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Nearly a century after scientists first used mold to kill bacteria, the discovery of penicillin remains the most important medical breakthrough in world history. When asked to list technology’s biggest advancements since the wheel, experts ranked penicillin third only to the printing press and electricity.

Imagine a future in which water is dwindling and farmers must harness technology to coax food from the arid soil—one in which high-tech greenhouses dot the desert, solar panels desalinate saltwater for agricultural use, and farmers monitor their crops via satellite. That future may not be as far off as you think. In some places around the world, it’s already happening.

For most of us, visiting the grocery store is a task we perform without much forethought. In fact, according to the 2016 FMI U.S. Shopper Trends Survey, 94% of us feel safe in purchasing our foods at the market and never consider the possible dangers in the food system. Retail grocery stores, as a result, must be vigilant in maintaining that high level of trust by consistently heading off potential hazards.

Cheese is hot. But, not just any cheese—consumers crave specialty cheeses that please their palates. The largest segment of the American workforce—millennials aged 18 to 34—is also the greatest consumer of the diary delicacy. While they don’t earn the highest wages, the young consumers are willing shell out more for specialty, locally-crafted and imported cheeses, making them the first and second largest buyers. The reason for this is because they seek unique items, care about where their food comes from, and like to experiment with new flavors and textures. This is great news for those in the dairy industry, who are seeing boosts of 3 percent or more annually in specialty cheese sales. As small-scale dairies make a comeback thanks to discerning consumers, producers must turn to climate control solutions for the cheese-making to shipping stages to keep their products fresh, flavorful and safe.

Before the invention of freezer compartments in the 1920s, people depended on ice, holes in the ground and window sills to extend the shelf life of perishable foods. After Upton Sinclair described the working conditions in Chicago’s meatpacking district in his book, The Jungle, public awareness regarding food safety and climate control significantly increased, leading to the Pure Food and Drug Act. When scientists identified that cool, sanitary conditions helped control the outbreak of food-related illnesses, healthier food processing followed. Thanks to continuing advances in climate control solutions and improvements in cold chain processes, modern food systems better ensure the safety and quality of the goods consumers eat and drink.