THE THINGS THAT REALLY MATTER: SPACE10 - Future food, today.
Although we cannot predict the future, we know that the way we consume and produce food must drastically change if we hope to make it better. In the next 35 years, our demand for food will increase by 70%, and we simply do not have the resources to achieve this demand on today’s diet.
Future Food Today’s recipes tackle this problem by staying away from unsustainable sources of protein and basing meals around micro-algae, insects and other sustainable ingredients that are easy on the environment and, better yet, delicious. “Some of the recipes call for ingredients you may not have seen before, others are good old kitchen classics.
We wanted to engage as many people as possible in this conversation, from well-seasoned gourmandes to aspirational foodies. It really is a book for everyone, as long as you have a curious mind and have an interest in exploring a more sustainable future.”
Simon Perez, Space10 Chef & Food Designer
“Ultimately, we created Future Food Today to inspire ourselves and others to get curious in the kitchen, and to motivate us to take action through our food choices. At once aspirational and practical, Future Food Today gives its readers the tools they need to experiment with sustainable, healthy and delicious recipes in their own kitchens.”
Polina Bachlakova, Space10 Editor
Concept + Recipes + Art Direction: Space10, Copenhagen
Concept + Design:
Barkas, Copenhagen and Stockholm
Frame Publishers, Amsterdam
Emil Hornstrup Jakobsen
Nikolaj Thaning Rentzmann
The things that really matter.
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