Our world is undergoing profound change.
Science and technology are transforming
our lives with dizzying speed.
Astonishing innovations are ushering
in a new era of opportunity.
The high-tech revolution is fueling
creativity around the globe,
inspiring visionary solutions.
So open your eyes and get ready
for an amazing journey to 2050,
to dream the future.
(inspiring music)
(mystical music)
(inquisitive music)
Breathing, drinking, eating:
vital needs that keep every creature alive,
but we humans have elevated food
into more than a biological necessity.
Mealtime is a ritual, shared by all humanity.
Food is something that, I mean,
it provides the sustenance for us to live
and it's at the basis of cultures.
It's the thing that brings people, families, together.
Food is that uniting factor.
It's so fundamental to human life.
In developed nations,
chefs have become stars.
Gastronomy is an art and food is abundant,
but for much of the population,
eating remains a daily struggle.
(speaking foreign language)
On this planet are
a certain number of individuals
and we know that if we found a better way of sharing food,
the overfed billion would enable the undernourished billion
to find enough food to satisfy the daily needs
of each individual living on this planet.
Tomorrow, the pressures on
our food system will increase.
Climate change, dwindling water,
an explosion of obesity and diabetes.
Our current path is unsustainable.
(speaking foreign language)
We have the quantities to feed the planet,
even with the problems of access we have today,
but there has indeed been excessive pressure
on the environment so we have reached limits
that are clear to everyone.
(inspirational music)
How will we feed nine billion
Earthlings in 2050?
Can science offer solutions
that respect the planet and its inhabitants?
Humanity is facing a profound challenge.
I think we've been living in a false economy
for a long time and I think that false economy
has enabled people to eat too much,
buy too much, waste too much
and I think that's the change that we're seeing.
We might like to think that we want
to continue doing what we like to do,
but that's a real arrogance of our humanity right now
is we want it, we want it now, we want to do what we like.
We must forge a new relationship with food,
but how?
Will the future resemble the pages
of a science fiction novel?
Will the mythical meal in a pill be the solution?
There you are, clam chowder, roast beef,
beets, asparagus, pie a la mode, and coffee.
How does that sound?
Oh, that's fine.
Okay.
You now, I love roast beef.
Yeah?
Here you are boy, wrap yourself around that.
Will we eat beetles,
as we would an almond?
(woman mumbles)
Will pizzas swell miraculously
in eccentric ovens?
Ooh.
Is it ready?
The revolution is already underway.
In Japan, in Israel, in California,
inventors and entrepreneurs are testing new models
for feeding our future world.
(speaking foreign language)
We are really slaves to the taste of meat.
What we can do to counter this explosion of cattle farming
is to eat plant-based meat that is as good
or better than the original.
(speaking foreign language)
I can see people growing during work time,
or after work, without being limited to weekends.
In each individual's home,
when we open the refrigerator door,
we'll find fresh vegetables growing there.
People used to know more about product
because they knew more about the producers.
What we're trying to do here is to recreate,
through the use of technology, this link.
Maybe one of the reasons that diets are failing
is not because people are not complying with the diet,
which is sometimes what people often think,
but it's maybe because the dietary advice
that we're giving to people is wrong.
Since the birth of mankind,
we have struggled to make the best of our food options.
Three million years ago, vegetables, roots
and insects fed our distant ancestors.
Then we became hunter gatherers.
About half a million years ago,
having mastered fire, we began to cook our prey.
Soon we dreamed of producing the ingredients
for our meals ourselves.
10 thousand years ago, we began
growing grains and rearing animals.
In 400 BC, Hippocrates taught us that good food
was indeed synonymous with good health.
Others, such as Apicius, became master chefs.
Explorers like Columbus shook up our dietary
habits with New World foods.
Food conservation became a real challenge.
The invention of canning, then pasteurization,
heralded the agro-industrial era.
The first self-service restaurant opened in 1916.
The first fast food outlet in 1948.
Five years later the microwave oven
supercharged the processed food industry.
Busy feeding an ever growing population,
we didn't anticipate the health and environmental impacts.
