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From the cranberry bogs of New Jersey to research labs in California, artificial intelligence is becoming part of how food makes its way to our plates. In a recent ABC News podcast segment reported by Michelle Franzen, listeners are introduced to growers and scientists using AI to improve crop management, reduce waste, and rethink how food systems operate during the holiday season and beyond.

The segment begins at a multigenerational cranberry farm in New Jersey, where tradition and technology now go hand in hand. At Lee Brothers, Inc., grower Steve Lee explains how producing a high-quality crop has become more complex as costs rise and environmental pressures increase.

To adapt, Lee and other farmers are turning to AI-driven data. By using imaging, drones, and predictive models, growers can better estimate yields and manage inputs with greater precision — without physically disturbing crops. These tools help farms remain competitive while preserving the practices that have sustained them for generations.

That same data-driven approach is being advanced in agricultural research. Christine Diepenbrock, associate professor in the Department of Plant Sciences at UC Davis, highlighted why AI has become such a powerful tool for crop science.

“AI models are really, really good at pulling out features of interest, as we call it, and this is the case across fields,” she said. Her work focuses on developing crops that deliver value throughout the food system. “We’re really trying to improve nutritional quality alongside productivity,” Diepenbrock explained.

AI’s role extends beyond growing food, also addressing inefficiencies after harvest. Ned Spang, associate professor of food science and technology at UC Davis, emphasized how much food is lost before it ever reaches a plate.

“We’re already growing all these products and if we’re only using two-thirds of it, that means there’s one-third of all the food we grow in our food system not being utilized,” he said. “Anything we can do to use that material is going to create more efficient food systems.”

At the system level, researchers are working to connect data across farms, processors, and distributors. Ilias Tagkopoulos, director of the Artificial Intelligence Institute for Next Generation Food Systems (AIFS) at UC Davis, stressed the importance of breaking down barriers.

“We need to see our food system as a continuum, not as isolated silos that don’t talk to each other,” he said. He added, “AI is here to stay… We will know more about our food. Better food will be created because of AI. Less waste is going to be created because of AI.”

From cranberry bogs to holiday tables, the segment illustrates how AI is becoming an essential part of preserving the foods we love — while building a more efficient, informed, and resilient food system for the future.

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