“In the future, we may stop eating many varieties of cereals and fruits.” For the biotechnology professor and researcher Jose Miguel Mulet, new varieties will emerge, and we will quickly get used to them. In addition, the trend in the future will also be to eat less and less meat.
Of course, the challenge humanity faces is to properly feed everyone. Now more people are fed in the world than at any time in past history, but we still have difficulties: “In a context of climate change, the challenge is to continue producing food in worse environmental conditions.”
JM Mulet spoke to us about food, laboratory meat, and other questions about what we will eat in the future at the Homo Curiosus scientific outreach event.
About Jose Miguel Mulet
Jose Miguel Mulet is a professor of biotechnology at the Polytechnic University of Valencia (UPV) and a researcher at the Institute of Molecular and Cellular Plant Biology (CSIC-UPV), where he tries to develop cold or drought tolerant plants.
He is the academic director of the Master in Molecular and Cellular Plant Biotechnology. He is the author of the book Eating Without Fear, of which more than 20,000 copies have been sold. His latest book is What is a healthy life?
Mulet has participated in the scientific dissemination event Homo curiosus, in a lively talk about the food of the future. How to overcome the challenges of a sustainable and sufficient diet? What will we eat in the future? To accompany his talk, the documentary Food 3.0 has been screened.
Food Documentary 3.0
In 2050 we will reach 10 billion inhabitants worldwide. The problem of food, which is already important today, will be crucial by then. What will the food of the future be like? What kinds of solutions can help us meet this enormous challenge? Increased pollution and reduced water resources will be the first consequences of a clearly unsustainable model. Today, all over the world, state-of-the-art researchers, companies, visionaries and laboratories are working on different solutions that will ensure the future of humanity. But we too, as consumers and citizens, must be informed that what goes on our plate will be the best for our planet.
