By the year 2050, 80% of the world’s population will be living in urban centres, and it’s predicted that there will be around 3 billion more humans on earth than there are today. Which of course leads to the pressing question: how will we feed them all?
Current calculations (by NATO and FAO) estimate that 80% the earth suitable for cultivation and farming is already being used today. But tomorrow? What kinds of solutions are there for this global problem? Places that might present an unexpected solution are the world’s largest cities, where the latest generation of buildings feature irrigation systems and areas suitable for cultivation on both terraces, rooftops and even walls.
For a creare idea and to view a series of green-oriented architectural projects, we suggest a look through the book The Vertical Farm. In it, Professor Dr. Dickson Despommier, who has taught at New York’s Columbia University for over thirty years, explains in detail the advantages that vertical farming brings to an ever-increasing demand for food: the creation of sustainable environments, the possibility to harvest year-round, organic produce and the creation of energy by composting our waste. A truly illuminating read for those already looking well into the future.
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.