Alternative Foods of the Future in the Face of Global Climate Crisis and Nutrition Problems


  • Mücahit Muslu Kastamonu University, Faculty of Health Sciences, Department of Nutrition and Dietetics,


Climate change, Food requirement, Nutrition, Climate change, Food requirement, Nutrition


Today, while the human population is constantly increasing, food production efficiency decreases due to environmental pollution and climate
problems. Therefore, alternative foods are being researched. This review aims to examine alternative food sources for the future with the current
scientific literature. Studies in Pubmed and Google Academic databases covering the years 2010-2021, which present nutritional alternatives
for the future, have been examined and compiled. Food alternatives for the future are examined in two groups as natural and biotechnological
alternatives. Natural alternatives are highly nutritious, edible insects and algae that have been consumed in different parts of the world for many
years. The efficiency of these resources is high, and their environmental damage is low. Alternatives obtained by biotechnological methods are foods
produced by genetic editing, enriched functional or superfoods, and synthetic meat. With the development of technology, the foods produced by
these methods and the demand for these foods have increased. It is anticipated that development in these areas will continue because they offer
solutions to various problems. It is known that the need for nutrients will increase with the increasing population in the future. Today, agriculture and animal husbandry also harm nature. Reducing this harm should be the priority when considering alternatives for the future. Sustainable, environmentally friendly, and efficient food production systems are needed. Alternative foods should be investigated extensively, and risk analysis should be done. As a result of further studies, the necessary legislation and policies should be established.