Episode 05: Food - Land to Lab

In this episode let’s taste the future of food, exploring the hypothesis that: 'in the future, food will be grown in the lab not on the land.'

We’ll find out more about lab grown produce and the potential for it to fill more of our plates in the future, and along the way discuss flavour profiles, ethical and nutritional considerations, and food sustainability.

With the world’s human population set to rise by a further 2 billion people approximately by 2050, and land clearing for agriculture contributing to biodiversity loss and climate change, researchers are busy working on solutions to both fill our bellies and ensure enough space on the planet for species other than ourselves and those we eat.

The increased availability of plant-based meat alternatives processed to mimic the texture and flavour of meat, and the rise in interest in cultured meat synthesised in food laboratories as an alternative to traditionally farmed meat, mean that the way in which we will produce and consume protein is set to evolve significantly over the coming decades.

Are we moving away from getting our hands dirty to lab coats and petri dishes?

Guest experts featured in this episode include:

Dr Kim Johnson, plant biologist, La Trobe University

Katie Bashant-Day, research scientist, Vow Food

Sophie Lamond, food culture and politics PhD student, the University of Melbourne