LONDON (DPA): Lab-grown burgers and cricket salads might be common meal staples soon, according to a story. The next 30 years will see consumers turn increasingly to laboratory-grown meat cultured from animal tissues – with the potential to reduce emissions, land use and water consumption, researchers from the University of York-based FixOurFood program believe. People will consume a wider range of insect proteins and preserves as part of their daily diet, with the nutritional quality of termites, crickets, locusts and grasshoppers seeing them utilized more in food products, the report, for the Co-op supermarket suggests.
Meanwhile, vegetable consumption will evolve toward embracing locally sourced seasonal produce and traditional preservation methods such as pickling and fermenting. Bob Doherty, director of FixOurFood and dean of the School for Business and Society at the University of York, said: “The last 30 years we have seen scientific leaps into more sustainable produce which were unimaginable to most back in 1994. From lab-grown meat to vertical farming, the future of food is set to revolutionize how we eat.
“By 2054, British people will have edible insects on their dinner plates, and we may see the crushing up of crickets quicker than whole grains. As climate change continues to impact our planet, we’ll also see a shift toward locally grown produce, with avocados grown in Surrey becoming a reality. We may even see the introduction of 3D-printed food.
“As we .