Now, we face a new challenge.
The future is food 3.0,
which I believe will be high-productivity
and high-sustainability and what will be
really interesting is to see technology
be an enabler to unleash the sustainability.
The food chain leads to us.
Today a large part of cultivated land
produces soybeans and corn that we consume
through the animals we eat.
(mechanical whirring)
World-wide, we consume an average of
92 pounds of meat per year.
To fuel this insatiable appetite,
we've created farms with thousands of animals
that consume millions of tons of fodder,
produced by millions of acres of farmland.
According to the United Nations,
such farming accounts for 14.5% of the
greenhouse gases linked to human activity.
The intensive production of meat
is an unqualified ecological disaster.
I think we've been living in this false economy
of eating a lot of meat, every meal, all the time,
because we can afford to, because it's been made cheaper
and therefore of course, it impacts on the environment,
it impacts on our own health.
Too much of anything's not good for us
and not good for the planet
and so of course once we are starting
to address that, it's changing.
(speaking foreign language)
We might imagine,
in terms of global efficiency,
being able to offer, in countries where consumption
of animal protein is very high,
more foodstuffs that are based on vegetable protein,
which favor the global environmental balance.
Legumes, such as soybeans, peas
or lentils are healthy and sustainable.
They're rich is proteins
and naturally fertilize the soil,
but are we ready to change our eating habits?
Meat is a life-long habit
many feel they cannot do without.
One farmer in the Netherlands
aims to reconcile the pleasures of meat
with the protection of our resources
by making meatless meat.
(speaking foreign language)
I grew up on a farm where there was meat
with bulls and dairy cows.
I was a big meat lover, so it was very hard
for me to become vegetarian.
I created the Vegetarian Butchers.
My dream is to feed the world with plant-based meat.
(mechanical whirring)
(speaking foreign language)
In 1997, we had a huge swine fever epidemic.
A million pigs were contaminated.
I was asked to store dead pigs in my cold rooms.
This was a turning point in my thinking.
I realized we'd gone too far and I made two decisions:
To become vegetarian and to be an organic farmer.
Eight years ago, I began to grow lupines,
a plant which produces a seed
that contains lots of protein
and is very rich in fibers.
To give you an idea, it contains 1/3rd
more protein than meat.
With the Vegetarian Butchers,
we make things more logical.
We take the animal out of the chain.
Usually, we feed the animals with beans and seeds,
but it's a system that generates a lot of losses.
Animal meat only represents 30% of the seeds used to feed it
and but what we do is to make meat directly from seeds,
meaning our productivity is far higher.
Jaap has solved the conundrum of meatless meat.
Working with local scientists,
he developed a technique that transforms soybeans
or lupine seeds, into chicken breast,
without losing the taste of animal flesh.
(speaking foreign language)
The hardest thing is to combine
texture and taste, because that's where
the essence of meat lies.
It's this combination that makes a successful product.
It may seem like a complex technological process,
but that's not the case.
The plant proteins are injected into a machine with water.
We bring it up to a certain temperature
and pressure and mix it all up.
We obtain this fibrous texture through friction.
The pulp recreates the texture of chicken,
but try telling that to meat lovers.
In the Hague, vegetable meat is starting
to convince even the experts.
Jaap's shop is in the city center.
Here he recreates the world of the traditional butcher.
Jaap's associate, Chef Paul Bom
is the alchemist of vegetarian butchery.
(speaking foreign language)
This concept store is a sales platform
where our new customers can sample our product,
but it's also our laboratory
where we invent and make the new products.
Okay, ready for testing.
Yes.
(speaking foreign language)
That's not bad at all.
Yeah.
But there's still a taste of seeds.
It's a bit too vegetarian.
And the color isn't very attractive.
Well, that's easy to fix.
That's true.
The funny thing was the result
we obtained when we took part in a meatball competition
in which meatballs were tested by a jury of professionals.
It was a special event with 50 participants.
They all had real meatballs,
I entered my vegetarian meatballs.
When they saw I was from the Vegetarian Butchers,
they panicked, there's a vegetarian meatball
in a meatball competition.
