4 Visions of How Technology and Innovation Will Feed the Planet

Molecular Gastronomy

The molecular gastronomist chefs at Moto Restaurant have put into practice some of the most exciting ways that science can bring the art of feeding people to a whole new level. Using dehydrators, liquid nitrogen, and other unusual tricks -- although no playing with the DNA of the food; they are chefs before scientists and are not (yet) convinced by genetic modification -- they have done things like create a "seared tuna loin" out of watermelon. Considering the dwindling supplies of fish stocks around the world, finding creative alternatives seems like an important step, either to wean people off of precious limited supplies, or to feed people once those supplies are gone.