Samsung paints a wonderful picture of how head-worn VR can elevate the dining experience. Instead of just seeing Tuscany on your plate, imagine looking around and seeing flowers and vineyards as far as your eyes can go. Then, with a change of plates, you can be transported to the depths of the ocean as you gorge on the best seafood the world has to offer.
But are we really supposed to don VR headsets while we wave around forkfuls of food? Samsung thinks ‘yes’ and argues it’s a natural add-on to any restaurant experience.
“Whether it’s a big juicy steak or a tasty shrimp cocktail, some Bay Area biotech startups are racing to fill your plates, but not from a feed lot or the vast blue ocean.
These scientists hope to bring you meat and seafood that has been created in their labs.
KPIX News saw the bounty of their works at the Folsom Street Foundry, where folks were clamoring to try a new kind of shrimp. Everyone we spoke to who sampled it loved it.
“It actually tasted good,” said Gizmodo journalist Cheryl Eddy.
“It’s actually quite delicious,” said Eclectic Law Attorney Paul Spiegel.”
“Weather is pummeling our food supply.
Through droughts, wildfires and the changing climate. Meanwhile, the global population is exploding, so the world needs to produce a staggering 70 percent more food by 2050.
Meet the groundbreaking, though in some cases unsettling, foods that their creators say will aid the planet and change the way we eat.”
“Over the last 12,000 years or so, human civilization has noticeably reshaped the Earth’s surface. But changes on our own planet will likely pale in comparison when humans settle on other celestial bodies. While many of the changes on Earth over the centuries have been related to food production, by way of agriculture, changes on other worlds will result, not only from the need for on-site production of food, but also for all other consumables, including air.
[…]The first challenge, Menezes and his colleagues explain, is resource utilization. Unlike the Pilgrims on the shores of America, early colonists on the Moon or Mars will not be able to get their dinner by going fishing, but they could make the lunar or Martian dirt into soil for growing plants. The Moon has water in the form of ice that they could melt and both water and the lunar rocks contain oxygen that can be drawn out through electrochemical reactions. Rather than discard the carbon dioxide that humans exhale as is done on spacecraft, colonists could use the waste gas as a carbon source for making food. We already have organisms that do this. They include plants and photosynthetic bacteria, but genetic engineering has been making the carbon fixation process to create food more efficient, and future modification could be tailored to make optimize photosynthesis for the dirt and environments of the Moon and Mars. In addition to food production, organisms can also be engineered to convert Martian and lunar materials into fuel that could be used for rockets, and finally the organisms could be used to process waste.”
“Technology will change not only the way we eat, but what we eat. Scientists are using advanced genetic-engineering tools to recreate familiar foods in new ways. In the near future, milk, egg whites and specific flavours will be brewed from yeast – similar to the brewing of beer. As the technology becomes cheaper and more sophisticated, our paradigms for natural, sustainable and safe food will need to expand to accommodate a wider spectrum of choices and dilemmas. The question isn’t if these foods will be possible, but when the policies, regulation and eaters catch up with the science.”
“Today a new kind of technology promises to change the world with ‘garage innovation’. ‘Kitchen innovation’ is equally apt, or maybe ‘spare-room innovation’. The wares in development are software, but not of the sort that Microsoft or Google have ever come up with. These technologies promise to change the world in ways to rival the personal computing or internet revolutions. Maybe even eclipse both.”
“Robot recipes, 3D printed meals, pocket scanners, touch-screen waiters — new futuristic technologies are beginning to transform the way we prepare, distribute, and eat our food.
Normally, when I cook, I’m on my own in the kitchen. Today, I have a sous-chef, and it’s a supercomputer.
The recipe for my lunch has been supplied by Watson — yes, that Watson, the IBM-made, Jeopardy-winning computing system. Watson has swapped its quiz show contestant’s get-up for chefs’ whites, and has been getting down and dirty in the kitchen.
As part of a recent initiative called Cognitive Cooking, Watson has been putting its smarts to work by dreaming up new recipes. Which is why I’m now setting to work cooking up a dish of Kenyan Brussel Sprouts Gratin. And no, that’s not a typo […]. “
“As health conscious consumers, we continue to read more about allergens and contaminants in the food we buy at local markets and food chains. So how does one avoid that eating what might make us sick? Enter Clear Labs, a team of software engineers and genomic scientists that are indexing the world’s food supply in order to help set worldwide standards for food integrity.”
