The world as we know
it needs a change
We live in an ever-growing society, what we eat and how we produce affects the whole life of our planet. Over 2 billion people have access to food problems and over 1 billion suffer from obesity and other malnutrition-related diseases.
We need a better food system, a more democratic international food policy. The world as we know it needs a change and this is affected by food education.
To discover and study how the food of the future will be, fifteen students of the Food Innovation Program in Reggio Emilia have traversed ten countries (Tel Aviv, Shanghai, Singapore, Kyoto, Davis & San Francisco, Boston, Wageningen & Maastricht, London, Bologna and the Italian Food Valley and Puglia) to meet people and institutions that are real Food Heroes. Through science, technology but also through the study of traditions, they are improving and revolutionizing the quality of life.
The future is also a matter of thought. Thinking differently helps improve daily actions.
Designers of products, nanotechnology, data visualization experts and researchers work side by side to invent and reinvent the world of food, in which human beings experiment and can be helped by technology. We went across this topic through four large institutions’ eyes: an example is IFTF’s Food Futures Lab in Palo Alto, which identifies and catalyses innovations with the potential to reinvent our global food system.
Waste to Taste
Which are the possible solutions to reinvent the way wasted food is currently produced and channeled?
There are new start-ups that turn waste into taste and restaurants that go against the trend: InStock in Amsterdam for example produces tasty dishes with food – which for aesthetic reasons – would be finished to the pulp. Imperfect Produce in San Francisco sells vegetables and fruit that supermarkets refuse because of some imperfections.
The Protein Challenge
Eat eggs without chickens, meat burgers without beefs and eat insects at your neighborhood restaurant. How to have a fair protein intake and not impact on the environment and ethics?From the first in vitro burger of Professor Mark Post with the University of Maastricht, to the large-scale distribution of Impossible food and Beyond Meat in San Francisco, the first studies and developments are already revolutionizing the way we eat.
Hospitals, universities and large companies are devoting more attention and research to the food they offer to their patients and employees every day. More choice and quality in exchange for better performance.Michael Bakker, the creator of the Google Food Program, explains how he transformed the Google canteens. Jan English Lueck, professor of anthropology at the University of San José, explains how knowledge and technology and the use of data are changing the way we eat. Consumers are always looking for deeper relationships between eaten food and health impact.
More than 50% of the world’s population lives in urban areas. This figure is expected to reach 66% by 2050. The main challenge is how to provide healthy food for all in a sustainable way.
Indoor agriculture, vertical gardens and hydroponics are just some of the possible technologies used in various ways around the world to meet these challenges. Green Bronx Machine in New Jersey, uses urban agriculture to grow healthy students, transform, fragmented and marginalized communities into inclusive and thriving neighborhoods. TomKat Ranch Educational Foundation is a learning laboratory for animal farming focused on climate stability, the benefits of nature, healthy food and biodiversity. Dr. Matthew Lange, one of the pioneers of the Internet of Food, explains how this subject will define the “lingua franca” that allows agriculture and food to be more traceable, transparent and reliable, empowering all of us with more precise and personalized food, diet and health choices.
Producer - Founder Future Food Institute
Director, Future Food Americas