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  • By the year 2050, it's estimated that there will be another two and a half

  • billion people on the planet

  • that's another China and India; and one of the most pressing questions we need

  • to answer with a growing population

  • in the face of a changing climate, is how we gonna feed everyone?

  • We've come to After Hours here in At-Bristol to find out about some foods

  • of the future. First of all, if we're going to grow more crops

  • where we find the land to do it? One solution is not to use the land at all

  • but instead turned to the seas. Algae are simple, single-celled plant organisms that

  • can grow very rapidly at sea.

  • They may be at the bottom of the food chain, but already widely consumed in

  • places like China and Japan. They range from microscopic slimes to gigantic and

  • seaweeds and kelp. And with so many varieties the taste can vary quite a lot.

  • If we're going to be growing more

  • we need to think about which crops are going to be resilient to a changing climate.

  • Quinoa is a grain crop with edible seeds, renowned for its hardiness.

  • It's grown in a variety of climates from coastal regions in Chile

  • to over 13,000 feet in the Andes. However the growing popularity of quinoa in the

  • Western world has seen its price

  • triple. In Bolivia and Peru, where qunioa is grown and used as a

  • staple food source, poorer people can now no longer afford it

  • and so instead imported junk food is much cheaper.

  • Locusts, grasshoppers, spiders, wasps,

  • worms, ants, and beetles aren't found on your typical western menu.

  • But thousands of species are eaten across Africa, Latin America and Asia.

  • With rising food prices and land shortages, it should be just a matter of time before

  • insect farms are setup in the UK. They're also good for the environment

  • since the creatures are far better at converting plant biomass

  • into edible meat, and they also emit far less methane.

  • So all that's left to do is just tuck in.

  • Crunchy.

  • Like... a bit dry... and paper-y.

  • It needs some sauce I think.

  • Next week we'll be investigating the science of making honeycomb.

  • So for more incredible, edible science click subscribe. Thanks for watching!

By the year 2050, it's estimated that there will be another two and a half

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B2 UK edible quinoa bristol growing land climate

Would you eat a grasshopper? Future Sushi | At-Bristol Science Centre

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    Vicky posted on 2015/06/07
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