What is going to we be consuming in 2050? A shiny gel-cube that delivers all our day’s vitamins plus extends our life by one hour? Or extra doubtless, given the place the world’s headed, seaweed protein, cricket flour and maybe one another?
A brand new exhibit operating till late 2027 on the Lawrence Corridor of Science, “Future of Food,” probes such potentialities in a enjoyable, STEM-filled atmosphere. Guests can discover immersive ceiling-to-floor seaweed gardens – a sustainable meals useful resource that requires no land or contemporary water to develop – and find out about how automated robots developed at UC Davis may change near-future farming. There are tunnels to squeeze by way of, to find out about how soil mitigates local weather change, and the chance to play with a life-sized mannequin cow’s microbiome.
A lot materials is impressed by food-tech start-ups situated proper right here within the Bay Space. “With the first cell-cultivated meat approved by the FDA coming from Berkeley, we’re truly at the center of the food-system transformation,” write the present’s organizers. “The exhibit explores how our food choices not only fuel our bodies but can help heal the planet and build more equitable, sustainable communities.”
Particulars: Open 10 a.m.-5 p.m. Wednesday-Sunday at 1 Centennial Drive, Berkeley; $20, lawrencehallofscience.org
