FEEDING THE FUTURE: What are we serving on the plate for future generations?

Imagine what our plate will look like in 2050. Will it feature cricket flour combined with local ingredients? Will we be eating the wheat, fruits, and vegetables we know today, or will we have to settle for something else? One thing is certain; the world has irreversibly changed, and climate challenges are also putting our diet under scrutiny. Minimizing waste in the kitchen has already become a crucial solution for reducing the amount of food that ends up as waste. We have opened the doors to fresh plant-based flavors that serve as meat substitutes, as well as creative combinations that not only tantalize our taste buds but also play a crucial role in preserving our environment. This gastronomic journey promises a new revolution on the plate, while also offering a glimpse into an inspiring and tasty cuisine. Fresh produce from local producers, zero-waste cooking, and plant-based preparations as delicious meat alternatives are becoming the main topics of discussion about the future of food, leading our taste buds toward new culinary adventures.