When thinking about the future of food and how the way in which we eat is changing, there are plenty of wise ones to tap for answers – industry leaders, tech innovators, venture capitalists – and we’ve found out some amazing things, all of which we’ve shared over the past issues of Foodie.
In this issue, we decided to seek the answers from those at the top of their game, who spend each and every day cooking from the heart. Some chefs spend a lot of time discovering what their customers love to eat, others cook the food of their homeland, while still others innovate new flavours to keep us evolving.
So what are chefs seeing from their perspectives that will become our food’s future?
What do they think we will be eating?
How do they think we will be sourcing?
Will food in the future be vastly different from what we are eating now?
And is the future of food bleak or full of possibilities?
We talked to a bunch of world-class chefs, and for such a huge question, the answers came easier than you’d imagine.
We also talked to the companies going green in the 852, Chef Tom Burney shared his recipe for cricket cookies, and we interviewed the founder of Hong Kong’s only cell-cultured protein company, Avant Meats.