¿Qué comeremos en el año 2050? ¿Cómo serán nuestros productos alimenticios?
En el año 2050, la alimentación experimentará una transformación radical, influenciada por la tecnología, la sostenibilidad y la salud. La pregunta “¿Qué comeremos en el año 2050?” nos lleva a considerar cómo serán nuestros productos alimenticios y cómo las innovaciones cambiarán nuestras dietas. La biotecnología, la agricultura vertical y los cultivos modificados genéticamente prometen una producción más eficiente y sostenible, permitiendo a los consumidores acceder a alimentos más nutritivos y variados.
Además, es probable que la inteligencia artificial y el análisis de datos personalicen nuestras dietas, guiándonos hacia opciones que se adapten a nuestras necesidades individuales. Esto plantea una emocionante posibilidad: ¿seremos actores activos en nuestra alimentación? Con el avance de la medicina, podría llegar el día en que nuestras dietas sean dictadas por algoritmos que analicen nuestra salud y preferencias.
Durante nuestra investigación en los Países Bajos, Inglaterra, Burkina Faso, Japón, Italia, Francia e Israel, encontramos a científicos y emprendedores que están desarrollando soluciones innovadoras. Estas innovaciones no solo prometen alimentar a una población creciente, sino también reconectar a los consumidores con sus alimentos, fomentando una relación más consciente y sostenible con la comida.
A medida que avanzamos hacia el futuro, el impacto de nuestras elecciones alimenticias será más relevante que nunca. Comprender qué comeremos en el año 2050 es crucial para prepararnos y adaptarnos a un mundo en constante cambio.
**Hashtags:** #AlimentaciónFutura, #InnovaciónAlimentaria, #Sostenibilidad
**Keywords:** alimentación 2050, productos alimenticios, dieta personalizada, tecnología alimentaria, biotecnología, agricultura vertical, salud y alimentación, innovación en alimentos, consumo responsable, reconexión con la comida.
En el año 2050, la alimentación experimentará una transformación radical, influenciada por la tecnología, la sostenibilidad y la salud. La pregunta “¿Qué comeremos en el año 2050?” nos lleva a considerar cómo serán nuestros productos alimenticios y cómo las innovaciones cambiarán nuestras dietas. La biotecnología, la agricultura vertical y los cultivos modificados genéticamente prometen una producción más eficiente y sostenible, permitiendo a los consumidores acceder a alimentos más nutritivos y variados.
Además, es probable que la inteligencia artificial y el análisis de datos personalicen nuestras dietas, guiándonos hacia opciones que se adapten a nuestras necesidades individuales. Esto plantea una emocionante posibilidad: ¿seremos actores activos en nuestra alimentación? Con el avance de la medicina, podría llegar el día en que nuestras dietas sean dictadas por algoritmos que analicen nuestra salud y preferencias.
Durante nuestra investigación en los Países Bajos, Inglaterra, Burkina Faso, Japón, Italia, Francia e Israel, encontramos a científicos y emprendedores que están desarrollando soluciones innovadoras. Estas innovaciones no solo prometen alimentar a una población creciente, sino también reconectar a los consumidores con sus alimentos, fomentando una relación más consciente y sostenible con la comida.
A medida que avanzamos hacia el futuro, el impacto de nuestras elecciones alimenticias será más relevante que nunca. Comprender qué comeremos en el año 2050 es crucial para prepararnos y adaptarnos a un mundo en constante cambio.
**Hashtags:** #AlimentaciónFutura, #InnovaciónAlimentaria, #Sostenibilidad
**Keywords:** alimentación 2050, productos alimenticios, dieta personalizada, tecnología alimentaria, biotecnología, agricultura vertical, salud y alimentación, innovación en alimentos, consumo responsable, reconexión con la comida.
Categoría
📺
TVTranscripción
00:00♪
00:11Breathing, drinking, eating.
00:13Vital needs that each of us must meet in order to survive.
00:18But human beings are unique animals.
00:21They have elevated the intake of food to something more than a mere biological need.
00:27The hour of food, the key moment of our day,
00:30has a common value for all of humanity.
00:33Food is something that, I mean,
00:35it provides the sustenance for us to live
00:38and it's at the basis of cultures,
00:41it's what brings people and families together.
00:44Food is that uniting factor.
00:46So, in a global sense,
00:49In developed countries,
00:51chefs have become stars.
00:53Gastronomy is an art
00:55and processed food products are transported around the world.
00:58But such opulence does not disguise the fact that,
01:01for part of the population,
01:03eating continues to be a daily struggle.
01:06On this planet, there are a certain number of individuals.
01:10And we know that if we found a better way
01:13to share the food of a thousand million people,
01:16it would enable another thousand million malnourished people
01:19to find enough food to satisfy
01:22the daily needs of each individual on this planet.
01:27In the morning, the restrictions of this food system
01:30will increase tremendously.
01:32Climate change, water depletion and resources,
01:35population growth and an explosion of obesity and diabetes
01:39will underline the contradictions of the current system.
01:42We are reaching the limits of our model.
01:45We have the necessary quantities to feed the planet.
01:49Even with the access problems we have today.
01:52But, of course, there has been an excessive pressure
01:55on the environment,
01:57so we have reached limits that everyone knows.
02:03How to feed 9 billion terrestrials in 2050
02:06when the forecast projects a 70% increase in agricultural products?
