good news is that farmers
and entrepreneurs and academics -
3:17 - 3:21are radically rethinking
national and global food systems. -
3:21 - 3:24They are marrying principles
of old-world agroecology -
3:24 - 3:26and state-of-the-art technologies
-
3:26 - 3:30to create what I call
a third way to our food future. -
3:31 - 3:33We're going to see radical changes
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3:33 - 3:36in what we grow and how we eat
in the coming decades, -
3:36 - 3:38as these environmental and population
-
3:38 - 3:41and public health pressures intensify.
-
3:41 - 3:44I studied these changes
for my book "The Fate of Food: -
3:44 - 3:47What We'll Eat in a Bigger,
Hotter, Smarter World." -
3:47 - 3:50I traveled for five years
into the lands and the minds -
3:50 - 3:53and the machines that are shaping
the future of food. -
3:53 - 3:57My travels took me
through 15 countries and 18 states, -
3:57 - 4:02from apple orchards in Wisconsin
to tiny cornfields in Kenya, -
4:02 - 4:04to massive Norwegian fish farms
-
4:04 - 4:07and computerized foodscapes in Shanghai.
-
4:07 - 4:09I investigated new ideas,
-
4:09 - 4:12like robotics and CRISPR
and vertical farms. -
4:12 - 4:18And old ideas, like edible insects
and permaculture and ancient plants. -
4:18 - 4:22I began to see the emergence
of this third way to food production. -
4:22 - 4:26A synthesis of the traditional
and the radically new. -
4:26 - 4:28There's a growing controversy
-
4:28 - 4:32about the best path
to future food security in the US. -
4:32 - 4:36Food is ripe for reinvention,
Bill Gates has proclaimed. -
4:36 - 4:37Huge flows of investment
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4:37 - 4:43are funding new methods of climate-smart
and high-tech agriculture. -
4:43 - 4:47But many sustainable food advocates
bristle at this idea of reinvention. -
4:47 - 4:49They want food deinvented.
-
4:49 - 4:52They argue for a return to preindustrial
-
4:52 - 4:54and pre-green revolution,
-
4:54 - 4:57biodynamic and organic farming.
-
4:57 - 5:00To which skeptics inevitably respond,
-
5:00 - 5:02"Nice, but does it scale?
-
5:02 - 5:04Sure, a return to traditional
farming methods -
5:04 - 5:06could produce better food,
-
5:06 - 5:09but can it produce enough food
that's affordable?" -
5:09 - 5:12The rift between the reinvention camp
and the deinvention camp -
5:12 - 5:13has existed for decades.
-
5:13 - 5:17But now it's a raging battle.
-
5:17 - 5:19One side covets the past,
-
5:19 - 5:21the other side covets the future
-
5:21 - 5:23and as someone observing this
from the outside, -
5:23 - 5:26I began to wonder,
why must it be so binary? -
5:26 - 5:29Can't there be a synthesis
of the two approaches? -
5:29 - 5:34Our challenge is to borrow
from the wisdom of the ages, -
5:34 - 5:37and from our most advanced science,
-
5:37 - 5:39to forge this third way.
-
5:39 - 5:43One that allows us
to improve and scale our harvests, -
5:43 - 5:45while restoring rather than degrading
-
5:45 - 5:48the underlying web of life.
-
5:48 - 5:50I belong to neither camp.
-
5:50 - 5:53I'm a failed vegan
and a lapsed vegetarian, -
5:53 - 5:55and a terrible backyard farmer.
-
5:55 - 5:56If I'm honest,
-
5:56 - 5:59I will keep trying at this,
but I may fail. -
6:00 - 6:01But I'm hell-bent on hope,
-
6:01 - 6:03and if my travels have taught me anything,
-
6:03 - 6:06it's that there's good reason for hope.
-
6:06 - 6:08Plenty of solutions are merging
-
6:08 - 6:10that can help build sustainable,
resilient food systems. -
6:10 - 6:13Even if we can't rely on a critical mass
-
6:13 - 6:16of backyard-farming vegetarians
to do this on their own, -
6:16 - 6:17from the ground up.
