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#futureoffood

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Barbara J. King

Nice, by chef Marcus Samuelsson: "Crops such as millet, teff and fonio can provide a lifeline for farming families struggling to make it from season to season. These are foods that need to be better known and more widely eaten. They could become future staples around the world.... This change starts by seeing Africa as a source of opportunity." #food #environment #Africa #futureoffood #plantbased #farming nytimes.com/2024/09/25/opinion

The New York Times · Opinion | I’m a Chef. This Grain Should Be the Next Quinoa.By Marcus Samuelsson
Continued thread
Public
Tünde Nagy-Bántó

This #NHK video on farming #silkworm for food really surprised me, never heard about it before.

#Fibroin (silk protein) is extracted from silk cocoon fibres: just a small amount of it gives food a softer, moister texture, and helps to bring out the flavour of other ingredients. (relevant part starts at 9:00, but it is worth watching the whole video, only 13 min long)

www3.nhk.or.jp/nhkworld/en/sho

NHK WORLDSilk Roads to Success - BIZ STREAM | NHK WORLD-JAPAN[SPECIAL EDITION] This series provides updates and new perspectives on selected stories from BIZ STREAM's signature "On-Site" reports. From a machine-washable thread that allows for daily wear to additives for skin care and even food products, this episode focuses on new innovations that are changing the way silk is being produced and used. *Subtitles and transcripts are available for video segments when viewed on our website.
#AlternativeProtein#AltProtein#protein
Public
Tünde Nagy-Bántó

Cannot resist to share some #NHK videos I saw recently on this subject.

Many people are happy and grateful to have #insects as part of a satisfying meal. I was surprised that some insects (e.g. palm weevil) are eaten for their high fat content (60%).

A very interesting video (28 min long).

www3.nhk.or.jp/nhkworld/en/sho

NHK WORLDHow Edible Insects Could Save the World - Science View | NHK WORLD-JAPANEdible insects are attracting attention as a way to address global issues such as food shortages, malnutrition and the environmental impact of raising livestock. Interest was sparked by a report issued by the Food and Agriculture Organization of the United Nations in 2013. Why insects, you may ask? Some are high in protein, an essential nutrient for humans, while others are rich in minerals and vitamins too! In this episode, we look at efforts to make consumption of insects more widespread, from insect farms in both Japan and Southeast Asia, to research on creating allergen-free insects through genome editing. Then, in our J-Innovators segment, we'll examine a new communication device that supports people who have difficulty communicating through speech. [J-Innovators] "Looking" to Improve Communication for the Speech-impaired
#AlternativeProtein#AltProtein#ClimateChange
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PhoenixSerenity

"So, basically, we're replacing #chemistry with #biology ."

This new process fuses #plant #breeding with #GeneEditing (making changes to existing #PlantGenes ). It's a process which is different from genetically modified organism (GMO), Charles explained, when a gene is transferred from one organism to another.

cbc.ca/amp/1.6868821

CBCUpdated seed regulations could mean more fruit varieties at the supermarket, says genetics expertBy James Chaarani
#Science#FutureOfFood#FoodSecurity
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Barbara J. King

Copenhagen's Noma restaurant will close in '24. Creative + visionary, or cruel? Would you eat these animals and call it fine dining? My answer is probably not a mystery. "If what tickles your tastebuds for supper is duck brain served in the skull, edible pine cones, sweetbreads in reindeer moss and dried plum and pheasant heart followed by a berry-leather and black-garlic beetle, you’d better get a move on." #plantbased #vegan #reducetarian #food #futureoffood #Copenhagen theguardian.com/food/2023/jan/

The Guardian‘We have to rethink the industry’: fine dining’s future in doubt as Noma calls it a dayBy Jon Henley
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Subarna De

It was a great pleasure to talk about “Bioregional Eating and Bioregional Food System: A Sustainable Framework” at the Basel Sustainability Forum 2022: Transforming Food Production and Consumption. I’m inspired by the students, scholars, and researchers who are thinking cautiously about the future of food.
Thanks to the BSF committee for the invitation!
#sustainability #bioregionalism #environment #food #futureoffood #environmentalhumanities #environmentalhistory #ecocriticism #agriculture

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