It is hard to imagine the sweeping changes the food industry will confront by 2050.
The global population is expected to grow to an estimated 9.6 billion people by then, and analysts have projected that food production will need to increase by 50 per cent in order to feed the planet.
Fortunately, there are new technologies on the horizons that may just make that possible. This issue, we shine the spotlight on some of the innovative new solutions that farmers, scientists and entrepreneurs are working on to make sure that everyone gets fed in an increasingly crowded world. Read about how recent innovations have made it possible for devices to print pixelated sushi from edible gels that are made of plants and seaweeds, and how meat grown from cells in a lab, aka clean meat, may become a staple in the future. While 3D food printing and clean meat won’t solve the problem, they will contribute to the solution. Just like how homegrown Apollo Aquaculture Group believes that vertical fish farming is the way of the future in our land-scarce island.
Find out what industry luminaries like Loh Lik Peng, Joep Staarman, Eve Felder, Willin Low, Chris Lee and Beppe de Vito have to say about what the restaurant scene will look like in 30 years. Meanwhile, forward-thinking chefs Ryan Clift of Tippling Club and Han Li Guang of Labyrinth give their take on what we will likely be eating in 2050.
What will we eat and how will we live? The future is not predetermined. It depends on what we do today, so let us take steps to protect our environment and make an effort to adopt a more sustainable way of eating.
Wine & Dine Issue #315 May/June 2018: The Future Foods Issue is out now. Pick up your copy at major newsstands or online via Magzter.