And I finished third,
third, with a meatless meatball.
If six men, all master butchers,
couldn't tell the difference,
then we obviously impressed
and we're entitled to ask why do we still eat meat.
With his legume-based meat,
Jaap embodies a global trend.
Vegetable protein is booming world wide.
Renowned chefs are raising the alarm
on the risks of over consuming meat.
(speaking foreign language)
I'm not saying we should not eat meat,
just that we should eat less.
A totally different balance to what we'd have eaten
30 or 40 years ago, when vegetables were accompaniments,
whereas now, proteins should accompany
vegetables and cereals.
Although protein is over consumed in the west,
that's not the case everywhere.
In the African country of Burkina Faso,
the population will triple by 2050.
The key to feeding them lies either
beneath our feet or in the trees.
So if you look at something like insects,
the amount of feed that they require
versus the protein output,
there's a, you know, it's a much more compelling story.
Over two billion people live in lands
where insect consumption is widespread.
Will we all soon be crunching these protein-on-legs snacks,
like these movie heroes?
Are you hungry?
Yeah, I'm starving.
Here, good for protein.
A young entrepreneur from Burkina Faso
is battling chronic malnutrition
by collecting and breeding the tasty caterpillar.
(speaking foreign language)
My dream is to use local foods
that have high nutritional potential
to tackle scourges such as malnutrition.
(mechanical whirring)
(speaking foreign language)
I'd say that the figures prove that 1/3rd
of the population is underfed.
While local resources do exist,
unfortunately, they're not used, like the shea caterpillar.
This one's damaged.
[Woman Translator] How many do you want, two cans?
Yeah, two cans.
During the rainy season, the caterpillars
can be harvested as they descend from the shea trees.
A well organized harvest brings a new source
of protein and revenue to the region.
(speaking foreign language)
There are fewer sources of animal
protein in rural areas because such sources
were linked to traditional hunting.
These sources are under threat
and there's almost no forest for hunting,
so people fall back on what they can find in nature.
(inquisitive music)
(speaking foreign language)
So as to avoid nasty surprises in the years ahead,
we're currently developing a caterpillar farm.
It involves intensive caterpillar breeding.
There are a few parameters we must clear up
that are linked to research.
The caterpillar is a species that's hard to domesticate.
(men speaking foreign language)
And 433 were left.
[Researcher Translator] And the success rate is 75%.
The point of breeding is to produce
large quantities in small spaces.
Compared to what happens to animal protein.
You need a lot of room to set up a beef farm,
whereas a small box like this can produce
10 to 20,000 caterpillars.
10 pounds of plants produce seven pounds
of insects versus one pound of beef.
This type of farming emits 100 times less
green house gases than meat.
The final product, canned to avoid the potential
contamination of a traditional market,
is made available to all.
(speaking foreign language)
When Caterpillars aren't kept properly,
they soon lose their nutrients
and offer nothing to the consumer,
nutritionally speaking.
We harvest caterpillars when they're available in quantity
and keep them fresh in a brine solution.
Like canned food, but without ingredients or seasoning.
It's simple, but no one had thought of it.
That's why it's interesting.
We are far more isolated from industrial development
and the consequences created by capitalism
in developed countries.
Being on the side-lines has given us time
to think about solutions for ourselves
and, why not, for the developed countries, too.
(upbeat music)
(speaking foreign language)
Isn't it just as weird for us
to eat freshly sauteed shrimp
as it is to eat freshly sauteed insects?
Whether it's a shrimp from Brittany or a crunchy insect,
I think the only real difference is cultural.
There are definitely cultural issues
around eating insects, for example,
but there were cultural issues in the UK,
for example around eating raw fish,
eating sushi in the 80s was considered to be disgusting.
We change, time changes, that's trend.
(gentle music)
Times are changing,
thanks to innovators like these.
It's up to us to follow in their footsteps.
We must consider new sources of protein,
even ones that seem strange and off-putting.
We need to learn from the failures of the past.
(mechanical whirring)
(upbeat music)
The 20th century was the era of full steam ahead progress.
