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.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.