Food is far more than something to simply satisfy hunger. It is woven into the fabric of human life and planetary health. Food choices shape identity and allow us to connect with family, friends, and culture through shared meals and food rituals. Community practices related to food reinforce social bonds. Agricultural and culinary traditions link…
Fermentation may be just as important as fire when it comes to making food and, by extension, for human development. This ancient way of preserving food made fruits and vegetables last longer and easier to digest, providing early humans with a healthier and more stable food supply. More than 5,000 fermented foods of plant and…
An algae-based diet was important for early human evolution and the nutrients they contain are critical for our flourishing. Yet algae play a marginal role in modern Western diets. There is major potential for these incredible organisms to contribute towards a healthier, more sustainable, and more equitable global food system. In a recent article, I…
Algae just might have superpowers. Packed with nutrients, including high levels of protein, essential amino acids, vitamins and minerals, some species are considered a ‘complete’ food. Algae can confer immune support and have anti-inflammatory properties, reducing the likelihood of cancer and heart disease, among many other benefits to human health. But that’s not all. Algae…
Lab-grown meat represents one of the most radical innovations to reach our modern food systems. Imagine a world in which we can create ‘real’ meat by growing animal cells in a controlled environment, bypassing the need to kill the animal who produced those cells. Animal welfare would surely benefit – or would it? In a…
Lab-grown meat offers the tantalising prospect of a new relationship with our food producing animals: one that doesn’t require their death in order for us to consume meat. Cultured meat is also promoted as an opportunity for creating a healthier, safer and more sustainable food system. What’s not to like? My last article explored the…
I remember the news headlines back in 2013 when the first lab-grown beef was ready to eat… The most striking of these, to me, were those that focused on the price tag: ‘Building a $325,000 Burger’ And rather amusingly: ‘A quarter-million pounder and fries’. At the time, the technology was very new – revolutionary, in…
Several years ago, my husband and I decided to stop eating meat for a month. Both of us love steaks, sausages, burgers and…the most irresistible of all meats, to my mind at least: bacon. For many years we had sourced the meat (and fish) we ate at home from what we were confident were high…
Imagine a farming future that is 100 times more productive on the same amount of land. Few or no pesticides are required. As much as 95% less water is required. No soil is needed. Crops can be grown year-round, with less labour and where the labour requirements are consistent and sustained across the year. In this future, crops…
Resilience. This one word to me encapsulates everything about the challenges of the last year and the path out of the COVID-19 pandemic. Resilience is the capacity to face adversity and remain strong, but also to be open to change, to be flexible. A robust system can endure, but a resilient system can adapt. We’ve…
The year is 2035. Sitting at my desk, later than usual finishing up the day’s work, I open an app on my smartphone and search for ‘pizza’. ‘You have the ingredients for that’ pings back to me and I click ‘ok’. Another message appears ‘how many servings?’ I select ‘one’. A clock function appears, and…
A lot has been written about the potential for insect proteins to become part of our diets. The topic has been investigated in the scientific literature for more than 30 years. Much of this research has tried to account for the popularity of insects as part of the traditional diet in non-western cultures and the…
Elta Smith is an independent researcher, writer and consultant. She is an experienced leader in making better policies for our food systems. Her research focuses on the intersection of food, the environment and human health.
She has directed and managed studies for UK, EU and international organisations covering issues not only from ‘farm to fork’, but from ‘lab to fork’, particularly the role of science and technology in transforming the food chain.
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