02:10Can science and technology offer solutions
02:13that respect the planet and its inhabitants?
02:16There is no doubt that humanity
02:18faces one of the greatest challenges in its history.
02:22I think we've been living in a false economy for a long time
02:25and I think that false economy has allowed people
02:28to eat too much, buy too much, waste too much.
02:31And I think that's the change we're seeing.
02:34We'd like to think we want to keep doing what we like to do,
02:37but that's a real arrogance of humanity right now.
02:40This is what we want and we want it now.
02:42We want to do what we like.
02:44At the dawn of the 21st century,
02:46we must reinvent our food system.
02:48But what direction to take?
02:50Will the future be like the pages of a science fiction novel?
02:54Will the mythical food pill be the solution,
02:57that idea that has dazzled Hollywood since the birth of cinema?
03:15Will we eat beetroots like we would eat almonds or pistachios?
03:21Will pizzas be cooked miraculously in revolutionary ovens?
03:33There is something certain.
03:35The revolution is already underway.
03:37All over the world, in Japan, in Burkina Faso,
03:40in Israel, in California,
03:42researchers, inventors and entrepreneurs
03:44are testing new models
03:46capable of overcoming the limitations of our future world.
03:51We are really slaves to the taste of meat.
03:54What we can do to counteract
03:56this explosion of livestock
03:58is to eat meat based on plants
04:00that are as good or better than the original.
04:05I see people who cultivate during work hours
04:09or after work,
04:11without limiting themselves to weekends,
04:13in the home of each individual.
04:15When we open the fridge door,
04:17we will find fresh vegetables growing there.
04:20People used to know more about the product
04:23because they knew more about the producers.
04:25What we are trying to do here
04:27is to re-create that link
04:29through digital technology.
04:32The fact that people do not follow a diet
04:34may not be one of the reasons why diets fail,
04:37although that is what people often think.
04:40It may be because the approach
04:42to the diet we are giving people
04:44is not the right one.
04:47Like them, since the birth of humanity,
04:49the precursors of a species
04:51in constant evolution have marked its time.
04:54Three million years ago,
04:56our distant ancestors
04:58mainly fed on vegetables,
05:00roots, insects,
05:02and sometimes small animals.
05:04Later they became hunters,
05:06gatherers and got used
05:08to more comfortable lifestyles.
05:10About half a million years ago,
05:12we began to cook our prey
05:14by gradually adapting our bodies
05:16to other habits.
05:18As we grew in number,
05:20we tried to explore new resources.
05:22We even dreamed of producing
05:24the ingredients for our own food.
05:26About 10,000 years ago,
05:28we took the reins of raising animals
05:30and growing cereals.
05:32The diet was correct.
05:34The question was, how?
05:36In the late 19th century,
05:38Hippocrates taught us
05:40that good food was synonymous
05:42with good health.
05:44Others, like Apicius in Rome
05:46in the 1st century,
05:48became masters of the art
05:50of combining flavors.
05:52Then came the great explorers
05:54like Christopher Columbus
05:56in 1492, who also contributed
05:58to shaking up our eating habits
06:00in Europe by bringing back
06:02new products.
06:04At the end of the 18th century
06:06and the pasteurization in 1865,
06:08the arrival of the agro-industrial era
06:10was announced.
06:12Thus, the 20th century
06:14marked a milestone in consumption.
06:16The first self-service restaurant
06:18opened in 1916 in the United States
06:20and the first fast food establishment
06:22in 1948.
06:24Five years later,
06:26the microwave oven of the inventor
06:28Percy Spencer saturated
06:30the food industry.
06:32The need for food
06:34to feed a growing world population
06:36did not foresee all its environmental
06:38and health impacts.
06:40Now, the man of the 21st century
06:42faces a new challenge.
06:46In the future,
06:48we're moving towards 3.0
06:50food, which I think will be
06:52highly productive and highly sustainable.
06:54And what really interests us
06:56is the TC technology
06:58that will allow us to give
07:00the priority to invent
07:02this new agricultural production 3.0
07:04to guarantee food security.
07:06Today, a large part
07:08of the cultivated land
07:10is dedicated to the intensive production
07:12of soy and corn,
07:14but not to feed man,
07:16or at least not directly.
07:18Globally,
07:20we consume an average of 42 kilos
07:22of meat per year per capita.
07:24To feed that insatiable appetite,
07:26we have created farms
07:28for thousands of animals.
07:30Those thousands of animals,
07:32or those thousands of farms,
07:34consume tons of fodder produced
07:36by millions of hectares of crops.
07:38Three-quarters of the soy produced
07:40is to feed that livestock.
07:42But that's not all.
07:44According to the United Nations
07:46Food and Agriculture Organization,
07:48such crops make up
07:5014.5% of the greenhouse gases
07:52linked to human activity.
07:54Intensive food production
07:56is an incalculable ecological disaster.
08:00I think we live in a false economy
08:02of eating a lot of meat in every meal
08:04and doing it continuously
08:06because we can afford it,
08:08because it has become cheaper,
08:10and all of this, of course,
08:12impacts the environment
08:14and impacts our own health.
08:16Too much of anything
08:18is not good for us
08:20and it is not good for the planet.
