We start this podcast with a prediction by George Orwell that he made in his 1937 book ‘The Road to Wigan Pier’. He said ‘We may find in the long run that tinned food is a deadlier weapon than the machine gun.’ Has that come true? Is mass produced food now causing more damage than good? We discuss this AND our predictions for the future of food in ten years time. Are we heading for a landscape lead by genetic modification? What are your predictions for the future of food? Comment below!
Best soundbite:“We’ll be sitting here in 5 years time, listening back to ourselves, while we’re drinking our algae milkshakes.” – Mike Huttlestone
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– Professor Harpaz from The Agricultural Research Organization (the largest institute in Israel) predicts “our reliance on genetic engineering will continue to increase as we strive to feed a growing, hungry world. Crops will be made more resistant to pests and viruses,” he says, “but food will look the same as it does today.” Read the full article here.
– Professor Kupulnik from the Agriculture Research Organisation quotes that “experts think developing countries will come to rely on some type of compact food rations similar to NASA’s famous astronaut packets – nutritionally fortified energy bars, biscuits or dehydrated snacks – to help feed growing numbers of hungry people. These items may not be very appetizing, but they will be functional, formulated to provide maximum nutrition and a feeling of satiety.” Read the full article here.
– Pea milk is set to be huge according to the podcast Why Do We Eat What We Eat. The reason? Scientists and environmentally conscious food companies are frantically looking at ways to diminish our carbon footprint, and it turns out that peas (which are legumes) can make their own nitrogen from the air, eliminating the need for nitrogen fertilizer that other plant milk ingredients require – like almonds for instance.
– Jellyfish are an under-used resource from the sea according to food writer and TV presenter Stefan Gates. Gates believes we should abandon trepidation and embrace unusual foods. “Generally speaking we have to be more open-minded about what we are eating because we tend to be mono-culinary, we always stick to the same foods all the time and it plays havoc with the world’s resources,” he says. “Also, it’s an adventure to go on.” Read more here.
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