Future of Food
Week of October 20-26, 2019
12 steps for cultivating backyard permaculture
Have you always wanted to have your own garden but thought you didn’t have enough room? Think again. With permaculture, you can have sustainability and self-reliance by creating managed ecosystems in your yard, no matter how small. In this story shared with us by an Optimist Daily Emissary, Read More...
Demand for community supported agriculture has never been higher
Recently, we’ve highlighted the rise of microgrid food systems and the movement towards buying local to address the resiliency challenges of COVID-19. Farm to table community-supported agriculture (CSA) programs are another aspect of local economies thriving as the pandemic disrupts distribution Read More...
How microgrids play a role in the future of food
In our Optimist View a couple of weeks ago, we discussed the critical changes that have come from previous pandemics. Food system security is an issue that demanded attention before the outbreak of COVID-19 and the virus has only exacerbated the need for real changes in our food Read More...
This startup wants to enhance our food with plant-based ‘supernutrients’
Inside the San Francisco lab of a biotech startup called Brightseed, computers are analyzing thousands of compounds in tiny samples of plants and searching for new samples of what it calls “supernutrients”—natural compounds that can later be harvested and added to food to help improve Read More...
Here's what the future landscape of protein production could look like
What could the future landscape of food look like? This question has seen numerous approaches in the recent year with the main concern being planet preservation. Some preach a change in our food culture shifting towards less meat consumption, while others have tried to replicate meat from Read More...
Will crickets be a main feature on menus in 2050?
By 2050 there will be an estimated 10 billion humans living on this planet. Beyond that being a lot of mouths to feed, those folks will be, on average, wealthier than today's population, with a taste for the foods found in regions like the US and Western Europe. But we simply don't have the Read More...
Avocados to get double shelf life in EU supermarkets thanks to plant-based coating
Each year a third of the food produced - an estimated 1.3 bn tons - is destined for the bin. Particularly, because of their short window of ripeness, supermarket fruits like avocados or bananas are some of the main contributors to this staggering amount of food waste, In an effort to solve this Read More...
FUTURE OF FOOD: Finding a fresh food solution with the help of the world’s saltiest plants
“Daily, our eating turns nature into culture, transforming the body of the world into our bodies and minds.” - Michael Pollan What do you picture when you hear the word halophyte? No, it’s not an obscure virus or the name of Elon Musk’s new futuristic car. Halophyte literally means “salt Read More...
3D-printed meat could appear on restaurant menus in the coming years
After the success of the plant-based meat industry leaders, Beyond Meat and Impossible Foods, the next food sensation is entering the game: 3D-printed steaks and chicken things. That’s right, some startups across the world are getting ready to serve up realistic 3D-printed beef and chicken Read More...
Moving beyond burgers: lab-cultured meat could bring us ethical steaks
Although plant-based meat startups, such as Impossible Foods, have been in the limelight lately, there are still startups that are working on ethical meat grown from animal cells, giving you a real burger without the cruelty and climate change issues. But, while it’s great to see a number of Read More...