08:22So once we have assumed
08:24that we have to be more efficient,
08:26we have to be more efficient
08:28in the countries where
08:30the consumption of animal protein
08:32is very high,
08:34be able to offer more food
08:36whose basis was plant protein,
08:38with which we would favor
08:40the global balance of the environment.
08:42Legumes such as soy,
08:44chickpeas or lentils
08:46are the way defended
08:48by the agronomists.
08:50They are very rich in proteins
08:52and they are very rich in fat.
08:54But are we prepared to
08:56integrate them into our menus
08:58and modify our eating habits?
09:00Meat is a social symbol,
09:02a strong tradition,
09:04something that meat lovers
09:06cannot live without.
09:08But what if, on the contrary,
09:10it were possible?
09:12That was the dream of a farmer
09:14from Holland who set himself
09:16the goal of reconciling his taste
09:18for meat with the protection
09:20of the environment.
09:22I grew up in a farm
09:24where there was meat every day,
09:26of bull and cow.
09:28I was a great lover of meat,
09:30so it was very hard for me
09:32to become a vegetarian.
09:34I created the vegetable butcher shop.
09:36My dream is to feed the world
09:38with food made of plants.
09:50In 1997,
09:52we had a huge epidemic
09:54of porcine fever.
09:56A million pigs were contaminated.
09:58I was asked to store
10:00the dead pigs
10:02in my refrigerated chambers.
10:04This was the turning point
10:06in my way of thinking.
10:08I was aware
10:10that we had gone too far
10:12and I made two decisions.
10:14Try to become a vegetarian
10:16and be an organic farmer.
10:18So eight years ago
10:20I started cultivating
10:22lupine,
10:24a plant that contains
10:26a lot of protein
10:28and is very rich in fiber.
10:30To give you an idea,
10:32it contains
10:34a third more protein
10:36than meat.
10:38In the vegetarian butcher shop
10:40we do something
10:42more logical.
10:44We take the animal
10:46from the chain.
10:48Normally we feed the animals
10:50with grain and seeds,
10:52but it is a system that
10:54involves a lot of waste.
10:56Animal meat only represents
10:5830% of the seeds used
11:00to feed them,
11:02which means
11:04that we greatly increase
11:06our productivity.
11:10Already, therefore,
11:12he has managed to solve
11:14the irresolvable question
11:16of meat without meat.
11:18To do this, he went
11:20to the nutritionists
11:22of the University of Wageningen.
11:24Together they developed
11:26a unique technique
11:28to transform
11:30soy beans or
11:32altramuse seeds
11:34into chicken breast
11:36or hamburgers
11:38without losing
11:40the flavor of animal meat.
11:42It is this combination
11:44that achieves
11:46a successful product.
11:48It may seem
11:50a complex technological process,
11:52but it is not the case.
11:54Vegetable proteins
11:56are injected
11:58into a machine with water.
12:00We bring them to a certain
12:02temperature and pressure
12:04and everything is mixed.
12:06We obtain the fibrous texture
12:08through friction.
12:10This fibrous pulp perfectly recreates
12:12the texture of chicken,
12:14but just as it is,
12:16it is difficult to imagine
12:18that meat lovers
12:20will change it for a fillet.
12:22And yet, in the haya,
12:24vegetable meat is beginning
12:26to convince the most experienced.
12:28Jab's store is located
12:30right in the center of the city.
12:32Here everything is focused
12:34on recreating the world
12:36of traditional butchers.
12:38He is the alchemist
12:40of vegetable meat.
12:42This concept of a store
12:44is a sales platform
12:46where new customers
12:48can try our products.
12:50But it is also our laboratory
12:52where we invent and develop
12:54new products.
12:58Okay, ready for the cat.
13:00This is not bad at all.
13:08Yes.
13:12But it still tastes
13:14a bit like seeds.
13:16It is a bit too vegetarian
13:18and the color
13:20is not very attractive.
13:22That is easy to solve.
13:24True.
13:26The funny thing was
13:28when we participated
13:30in a meatball contest
13:32in which the meatballs
13:34were tasted by a jury
13:36of professionals.
13:38It was a special event
13:40with 50 contestants.
13:42They all presented
13:44real meatballs
13:46and I appeared with my vegetable meatballs.
13:48When they saw
13:50that I was from the vegetarian butcher,
13:52they were scared.
13:54There are vegetable meatballs
13:56in the competition.
13:58And I finished third.
14:00Third place with a meatless meatball.
14:02If six men,
14:04all professional butchers,
14:06could not distinguish the difference,
14:08that was to be impressed.
14:10And then we had the moral strength
14:12to ask why we still eat meat.
14:18With its meat based on legumes,
14:20Jap not only has created a new product,
14:22it has embodied a new trend.
14:24The production of plant protein
14:26is on a global scale.
14:28The awareness of meat overconsumption
14:30is on the right track
14:32and certain star chefs
14:34are showing enthusiastic
14:36the way to follow.
14:38I'm not saying
14:40that we will not eat meat,
14:42only that we will eat less.
14:44There is a completely different situation
14:46between what we have been eating
14:48for 30 or 40 years
14:50when vegetables were a garnish,
14:52while now proteins
14:54would be the garnish of vegetables
14:56and cereals.
14:58But although too much protein
15:00is consumed in developed countries,
15:02it is not the case in other parts of the world.
15:04In Burkina Faso, for example,
15:06the population will triple
15:08between our days and 2050.
