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#434270 AI Will Create Millions More Jobs Than ...
In the past few years, artificial intelligence has advanced so quickly that it now seems hardly a month goes by without a newsworthy AI breakthrough. In areas as wide-ranging as speech translation, medical diagnosis, and gameplay, we have seen computers outperform humans in startling ways.
This has sparked a discussion about how AI will impact employment. Some fear that as AI improves, it will supplant workers, creating an ever-growing pool of unemployable humans who cannot compete economically with machines.
This concern, while understandable, is unfounded. In fact, AI will be the greatest job engine the world has ever seen.
New Technology Isn’t a New Phenomenon
On the one hand, those who predict massive job loss from AI can be excused. It is easier to see existing jobs disrupted by new technology than to envision what new jobs the technology will enable.
But on the other hand, radical technological advances aren’t a new phenomenon. Technology has progressed nonstop for 250 years, and in the US unemployment has stayed between 5 to 10 percent for almost all that time, even when radical new technologies like steam power and electricity came on the scene.
But you don’t have to look back to steam, or even electricity. Just look at the internet. Go back 25 years, well within the memory of today’s pessimistic prognosticators, to 1993. The web browser Mosaic had just been released, and the phrase “surfing the web,” that most mixed of metaphors, was just a few months old.
If someone had asked you what would be the result of connecting a couple billion computers into a giant network with common protocols, you might have predicted that email would cause us to mail fewer letters, and the web might cause us to read fewer newspapers and perhaps even do our shopping online. If you were particularly farsighted, you might have speculated that travel agents and stockbrokers would be adversely affected by this technology. And based on those surmises, you might have thought the internet would destroy jobs.
But now we know what really happened. The obvious changes did occur. But a slew of unexpected changes happened as well. We got thousands of new companies worth trillions of dollars. We bettered the lot of virtually everyone on the planet touched by the technology. Dozens of new careers emerged, from web designer to data scientist to online marketer. The cost of starting a business with worldwide reach plummeted, and the cost of communicating with customers and leads went to nearly zero. Vast storehouses of information were made freely available and used by entrepreneurs around the globe to build new kinds of businesses.
But yes, we mail fewer letters and buy fewer newspapers.
The Rise of Artificial Intelligence
Then along came a new, even bigger technology: artificial intelligence. You hear the same refrain: “It will destroy jobs.”
Consider the ATM. If you had to point to a technology that looked as though it would replace people, the ATM might look like a good bet; it is, after all, an automated teller machine. And yet, there are more tellers now than when ATMs were widely released. How can this be? Simple: ATMs lowered the cost of opening bank branches, and banks responded by opening more, which required hiring more tellers.
In this manner, AI will create millions of jobs that are far beyond our ability to imagine. For instance, AI is becoming adept at language translation—and according to the US Bureau of Labor Statistics, demand for human translators is skyrocketing. Why? If the cost of basic translation drops to nearly zero, the cost of doing business with those who speak other languages falls. Thus, it emboldens companies to do more business overseas, creating more work for human translators. AI may do the simple translations, but humans are needed for the nuanced kind.
In fact, the BLS forecasts faster-than-average job growth in many occupations that AI is expected to impact: accountants, forensic scientists, geological technicians, technical writers, MRI operators, dietitians, financial specialists, web developers, loan officers, medical secretaries, and customer service representatives, to name a very few. These fields will not experience job growth in spite of AI, but through it.
But just as with the internet, the real gains in jobs will come from places where our imaginations cannot yet take us.
Parsing Pessimism
You may recall waking up one morning to the news that “47 percent of jobs will be lost to technology.”
That report by Carl Frey and Michael Osborne is a fine piece of work, but readers and the media distorted their 47 percent number. What the authors actually said is that some functions within 47 percent of jobs will be automated, not that 47 percent of jobs will disappear.
Frey and Osborne go on to rank occupations by “probability of computerization” and give the following jobs a 65 percent or higher probability: social science research assistants, atmospheric and space scientists, and pharmacy aides. So what does this mean? Social science professors will no longer have research assistants? Of course they will. They will just do different things because much of what they do today will be automated.
The intergovernmental Organization for Economic Co-operation and Development released a report of their own in 2016. This report, titled “The Risk of Automation for Jobs in OECD Countries,” applies a different “whole occupations” methodology and puts the share of jobs potentially lost to computerization at nine percent. That is normal churn for the economy.
