A crash course in changing the world.
Food of the Future, Or the Future of Food?
Humans have always had a taste for simple, locally grown produce. It is only with the rise of globilisation that food has become an international affair. We refer to french cuisine, or fine british dining, and to some the wierd and not so pleasant chinese dishes. Before the global revolution, food was local, regional and simple.
In the future I envision people of the world eating traditional dishes prepared from locally sourced, sustainably grown produce. Food will undergo a revolution and move from 'exotic' haute cuisine to simple, hearty, nutritious meals. People will eat less food, more often instead of huge meals three times a day. More people will shift towards a balanced, complete meal. Vegetables will probably be sourced from local, hydoponic or greenhouse farms, protien will come from legumes, soya and the ocean. Seaweed/kelp will become a major vegetable and traditional indigenous vegetables like yams, plantain, moroga etc. will be more readily available.
Farmers will focus on growing indigenous crops that utilize less water and are specifically adapted to grow in local conditions and thrive.