-
6:18 - 6:22Let's start with artificial
intelligence and robotics. -
6:22 - 6:25Jorge Heraud is a Peruvian-born engineer
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6:25 - 6:26who now lives in Silicon Valley,
-
6:26 - 6:31and his company developed
a robotic weeder named See and Spray, -
6:31 - 6:35and I went to Arkansas to see
the maiden voyage of See and Spray. -
6:35 - 6:39And I was half expecting
a battalion of C3PO-style robots -
6:39 - 6:43to march into the fields
with pincer hands to pluck the weeds. -
6:43 - 6:45And instead, I found this.
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6:45 - 6:48A tractor with a big, white
hoop skirt off the back of it. -
6:48 - 6:51And inside that hoop skirt are 24 cameras
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6:51 - 6:55that use computer vision
to see the ground beneath -
6:55 - 6:57and to distinguish between
the plants and the weeds. -
6:57 - 7:00And to deploy with sniper-like precision
-
7:00 - 7:03these tiny jets
of concentrated fertilizer, -
7:03 - 7:04or herbicide,
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7:04 - 7:07that incinerate the baby weeds.
-
7:07 - 7:09I learned how robotics
can end the practice -
7:09 - 7:13of broadcast spraying chemicals
across millions of acres of land -
7:13 - 7:16and how we can reduce
the use of herbicides -
7:16 - 7:18by up to 90 percent.
-
7:18 - 7:21But the bigger picture
is even more exciting. -
7:21 - 7:24Intelligent machines
can treat plants individually, -
7:24 - 7:26applying not just herbicides
-
7:26 - 7:28but fungicides and insecticides
-
7:28 - 7:33and fertilizers on a plant-by-plant,
rather than field-by-field basis. -
7:33 - 7:35So that eventually,
-
7:35 - 7:38this kind of hyperspecific farming
-
7:38 - 7:41can allow for more diversity
and intercropping on fields. -
7:41 - 7:46And big farms can begin
to mimic natural systems -
7:46 - 7:48and improve soil health.
-
7:48 - 7:52Heraud is the embodiment
of third-way thinking, right? -
7:52 - 7:53Robots, he told me,
-
7:53 - 7:55don't have to remove us from nature,
-
7:55 - 7:58they can bring us closer to it,
they can restore it. -
7:59 - 8:02Increasing crop diversity will be crucial
-
8:02 - 8:04to building resilient food systems.
-
8:04 - 8:07And so will decentralizing agriculture
-
8:07 - 8:09so that when farmers
in one region are disrupted, -
8:09 - 8:12the others around, they can keep growing.
-
8:12 - 8:13The rise of vertical farms,
-
8:13 - 8:19like this farm, built inside
a former steel mill in Newark, New Jersey, -
8:19 - 8:23can play a key role
in decentralizing agriculture. -
8:23 - 8:25Aeroponic farms use a tiny fraction
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8:26 - 8:29of the water that is used
in in-ground farms. -
8:29 - 8:33And they can grow food much faster,
about 40 percent faster. -
8:33 - 8:35And when located in and near cities,
-
8:35 - 8:36where the food is consumed,
-
8:36 - 8:40they eliminate a huge amount
of trucking and food waste. -
8:40 - 8:42It struck me at first as creepy
-
8:42 - 8:44in kind of a "Silent Running" way
-
8:44 - 8:48that we'd be growing
our future fruits and vegetables -
8:48 - 8:51inside, without soil or sun.
-
8:51 - 8:54And after weeks of spending time
in these plant factories, -
8:54 - 8:58I began to see it as oddly,
almost perfectly natural -
8:58 - 9:02to deliver the plants
only and exactly what they need, -
9:02 - 9:05with zero herbicides
and radical efficiency. -
9:05 - 9:08Here again, we see innovators
borrowing from, -
9:08 - 9:12and perhaps even elevating
the wisdom of natural ecosystems. -
9:12 - 9:16Developments in plant-based
and alternative meats -
9:16 - 9:18are also profoundly hopeful.