But what of the skills gap? Will AI eliminate low-skilled workers and create high-skilled job opportunities? The relevant question is whether most people can do a job that’s just a little more complicated than the one they currently have. This is exactly what happened with the industrial revolution; farmers became factory workers, factory workers became factory managers, and so on.
Embracing AI in the Workplace
A January 2018 Accenture report titled “Reworking the Revolution” estimates that new applications of AI combined with human collaboration could boost employment worldwide as much as 10 percent by 2020.
Electricity changed the world, as did mechanical power, as did the assembly line. No one can reasonably claim that we would be better off without those technologies. Each of them bettered our lives, created jobs, and raised wages. AI will be bigger than electricity, bigger than mechanization, bigger than anything that has come before it.
This is how free economies work, and why we have never run out of jobs due to automation. There are not a fixed number of jobs that automation steals one by one, resulting in progressively more unemployment. There are as many jobs in the world as there are buyers and sellers of labor.
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#433785 DeepMind’s Eerie Reimagination of the ...
If a recent project using Google’s DeepMind were a recipe, you would take a pair of AI systems, images of animals, and a whole lot of computing power. Mix it all together, and you’d get a series of imagined animals dreamed up by one of the AIs. A look through the research paper about the project—or this open Google Folder of images it produced—will likely lead you to agree that the results are a mix of impressive and downright eerie.
But the eerie factor doesn’t mean the project shouldn’t be considered a success and a step forward for future uses of AI.
From GAN To BigGAN
The team behind the project consists of Andrew Brock, a PhD student at Edinburgh Center for Robotics, and DeepMind intern and researcher Jeff Donahue and Karen Simonyan.
They used a so-called Generative Adversarial Network (GAN) to generate the images. In a GAN, two AI systems collaborate in a game-like manner. One AI produces images of an object or creature. The human equivalent would be drawing pictures of, for example, a dog—without necessarily knowing what a dog exactly looks like. Those images are then shown to the second AI, which has already been fed images of dogs. The second AI then tells the first one how far off its efforts were. The first one uses this information to improve its images. The two go back and forth in an iterative process, and the goal is for the first AI to become so good at creating images of dogs that the second can’t tell the difference between its creations and actual pictures of dogs.
The team was able to draw on Google’s vast vaults of computational power to create images of a quality and life-like nature that were beyond almost anything seen before. In part, this was achieved by feeding the GAN with more images than is usually the case. According to IFLScience, the standard is to feed about 64 images per subject into the GAN. In this case, the research team fed about 2,000 images per subject into the system, leading to it being nicknamed BigGAN.
Their results showed that feeding the system with more images and using masses of raw computer power markedly increased the GAN’s precision and ability to create life-like renditions of the subjects it was trained to reproduce.
“The main thing these models need is not algorithmic improvements, but computational ones. […] When you increase model capacity and you increase the number of images you show at every step, you get this twofold combined effect,” Andrew Brock told Fast Company.
The Power Drain
The team used 512 of Google’s AI-focused Tensor Processing Units (TPU) to generate 512-pixel images. Each experiment took between 24 and 48 hours to run.
That kind of computing power needs a lot of electricity. As artist and Innovator-In-Residence at the Library of Congress Jer Thorp tongue-in-cheek put it on Twitter: “The good news is that AI can now give you a more believable image of a plate of spaghetti. The bad news is that it used roughly enough energy to power Cleveland for the afternoon.”
Thorp added that a back-of-the-envelope calculation showed that the computations to produce the images would require about 27,000 square feet of solar panels to have adequate power.
BigGAN’s images have been hailed by researchers, with Oriol Vinyals, research scientist at DeepMind, rhetorically asking if these were the ‘Best GAN samples yet?’
However, they are still not perfect. The number of legs on a given creature is one example of where the BigGAN seemed to struggle. The system was good at recognizing that something like a spider has a lot of legs, but seemed unable to settle on how many ‘a lot’ was supposed to be. The same applied to dogs, especially if the images were supposed to show said dogs in motion.
Those eerie images are contrasted by other renditions that show such lifelike qualities that a human mind has a hard time identifying them as fake. Spaniels with lolling tongues, ocean scenery, and butterflies were all rendered with what looks like perfection. The same goes for an image of a hamburger that was good enough to make me stop writing because I suddenly needed lunch.