15:10How can we feed them
15:12properly with a system
15:14that is becoming obsolete?
15:16For many, the answer is
15:18under our feet or in the trees.
15:20If we look at insects,
15:22at the amount of food they require
15:24to produce protein,
15:26the matter is much more convincing.
15:28According to FAO,
15:30more than 2 billion people
15:32live in countries
15:34where insect consumption
15:36is very widespread.
15:38They constitute a viable
15:40economic and ecological alternative.
15:42Soon we will all be eating
15:44those crispy duck appetizers
15:46like the heroes of the conquest
15:48of Burkina Faso.
16:10Kai Tuo Hien,
16:12a young entrepreneur
16:14from Burkina Faso,
16:16wants to turn this alternative
16:18to meat, which is too expensive
16:20and too scarce in their homeland,
16:22into a reality.
16:24My dream is to use
16:26local foods,
16:28which have a high nutritional potential,
16:30to deal with
16:32malnutrition.
16:40I would say that the figures
16:42show that a third of the population
16:44is malnourished,
16:46despite the fact that there are
16:48local resources.
16:50Unfortunately, they are not used
16:52as the carite caterpillar.
16:54This one is damaged.
16:56How many do you want, two cans?
16:58Yes, two cans.
17:06During the rainy season
17:08in Burkina Faso,
17:10caterpillars can be harvested
17:12from carite trees.
17:14In an agroecological farm,
17:16Kai Tuo has organized and structured
17:18this harvest, bringing a new source
17:20of proteins and income for the region.
17:22There is a smaller number
17:24of animal protein sources
17:26in rural areas,
17:28because such sources
17:30were linked to traditional hunting.
17:32These sources are in danger
17:34and there is almost no forest
17:36to hunt.
17:38So people resort
17:40to what they can find in nature.
17:54In order to avoid
17:56unpleasant surprises
17:58in the coming years,
18:00we are currently developing
18:02a caterpillar farm.
18:04It is about intensive
18:06caterpillar breeding.
18:08There are some parameters
18:10that we must clarify
18:12through research.
18:14The caterpillar is a species
18:16that is difficult to domesticate.
18:18573.
18:20It is batch number one.
18:22Yes.
18:24And there are 433 left.
18:26The success rate is 75%.
18:28The purpose of breeding
18:30is to produce large quantities
18:32in small spaces,
18:34compared to those
18:36in large areas.
18:38A small box like this
18:40can produce
18:42between 10,000
18:44and 20,000 caterpillars.
18:48With 10 kilos of plants
18:50we can produce 7 kilos of insects
18:52compared to 1 kilo of cow meat.
18:54And this type of agriculture
18:56emits hundreds of times less greenhouse gases
18:58and still offers
19:00nutritional qualities
19:02superior to that of meat.
19:04He decided to make his product
19:06called Tumudeli.
19:08It is affordable for everyone.
19:10It traps insects to avoid
19:12pollution and degradation
19:14of the traditional market.
19:16When the caterpillars
19:18do not maintain themselves properly,
19:20they soon lose their nutrients
19:22and do not provide anything
19:24to the consumer,
19:26nutritionally speaking.
19:28We harvest the caterpillars
19:30when they are available in good quantity
19:32as food in a can,
19:34but without ingredients.
19:36They are not seasoned yet.
19:38It seems simple,
19:40but no one had thought about it.
19:42That's why it's interesting.
19:48We are very far
19:50from industrial development
19:52and the consequences
19:54generated by capitalism
19:56in developed countries.
19:58Being on the bench
20:00has given us time
20:02to think of solutions
20:04for ourselves and,
20:06why not,
20:08for developed countries.
20:18Isn't it so rare for us
20:20to eat fresh shrimp
20:22as it would be to eat
20:24fresh salted insects?
20:26Whether it's a shrimp from Britain
20:28or a crunchy insect,
20:30I think the only real difference
20:32is in cultural nature.
20:34There are differences
20:36and cultural problems
20:38about eating insects, for example.
20:40The cultural differences in the UK
20:42said that eating raw fish,
20:44eating sushi in the 80s
20:46was disgusting.
20:48We change, times change.
20:50That's the trend.
20:54Times are changing
20:56and it's time
20:58for us, the consumers,
21:00to follow in their footsteps
21:02and confirm this revolution.
21:04We must investigate
21:06other protein resources,
21:08even if that means
21:10putting aside our cultural prejudices,
21:12especially if these new resources
21:14are the way to ensure
21:16the protection of world food,
21:18something that the model
21:20of intensive agriculture
21:22of the last century
21:25The 20th century was the era
21:27of machine progress.
21:29Its incessant inventions
21:31promised to simplify our lives.
21:33Innovation after innovation
21:35elevated us from our most ungrateful tasks,
21:37shifting the mission of feeding us
21:39to the new and flourishing
21:41food industry.
21:43Microwaves, supermarkets,
21:45frozen food, prepared foods.
21:47When the year 2000 came,
21:49very few knew how to plant a turnip.
21:51Kids are getting separated
21:53from the reality of an apple.
21:55Where does it come from?
21:57What does the meat look like when it's developed?
21:59There's an abyss, of course.
22:01In 1985, the film
22:03Back to the Future
22:05strongly launches this idea of easy cooking,
22:07a fantasy of the 20th century.
22:09I'll create the atrocity channel.
