Insect dinner

Insect dinner

David Sparks Ph.D.
David Sparks Ph.D.
What foods will fill our dinner plates in the years and decades ahead? Restaurants and grocery stores are already beefing up their stocks of plant-based “meat” products and advances in cellular agriculture promise to further enhance the quality of lab-grown, actual meat. Elsewhere, scientists are studying ways to better tap Earth’s abundant resources of protein-rich insects and conjuring new approaches to sustainably farm nutritious seaweed.

SciLine’s next media briefing will cover emerging research that is driving the development of consumable algae, insects, and cultured meat—and how factors such as taste, nutrition, public perception, and environmental impact may influence their acceptance as foods. This web-based briefing can be viewed on your computer or phone, so you can watch and ask questions from anywhere.

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