The Future Use Cases
GAN networks were first introduced in 2014, and given their relative youth, researchers and companies are still busy trying out possible use cases.
One possible use is image correction—making pixillated images clearer. Not only does this help your future holiday snaps, but it could be applied in industries such as space exploration. A team from the University of Michigan and the Max Planck Institute have developed a method for GAN networks to create images from text descriptions. At Berkeley, a research group has used GAN to create an interface that lets users change the shape, size, and design of objects, including a handbag.
For anyone who has seen a film like Wag the Dog or read 1984, the possibilities are also starkly alarming. GANs could, in other words, make fake news look more real than ever before.
For now, it seems that while not all GANs require the computational and electrical power of the BigGAN, there is still some way to reach these potential use cases. However, if there’s one lesson from Moore’s Law and exponential technology, it is that today’s technical roadblock quickly becomes tomorrow’s minor issue as technology progresses.
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#433474 How to Feed Global Demand for ...
“You really can’t justify tuna in Chicago as a source of sustenance.” That’s according to Dr. Sylvia Earle, a National Geographic Society Explorer who was the first female chief scientist at NOAA. She came to the Good Food Institute’s Good Food Conference to deliver a call to action around global food security, agriculture, environmental protection, and the future of consumer choice.
It seems like all options should be on the table to feed an exploding population threatened by climate change. But Dr. Earle, who is faculty at Singularity University, drew a sharp distinction between seafood for sustenance versus seafood as a choice. “There is this widespread claim that we must take large numbers of wildlife from the sea in order to have food security.”
A few minutes later, Dr. Earle directly addressed those of us in the audience. “We know the value of a dead fish,” she said. That’s market price. “But what is the value of a live fish in the ocean?”
That’s when my mind blew open. What is the value—or put another way, the cost—of using the ocean as a major source of protein for humans? How do you put a number on that? Are we talking about dollars and cents, or about something far larger?
Dr. Liz Specht of the Good Food Institute drew the audience’s attention to a strange imbalance. Currently, about half of the yearly global catch of seafood comes from aquaculture. That means that the other half is wild caught. It’s hard to imagine half of your meat coming directly from the forests and the plains, isn’t it? And yet half of the world’s seafood comes from direct harvesting of the oceans, by way of massive overfishing, a terrible toll from bycatch, a widespread lack of regulation and enforcement, and even human rights violations such as slavery.
The search for solutions is on, from both within the fishing industry and from external agencies such as governments and philanthropists. Could there be another way?
Makers of plant-based seafood and clean seafood think they know how to feed the global demand for seafood without harming the ocean. These companies are part of a larger movement harnessing technology to reduce our reliance on wild and domesticated animals—and all the environmental, economic, and ethical issues that come with it.
Producers of plant-based seafood (20 or so currently) are working to capture the taste, texture, and nutrition of conventional seafood without the limitations of geography or the health of a local marine population. Like with plant-based meat, makers of plant-based seafood are harnessing food science and advances in chemistry, biology, and engineering to make great food. The industry’s strategy? Start with what the consumer wants, and then figure out how to achieve that great taste through technology.
So how does plant-based seafood taste? Pretty good, as it turns out. (The biggest benefit of a food-oriented conference is that your mouth is always full!)
I sampled “tuna” salad made from Good Catch Food’s fish-free tuna, which is sourced from legumes; the texture was nearly indistinguishable from that of flaked albacore tuna, and there was no lingering fishy taste to overpower my next bite. In a blind taste test, I probably wouldn’t have known that I was eating a plant-based seafood alternative. Next I reached for Ocean Hugger Food’s Ahimi, a tomato-based alternative to raw tuna. I adore Hawaiian poke, so I was pleasantly surprised when my Ahimi-based poke captured the bite of ahi tuna. It wasn’t quite as delightfully fatty as raw tuna, but with wild tuna populations struggling to recover from a 97% decline in numbers from 40 years ago, Ahimi is a giant stride in the right direction.
These plant-based alternatives aren’t the only game in town, however.
The clean meat industry, which has also been called “cultured meat” or “cellular agriculture,” isn’t seeking to lure consumers away from animal protein. Instead, cells are sampled from live animals and grown in bioreactors—meaning that no animal is slaughtered to produce real meat.
