What You Missed from the MUNCHIES Future of Food Week

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What You Missed from the MUNCHIES Future of Food Week

This week, MUNCHIES has been exploring the future of food on planet Earth.
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This week, MUNCHIES has been exploring the future of food on planet Earth. Where do restaurants, grocery shopping, chefs, fishing, and farming sit at the dinner table of tomorrow? While no one can know for sure what we'll be eating when our great-grandchildren are berating us for not knowing how to make a holographic FaceTime call on the iPhone 375c, we had a go at exploring the food issues that'll be impacting our mealtimes for decades to come.

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First up: how exactly are we going to feed our population, estimated to grow from its current 7.3 billion to 9.7 billion in 2050? We found people at the cutting edge of alternative meat and dairy production, from the scientist growing steak in a petri dish to a start-up developing scarily realistic fake seafood and the creators of an entirely animal-free cow milk.

Maybe we should have just listened to NASA and eaten krill, after all.

It wasn't just the big food scarcity issues that were tackled this week. We also asked: where will we be going for dinner on the Friday nights of our future? If our expert hospitality panel are right, we'll be dining out with robot bartenders who serve locally sourced vegetables. Oh, and blogging about it, too.

Or, we could be swallowing meal-replacement pills while attached to wearable tech that tracks our calorie intake. Y'know, one or the other.

And for liquid refreshment? Well, the wine we'll be making our 105th birthday toast with will taste a little different to the traditional European plonk we're used to drinking now. It'll be nothing compared to the milkshakes of the future, though. Would you like strawberry, chocolate, or cricket?

Alongside all this, we also spoke to the big players in the conversation about the future of food production. Fiercely anti-GMO environmental activist Vandana Shiva, the guy making the entire country of Bhutan go organic, and a lady who runs her own barge apothecary and forages for medicinal herbs alongside a North London canal.

Because if foraged mugwort ain't involved in the future of food, we don't want to be a part of it.

Direct your hover board over to our Future of Food page to find all the robot waiters, lab-grown steak, and space snacks you missed this week.