We outsourced our meals to the brand new agro-food industry.
Microwaves, frozen foods, ready-made meals.
Soon very few even knew how to grow a turnip.
Kids are getting separated from the reality of
an apple, where's that from?
Meat, where does that, how does that look when it grows?
There's almost a separation.
In 1985, the movie Back to the Future,
promoted the fantasy of effortless cooking.
Don't you be a smart-ass.
(woman mumbles)
Hydrate level four please.
(machine bubbling)
(machine dinging)
Mmmm.
Is it ready?
Here you go.
Oh, boy, oh, boy, mom--
Is this our future?
Or can we do better?
I missed that whole thing.
(speaking foreign language)
Food that arrives on our plate
is an unidentified edible object.
We have lost the link.
Firstly, over time, as there are ways of preserving
it and extending its lifespan.
There's no immediate access to food.
It's not produces where you are,
like when you lived in the country,
so you don't know how it's produced.
The third element is transformation technology.
You don't know how your food has been processed.
All these elements means there's
a loss of the link with your food,
but food is what we ingest.
You are what you eat.
(piano music)
This loss of connection
is felt all over the world, even in Japan,
where the cuisine has unique cultural status.
Here, 60% of farmers are nearing retirement
and few are ready to take up the torch.
Yasuyuki Nambu is determined to buck the trend.
(speaking foreign language)
Isn't the harvest pretty good?
We've worked very hard today, it looks lovely.
That one, too, give it to me.
Each weekend, he heads to Awaji Island,
an oasis that welcomes those eager
to forge a bond with nature.
(people speaking foreign language)
Before, I knew nothing about agriculture.
I thought you just had to pay to get the best products
and I wasted a lot, I lived in opulence.
From the moment I began to discover agriculture,
I got really involved in it
and it was a way to get rid of stress.
(curious music) (mechanical whirring)
Today everyone wants to live in a city
and go to university.
Everyone wants to be a business man or an artist.
I got interested in agriculture
to offer a new prospective on work and life.
Now I have two lives, farmer and business man.
The rest of the week, his life is in Tokyo.
Teeming with 35 million souls,
it's a preview of tomorrow's world.
By 2050, 80% of us will live in cities.
(speaking foreign language)
With this growing urban population,
who will produce and where?
How do we see a sustainable, self-sufficient
city in the future?
There will be lots of changes.
People have envisaged, and it might work in some
Asian cities, building vertical farms with hydroponic props.
Architects are already hard at work
on extraordinary projects.
The sky scraper farm Dragonfly,
is imagined for the heart of New York City.
It's a far cry from the shared gardens
we find squeezed between buildings.
Whatever the size, the key is reestablishing
our link with the Earth.
Mr. Nambu is all for farming in the city.
Long before his passion for vegetables,
he founded the largest staffing agency in Japan.
Now, he's transformed the company headquarters
into an urban farm.
(speaking foreign language)
We're in the heart of the business district.
It is just opposite Tokyo's Central Station.
Our building is covered in flowers.
It allows all those who cross the street,
business men and women, to feel the benefits of nature.
But when we enter the building,
the first thing we see is ears of rice.
On the ceiling in reception
there are pumpkins at the moment
and next to them, squash.
In my office I grow tomatoes.
And in every meeting room there are fruits or vegetables.
In fact, there are fields all over the building.
Here we can make a paddy field grow and produce vegetables,
while wearing a Chanel scarf or wearing a designer tie
or a beautiful hat.
(inquisitive music)
(speaking foreign language)
Why can't we have everyone eat this?
[Woman Translator] We could write edible on it.
Yes, let's put up a sign
so people would watch, get used to it
and even harvest it.
[Woman Translator] Why not, that's a good idea.
This vertical farm supplies the cafeteria
and feeds some of the building's 1,500 workers.
This building brings ancient wisdoms
to the gardens of the future.
Using the traditional technique of aquaponics,
lettuces grow in water without soil,
under lamps that reproduce the sun's rays.
This saves space and results in a bigger yield.
