Wordt zeewier het duurzame landbouwproduct van de toekomst? Zeewier slaat CO2 op, zuivert het zeewater en heeft weinig nodig om te groeien. Je kunt er op een duurzame manier allerlei producten van maken, mits je rekening houdt met de natuur. NU.nl 19.05.2020 — foto Natuur en Milieu
If an innovative solution to feeding the world’s growing population is to be found, it is likely to come from Wageningen, a quiet corner of Europe that is the nexus of global food science. But at what cost to the environment? Photography by Judith Jockel/small> the Guardian 05-03-2020
Als we de klimaatverandering willen stoppen, zullen we ons voedingspatroon moeten wijzigen. Wereldwijd is de productie van levensmiddelen verantwoordelijk voor een derde van alle broeikasgassen. Bij een dergelijke verandering zouden de rekenmodellen van Manuel Klarmann ons kunnen helpen. lees verder in het FD dec. 2019
The ‘Food Non Food’ department at Design Academy Eindhoven is a department led by Marije Vogelzang, focussing on food as a complete subject, and the interconnections to its surroundings. Food is not just material, but connects, comforts heals and shapes identity. www.mediamatic.net/en/page/370329/food-non-food Adelaide Lala Tam explores complexities within the food production system with an intention to unfold the stories behind it. She is curious about the role of a designer as a mediator between food and design and uses her…
kitchen of the future One example of this IoT ecosystem is Haier’s Internet of Food platform. Through the platform, a refrigerator not only stores food and keeps it fresh but also connects with other kitchen appliances, water heaters, air-conditioning systems, laundry machines, and other devices for smart cooking, housekeeping, and environmental settings. In addition, Haier’s Internet of Food integrates more than 200 resources across eight categories, allowing users to buy ingredients directly from farms and nutritionists, for example, and then…
Future of food – Where will it come from? – Enjoy pleasures of food without calories – cultured meat – synthetic biology – sustainable food – revolution in biology – food for space – This article is inspired by and partly taken from the exhibition: ‘Antwerp á la carte’ in the MAS -Museum aan de Stroom- in Antwerp, Belgium. “The history of the city, on the surprising, erratic and often invisible trail of food”. ideas from the MAS exhibition: Hungry…
What is the future of food? WIRED asks six food writers, researchers and podcasters about the food trends we’ll see more of in 2016 and how the way we eat is changing right now. 1. Food critic Tejal Rao (California restaurant critic and columnist for The New York Times Magazine) WIRED: What will we see more of in 2016? Tejal Rao: Sprouted lentils. They sound unsexy, but the sprouting process transforms their flavour and texture. What will have the biggest…