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What will we be eating in 20 years time?  That is the question answered by this BBC article.  Rising food prices, environmental concerns, the growing population – these are all things which are making governments think about the subject.

Some experts think that UK meat prices will double in the next five to seven years.  Will meat become a luxury item?  Some of them are suggesting that insects like crickets and grasshoppers will be ground down and added to burgers and sausages.  I think the squeamish westerners will take a while to get used to that one.  But there are advantages – they are just as nutritious as meat, a good source of protein, and they are easier to raise, with a lower carbon footprint.  There might even be fewer animal rights protesters around farms, depending on the proportion of them who are only doing it because animals are cute!

Growing meat in a lab might be another way to go.  Like insects, it would reduce environmental impact and require less space.  Unlike insects, it’s not currently possible, although scientists at Maastricht University are hoping to produce the first “test-tube burger” by the end of the year.

Algae farms were also given a mention, with seaweed being snuck into our diets without us noticing.

Slightly more on the whacky end of the spectrum, it turns out that food tastes different depending on what you listen to while eating it.  So it’s possible that we could remove most of the sugar from something and then listen to sweetening music while eating it.

One solution that wasn’t mentioned by the BBC is the Soylent Green solution.  On that I shall say no more.

The Author

Nicola Higgins is a 30-something martial artist who runs two Brownie packs and works full time. She somehow still finds time to write.

Her favourite genres are near-future and alternate world science fiction and fantasy.

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