“The Fourth Industrial Revolution is an unprecedented moment of opportunity for a world facing unprecedented challenges. One of the greatest challenges is to feed an expected population of 9 billion by 2050 in a radically sustainable and impactful way.
That is, not merely “sustainable” as we casually use the word now, but in a way that improves the lives of everyone participating in the food chain along with the ecological health of our planet.
The single best way for us to do this is to focus our investment and innovation—both in terms of technology and business models—on small-scale farmers in the developing world, using the already huge and constantly growing demand for sustainable food in the global market to power development programs that help these farmers and their communities escape poverty.”
“In the Western libidinal economy of “conscious” meat consumption, this is an exceptional moment: For the first time, the desire for meat can be sated without the slaughter of an animal or the need to assuage a guilty conscience. Indeed, not only is the new cybernetic meat cruelty-free (or at least, it will be as soon as scientists figure out how to grow the cells without embryonic calf blood), it is also widely touted by researchers and investors as a low-carbon, sustainable meat of the future.
“In the US you can buy and eat genetically modified apples that don’t go brown, potatoes that are less likely to cause cancer, and – as of recently – salmon that grow faster. But in Europe, 19 out of 28 member states have banned the growing of genetically modified crops altogether due to public concerns.
Selective breeding to produce crops and animals with desirable characteristics has been around for centuries. But in each case we don’t know which parts of the organism’s genetic code are responsible for the improvements. Genetic modification, on the other hand, allows us to breed organisms with specific characteristics by precisely inserting sections of DNA into their genetic code.”
“Predicting the future of food is hard. In the early 1900s, people thought future produce would be gigantic, as in peas as large as beets. Ask a visionary to predict the future of food and they are likely to return any number of responses: Meals may consumed in liquid form, or be chock full of unusual ingredients like jellyfish, algae, or lab-grown meat. Then there’s the predictions that food will just be food. So instead of predicting exactly what people will eat, Vince Dixon forecasts how it will be eaten, as part of Eater’s Future Week.
“Evolution favours those willing to adapt. Instead of embarking on emotive advertising campaigns, the beef industry should be supporting farmers to transition to organic fruit and veg farming. Sales are down because people don’t want their ‘product’ any more. If the beef industry leaders were strategic they would invest in the future vegan world and lobby the government to support the farmers to make sustainable changes. It is what big business leaders are doing worldwide. The future of meat is vegan, according to many successful business people including Bill Gates. http://www.gatesnotes.com/About-Bill-Gates/Future-of-Food”
“Food loss and food waste refer to the decrease of food in subsequent stages of the food supply chain intended for human consumption. Food is lost or wasted throughout the supply chain, from initial production down to final household consumption.
The decrease may be accidental or intentional, but ultimately leads to less food available for all. Food that gets spilled or spoilt before it reaches its final product or retail stage is called food loss.
This may be due to problems in harvesting, storage, packing, transport, infrastructure or market / price mechanisms, as well as institutional and legal frameworks.
Harvested bananas that fall off a truck, for instance, are considered food loss. Food that is fit for human consumption, but is not consumed because it is or left to spoil or discarded by retailers or consumers is called food waste. This may be because of rigid or misunderstood date marking rules, improper storage, buying or cooking practices. A carton of brown-spotted bananas thrown away by a shop, for instance, is considered food waste.”
Denmark is a nation known far and wide for doing things a little differently. Now, a unique supermarket has opened up in Copenhagen, and its shelves are stocked with expired foods sold at a deep discount. WeFood, which opened this week, aims to chip away at the nation’s food waste by creating a market where expired foods and those with damaged packaging can be sold to willing shoppers, rather than thrown in the trash. WeFood could become a model for other countries by demonstrating a creative solution to the enormous problem of food waste.
Under a law passed unanimously by the French senate, as of Wednesday large shops will no longer bin good quality food approaching its best-before date. Charities will be able to give out millions more free meals each year to people struggling to afford to eat.”