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Future of Food Term Paper


Food is a basic need that supports life by supplying our bodies with the required nutrients. When we eat, we answer the question of who we are through our nutritive choices. When we produce food, we do so based on our preferences and personal inclinations. Our behavioral consumption patterns often dictate the amount of food we produce individually and in groups. The future of food production depends on our consumption patterns.

Identity is a given characteristic that define who we are. With regard to food, identity would reveal our food preferences that first, align us to our gender. Moreover, food would disclose our racial background taking into account our culture and customs. On the issue of class however, food makes known our identity based on our diction and expenditure. Lastly ethnic background would reveal our staple food element.

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Food and nutrition would uncover our roles of behavior (Belasco, 15) in the society. For instance in some parts of the world, males are known to eat certain type of food different from what women eat based on position and role. In some African societies women are not allowed to slaughter animals and eat certain parts of meat especially during cultural festivities. On such occasions, food brings people together through shared behavior as much as it establishes social bond (Belasco, 15).

The idea of convenience underscores the concept of comfort and ease with which processes unfold. Here, production of food and speed at which food is readied for consumption are explored. The pursuit of convenience where comfort is the end game can be exhibited in communal food production. When individuals come together in order to produce by sharing input, privately or as a public entity, they do so targeting a bumpy output out of the least input they bring individually to the table (Belasco, 58).

However, during consumption, a different idea of convenience arises. At a personal level, buying fast food would prove more convenient, readily available and is likely to cost less compared to a buying group. However, a group that come together whether in private or public will still derive convenience in buying ready-made food as opposed to cooking which may only prove cheaper but inconvenient.

The idea of food responsibility underpins holistically connotes better use of the available food resources and sustainable production. Food responsibility is more of a present and future concern rather than a past concern. We may however peek into our past patterns with regards to food production and consumption to establish predictable trends that can be applied in preparing for the future (What is the future of food, 12-26).

At an individual and community level, better use of the available food resources and readying oneself to produce adequate amount in the future, would secure food sustainability. Companies may come in through corporate social responsibility to offer food donations in dire situations. For instance, in the event of sustained hunger and drought or even natural calamities their action toward contributing to food responsibility is always welcomed. State governments on the other hand, have a role to play presently and in the future in as far as encouraging practices that foster food production is concerned. Through public production and the availing of subsidies to privately owned entities, state governments would ensure that food available. Besides, state governments can prepare data to establish expected future production and consumption trends and make appropriate decisions with regards to either producing more, producing less or storing the available food resources.

The three concepts of identity, convenience and responsibility define our behavior with regards to production and consumption patterns. While food reveals our identity by defining who we are, our natural behavior that pursues convenient will tend to align us to instincts that revolve around comfort with regards to food production and consumption. However, food responsibility implies good use and adequate production of food resources that would ensure food sustainability.

Belasco, W. Food: The Key Concepts. BERG, Oxford, NY, 2008, pp 15, 58.
What is the Future of Food, 2009. Pp 12-26

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