At the other end of the axis, there is usage of clean-fuel technologies by F&B organizations, which have reduced carbon emissions. In addition, due to resource constraints, manufacturers are emphasizing product longevity.The 2055 F&B scenario may be considered beyond the horizon of known science. 2055 F&B scenario focuses on a capability that F&B organizations know what they will need in order for them to deliver a vision, and what they feel that might be possible if their future efforts are focused. It will entail the exploration of unknown territory.Food manufacturing business will have a very different look in 2055, and it will be virtually unrecognizable from that of 40 years ago. Success for food-manufacturing businesses will be determined by a firm’s capability to adapt its physical and intellectual infrastructures to exploit changes in technology because manufacturing will be faster and more responsive to changing global markets. Products and processes will be more sustainable. Closed loop systems will be developed, and they will help in the elimination of energy and water waste and recycling of physical waste. The current food consumption is 25 percent over what the world can manage to regenerate resources to support the global population (Stoner and Wankel 2013, p.Weidinger, Fischer and Schimeidpeter (2013, p. 182) estimate that the world demography will be over nine billion by the year 2050. This means that by 2055, the pressure on finite resources will increase exponentially. Agricultural area, upon which the Food and Beverage industry heavily relies, already occupies more than half the habitable areas of the globe. Water scarcity continues to be experienced owing to multiple factors such as climate change and poor land use. Stoner and Wankel (2013, p. 22) estimate that agriculture consumes approximately 70 percent of the available water resources. Food service businesses are increasing rapidly in the Europe and the United States with other emerging economies following closely. Substantial changes in dietary habits are being witnessed as some economies such as China are moving from vegetarian to meat-based diet. Currently, it is estimated that meat production organizations produce 20 percent of the world’s greenhouse gas emissions. The demographic is growing at a high rate such that by 2055, the current rate
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