Nutrition of the future/ What will we eat in 25 years?

The food menu of the future will be an ecologically innovative experiment. Scientists and climatologists have been trying to serve up innovative dishes that promise to improve our diets, keep us healthy and protect the environment.

Based on raw materials with a low footprint and resistance to ongoing climate challenges, this new menu highlights the following:

-Fried with seaweed pasta

-Mushroom meatballs with sorghum

-Soy protein pasta

-Ramen with tempeh made from fermented beans

Common denominators are the lack of meat and minimal amounts of cheese, two ingredients that, according to experts, are significantly responsible for global warming through carbon dioxide and methane emissions.

Many of the suggested foods thrive in drought and high temperature conditions, which makes them ideal for addressing food crises.

Beyond ingredients, the future of nutrition is also being shaped by technological developments. What will be the new trends?

Artificial intelligence will take over our meal planning and refrigerator stock management by automatically sending packages with personalized menus.

Portions will be tailored to the needs of each organism based on metabolic data, while special foods will aim to prevent or even treat specific diseases.

From terraces and balconies to vertical crops in our homes, food production will become a personal affair.

Labeling the footprint of each product and the universal switch to reusable packaging will make every purchase more responsible. /CNA

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