Human societies have always faced temporal and spatial fluctuations in food availability. The length of time that food remains edible and nutritious depends on temperature, moisture, and other factors that affect the growth rates of organisms that cause spoilage. Some storage techniques, such as drying, salting, and smoking, date back to ancient hunter-gatherer and early agricultural societies and use relatively low energy inputs. Newer technologies developed since the industrial revolution, such as canning and compressed-gas refrigeration, require much greater energy inputs. Coincident with the development of storage technologies, the transportation of food helped to overcome spatial and temporal fluctuations in productivity, culminating in today's global transport system, which delivers fresh and preserved foods worldwide. Because most contemporary humans rely on energy-intensive technologies for storing and transporting food, there are formidable challenges for feeding a growing and increasingly urbanized global population as finite supplies of fossil fuels rapidly deplete.
|Number of pages||11|
|State||Published - Jul 29 2015|
Bibliographical notePublisher Copyright:
© 2015 The Author(s). Published by Oxford University Press on behalf of the American Institute of Biological Sciences. All rights reserved.
- Malthusian-Darwinian dynamic
- food security
- human macroecology
- technological innovation
ASJC Scopus subject areas
- Agricultural and Biological Sciences (all)