future of food
With the help of two seafood experts, we put together a guide to eating sustainable sushi for you, lazy person. Bad news about that spicy tuna roll.
We'll be eating our food packaging within the next few years.
The future of food looked very different back in the 70s.
This week, MUNCHIES has been exploring the future of food on planet Earth. Here’s what you missed.
The term "clean plates" has been taken to a whole new level.
According to community ecologist Dr. Mick Hanley, “biodiversity needs to be incorporated into urban planning in a much more strategic way than has been done so far.”
This San Francisco-based startup has developed a faux shrimp made in a lab from algae and plants, and it tastes so much like the real thing that its founders say people can’t tell the difference.
As far back as the Chicago World’s Fair in 1893, people were speculating and writing about the inevitable arrival, one day, of a food pill that would replace conventional meals.
Just to prove that they are serious, they have just presented their first lab-grown meatball—a $1,000 meatball—to the public.
As the planet warms, time-honoured wine-producing regions are becoming inhospitable to classic grape varietals. Forget France: Iceland and the Yukon might be the appellations of the future.
What if you could identify the molecules that comprise a 1973 Chateau Montelena and then reassemble them from scratch? Ava Winery is here to find out.
Indian environmental activist and fiercely anti-GMO campaigner Vandana Shiva has dedicated her life to championing organic agriculture as the only solution to global food scarcity—a viewpoint not all share.