(speaking foreign language)
I can see people growing during
working hours or after work without being
limited to weekends.
In each individual's home,
when you open the refrigerator,
you will find fresh vegetables growing there.
In the bathroom, there'll be herbs growing on the ceiling,
and tomatoes ripening in the bedroom or in the kitchen.
We'll eat what we've grown ourselves in our home.
I think this era is coming soon.
(positive music)
(speaking foreign language)
I think that in the world of 2050,
with its mega-cities, there will be a need to find a link.
A need for traceability, for shortened supply chains,
for culture to know how to grow
and urban agriculture will be part of
this search for a link.
There's mantra it's not your grandfather's farm,
I mean, the way farming is done now,
in many parts of the world is really technology enabled,
it's, you know, super high tech
and really, really interesting.
So I think that more young people
are interested in returning to the sector.
It's really core to human life
and there's a lot of exciting breakthrough innovations.
Microfarms are developing throughout the world,
combining natural resources and new technologies.
At MIT in Boston, students have set up
vegetable refrigerators that grow 100% organic
lettuce in under 30 days.
This revolution, both agricultural and societal,
offers a future where we once again control our diet.
So as a consumer, we're changing.
We're getting clever, we want to know where it's from,
how was it made, what's in it, what do it do for us,
how is it going to make us feel?
And I think as time goes on, we're going to be
more demanding, we're going to have a lot
of digital input in our choices.
(electronic music)
The Milan World's Fair of 2015
showcased solutions that combine modernity
with simplicity in our diet.
Architects imagined and built the supermarket of tomorrow,
a place that puts consumers in charge.
The screens, holograms and robots
give shoppers a detailed history of every product.
In this project, we wanted to bring together
the people, the customers, the products
and the technologies, to connect them
in a fluid and seamless way.
That's why we call the project
the Internet of Food and People.
(curious music) (mechanical whirring)
To create this supermarket,
we actually started from the past.
People used to know more about product
because they knew more about the producers.
What we're trying to do here is to recreate,
through digital technology, this link, this experience.
So not just recreating a fake environment
that represent an old city,
but recreating the way you interact with the product.
You touch a product and you have link to the producer.
Hasn't happened in normal markets.
In the upper part of the exhibit though,
you receive information about the product.
How you can receive them?
You just go across with your hand to the product
or you just touch the product itself
and the system recognize the touch of your hand
and provides you information about the product.
The kind of information you find
are mostly information about the food chain,
so about the origin of the products,
about the producer, about the amount of C02 produced
in the chain and so on.
All these information obviously cannot be
find on the product itself.
(gentle music)
The sentence which was very inspiring to us
that says that behind every product,
there's a history and...
It says that this shop is a museum
and this is what we basically tried to do here.
Wanted to give the import that the product deserve,
like it was an art piece in a museum.
With direct access to producers,
and real-time monitoring,
the future of food should be transparent.
That's the challenge for trail blazers around the world.
Take SCIO for example.
Soon, this pocket scanner should enable you
to analyze every dish and tell you its exact composition.
It can even detect traces of pesticide and allergens.
Right now we're in a time where we have a lack of trust.
We don't really trust our governments in the same way,
we don't trust the world in the same way,
the banking system, the supply chain,
we don't really trust that we can be made well any more.
We can't be fixed with a magic bullet at the doctor's.
We're starting to see people younger and younger
with terminal diseases, terminal illnesses,
so the question then comes up, how can we prevent that?
How could we have preventative care?
And of course that's food.
(mechanical whirring)
(seductive music)
Is food making us unhappy?
The link between food and health is undeniable.
Recent decades have seen a massive change in our diet.
300 years ago, we consumed as much sugar in a year
as we now devour in a day.
All the progress in medicine and sanitation
that extends our lives is sabotaged
by what we eat and drink.
(speaking foreign language)
What's happening right now is awful.
In some countries, the food offered to city dwellers
contains much more fat, sugar and salt than was traditional.
The time constants of the nutrition transition
in countries that have developed extremely quickly
is incompatible with proper assimilation by the body,
hence the terribly harmful effects on health
of the super fast nutritional transition.