Clean seafood is poised to piggyback off platforms developed for clean meat; growing fish cells in the lab should rely on the same processes as growing meat cells. I know of four companies currently focusing on seafood (Finless Foods, Wild Type, BlueNalu, and Seafuture Sustainable Biotech), and a few more are likely to emerge from stealth mode soon.
Importantly, there’s likely not much difference between growing clean seafood from the top or the bottom of the food chain. Tuna, for example, are top predators that must grow for at least 10 years before they’re suitable as food. Each year, a tuna consumes thousands of pounds of other fish, shellfish, and plankton. That “long tail of groceries,” said Dr. Earle, “is a pretty expensive choice.” Excitingly, clean tuna would “level the trophic playing field,” as Dr. Specht pointed out.
All this is only the beginning of what might be possible.
Combining synthetic biology with clean meat and seafood means that future products could be personalized for individual taste preferences or health needs, by reprogramming the DNA of the cells in the lab. Industries such as bioremediation and biofuels likely have a lot to teach us about sourcing new ingredients and flavors from algae and marine plants. By harnessing rapid advances in automation, robotics, sensors, machine vision, and other big-data analytics, the manufacturing and supply chains for clean seafood could be remarkably safe and robust. Clean seafood would be just that: clean, without pathogens, parasites, or the plastic threatening to fill our oceans, meaning that you could enjoy it raw.
What about price? Dr. Mark Post, a pioneer in clean meat who is also faculty at Singularity University, estimated that 80% of clean-meat production costs come from the expensive medium in which cells are grown—and some ingredients in the medium are themselves sourced from animals, which misses the point of clean meat. Plus, to grow a whole cut of food, like a fish fillet, the cells need to be coaxed into a complex 3D structure with various cell types like muscle cells and fat cells. These two technical challenges must be solved before clean meat and seafood give consumers the experience they want, at the price they want.
In this respect clean seafood has an unusual edge. Most of what we know about growing animal cells in the lab comes from the research and biomedical industries (from tissue engineering, for example)—but growing cells to replace an organ has different constraints than growing cells for food. The link between clean seafood and biomedicine is less direct, empowering innovators to throw out dogma and find novel reagents, protocols, and equipment to grow seafood that captures the tastes, textures, smells, and overall experience of dining by the ocean.
Asked to predict when we’ll be seeing clean seafood in the grocery store, Lou Cooperhouse the CEO of BlueNalu, explained that the challenges aren’t only in the lab: marketing, sales, distribution, and communication with consumers are all critical. As Niya Gupta, the founder of Fork & Goode, said, “The question isn’t ‘can we do it’, but ‘can we sell it’?”
The good news is that the clean meat and seafood industry is highly collaborative; there are at least two dozen companies in the space, and they’re all talking to each other. “This is an ecosystem,” said Dr. Uma Valeti, the co-founder of Memphis Meats. “We’re not competing with each other.” It will likely be at least a decade before science, business, and regulation enable clean meat and seafood to routinely appear on restaurant menus, let alone market shelves.
Until then, think carefully about your food choices. Meditate on Dr. Earle’s question: “What is the real cost of that piece of halibut?” Or chew on this from Dr. Ricardo San Martin, of the Sutardja Center at the University of California, Berkeley: “Food is a system of meanings, not an object.” What are you saying when you choose your food, about your priorities and your values and how you want the future to look? Do you think about animal welfare? Most ethical regulations don’t extend to marine life, and if you don’t think that ocean creatures feel pain, consider the lobster.
Seafood is largely an acquired taste, since most of us don’t live near the water. Imagine a future in which children grow up loving the taste of delicious seafood but without hurting a living animal, the ocean, or the global environment.
Do more than imagine. As Dr. Earle urged us, “Convince the public at large that this is a really cool idea.”
Widely available
Medium availability
Emerging
Gardein
Ahimi (Ocean Hugger)
New Wave Foods
Sophie’s Kitchen
Cedar Lake
To-funa Fish
Quorn
SoFine Foods
Seamore
Vegetarian Plus
Akua
Good Catch
Heritage
Hungry Planet
Odontella
Loma Linda
Heritage Health Food
Terramino Foods
The Vegetarian Butcher
May Wah
VBites
Table based on Figure 5 of the report “An Ocean of Opportunity: Plant-based and clean seafood for sustainable oceans without sacrifice,” from The Good Food Institute.
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