The world's population is projected to reach 11 billion by the end of the century. Feeding that many people will be a challenge, and it is further complicated by the impact of climate change on agriculture. Through its mind-stretching journalism, The Economist highlights critical global questions, such as food sustainability, and leaves readers to consider possible solutions, form their own opinions and take their own actions.
Under the theme of Feeding the future, The Economist is opening people’s eyes (and mouths) to the challenges we’ll face on our plates in the coming century.
The Economist wanted to bring its content to life by engaging with its potential readers with radical alternatives to feed our appetite sustainably.
From ice cream, crepes and waffles enriched with high-protein insects and smoothies made from aesthetically challenged fruit and veg destined for the rubbish bin to tacos made from fake meat and used coffee grounds converted into bio-fuel, The Economist is presenting alternatives for a sustainable future of food.