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Future of Food #25

  • 3D-printed steak
  • Plant tissue reengineering
  • Poisoned food in Africa
  • Future of water in NZ
Published every Tuesday

The Guardian

Reality bites: how the pandemic changed the way we eat

From wonky veg to distanced restaurants, Covid-19 has transformed the way we shop, cook and eat. Have we fixed our relationship with food for good?

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The Media Line

World’s first 3D-printed ‘steak’ to hit Israeli restaurants this year

Redefine Meat has produced the world’s first 3D-printed plant-based steak Israeli foodies will be able to take a bite out of the world’s first 3D-printed plant-based steak later this year thanks to a breakthrough in food technology.

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South China Morning Post

Beyond Impossible? Cellular cultured meats only work for environmentalists

Environmental vegetarianism is a growing concern for many conscious eaters turning to plant-based meat substitutes – but while the emerging cellular cultured meat sector may evolve to offer similar environmental benefits, true vegans and animal rights activists won’t take the stem cell-based bait

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Editor’s Note:

In recent months, there has been a lot of hype around lab-grown meat and its benefits. However, it will be difficult to convert vegans and animal rights vegetarians into fake meat lovers, Lisa Cam writes.

University of Nevada

Plant tissue engineering improves drought and salinity tolerance

After several years of experimentation, scientists have engineered thale cress, or Arabidopsis thaliana, to behave like a succulent, improving water-use efficiency, salinity tolerance and reducing the effects of drought. The tissue succulence engineering method devised for this small flowering plant can be used in other plants to improve drought and salinity tolerance with the goal of moving this approach into food and bioenergy crops.

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Stuff NZ

Fresh water storage sites to be investigated in drought prone Hawke’s Bay

More freshwater storage sites in Hawke’s Bay will be investigated by the regional council to provide for its current and future water requirements.

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SciDev

Making food beautiful — and toxic

Toxic chemicals are being used by food sellers across Sub-Saharan Africa to improve the look of meat and fish, scientists and food inspectors say, putting the health of millions at risk.

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Editor’s Note:

Fishermen and farmers in Africa are using poisons and other toxic materials in order to make their products look better. This article from SciDev highlights the potential dangers of such practices and ways to identify the best quality items.

Livemint

Extended food security scheme to aid migrants returning home

NEW DELHI : Prime Minister Narendra Modi on Tuesday extended the food security scheme, which will benefit most states that have witnessed reverse migration, but also spoke about the concerns raised by state governments during Unlock 1.0, particularly the lack of precaution taken by people during the period.

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National Observer

B.C. First Nations leaders want immediate end to open-net salmon farms

Gord Johns, MP for Courtenay-Alberni and NDP DFO critic agreed with the FNLC, reiterating his own calls for the federal government to fulfil its promise to move to closed containment.

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Forbes

The Future Of Grocery Stores

Everybody eats – the act of buying food will never go away – but how we buy food will certainly evolve. The future of shopping will focus more on experience and creative more seamless experiences. This doesn’t necessarily mean a robotic cashier-less check-out process, but an experience customers want to have. The future of grocery is all about customer-choice – giving customers the options they want at every stage of their lives.

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Editor’s Note:

The ongoing pandemic has forced grocery stores around the world to tighten up their supply chains. Blake Morgan wonders whether these initiatives are enough and how extensive use of technology could be the way forward.

Food Ingredients First

EU progress on cutting food waste too slow, says new report

Six weeks after the publication of the EU Farm to Fork Strategy, a new report published today outlines the additional action still needed to put the EU on track to Sustainable Development Goals (SDG) target 12.3 and halve food loss and waste by 2030. Reports authors, WWF and WRAP, slam the progress of reducing food waste, saying much more needs to be done to get a handle on the issue.

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