Eating tomorrow

Last week I was invited by the principal sponsor, Tate & Lyle, to the Future of Food, an exhibition, at the Science Museum in London, that explores the timeline of mankind’s relationship with food.

Seeing the evolution of food and the changes in how we cultivate and produce it over time is intriguing. The exhibition outlines the ways that current methods impact the climate, nature and society, and finally offers insights into new techniques that could lead to more sustainable practices.

Sir Ian Blatchford, director and chief executive, Science Museum Group, set the scene by describing how our current food systems are unsustainable, and that change is needed. The great thing about Future of Food, from a trade perspective, is that it explores how scientific innovation and ecological approaches have the ability to offer new, more sustainable ways to produce and consume food.

“We are uniquely placed as a museum to tell this complex story, bringing together historic milestones, scientific advances, and ecological innovation to engage and inform our audiences,” Sir Ian Blatchford said post visit. “From ancient bread to lab-grown meat, and seed banks to soil samples, Future of Food reveals the science shaping what we choose to put on tomorrow’s plate.”

Echoing his words, the exhibition has a particularly interesting section that highlights the issues with today’s food production processes – and how science could transform the way food is produced sustainably.

I should point out that Future of Food features over 100 historic and contemporary objects. There are also several movies, areas for visitor participation and something for every age group. 

In essence, Future of Food is a thought-provoking and inspiring look at food. Some aspects will make you wonder, others may enforce strongly held views. But, overall, visitors will walk away more informed about food and their choices in the future.

• Rodney Jack, editor, Food & Drink Technology.
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