For much of modern history, food systems were judged mainly by price, abundance and taste. Increasingly, resilience is becoming just as important.
Climate change, water stress, soil degradation and geopolitical disruption are exposing the vulnerability of global food supply chains. Droughts, floods and transport shocks can quickly affect availability and prices.
In response, governments and companies are investing in alternatives such as vertical farming, controlled-environment agriculture and crops bred for harsher conditions.
These systems aim to reduce dependence on weather, shorten supply chains and improve reliability in urban areas.
At the same time, traditional agriculture remains essential, meaning the future is likely to involve a mix of old and new methods rather than a complete replacement.
There are challenges. New food technologies can be energy-intensive or expensive, while consumers may be slow to accept unfamiliar products.
Experts say future food systems will need to balance efficiency, sustainability and security.
The question is no longer only what people want to eat, but how societies ensure food remains available in a more uncertain world.
