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The development of the global forecasting model of the "Club of Rome" is presented. The ways of its transfer into the practical plane are analyzed. The expediency of implementing the ideas of the "Club of Rome" in food nanotechnology is substantiated. It is shown that it is there that the problems of energy, ecology, and food can be solved in a complex manner. The main scientific results of the work are models of hybrid processes. Their place in the classification of address energy delivery technologies developed by the authors is emphasized. The capabilities of electrodynamic systems and devices are analyzed. A comparison of the efficiency of high-frequency, infrared, and microwave energy sources was made. The revolutionary perspective of microwave energy sources is shown. The classification of hybrid processes, the conditions for their initiation of barodiffusion, mechanodiffusion and vapordynamic flows are given. Physical and thermodynamic models are given, which substantiate the issue of the possibility of carrying out work and transporting liquid from the volume of a solid capillary-porous body. And these are new opportunities for significant intensification of mass exchange processes. An analysis of the effectiveness of hybrid processes in the tasks of dehydration and extraction is given. The main practical result of the work lies in the possibility of the food industry transition to technologies of raw material deep processing and waste-free technologies under the conditions of nanotechnological principles application and hybrid processes organization. The scheme for processing coffee beans and obtaining a liquid coffee concentrate, extracting caffeine, coffee oil and fuel pellets from the sludge is presented. This technology has been implemented in the laboratory. Examples of food raw material processing based on address energy delivery technologies are presented. [ABSTRACT FROM AUTHOR]