Mar 23, 2017 | By Allyson Rees
Experience Lifestyle & Interiors on WGSN.
This weekend, urban agriculture initiative FARM:shop in Dalston, London hosted a Sunday lunch with a futuristic twist.
Entitled “The 2063 Project,” the event aimed to consider the future sustainability of today’s diet, and uncover what we might be eating fifty years from now – particularly focusing on the luxury sector.
An eclectic menu came courtesy of the Rebel Dining Society’s Shay Ola, mixologist Ryan Chetiyawardana and Hendrick’s Gin. Asian-inspired insect dumplings were accompanied by four courses of cocktails created by Chetiyawardana, including the Closed Loop; a strawberry-flavored beer that can cleverly feed vegetables while it ferments. According to reports, there are currently over 2000 species of edible insects across the planet, and these insects are also part of 80% of the world’s diet.
Chetiyawardana said of the meal: “The project wasn’t about getting people to have less enjoyable experiences than those they perceive as luxury today – instead, it was about doing things behind the scenes, almost without them being visible in the final project – but the different ecological impact is dramatic.”
“I’ve always felt that in the future insects will enter our food in a very subtle way as industry responds to the issues of resource scarcity and over population,” added Ola.
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