B2 High-Intermediate UK 567 Folder Collection
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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!
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Would you eat a grasshopper? Future Sushi | At-Bristol Science Centre

567 Folder Collection
Vicky published on June 7, 2015
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