From Table to Gable
May 25, 2020Biotechnology Behind Culina
May 26, 2020
The Future of Food
How to plate up:
GMOs, urban farms and ancient cooking
Have you ever thought – ‘What is really on my plate? Where has it come from? How has it been made?’ Then you're asking the wrong questions.
You should be asking – ‘What should be on my plate?’
Despite evidence suggesting GMOs do not pose any human health risk but provide nutrient enhancements and economic benefits, the technology is widely unaccepted.
Genetically modified organisms (GMOs) have long caused controversy and division between nations. A GMO is a plant, animal or microorganism that has been genetically altered using genetic engineering to produce desirable attributes and compounds. Despite evidence suggesting GMOs do not pose any human health risk but provide nutrient enhancements and economic benefits, the technology is widely unaccepted.
Genetic engineering is under immense scrutiny due to environmental and health concerns of GM products labelled ‘alien’ ‘mutant’ ‘unnatural’ by the typical consumer. This has led to public mistrust building from lack of political encouragement and engagement with society. With this and the tightening of FAO regulations GM foods are likely to never reach your dining table.
You might be asking, 'What's the fuss with GMOs, anyway?'
Genetic engineering is under immense scrutiny due to environmental and health concerns of GM products labelled ‘alien’ ‘mutant’ ‘unnatural’ by the typical consumer. This has led to public mistrust building from lack of political encouragement and engagement with society. With this and the tightening of FAO regulations GM foods are likely to never reach your dining table.
You might be asking, 'What's the fuss with GMOs, anyway?'
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- Science.
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- Saccharomyces cerevisiae -bakers yeast
By 2050 there will be 10 billion mouths to feed. An increased urgency for food security cannot currently be met without genetic engineering producing higher yielding crops and fatter chickens! If there is a time for innovation it is now! We must abandon these current approaches and adopt a new way of achieving self-sustenance.
Introducing, ‘Culina’ a revolutionary restaurant facility which speaks for the future of food. Culina is coined a gastro-lab where synthetic biology, urban farming and ancient cooking techniques meet to create not just an ethereal culinary experience, but a teaching facility. Here, visitors are taught the value of growing, cooking and consuming food all on one low-energy consuming site.
Genetically engineered microbes cultured in colossal vessels are used for protein production. Cultured meat swings from airing to smoking processors. Exotic fruits bud in tropical humidity gardens. There are hydroponic roof top gardens blossoming with fruit and veg, and chambers far underground storing fermented foods. Complementary elements are selected, prepared and plated up on site.
Essentially, Culina is a laboratory, urban farm and kitchen all in one bustling hub. Its success is based upon a transparent experience and teaching of self-sustenance. Instead of finding themselves in the dark as they once would, a hands on approach allows consumers to become the scientists, farmers and producers. You know what, where, and how your meal has been prepared from start to ‘plate up’.
Introducing, ‘Culina’ a revolutionary restaurant facility which speaks for the future of food. Culina is coined a gastro-lab where synthetic biology, urban farming and ancient cooking techniques meet to create not just an ethereal culinary experience, but a teaching facility. Here, visitors are taught the value of growing, cooking and consuming food all on one low-energy consuming site.
Genetically engineered microbes cultured in colossal vessels are used for protein production. Cultured meat swings from airing to smoking processors. Exotic fruits bud in tropical humidity gardens. There are hydroponic roof top gardens blossoming with fruit and veg, and chambers far underground storing fermented foods. Complementary elements are selected, prepared and plated up on site.
Essentially, Culina is a laboratory, urban farm and kitchen all in one bustling hub. Its success is based upon a transparent experience and teaching of self-sustenance. Instead of finding themselves in the dark as they once would, a hands on approach allows consumers to become the scientists, farmers and producers. You know what, where, and how your meal has been prepared from start to ‘plate up’.
An increased urgency for food security cannot currently be met without genetic engineering.
So, to answer…‘What should be on my plate?’ Quite simply – whatever you grew, fermented, aired and smoked in your very own gastro-lab a week earlier!