All over the world, food and its nutritional
surpluses or deficits in such and such an element,
is the leading cause of morbidity and mortality,
ahead of infectious illnesses.
Hippocrates said we are what we eat
and it's the only phrase in the world
that is in every single language,
in every single dialect, all over
and he said it so long ago,
but actually, it's really the adage of our time
because we are what we eat and we're going to start
seeing the kitchen looking very much like the apothecary.
It's almost the chemist within our house,
we're staring to understand that we can
heal ourselves through food.
Researchers throughout the world
are examining the connection between the gut
and overall health.
Diabetes and obesity are on the rise
and expected to soar between now and 2050.
In Tel Aviv, the Weizmann Institute conducted a study
that could revolutionize our eating habits.
Here, one child in 10 is obese.
Professors Eran Segal and Eran Elinav
are targeting a radical solution.
What we thought, going into our own study,
is that maybe one of the reasons that diets are failing
is not because people are not complying with the diet,
which is sometimes what people often think,
but it's maybe because the dietary advice
that we were giving to people is wrong.
(curious music) (mechanical whirring)
Maybe general diets have limitations
because, you know, we are all different,
we are all different in many different aspects,
and we thought that maybe food,
therefore, should also be tailored to the individual,
depending on the various factors that
that individual has.
Over a century of science, of modern science,
we mainly studied our human side.
(curious music) (mechanical whirring)
But in the last eight or 10 years,
we discovered that within our body
we have trillions of bacteria that are,
in fact, now considered to be an integral part of us
and our bacteria play fundamental roles
in every aspect of our living.
One of the major aspects that our bacteria
participate in is how we react to nutrition
and by understanding and studying
how our gut microbes react to our nutrition
and how these reaction results in
effects on our metabolism,
we are actually revolutionizing our understanding
on nutrition, how it impacts our body
and how it impacts our risk to develop common diseases.
As we said, the--
The two researchers assembled
a panel of 1,000 volunteers and implanted
sensors under their skin.
Now they could monitor in real-time
the body's response to various foods
by measuring blood glucose levels.
I'm gonna put on the Fitbit Flex,
which is a device that records
your movements, your acceleration and deceleration
of the body so we can also keep track of
how you exercise and your sleeping patterns,
so I'm just gonna put it on like a bracelet.
By compiling millions of data points,
they devised an algorithm that tells users
what dishes are best for them.
In my case, um, for sure this approach
changed my life in terms of what I eat and what I don't eat.
I, for example, stopped eating red meat
because in my particular case,
it proved to be spiking the blood sugars
when measured in me, but my wife,
she eats red meat a lot
and it doesn't do any harm to her,
which gives you an example of how personalized
and different people's different responses are.
For me, they did many measurements in this study
found out that sushi, which I really enjoy,
actually really spikes my sugar levels
and on the other hand, ice cream and chocolate does not.
Nutrition is not one-size-fits-all.
In the future, we'll know if fruits are good for our health,
or if they're good for my health.
A miniature connected dietician
will be available around the clock to advise you.
At the supermarket and in our kitchen,
nutrition will be personalized.
I think that the options of personalization
and how they would impact our day-to-day life
are practically endless.
We really believe that with the right nutritional advice,
that would be major component that actually
has been largely overlooked
and much less focused on and studied,
compared to treatment of disease
and compared to development of drugs and molecules
and so on and so we believe,
and that is another reason why we were drawn
into doing work on understanding
right nutritional choices for people
that this can also be another major component
and factor by which we can prevent disease
and also treat disease.
For the majority of the time, which is 80% of the time,
you'll be doing your genetic thing
and for 20% of the time, you'll be out socializing
and that's, we already know scientifically,
that 80/20 will keep you healthy forever.
To foster personalized nutrition,
we must rethink the way we cook.
The well-heeled may even have robot chefs,
ready to whip up their favorite dishes,
but the most promising tool is the 3D printer.
In 2050, simple wheat pasta
could be fine-tuned to our needs.
