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In this era savvy patrons continue
to desire more and more information about the food they
buy—where it was grown, what are the conditions of the
soil, or what sustainable farming practices are employed.
Restaurants are reacting by providing more narrative,
not just about the presentation of the dishes, but their
sourcing as well. These movements toward healthy eating
also appeal to consumers wishing to support environmental
changes, as the American Journal on Clinical Nutrition
2019 reports that people with the lowest dietary carbon
footprints are those who are eating a healthier diet and
eschewing red meat.

Finnish scientists are literally creating food out of air with
Solein, a protein powder comprised of CO2, electricity,
and water, which is manufactured in a carbon-neutral
environment, and is poised to debut in 2021. Solein is,
according to scientists, “free of agricultural limitations.”

3D Food Printing can be used to convert alternative
ingredients, such as proteins from algae, beet leaves, or
insects into delicious food, even tailoring your sushi to
your individual nutritional needs. The company FOODINK
sees 3D printing technology as the basis for their exciting
pop-up restaurant events where everything is 3D printed
on site, including the tables and chairs, the utensils and
the food.

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