Future Food

In vitro meat, 3D printed food or intensive insect farming? Since all food eventually ends up in our body, it is perhaps the most intimate technology we have. Some scientists believe cultured meat could become a sustainable and animal friendly way to produce meat. But before deciding if we are willing to eat meat from the lab, we need to explore the food culture it can bring us.

  • Talk

    Meat the Future

    With this talk we will present the In Vitro Meat Cookbook: 45 recipes that explore the food culture lab grown meat could bring us. Let’s embrace the artificial and look for new forms of authenticity!

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  • Workshop

    Envisioning Future Food

    The In Vitro Meat Cookbook envisions 45 recipes made from lab-grown meat. Can you think of more? During this workshop you will envision scenarios for future food cultures that may arise from emerging technologies.

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  • Ice Cream Cart

    Bistro In Vitro

    With the mobile Bistro In Vitro Ice Cream Cart, your visitors can taste six thrilling meat ice cream flavors from the In Vitro Meat Cookbook: Meat Fruit, Polar Bear, Bacon, Ice Queen, Dragon and Choco Panda.

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  • Expo

    Meat the Future

    The exhibition is set up as a restaurant of the future and displays 30 exquisite signature dishes cooked to the highest standards using a revolutionary new ingredient: in vitro meat.

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  • Expo

    Future Food Formula

    The Future Food Formula is an interactive installation that allows consumers to step into the shoes of a high-tech farmer and design their personalized future vegetables without the use of GMOs.

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Meet our experts

  • Koert van Mensvoort

    Creative Director

    Artist and philosopher. The discovery of Next Nature has been the most profound experience in his life so far.

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  • Hendrik-Jan Grievink

    Designer

    Designer responsible for the visual output of most projects conducted by Next Nature Network.

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  • Chloé Rutzerveld

    Food Designer

    Food designer who combines aspects of science, technology and nature to think up new ways to make our food more efficient, healthy and sustainable.

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