¿Qué comeremos en el año 2050? ¿Cómo serán nuestros productos alimenticios? Nosotros, los consumidores, ¿vamos a ser actores en nuestra dieta? ¿Ofrecen las nuevas tecnologías nuevas maneras de reconectarnos con nuestra comida?¿Llegará el día en el que el avance de la medicina pueda dictarnos dietas personalizadas? Para averiguarlo, el equipo de soñar el futuro viajó a los Países Bajos, Inglaterra, Burkina Faso, Japón, Italia, Francia e Israel, para ir al encuentro de los científicos que piensan, inventan y crean sobre el sueño del futuro en la alimentación.
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TVTranscript
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