What will we eat in the future? Hopefully not the watered down rice pudding they swallow in Matrix, nor does blue milk mark Star Wars, nor the soft worms of Blade Runner 2049, nor shakes for paunchy humans in Wall-E. Something even worse? Yes, the planet is so ruined thatue the world’s population survive with some cookies made with plankton and… human protein. In When fate reaches us (1973), the action was located in 2022. Today the film looks out of date, but it raises very current keys. How long will the planet endure with the current system of production and extraction of resources? Until when will there be drinking water for everyone?
A new panorama
The debate “greener and less meat” may soon be displaced by the cultivation of bacteria or nootropics: the Foodture Barcelona symposium analyzes these days
What’s on the menu for 2030? Not the one we now believe, because the “greener and less meat” debate will soon be overtaken by dozens of laboratory initiatives that are bringing the colors out of the craziest science fiction. Imagination asks for step. Right now, getting water from the air is already possible and creating proteins with bacteria and hydrogen too. Cognitive dietary supplements (nootropics) are just around the corner; aquaponic agriculture (which takes advantage of natural fish waste) is already taking its first steps in Spain.
The Agriculture (farming in English) look askance at confirmation, which is based on obtaining food or drink from ferments. What is kombucha? The food that comes will be floating: edible bubble clouds with flavors and new fruits in levitating dishes. But if you even cook on the International Space Station. More than levitate, those dishes will be flying.
Food to come will be floating: flavored edible bubble clouds and new fruits on levitating plates, flying saucers: reality beating science fiction
Reality turns fiction a thousand times. These days, Barcelona presents the Foodture 2020, organized by Barcelona Center del Disseny y Plat, and where startups of all kinds share knowledge and concerns. Scientists, designers, artists, visionaries, entrepreneurs and ecologists they present fabulous advances that invite to a banquet in which the limits between reality and fiction are blurred. The future, which has already planted its roots in the present, shows a panorama that combines surprise, hope and utopia.
In finland, Solar Foods has managed to convert a mixture of water, air and electricity into food an orange flour and, they say, quite tasty from a mixture of bacteria taken from the ground and grown in a laboratory. And in Israel, Aleph Farms has created a beef steak from calf cells grown in the laboratory. The cow is still alive. Other firms, such as Barcelona-based Heüra, have chosen to move away from meat and create equivalent products from plants.
In the Poblenou area of Barcelona, countless initiatives have sprung up that outline food alternatives to the current ones. “We realized that there was a lot of talent around us but it was little known, so the idea came up to put all those architects, designers, biologists… in contact ”, says Anna Achón, who is part of the Foodture organization.
“The future is here, we just need to give it a push,” says Achón, who quotes Salvador Dalí and his famous “beauty will be edible or it will not be”. Thus introduces the aesthetic element in the presentation of food, a digital update of the great feasts of the Renaissance. Nowadays, the culinary creations and performances of artists such as the British Bompas & Parr in which games of lights, plants and lysergic environments are mixed comply with the maxim that you eat with your eyes.
“Many projects revolve around the idea that the future of food and caring for the planet lies in the past, in the return to the origins: indeed, to Sometimes we discover that the future is not tomorrow but yesterday”, Explains Nacho de Juan-Creix, curator of the symposium and promoter of culinary innovations of all kinds since Plat (Institute of Augmented Gastronomy) and as head of innovation at Vmly & r.
We are at a time when the rules of food are changing and the next essential step is to really take care of the planet “
“We are at a time when the rules of food are changing and the next essential step is to really take care of the planet,” says this designer who, together with his team, has created, among other inventions, Edible bubbles (edible bubbles) that concentrate forming a kind of invisible cotton candy.
One of the platforms that are trying to break through with new solutions for clean agriculture Without the use of chemical fertilizers, it is Green in Blue, which is proposed by aquaponic agriculture, “that is, the vegetables are nourished with the nitrate produced by the metabolic residues left by the fish. This is a natural process -explains Camino Losada- that differs from hydroponics because it does not use chemicals from mining”.
In aquaponics, vegetables are nourished by the nitrate produced by the metabolic residues left by the fish, no minerals from mining are used ”
The aquaponics try to close the zero residue circle: it uses the fertilizer left by the fish to feed the plants and the fish, in turn, can be edible species. On the table are stacked the concepts of urban agriculture, self-sufficiency, zero kilometer products. “We are taking the first steps but the concept is already being understood”, Says Losada, who advances that they are finishing a farm on the outskirts of Barcelona.
There are revolutionary products that already belong to the present but that illuminate what tomorrow will taste like, if it will be juicier or salty, sweet or honeyed. Bernat Añaños and Marc Coloma They created Heüra in 2015 and started testing and testing in the lab to get a product with the texture and flavor of chicken. Two years later they launched their first products, then they shipped with hamburgers beef and shortly they will present meats that look like pork but that, like the rest, only have a vegetable origin. “People don’t believe that what they eat comes exclusively from plants. We wanted to achieve a product that was healthy, sustainable and ethical”, Says Añaños.
“People don’t believe that what they eat comes exclusively from plants. We wanted to achieve a product that was healthy, sustainable and ethical “
A new gastronomy is taking off. The good news is that Matrix does not appear on the horizon. The bad news is that the idea of worms Blade Runner 2049 fattening in algae rafts it’s not such a crazy idea. And the green plankton biscuits with human protein? If in the future we eat each other, perhaps it will not be because of hunger, but for other reasons.