The future of food requires a culture shock

May 18, 2017

We are currently at a very interesting point in the evolution of our food system. On one hand, more and more people are seeking to connect to their food in a more wholesome, natural, hands-on way, as the trends of home-harvesting, organic foods, and farm-to-table initiatives are suggesting. On the other hand, some pioneering science, such as lab-grown meats, low-cost DNA sequencing, and nanobots, are in many ways disrupting our comprehension of what really defines “food.” Simultaneously, we are rekindling our passion for unaltered, simple ingredients and all their richness, and are engineering our way into creating our own food in a synthetic, almost mechanical manner, with some never-before imagined potential.

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