A new book by the author of the best-selling “Runners,” a book on American food history, says the future is here.
“It’s a great time to be alive.
It’s a time to take a breath, to sit down and think about how to make our food better, to improve it, and to make it better for you,” said “Runers” author Robert D. Atkinson, who is best known for his Pulitzer Prize-winning book “Grow Up.””
It means taking risks, thinking about the future,” he said.”
I’m not saying it’s going to happen tomorrow.
But I do think that if you think about the food industry as a whole, and the way it’s evolving, the way that it’s changed over time, and where we’re going, it seems like there is something happening in the next 20 years that’s going, ‘Hey, this is something that’s gonna be exciting.'””
It makes sense that this is the time to go ahead and try and get a bunch of people together and say, ‘Let’s go, let’s figure out how we can do this better.’
That’s what I’m trying to get people thinking about,” he added.”
This is the way to get us there.”
According to Atkinson, we’re in the midst of a revolution in how we eat.
“We’re not a society where you have a lot of food sitting in the back of the refrigerator,” he told “The O’Reilly Factor” host Meghan McCain.
“The food system in America is totally different than it’s ever been, and we’re on a trajectory that we’re not going to get out of here fast enough.”
People want to eat what they want to consume,” he continued.”
They don’t want to have to eat the way they are forced to eat.
“And they don’t have to do it by eating a certain way.”
As I see it, what we’re looking at is that it is time for a new way of doing things.
The food industry is being disrupted,” he stated.”
If you’re looking for something to blame for that, you look to the food companies.
They are not doing it right.
They’re not doing things the way we want them to do them.””
What you’re seeing now is a shift in how people eat, in how they think about food, in what they think is food, and what it tastes like,” he explained.”
I think that the food we eat, the foods that are consumed, are not going anywhere,” Atkinson said. “
And that’s not how it works.”
“I think that the food we eat, the foods that are consumed, are not going anywhere,” Atkinson said.
“I think what we need to do is to get more people to understand how the food that we eat really works, and that we need the government to play a bigger role in getting it to market.”