Future of food: Gene, Green or Mean?

A hot topic gaining momentum over the last two years is the engineering of food for the benefit of both the consumer and the environment.

This week Bill Gates in a Reddit Ask Me Anything (AMA) said, “GMO foods are perfectly healthy and the technique has the possibility to reduce starvation and malnutrition when it is reviewed in the right way”.

In other news, in-vitro or ‘lab grown’ meat is likely to see its debut in commercial stores by the end of 2018, but not everyone is happy, and the US Cattlemen’s Association has filed a petition with the USDA to block foods from being called ‘beef’ and ‘meat’ unless they are made from slaughtered animals. According to the World Resources Institute, if 30 percent of the beef in every American burger were replaced by mushrooms, a reduction in greenhouse emissions could be achieved equalling 2.3 million vehicles removed from roads. Will greenies in the future eat tofu, lab burgers or hybrid mushroom burgers? Hewlett-Packard Enterprise forecasts that future food may be prescribed by doctors and prepared in smart ovens.

As researchers in the US and Europe examine the future of food, the University of Sydney recently announced “CAFÉ” a uniquely local approach to good food. The Centre for Excellence in Advanced Food Enginomics will research how to help the Australia deliver a safe, sustainable, secure and competitive food supply. From the paddock to the plate, CAFÉ engineers and nutritionists will explore the biological and food preparation processes that make us healthier and happier.

Read more: Business Insider / CNN / Independent / HPE / NPR / USYD / Forbes

Image: Free-Photos / CC0-1.0 – Beef and bacon burger

This story is taken from the 09 March 2018 edition of The Warren Centre’s Prototype newsletter. Sign up for the Prototype here.