A team of researchers from York University’s FixOurFood program and the British retailer Co-op has unveiled what our food might look like in just a few decades. Ultra-realistic images generated by the Midjourney neural network are sure to leave a lasting impression.
Earth is suffering from human-caused problems, including greenhouse gas emissions, reliance on nonrenewable energy, and pollution of air and water. If humanity doesn’t change course soon, a planetary catastrophe is possible. Those changes will need to include our diets.
AI predicts that by 2054 we’ll shift to much more environmentally friendly dishes produced with minimal or even zero carbon footprints. Among them are salads featuring insects like crickets and ants, seaweed pasta, and lab-grown meat. These foods are better for the planet than many of our current choices and could help curb environmental damage. But will we actually eat them?
Crickets, Worms, and Other Insects
Researchers say this type of food could replace familiar family meals like Sunday roasts or fish and chips.
“Over the last thirty years, we have witnessed a scientific breakthrough in the production of eco-friendly foods that would have seemed unbelievable to most people back in 1994,” said Bob Doherty, director of the FixOurFood program. He added that since red meat and dairy products are responsible for a significant portion of greenhouse gas emissions, insects will serve as a strong alternative.
Crickets, locusts, grasshoppers, worms, ants, termites, and cicadas use fewer natural resources than livestock, making them an environmentally friendly and nutritious meat substitute. They’ve been promoted as a new superfood because they’re rich in protein, potassium, and magnesium, and some insects contain high levels of beneficial fatty acids comparable to those in salmon.
Lab-Grown Meat
Lab-grown meat still faces legal and regulatory hurdles. However, the team believes that by 2054 humanity will overcome these challenges and consume this product without issues.
The so-called “test-tube meat” is an alternative to meat from conventionally raised animals. According to the Daily Mail, the taste is nearly indistinguishable. To produce lab-grown meat, scientists take a sample of cells from a living animal and cultivate it into a meaty mass. This method uses fewer resources and requires less space.
Although lab-grown meat has not yet been sold widely in stores, British scientists say it will soon become commonplace. They also believe lab-grown meat can be formed into burgers or steaks using food 3D printers.
Some industry experts predict that food 3D printers will become standard kitchen appliances alongside toasters, microwaves, and deep fryers.
Sea Plants
While fruits and vegetables produce lower emissions than meat, the team worries that climate change will make popular items like avocados harder to find.
Therefore, researchers expect unusual aquatic plants, such as the water fern Azolla, to serve as alternatives. Azolla can capture carbon dioxide and, Yale University scientists say, may be more resilient to climate change than many conventional crops.
Meanwhile, participants in the FixOurFood program have described Azolla as a plant with a “crunchy texture” and an “earthy flavor reminiscent of the forest.”
Azolla can also be printed on a 3D food printer into familiar forms like spaghetti, meatballs, and burgers. As shown in the AI-generated images, Azolla makes a striking base for a nutritious soup.
In their research report, the team found that 72 percent of consumers are concerned about ethical and eco-friendly food products, up from 54 percent in 1994. Experts expect that share to continue growing in the coming years.
