Posts tagged food futures
The home of the future has a long history. In 1893, at the World’s Fair in Chicago, domestic science and home economics were presented on the global stage for the first time as academic disciplines, topics to be systematically considered and innovated upon. In 1933, the Chicago World’s Fair was themed “Century of Progress.” It had a whole exhibition called Homes of Tomorrow, advertised by a flyer touting “the home of the new era … a steel house you would want to live in,” one that’s “fireproof and sanitary.” The home itself was now fair game for innovation, and companies like Monsanto and General Motors started to get on board.
http://www.eater.com/2015/9/15/9326775/the-kitchen-of-the-future-has-failed-us
The Global Food Outlook Program’s research and forecasts explore the tensions and possibilities of food futures, from people’s everyday food habits and choices, to the dynamics of global food markets, to the complex environmental issues that sustain food production. For seven years, we’ve worked with organizations and the public to bring systematic futures thinking to food system efforts around the world. Our long-term view encompasses multiple scales, levels of uncertainty, and radically different possible futures. We develop foresight to help others develop insight and take action toward impactful, transformative, resilient change.
http://www.iftf.org/foodfutures/
Rhinehart removed the Soylent. In the formula that he and his teammates have settled on, the major food groups are all accounted for: the lipids come from canola oil; the carbohydrates from maltodextrin and oat flour; and the protein from rice. To that, they’ve added fish oil (for omega-3s; vegans can substitute flaxseed oil), and doses of various vitamins and minerals: magnesium, calcium, electrolytes. Rhinehart is reluctant to associate Soylent with any flavor, so for now it just contains a small amount of sucralose, to mask the taste of the vitamins. That seems to fit his belief that Soylent should be a utility. “I think the best technology is the one that disappears,” he said. “Water doesn’t have a lot of taste or flavor, and it’s the world’s most popular beverage.” He hoisted the pitcher of yellowish-beige liquid. “Everything your body needs,” he said. “Do you want to try some?”
http://www.newyorker.com/reporting/2014/05/12/140512fa_fact_widdicombe?currentPage=all&mobify=0