A bug salad, depicted in this AI image, could be on the menu (Image: PA) Lab-grown burgers and salads featuring crickets could become dietary mainstays by the year 2054. According to researchers involved in the University of York-based FixOurFood programme, the coming three decades are likely to see a significant consumer shift towards meat that is grown in labs from animal tissues. This shift represents a potential reduction in emissions, land use, and water consumption.
The same report, which was compiled for the Co-op supermarket, indicates that daily diets will broaden to include various insect proteins and preserves. With the nutritional benefits of termites, crickets, locusts, and grasshoppers becoming increasingly recognised, these insects should find their way into a growing number of food products. Furthermore, improvements in vegetable consumption could involve a stronger focus on locally-sourced seasonal produce, as well as a revived interest in traditional preservation tactics like pickling and fermenting.
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