The worry and the question “will we run out of food?” is as old as humanity itself. And every couple decades this question seems to reappear in intense debates.

For example it did in the 1920s, late 1940s, 1960 and 1970s, and 1990s.

These worries are usually fired up by 4 main reasons(T) sudden inflation in food prices; (z) environmental stresses, such as urban congestion, bad harvests, or a degradation of agricultural resources(3) scary demographics, such as an unexpectedly high spike in population growth; (4) cultural anxieties about sexuality, working-class unrest or a spike of immigrants

And just as our worries about the future of food have been around for a while so have been the ideas for solutions.

Did you know that already over 100 years ago scientists and entrepreneurs believed burgers made from algae would be a thing? Looking into history can be humbling. And today we are looking into my favorite topic - the history of the future of food.

Today’s book is called “Meals to come - the history of the future of food.” It’s 400 pages thick and was published in 2006 but aye, it’s history. The author Warren James Belasco was For more than thirty years, Dr. Belasco taught, researched, at the University of Maryland, Baltimore County, USA writing about food history and food culture.

He is my favorite food historian, so I am clearly biased here. But dare I say - you are in for a treat.

I am chatting about this book with my wonderful co-host Frank Alexander Kuene. Frank is the Managing director of the Adalbert Raps foundation, offering grants for food science research focused on sustainability. He is also the Chief of Advisory Board at the German herb and spice company RAPS Gmbh.

Support Red to Green ⁠ https://www.patreon.com/RedtoGreen⁠

Get funding for your food science research: ⁠https://en.raps-stiftung.de/foerderbereiche/lebensmittelforschung⁠

More info and links to resources on⁠ https://redtogreen.solutions/ ⁠

Seeds of Science https://www.amazon.com/Seeds-Science-Why-Wrong-GMOs/dp/1472946987

Connect with the host, Marina ⁠https://www.linkedin.com/in/schmidt-marina/⁠

Connect with the host, Frank ⁠https://www.linkedin.com/in/frankkuehne/⁠

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