Added micronutrients, interchangeable ingredients,
new shapes and textures,
everything made to order, just for us.
(electronic music)
In Los Angeles, a group of young artists,
designers, chefs and musicians are rethinking
the culinary experience.
Together, they are harnessing virtual reality
to dream up the most unlikely foodstuffs.
(people laughing)
In sushi, there's different quality grains of rice, right?
So higher quality the rice is,
the grain is much fuller and much more uniform
and when you put it in your mouth,
it definitely feels different, like,
when you try to chew like a half grain rice,
versus like the full grain rice.
(electronic music)
Project Nourished is lead by
the artist Jinsoo An.
I have soy and gluten sensitivities,
so what that means is that
I have skin issues as a result of eating
certain kind of foods so I said to myself,
like why am I not able to eat these foods,
when I can easily access thousands of information
on my phone, which is very advanced,
but I felt like the food side of things
hasn't really advanced or at least changed that much
since the beginning of time.
(curious music) (mechanical whirring)
So how do we tackle that?
Well, we can certainly
trick our brain to imagine that we're
eating something that we aren't
so that these people with allergies and diabetes
can eat whatever they choose to,
but at the same time, they don't choose,
they can choose not to take in the calories
or deal with the negative consequences of it.
The collective makes sushi
in hydrocolloid gel, a tasteless foodstuff
which can absorb micronutrients.
Then they play with our senses,
making our brains believe that this insipid cube
is delicious sushi.
The experiment plays with human perception,
but it is first and foremost a work of art.
A vision inspired by the movie Hook.
Go suck on a dead dog's nose.
You're doing it.
Doing what?
Using your imagination, Peter.
It was all possible with imagination
and we thought that was a really interesting
way to perhaps recreate with technology
and we asked ourselves, is this, could this be done somehow?
The first thing that you'll be able to experience
is obviously the vision, seeing the food in front of you.
Food is quite different than what you're used to,
so what it does is it cancels any previous memories
of foods that you think you're about to eat
and then you're given a headset,
virtual reality headset,
and you'll be transported to another dimension.
[Computer Voiceover] You are now in a garden in New Kyoto,
where the past and future live in harmony.
Looks like the chef was expecting you.
Before you begin the meal,
you get to smell the food, the aroma,
coming from the dish you're having.
You're biting down and you get a sensation right away
from the taste, but also the sound
through the bone conduction
and that is gonna be able to
replicate the way that you normally chew
and how the sound is transferred into your ears.
All that information all get threaded into one experience
and when that happens, that's when you
have this moment of believing
that you're eating something else.
It really does taste like sushi,
I was really impressed.
It has the flavors and the textures very similar to sushi.
When I saw it I thought it was gonna be more like candy
or artificial tasting, but it really does taste natural
and very similar to the experience.
I believe that ideas inspired by Project Nourish
will become part of the future of the food,
not necessarily to replacement of existing food,
but it will help us diversify our food systems
so that we can consume and enjoy the foods
that we want, but also be able to eat things that
will be no longer available in the future.
So in a way, we are proposing a way to
preserve all types of food for the future
generations to enjoy and taste,
without having any kind of negative consequences.
[Computer Voiceover] The future is here.
Jinsoo's artistic vision
makes us imagine a future of virtual food.
Tomorrow, eating may no longer mean
putting food in your mouth.
(inquisitive music)
What we're seeing is science fiction
becoming science reality.
If people can dream it, there's probably
gonna be someone working on it.
Do I personally wanna take a food pill?
Probably not because I enjoy the experience
of sitting down and eating.
The pleasure of eating with others
is still at the heart of our meal,
but man has created a complex industrial system
that separates him from his food.
We are just beginning to realize this.
(speaking foreign language)
I think that man,
when he reaches the end of his manipulations and excesses,
surely has enough intelligence
to eventually return to consuming, naturally,
what he needs and not what is superfluous.
And so when we think about the future
maybe not being so bright,
it's just a change of how we do things
and how we value and place value on the things we eat.
These visionaries are urging us
to look forward with longing
and look to the future with relish.
(inspiring music)