Modern man hunts and gathers food with the shopping trolley as the weapon of choice. And while our quarry has never been so numerous and easily snared, there are downsides to our have-it all-now food culture, as well as technological developments that could literally change the 'nature' of food production.

THE GOOD

Variety
With thousands of products in a typical supermarket, it's clear we have choice. There are also many convenience foods available for time-poor people. Advances in packaging, storage and international transport mean we can enjoy fruit and vegetables out of season whenever we want.

Health
We have easy access to a healthy diet, with lean meat, low-fat dairy foods, a variety of vegetables and fruit, plenty of wholegrain foods, and healthier snacks and fast food options. These include foods fortified with nutrients, such as salt with added iodine, and functional foods such as probiotic drinks to boost beneficial bacteria in the digestive system.

Food awareness
Groups such as Slow Food International are increasing food knowledge by making people aware of where their food comes from and how to eat sustainably. The group believes in delicious food that's produced without harming the environment and savoured slowly with others. Visit www.slowfood.com for more information.

THE BAD

Too much choice
Shopping has become an information overload - the dizzying array of milks carried by many large supermarkets a case in point. When taking factors such as price, environmental concerns, health claims, package sizes and brands into account, making a choice can be daunting. To avoid confusion in the aisles, try planning meals in advance, shopping with a list (and sticking to it) and buying fresh produce in season.

Lack of food culture
With the variety of convenience-food options available, many people don't have basic cooking skills. Try getting young children involved in small kitchen tasks. Cooking lessons are a great gift idea for older kids. Eating meals together as a family can have positive nutritional and psychological results, however due to busy lifestyles this is not always possible. Try making meal times a shared family experience.

Environmental impact
Our continued varied, convenient, reliable and hygienic food also means more processing, with more additives, packaging and transportation, which requires more energy and produces yet more waste and greenhouse gas emissions. The organic and local food market is growing, in part because it is considered more sustainable and environmentally friendly. To help the environment, aim to cook and eat mainly fresh foods (especially those produced locally) and look for foods with less packaging, or buy in bulk.

THE FUTURE

Problems arising
Feeding the hungry and addressing climate change are among our biggest challenges. The World Health Organisation says malnutrition affects one in three people, and is the biggest factor in child mortality. The United Nations Intergovernmental Panel on Climate Change says global warming is caused by human activities, including food production. We also have increasing numbers of mouths to feed, with the United Nations estimating the world population will reach 9 billion by 2050. Some people believe food technology is the way to solve these problems.

HIGH-TECH FOOD

Genetically-modified (GM) foods
GM foods use genetic modification to create desirable characteristics quickly, rather than traditional breeding that takes generations, such as breeding corn plants resistant to insect attack. The process involves extracting the DNA that codes the desired characteristic and incorporating it into the host.

The pros of GM foods
Genetic modification has the potential to enhance food yields, improve drought tolerance and pest resistance, improve nutrient levels, create food vaccines and remove allergens.

The cons of GM foods
Opponents say GM foods can't be guaranteed safe, reduce biodiversity, and boost profits of large companies at the expense of small farmers. There is also concern that GM crops will breed with traditional crops, making it impossible to separate them.

Are GM foods safe?
The Australian Government requires all potential GM food crops be proven safe for consumption before being produced.

Attitudes towards GM foods
In 2003, Australian consumer advocacy body Choice surveyed 645 people and found 84% were concerned about GM foods and wanted them labelled. Biotechnology Australia (a government body) surveyed 1,067 people in 2005 and found 54% would not eat GM foods. Food Standards Australia and New Zealand requires GM foods be labelled, however unpackaged foods from restaurants and take-away foods are exempt.

Food irradiation
Food irradiation involves exposing food to ionising energy (similar to a strong X-ray) to destroy insects and microorganisms that cause illness and food spoilage. It also reduces the need for preservatives. In Australia and New Zealand, only herbs and spices, herbal teas and some tropical fruits have been approved to be irradiated, and only when other preserving methods are not possible. Since many consumers are uncomfortable with the process it is used sparingly, although it is believed to be safe. Irradiated food does not become radioactive, or even hot. More than 40 countries allow irradiation, and the World Health Organisation says irradiation poses no risk to human health.

Nanotechnology
'Nano' means very small - in the scale of one millionth of a millimetre. Applications for nanotechnology in food include reducing fat, salt and sugar levels while preserving taste and mouth-feel. For example, nano-crystals of fat in low-fat foods can make them taste rich and creamy, and nano-sensors in packaging can tell you when a food is spoiled. There are currently no foods on the Australian market produced using nanotechnology, and the government is currently assessing the technology's safety. Some environmental groups are calling for compulsory labelling of foods produced using nanotechnology because they believe there may be potential risks to human health and the environment.

For more information on food labelling and safety, visit www.foodstandards.gov.au

Go to www.foodstandards.gov.au/foodmatters/gmfoods/ for information on genetically-modified foods.

Nicole Senior is an Accredited Nutritionist, consultant, editor, author, writer, speaker, blogger and social networker. This article first appeared in Super Food Ideas Magazine.