22:11Hydrate level 4, please.
22:13Is it ready?
22:15But is it really the direction
22:17we should take?
22:19Don't we need to reconnect
22:21with our food
22:23rather than invent
22:25rehydrated pizzas?
22:27The food that arrives
22:29on our plate
22:31is an unidentified
22:33edible object.
22:35We've lost the link.
22:37First of all, with time,
22:39since there are ways
22:41to preserve and lengthen
22:43their consumption time.
22:45Secondly, there's no immediate
22:47access to food.
22:49It doesn't happen where you are,
22:51like when we lived in the countryside.
22:53So you don't know how it happened.
22:55And the third element
22:57is technological transformation.
22:59You don't know how your food
23:01has been processed.
23:03All these elements mean
23:05that there's a loss of connection
23:07with your food.
23:09This lack of connection
23:11can be seen all over the world,
23:13even in Japan,
23:15where food has been recognized
23:17by UNESCO as a cultural heritage.
23:19In this country,
23:2160% of farmers
23:23are close to retirement
23:25and no one is willing
23:27to take over.
23:33In their 50s,
23:35Yasuyuki Nambu
23:37has committed
23:39to breaking that trend.
23:41This man lives a double life.
23:45Isn't the harvest
23:47pretty good?
23:49We've worked hard today.
23:51That over there
23:53looks magnificent.
23:57Once a week,
23:59he puts on his boots
24:01and goes to his little school farm.
24:03The island of Awaji,
24:05a Japanese archipelago,
24:07welcomes citizens
24:09who want to reconnect
24:11with agriculture.
24:13I didn't know anything
24:15about agriculture before.
24:17I thought I just had
24:19to pay to get
24:21the best products.
24:23And I spent a lot.
24:25I lived in opulence.
24:27From the moment
24:29I discovered agriculture,
24:31I really felt part of it
24:33and it helped me
24:35to eliminate stress.
24:43Today, everyone
24:45wants to live in the city
24:47and attend university.
24:49Everyone wants to be
24:51a businessman or an artist.
24:53And I'm interested
24:55in agriculture
24:57to offer a new perspective
24:59on work and life.
25:03Now I have two lives,
25:05a farmer and a businessman.
25:09For the rest of the week,
25:11Mr. Nambu lives in Tokyo,
25:13the largest metropolis in the world.
25:15This city,
25:17with 35 million inhabitants,
25:19provides a good foretaste
25:21of what the world will be like tomorrow,
25:23because according to forecasts
25:25for 2050,
25:27almost 80% of the global population
25:29will be living in the cities.
25:31With this growth
25:33of the urban population,
25:35who will produce and where?
25:37What will a sustainable
25:39and self-sufficient city
25:41look like in the future?
25:43There will be many changes.
25:45People have planned
25:47and could work
25:49in some Asian cities
25:51to build vertical farms
25:53with crops above the ground.
25:55Architects are already
25:57working intensely
25:59to create real skyscrapers,
26:01farms like the Libellula,
26:03designed by architect Vincent Callebaut.
26:05In the very center of New York City,
26:07cereals, fruits and vegetables
26:09grow on each floor
26:11to feed the ants
26:13that will become our cities.
26:15Nothing to do with the shared gardens
26:17that we find everywhere
26:19between the buildings.
26:21But regardless of their size,
26:23the main thing is to find
26:25that link with the land
26:27To stop the reduction
26:29of the production chains
26:31bringing the crop
26:33into the city,
26:35Mr. Nambu is a firm enthusiast
26:37of this movement.
26:39Long before his passion
26:41for vegetables,
26:43he founded PASONA,
26:45the largest employment agency
26:47in Japan.
26:49Today, to get
26:51his 10,000 employees
26:53to share his vision,
26:55we are in the center of Tokyo.
26:57Our building is covered
26:59with flowers.
27:01It allows all those
27:03who pass by the street,
27:05businessmen and women,
27:07to feel the goodness
27:09of nature.
27:11And when we enter
27:13the building,
27:15the first thing we see
27:17are wheat spikes.
27:19On the roof of the reception
27:21there are pumpkins
27:23and pumpkins
27:25next to them.
27:27In my office I grow tomatoes
27:29and in all the meeting rooms
27:31there are fruits
27:33or vegetables.
27:35In fact, there are crops
27:37all over the building.
27:41Here we can work
27:43a rice field and grow vegetables
27:45while we wear
27:47a Chanel scarf,
27:49a design tie
27:51or a wonderful hat.
28:03Why can't we all
28:05have that food?
28:07We could write edible on it.
28:09Yes, let's put a sign
28:11so that people who see it
28:13would get used to it
28:15and even collect it.
28:21The vertical farm of Pasona
28:23provides supplies to the cafeteria
28:25and feeds about 1,500 employees
28:27directly from the building.
28:29Each free square meter
28:31is used to produce vegetables
28:33and reconnect workers
28:35with their food.
28:37But the building
28:39is also a showcase
28:41for future crops.
28:43Innovative processes
28:45such as hydroponic agriculture
28:47are tested.
28:49The crops are grown without soil
28:51under lamps that reproduce
28:53solar rays,
28:55a very appreciated solution
28:57because it combines a better performance
28:59with a greater water savings
29:01while allowing all
29:03interior spaces to be used.
