What will we eat?
Today the store shelves are full, but what about tomorrow? As climate change and global tensions put pressure on our food system, a new wave of possibilities is emerging: from microbes that produce food to soils that nourish us, from artificial intelligence that maps our oceans to surprising adventures in the kitchen. This book explores the crucial turning points and shows how science, common sense, and societal trends are converging.

Positive in tone, it reveals innovations and choices that are transforming our food and highlights the role we can play as conscious consumers.

'I devoured this book with my climate cap on, and I came away fully satisfied. Our world is in transition on many fronts, and our food system (and our digestion) will have to evolve with it—toward something better. This book gives us hope. There are alternatives, and our research centers are taking a pioneering role.'
- Bram Verbruggen, meteorologist and Flemish regional TV weatherman