With the human population set to double by 2050, producing enough to feed everyone will be one of the biggest issues facing us in the future.
The food industry is one of the most environmentally damaging and will need to completely rethink its approach if we are to keep meals on the table for generations to come. In this we episode we explore two alternative projects that are paving the way for the food of the future. A restaurant in Finland is challenging the traditional way of operating a fine dining eatery. Ultima, in Helsinki, is pioneering a closed economy system where they not only reduce waste and recycle nutrients but are cultivating their own food on an urban site, thereby making the whole food production and consumption system highly efficient. Its Michelin-stared chefs Henri Alen and Tommi Tuominen have designed a somewhat unusual menu from cricket tacos with queso fresco to mushroom pasta grown in coffee waste. The pioneering restaurateurs set up Ultima in the belief that the old low standard dishes of environmental eating should be a thing of the past. In Italy scientists are attempting to tackle the staggering number of jellyfish swarms with a new solution - by eating them. Exploiting this food stuff, which has been previously unexplored in the west, could begin to restore balance to the marine ecosystem, which has been devastated by a surge in jellyfish numbers, and also offer a much needed sustainable meat alternative, in an age where the meat industry is contributing to global climate change, deforestation and water degradation.
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