Take a quick moment to recall your last grocery shopping trip.

Some white rice, a handful of apples, a few bags of leafy greens and perhaps even a sneaky bar of chocolate may be a few items off your list. Only, 30 years from now, they just might be considered a plate of history. 

As our world continues to evolve rapidly in terms of technology, power and communication, it would only make sense that our food follows a similar path. 

At the current rate of population growth, it is not a surprise that around 60% more food would need to be produced to facilitate the estimated reach of 10 billion people of the global population by 2050. Unfortunately, a bleak future looms ahead due to food shortage attributed to a rise in global temperatures - a result of the increase in CO2 emissions which impacts crop yield and deforestation, leading to a reduction in the space for agricultural land. Another challenge faced when confronting a growing population is the depletion in the availability of sustainable protein sources. Additionally, with unequal access to food and an increasing urgency to maintain the Earth, it is vital to consider healthier alternatives when it comes to food production.

Admirably, humankind refuses to hide from this incoming storm of ill luck as experts reveal various meal ideas in progress to tackle these issues. Let’s explore just a few of them: 

High protein insects
While it may not be the most appetising option considering the fact that it is not a part of our own culture or cuisine, consuming edible insects has been part of many others for several years, and may continue to persist and spread in the future. They are easier to grow, and provide the necessary proteins and nutrients and numerous companies have already been established to partake in supplying this vision in the future. It is important to acknowledge that part of moving forward requires exploring other avenues and trying out novelties that may seem bizarre at first. 

Seaweed and algae
With a significant number already acquainted with seaweed and algae through East Asian cuisines in the form of soups and sushi, it is predicted to make quite a few more appearances in international kitchens within the next couple of decades to suit both sweet and savoury palates. It may also serve as a natural substitute to wrap snacks in as opposed to the single-use plastic packaging we have acclimated to, in order to curb the danger of microplastics polluting the environment and ultimately finding their way back into our food.

Harbouring the ability to grow swiftly in large quantities, algae is an excellent substitute to consider in comparison to popular crops of today such as peas, regarding its overall protein output along with being rich in iron and antioxidants. Moreover, seaweed and algae adequately meet the requirement for sustainability as their production brings about little harm to the surrounding environment.

False banana
A staple in almost any household in our motherland, gobbling down a banana after a meal without much thought almost seems like a tradition. However, we may have to reinforce their value as the years go by, as studies predict a dip in yields, with the fruit slowly becoming more inaccessible and expensive.

This paves the way for a related crop, the false banana, also known as “the tree against hunger,” which is largely cultivated in Ethiopia to gain popularity. The crop is easy to harvest all year round, rich in calories, and versatile regarding preparation methods, with its trunk, roots, and leaves being edible.

Plant-based meats
Plant-based meats are already claiming their spots on grocery shelves, effectively bringing down production costs and pollution, all while delivering high-quality protein nourishment. Their production requires less land, water and other resources, thereby minimising harmful emissions.
Developed from protein sources such as soy, wheat and pea proteins, these components are processed and undergo various physical and chemical changes to eventually form a meat-like substitute. It is a predominant product in vegan and allergen-friendly communities, but there are high hopes for the market to spread through the general public in the time to come. 

Lab-grown meat

A good amount of folks have grown hesitant towards the consumption of livestock recently as they have been made aware of controversial animal-rearing practices. It is also important to note that the animal husbandry sector is responsible for almost a fifth of all greenhouse gas emissions which contributes heavily to global warming.

Despite being a key source of protein for centuries, researchers are beginning to prove there is an alternative for this. Lab-grown meat, also known as cultured meat, is a product that involves cultivating proteins from animal cells under specific laboratory conditions in order to produce meat. This method stands as a more economical option as products can be manufactured within weeks, contrary to conventional meat which requires years. It also calls for significantly less space and water intake when compared to maintaining factory farms. 

Since it is costly to obtain the necessary animal cells and also challenges concerns with respect to animal cruelty, the cultured meat industry is still a work in progress and has only managed to find a successful market in Singapore. However, experts foresee a rise in people favouring it in the name of sustainability and alleviating our carbon footprint.