-
9:18 - 9:19And they follow a similar trend
-
9:20 - 9:25toward local, resilient,
low-carbon protein production. -
9:25 - 9:26Consumers are excited about this,
-
9:26 - 9:27and during the pandemic,
-
9:28 - 9:30we've seen a 250 percent increase
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9:30 - 9:32in demand for alternative meats.
-
9:32 - 9:35A study by the Journal
of Clinical Nutrition -
9:35 - 9:41found that the participants
who were eating the plant-based proteins -
9:41 - 9:44saw a drop in their cholesterol levels,
-
9:44 - 9:45in their weight
-
9:45 - 9:48and eventually, a drop
in their risk of heart disease. -
9:48 - 9:52The potential environmental benefits
of plant-based meats are astounding. -
9:52 - 9:57And there's even potential
in lab-grown or cell-based meats. -
9:57 - 10:01Uma Valeti fed me my first plate
of lab-grown duck breast, -
10:01 - 10:04harvested fresh from a bioreactor.
-
10:04 - 10:07It had been grown
from a small sampling of cells -
10:07 - 10:11taken from muscle tissue and fat
and connective tissues, -
10:11 - 10:14which is exactly what we eat
when we eat meat. -
10:14 - 10:17This lab-grown or cell-based duck meat
-
10:17 - 10:20has very little threat
of bacterial contamination, -
10:20 - 10:24it's about 85 percent lower CO2
emissions associated with it. -
10:24 - 10:26Eventually it can be grown
-
10:26 - 10:30like those crops inside vertical farms
in decentralized facilities -
10:30 - 10:34that aren't vulnerable
to supply-chain disruptions. -
10:34 - 10:36Valeti started out as a cardiologist,
-
10:36 - 10:40who understood that doctors
have been developing -
10:40 - 10:44human and animal tissues
in laboratories for decades. -
10:44 - 10:46He was inspired as much by that
-
10:46 - 10:51as he was by a 1931 quote
from Winston Churchill that says, -
10:51 - 10:54"We shall escape the absurdity
of growing the whole chicken -
10:54 - 10:56in order to eat the breast or the wing,
-
10:56 - 11:00by growing them separately
in suitable mediums." -
11:00 - 11:04Like Heraud, Valeti is
a quintessential third-way thinker. -
11:04 - 11:08He's reimagined an old idea
using new technology, -
11:08 - 11:12to usher in a solution
whose time has come. -
11:12 - 11:17I've met with dozens of farmers
and entrepreneurs and engineers -
11:17 - 11:20who emulate third-way thinking,
all over the world. -
11:20 - 11:23They're using modern
breeding tools like CRISPR -
11:23 - 11:28to develop nutritious heirloom crops
that can withstand drought and heat. -
11:28 - 11:32They're using AI to make
aquaculture sustainable. -
11:32 - 11:34They're finding ways
to eliminate food waste. -
11:34 - 11:36They are scaling up
-
11:36 - 11:38conservation agriculture
and managed grazing. -
11:38 - 11:40And they're reviving ancient plants,
-
11:40 - 11:43and they're recycling
sewage and gray water -
11:43 - 11:46to develop a drought-proof water supply.
-
11:47 - 11:48The upshot is this:
-
11:48 - 11:53Human innovation that marries
old and new approaches to food production -
11:53 - 11:57can, and I believe, will
usher in this third way -
11:57 - 12:01and redefine sustainable food
on a grand scale.
- Title:
- Climate change is becoming a problem you can taste
- Speaker:
- Amanda Little
- Description:
-
Our food systems have not been designed to adapt to major disruptions like climate change, says environmental journalist Amanda Little. In this eye-opening talk, she shows how the climate crisis could devastate our food supply -- and introduces us to the farmers, entrepreneurs and engineers who are radically rethinking what we grow and how we eat, combining traditional agriculture with state-of-the-art technology to create a robust, resilient and sustainable food future.
- Video Language:
- English
- Team:
- closed TED
- Project:
- TEDTalks
- Duration:
- 12:16
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