Food and Drink International - Winter 2016 Volume 1 - 1

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food&drink
I NT E RNAT I ONAL

Food for All

EDITORIAL DIRECTOR John Krukowski
jkrukowski@khmginc.com
CHIEF EDITOR Janice Hoppe
MANAGING EDITOR Staci Davidson
SPECIAL PROJECTS EDITOR Chris Petersen
SENIOR EDITORS Alan Dorich, Stephanie Crets
Jim Harris
ASSOCIATE EDITORS Tim O'Connor
CONTRIBUTING WRITERS Charlie Hopper,
Craig Powell, Jason W. Sapsin, Stef Schwalb

SENIOR VICE PRESIDENT OF EDITORIAL
RESEARCH Jason Quan
PROJECT COORDINATORS Jodie Garinger,
Bianca LeBranti, Pete Makarov, Greg Nakos,
Daphne Petrakis, Abby Randol, Bianca Silva,
Porter Williams
DIRECTOR OF SALES
Steve Campagna

DIRECTOR OF WEB AND REPRINT SALES
Dash Blankenship
dblankenship@khmginc.com

PRODUCTION COORDINATOR
Travis Garth
ART DIRECTOR Erin Hein
GRAPHIC DESIGNERS Joshua Beaudry,
Jonathan Lyzun, Vida Soriano

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Please note: The opinions expressed by contributors
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The United Nations is
projecting the Earth's
population will rise to 9
billion people by 2050
and the biggest concern
is: How will we feed everyone? Although some
media outlets report that
vertical farming may
be the solution, entrepreneurs and industry
experts say it's more of a
supplement to the supply
than a quick fix.
Vertical farming, featured
on page 8, is a way of
producing food in vertically stacked layers using
controlled-environment
agricultural technology.
These high-tech farms are built in buildings in (sub)urban areas and
grow vegetables hydroponically or aeroponically. The vertical farm
concept is about maximizing the plant density to allow people in
urban environments to access healthy, fresh vegetables year-round
that are free from herbicides and pesticides.
"Vertical farming is not the silver bullet to fix the world's hunger
issues," says Andrew Blume, North American regional manager at
the Association for Vertical Farming. "We are going to change the
world, but we don't expect it will overtake traditional agriculture in
the foreseeable future. For now, it's a supplement to the food supply."
Our special feature on vertical farming highlights some of the
successes and some of the challenges the industry has seen, and
which it continues to go through as it matures. As vertical farmers
continue to overcome the challenges they face today, they are
developing a new food culture for tomorrow as they continue to
innovate and push boundaries.

FOOD & DRINK EDITOR
JHOPPE@KHMGINC.COM

food & drink international * winter 2016 volume 1 * www.fooddrink-magazine.com

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Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 1

Contents
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