29:05I see people growing
29:07during work hours
29:09or after work,
29:11without being limited
29:13to weekends
29:15in each individual home.
29:17You will find fresh vegetables
29:19grown there.
29:21In the bathroom there will be herbs
29:23grown on the ceiling
29:25and tomatoes ripening
29:27in the bedroom or kitchen.
29:29We will eat what we have grown
29:31ourselves in our home.
29:33And I think that
29:35that moment
29:37will come very, very soon.
29:39I think that
29:41in the world of 2050
29:43with its huge cities
29:45it will be necessary
29:47to find a link,
29:49a traceability need
29:51to cut the chains
29:53for agriculture,
29:55to know how to cultivate
29:57and urban agriculture
29:59will be part of this search
30:01for the link.
30:03There is a mantra,
30:05it is not your grandfather's farm.
30:07It is not really assembled
30:09with technology.
30:11It is high technology
30:13and frankly interesting.
30:15I think that most young people
30:17are interested in returning
30:19to this sector.
30:21It is truly basic
30:23for human life
30:25and there are a lot
30:27of interesting innovations
30:29of the latest generation.
30:31As an example
30:33of this agricultural revolution,
30:35in Boston, two students
30:37have set up an urban farmer,
30:39vegetable refrigerators
30:41that grow 100% organic
30:43lettuce in less than 30 days.
30:49This revolution,
30:51both agricultural and social,
30:53could offer us a future
30:55where we, as consumers,
30:57would be again involved
30:59in our diet.
31:01As consumers, we are changing.
31:03We want to know where it comes from,
31:05how it is made,
31:07how it will settle us.
31:09As time goes by,
31:11we will demand more.
31:13We are going to have a lot
31:15of digital information
31:17to be able to choose.
31:19The Italian city
31:21hosted the Expo 2015.
31:23For several months,
31:25it was a showcase
31:27to show solutions
31:29that combine modernity
31:31with the future.
31:51In this project,
31:53we wanted to unify people,
31:55consumers, products
31:57and technologies,
31:59in a fluid and problem-free way.
32:01That's why we call the project
32:03Internet of Food and People.
32:13To create this supermarket,
32:15we really started in the past.
32:17People used to know more
32:19about the products
32:21because they knew more about the producers.
32:23What we were trying to do here
32:25was recreate, through digital technology,
32:27that union, that experience.
32:29Not only recreating
32:31a supposed environment
32:33that represents an old city,
32:35but recreating the way
32:37in which you interact with the product.
32:39You touch the product
32:41and you relate to the manufacturer,
32:43as it happens in normal markets.
32:47In the upper part of the display,
32:49you receive the information
32:51about the product.
32:53How can you receive it?
32:55How can you reach the product
32:57or simply touch the product?
32:59The system recognizes the touch of your hand
33:01and offers you information about it.
33:03The kind of information you receive
33:05is mostly about the chain of production,
33:07that is, about the origin of the product,
33:09about the manufacturer,
33:11about the amount of CO2
33:13emitted during the manufacture
33:15and things like that.
33:17Obviously, all this information
33:19cannot be found
33:21in the product itself.
33:25There is a phrase
33:27that inspired us a lot.
33:29It says that behind every product
33:31there is a story.
33:33And it says that this shop
33:35is a museum.
33:37And that is basically
33:39what we tried to do here.
33:41We wanted to give the product
33:43the importance it deserved,
33:45like a work of art in a museum.
33:51Reducing the distribution circuits,
33:53giving manufacturers direct access,
33:55being able to monitor production
33:57in real time,
33:59in one word,
34:01the future would be transparent.
34:03This is certainly the challenge
34:05assumed by the pioneers
34:07around the world.
34:09Let's take the SCIO as an example.
34:11In a few years,
34:13this pocket scanner will be able
34:15to analyze each food product
34:17and each dish
34:19and tell you exactly
34:21what it is.
34:23In fact, this advanced
34:25miniaturized technology
34:27is capable of detecting traces
34:29of pesticides and allergens.
34:31Right now, we are in a moment
34:33of lack of confidence.
34:35In fact, we do not trust
34:37our rulers in the same way.
34:39We do not trust the world
34:41as before, nor the banking system,
34:43nor the supply chain.
34:45Doctors cannot cure us
34:47with a magic pill.
34:49We have terminal illnesses.
34:51And then the question arises,
34:53how can we prevent this?
34:55How can we provide preventive care?
34:57Of course, with food.
35:01Could food be the cause
35:03of our unhappiness?
35:05The relationship between food
35:07and health is increasingly clear.
35:09In recent decades,
35:11we have seen a great change
35:13in our diet,
35:15a change that has had its consequences.
35:17It is no longer as strange
35:19as the one we now consume in a day.
35:21As a result, our time has witnessed
35:23the emergence of new
35:25and serious diseases,
35:27despite the rapid progress
35:29that medicine has made.
35:31Our life expectancy,
35:33although it has increased
35:35thanks to the improvement
35:37of living conditions,
35:39could be sabotaged
35:41by our new culinary habits.
35:43What is happening
35:45is that we are eating
35:47sugar and salt
35:49of the traditional way.
35:51The rate of evolution
35:53in nutrition in countries
35:55that have developed
35:57in an extremely rapid way,
35:59incompatible with
36:01the proper absorption
36:03by the body,
36:05the effects are terrible
36:07for health
36:09due to the super rapid
36:11nutritional transformation
36:13over infectious diseases.
