What will we be eating in 2050?

In the year 2050, planet will be home to approximately 10 billion people! With this expansion, food production will have to increase by sixty percent more to avoid widespread hunger and malnutrition. However, in the face of climate change, depletion of natural resources and diminishing arable land, the world’s farmers face increasing challenges while rising incomes and changing dietary preferences for high protein foods and fruits add more pressure on food producers to meet these demands.

For centuries, food has played a pivotal role in human civilisation. The evolution of food, from simple raw edibles to complex, genetically modified organisms reflects the progress of humanity. What was true for our ancestors, however, is not necessarily true today. For example, food’s availability, composition and preparation have changed massively since early humans acquired a taste for meat. Modern breeding methods have also significantly increased the nutrient content in plant foods and with nutrients being more accessible, we have learnt to cook nutritious food that is easily digestible.

From the year 2050 onwards, food production will undergo significant changes in its form, process, and impact due to advancements in technology and shifting societal attitudes. Cultivated meat, high-protein insects, seaweed and algae, and allergen-free nuts will be the most sustainable protein sources to support an increasingly growing population.

Here’s what we can expect on our plates as we approach 2050!

Cultured meats: A promising prediction for future food is the rise of lab-grown or cultured meats. Cultured meats are products produced in laboratories using in-vitro extraction, a process that could drastically reduce environmental costs. Current livestock farming practice is a not only a huge contributor to global warming, it is also destroying ecosystems through deforestation for grazing. The move towards lab-grown meat could lower the carbon footprint, lessen resource depletion, and provide the desired proteins.

Insect proteins: An eco-friendly and highly nutritious alternative to traditional cattle diet, such as corn, making cattle rearing unviable. Insects are significantly more efficient than cattle in transforming plant biomass into edible protein. They require less land and water, and their emissions are much lower. As we become more environmentally conscious, the incorporation of insects into traditional dishes may soon become a reality.

Sustainable ingredients: Sustainable ingredients from responsible sources will gain more prominence. The preference for food produced ethically and with a lower environmental impact is leading companies to rethink their supply chains. The use of organic, non-genetically modified (GMO) ingredients from regenerative agriculture is in line with consumer concerns. People are actively seeking sustainably sourced, locally produced packaged goods, a practice benefits both farmers and the planet.

Vertical farming: As urban landscapes continue to evolve, vertical farms are growing in relevance, reshaping our approach to both urban life and agriculture. This agricultural approach grows food in vertically stacked layers, allowing for rapid turnover and minimal space usage. Implementing vertical farms across urban areas could drastically reduce the environmental costs of transporting foods across continents. We can expect a move towards more local sourcing of food.

Alternative proteins: One of the most powerful mitigators of climate change is the greater adoption of alternative protein diets, which require less water, emit fewer greenhouse gas emissions, and utilise lower amounts of land usage than animal protein-based diets. Alternative plant proteins are proven to reduce chronic illnesses such as heart disease, stroke, diabetes and cancer, which will reduce the global costs of chronic disease, projected to reach fifty-six percent by 2050. Consumers are increasingly conscious of lowering or fully substituting their animal-based consumption patterns, and more are transitioning to become non-meat eaters, flexitarians or conscious meat eaters.

Protein-dense microalgae: As we grapple with the realities of climate change and dealing with changing food landscapes, algae offer a resilient and adaptable choice, able to grow where other crops cannot survive. Growing nutritious, protein-dense microalgae in onshore, seawater-fed aquaculture systems could help increase food production by more than fifty percent and contribute to food needs by 2050. Onshore algae farms can meet future nutritional demands while simultaneously reducing the current food system’s detrimental impacts on climate, land use, freshwater resources, and biodiversity. Microalgae, which grows ten times faster than traditional crops, provide high amounts of nutritional protein, essential amino acids, as well as other micronutrients, such as vitamins, antioxidants, and omega-3 fatty acids.

Personalised nutrition: The concept of personalised nutrition will become a norm in our daily diets as we move towards the year 2100. Integration of genomic and biomarker information with nutritional strategies will allow individualised dietary guidelines to match genetic predispositions or health status. Nutritionists and health professionals will emphasise preventive health through personalised nutrition, moving beyond the ‘one-size-fits-all’ approach to health and wellbeing.

3D printing of food: Set to revolutionise our kitchens (currently available for industrial applications), this technology offers a myriad of benefits, such as reduced waste, optimised nutrition, and increased creative opportunities for food design. By 2100, households cooking with ingredients will become a thing of the past, as we invest in 3D printers to create ready-to-eat meals at home.

The future of food provision is a journey into the unknown, filled with exciting and innovative possibilities. Our plates (and palates) will continue to evolve, reflecting the ecologically sensitive and technologically driven society of the future. Can we deliver sustainable solutions to feed our growing population without destroying our planet? Yes we can!