Jellyfish suppers and space farming – we’ll be eating differently in the future
Sainsbury’s launches Future of Food report as part of its 150th anniversary celebration, writes Sean Murphy
Space farms, food as medicine and jellyfish suppers are all predictions that feature in a new report released by a well-known supermarket chain.
Commissioned by Sainsbury’s, a group of researchers headed by leading food historian Dr Polly Russell, explored what we could be eating and how food will be produced in 2025, 2050 and in 2169.
In five years time, biofortification
– developed to support us to get the nutrients we need – is predicted to become widespread at a time when nutrition could be a recognised tool used to proactively help ease chronic diseases, alongside medication.
With it likely that a quarter of all British people will be vegetarian in 2025, and driven by unprecedented awareness of animal welfare, health concerns and eco-anxiety, it’s predicted that more of us than ever will put the planet first when writing our shopping list – with the ‘alternative proteins’ and edible insects markets set to soar. By 2050 less orthodox but more abundant oceanic offerings could lead us to eating jellyfish suppers; a rich source of nutrients including vitamin B12, magnesium, and iron, they could eventually be found in the snack aisle or in prepared meals.
On land, lab-grown meat is expected to answer the currently unsustainable global demand for meat.
In 150 years time, in 2169, we could start to see personal microchip implants become the norm. Developed to store and analyse all the genetic, health and situational data recorded from our bodies, we’ll know exactly what we should be eating and drinking at any point.
By that time, it will be likely that research into the challenge of food growing on planets such as Mars will lead to new ways of farming in hostile environments here on earth, enabling us to sustainably transform barren landscapes, such as parts of the desert, into fertile land.
Dejan Mitrovic, co-founder of futurologists Department 22, said: “The expected trends we have uncovered are being driven by a better understanding of the environmental impact of food production, a growing global population, and incredible advances in technology. Our diets were completely different 150 years ago to how they are today. It’s unbelievable to think what might happen by 2169.”