36:15Hippocrates said
36:17that we are what we eat.
36:19It is the only phrase in the world
36:21as simple in all languages,
36:23even in each dialect.
36:25He said it a long time ago,
36:27but it is actually
36:29the phrase of our time,
36:31because we are what we eat.
36:33We begin to see that the kitchen
36:35is becoming more and more
36:37like a pharmacy.
36:39It is the chemistry within our home.
36:41Maybe we are at the dawn
36:43of a revolution.
36:45Researchers from all over the world
36:47are studying the role
36:49of the intestinal flora
36:51in health,
36:53in particular its influence
36:55on diabetes or obesity,
36:57because the number of cases
36:59will increase drastically
37:01between our days and 2050.
37:03Between the Bible and Israel,
37:05two researchers
37:07from the Weizmann Institute
37:09say that one in ten children
37:11is obese,
37:13and within 30 years
37:15it will be one in two.
37:17But Eran Segal and Eran Elinay
37:19hope to have found a solution
37:21that can give children
37:23our ideas about nutrition.
37:25What we think,
37:27when we start our own study,
37:29is that the fact that people
37:31do not follow the diet
37:33may not be one of the reasons
37:35why diets fail,
37:37or that what we are giving people
37:39is not the right one.
37:45Maybe general diets
37:47have their limitations,
37:49because we are all different,
37:51we are all different
37:53in many different aspects.
37:55And we thought
37:57that maybe food, therefore,
37:59should also be tailored
38:01to the individual
38:03depending on the various factors
38:05that that individual presents.
38:07Over a century of modern science,
38:09we have mainly studied
38:11our human side.
38:21However, in the last eight
38:23or ten years,
38:25we have found that inside our body
38:27we have billions of bacteria
38:29that are now actually
38:31considered an integral part of us.
38:33And our bacteria play
38:35fundamental roles
38:37in all aspects of our life.
38:39One of the most important aspects
38:41is that our bacteria
38:43are participating in the way
38:45we react to nutrition.
38:47And by understanding
38:49and studying how our micro-guests
38:51react to our nutrition
38:53and how this reaction is resolved,
38:55we will better understand
38:57our metabolism.
38:59In fact, we are revolutionizing
39:01the way we react
39:03to food and our risk
39:05of common diseases.
39:07As we said,
39:09the two researchers
39:11brought together
39:13a group of 1,000 volunteers.
39:15After analyzing the DNA
39:17of the microorganisms
39:19that lived in their intestines,
39:21they implanted sensors
39:23under their skin.
39:25The purpose was to evaluate
39:27in real time the response
39:29of the Deep Beat Flex,
39:31which is a device
39:33that records your movements,
39:35the acceleration and deceleration
39:37of your body,
39:39so that we can also track
39:41how you exercise
39:43and your sleep patterns.
39:45I'm just going to put it on
39:47like a bracelet.
39:49A week after the beginning
39:51of the study,
39:53using the compilation
39:55of millions of data
39:57we were able to identify
39:59the best dishes
40:01for our users.
40:03In my case,
40:05for sure,
40:07this approach has changed
40:09my life in terms
40:11of what I eat
40:13and what I don't eat.
40:15For example,
40:17I should stop eating red meat
40:19because in my particular case
40:21it shows that it raises
40:23my blood pressure.
40:25How does this algorithm
40:27personalize the question
40:29and how different are the
40:31responses of different people?
40:33I did a lot of tests
40:35in this study
40:37and found that sushi,
40:39which I really like,
40:41actually drastically
40:43raises my sugar levels
40:45and on the other hand,
40:47ice cream and chocolate
40:49do not.
40:51This study challenges
40:53whether they are good
40:55for our health
40:57or if they are good
40:59for my health.
41:01Be safe.
41:03A miniature dietitian
41:05will be connected
41:07and available all day
41:09to tell you
41:11what your body
41:13can eat at any time.
41:15In the supermarket,
41:17in the kitchen,
41:19in the restaurant,
41:21with the right nutritional
41:23advice,
41:25the options would be a key aspect
41:27that has been overlooked
41:29and very little focused
41:31on the study
41:33of diseases
41:35and the development of drugs
41:37and molecules
41:39and so on.
41:41So we believe,
41:43and that's another reason
41:45why we're focused on
41:47understanding the right nutritional
41:49advice for people,
41:51that this can also be another
41:53key component and factor
41:55that allows us to prevent
41:57and treat diseases.
41:59For the majority,
42:01we will be thinking
42:03about genetics
42:05and 20% of the time
42:07we will be socializing
42:09and we already know
42:11scientifically that that 80-20
42:13will keep us healthy forever.
42:15In order to guarantee
42:17a personalized approach,
42:19we must also rethink
42:21how we cook.
42:23Some, like MOLLE and Robótica,
42:25design humanoid arms,
42:27a real robot chef
42:29that can cook in our place
42:31by connecting to a digital
42:33recipe platform.
42:35But the most promising
42:37tool at the moment
42:39is the 3D printer.
42:41Tomorrow, thanks to this machine,
42:43what appears to be simple wheat
42:45will be replaced by new
42:47ingredients, new shapes
42:49and new textures.
42:51Everything will be tailor-made,
42:53what we could call
42:55a personalized diet.
