Introduction

A major challenge to creating a sustainable future for the world's populations will be to secure adequate food supplies for the majority. By 2030 it has been estimated that the size of urban populations will be at least twice that of rural, agricultural-based populations. The growth of urbanisation, together with ensuing environmental degradation, is already causing serious losses in the availability of productive agricultural land. Furthermore, worldwide climate changes and increasing civil strife continue to make accurate predictions of future food supplies difficult. What role can traditional and new biotechnology play in achieving food sustainability?

Food production is the largest worldwide industry, and in industrialised nations the expenditure on food can account for at least 20–30% of household budgets. However, whereas food is in general in excessive production in most parts of the world, scarcity and insufficient production exists in Africa, Central China and most parts of South America. The food industry has evolved through specialist trades or occupations, e.g. butchers, bakers, confectioners, etc., to national and multinational organisations involved in the manufacture and distribution of food on a worldwide scale. With the improvement in means of transportation, foods are available on a worldwide basis, and developments in food preservation methods give independence from seasonal availability.

In essence, the food industry now serves the function of supplying society with high-quality, wholesome foods, all the year round, and at a distance, in time and location, from the place of primary production.