42:57In Los Angeles,
42:59the home of Hollywood,
43:01a group of young Americans
43:03goes even further.
43:05They are artists, designers,
43:07researchers, chefs and musicians.
43:09Together they are taking advantage
43:11of new technologies
43:13to create the most improbable
43:15food. They even go so far
43:17as to completely rethink
43:19the culinary experience.
43:21In sushi, there are different
43:23qualities of rice grain, okay?
43:25So, in high-quality rice,
43:27the grain is much more complete
43:29and much more uniform.
43:31When you put it in your mouth,
43:33you definitely feel it differently,
43:35like when you try to chew
43:37medium-grain rice
43:39versus full-grain rice.
43:41The project led by the artist
43:43Jin Soo Ahn is called
43:45Food Project.
43:47I have a sensitivity to
43:49soy and gluten, so what that
43:51means is that I have skin
43:53problems as a result of eating
43:55certain types of food.
43:57So I said to myself,
43:59why am I not able to eat these foods?
44:01I can easily access
44:03a huge amount of information
44:05on my phone, which is very advanced,
44:07but I think the food-related
44:09things haven't really advanced,
44:11or at least haven't changed
44:13that much since the beginning
44:15of history.
44:21So how do we
44:23tackle this situation?
44:25Well, certainly we can
44:27trick our brain into
44:29imagining that we're actually
44:31eating something that we're not.
44:33So that these people with
44:35allergies and diabetes
44:37can eat whatever they want
44:39and at the same time,
44:41they don't have to ingest calories
44:43or have to face the negative
44:45consequences of the food.
44:49The collective is making
44:51hydrocolloidal gel sushi,
44:53a neutral food product that
44:55does not provide any taste
44:57but can be supplemented with
44:59micronutrients.
45:01Then they play with our senses
45:03thanks to virtual reality,
45:05where the insipid cube
45:07is the best sushi in the world.
45:09For this, they rely on scientific
45:11research on perception,
45:13but this experiment is,
45:15above all, a work of art,
45:17a vision of the future,
45:19inspired by the movie
45:21by Steven Spielberg, Hook.
45:35It was all possible with
45:37imagining.
45:39We thought that it was
45:41really interesting
45:43to perhaps recreate
45:45with technology
45:47and we asked ourselves,
45:49could this be done?
45:51The first thing that we will
45:53experiment with
45:55is obviously the vision,
45:57the food in front of you.
45:59The food is quite different
46:01from the food in front of you.
46:03So what it does is cancel
46:05any previous memory of the
46:07food that we are about to eat
46:09and then you're given
46:11some virtual reality glasses
46:13and you'll be transported
46:15to another dimension.
46:17Now you're in a garden
46:19in Kyoto,
46:21with the past and the future
46:23living in harmony.
46:33Looks like the chef
46:35was waiting for you.
46:37Before you begin the meal,
46:39you get to smell
46:41the aroma
46:43from the dish
46:45you're about to eat.
46:47Biting down,
46:49you get
46:51a sensation right away
46:53from the taste
46:55but also the sound
46:57through the bone conduction
46:59and that
47:01will replicate
47:03the way that you normally
47:05chew,
47:07the way that you know
47:09how the sound is transferred
47:11to the ears,
47:13all that information,
47:15all get threaded into
47:17one experience.
47:19When that happens,
47:21you have this moment
47:23of believing you're eating
47:25something else.
47:27It really tastes like sushi.
47:29It has a flavor
47:31and a texture
47:33very similar to sushi.
47:35When I saw it,
47:37I thought it was going to be
47:39more like a candy
47:41or artificial flavor
47:43but it actually has
47:45a natural flavor
47:47and very similar
47:49to the authentic experience.
47:51I believe the ideas
47:53inspired by the Food Project
47:55will become part
47:57not just as food
47:59but as food to diversify
48:01our food system
48:03and enjoy the food
48:05that we want to eat
48:07and also things
48:09that we no longer
48:11have in the future.
48:13In a way,
48:15we are proposing
48:17a way to preserve
48:19all types of food
48:21for future generations
48:23without having
48:25to eat it.
48:27It's here.
48:29Jinsu's artistic vision
48:31makes us imagine
48:33a future where technology
48:35could open the door
48:37to virtual feeding.
48:39Who knows if tomorrow
48:41maybe eating no longer
48:43means taking food
48:45to our mouths
48:47but will we still be so far
48:49away from the food
48:51that screenwriters
48:53would probably not
48:55work on it?
48:57Personally, would I take
48:59a pill of food?
49:01Probably not,
49:03because I like the experience
49:05of sitting down and eating.
49:07The pleasure of eating,
49:09its unifying social function
49:11is still in the heart
49:13of our food.
49:15But by wanting to make
49:17food easier,
49:19man has created
49:21what he needs
49:23and not what is superfluous.
49:25I think that man,
49:27when he reaches the end
49:29of his manipulations
49:31and excesses,
49:33he undoubtedly has
49:35enough intelligence
49:37to finally consume
49:39in a natural way
49:41what he needs
49:43and not what is superfluous.
49:45When we think about the future,
49:47maybe it's not so bright,
49:49but what these visionaries
49:51around the world are telling us
49:53is that we have to look forward
49:55with longing
49:57and look to the future
49:59with enthusiasm.
50:19© transcript Emily Beynon