We might think that most of the carbon emission come from the industrial sector and livestock, but a new study suggests that the real environmental problem is represented by the things we buy. In order to understand what is really driving the impact on our planet we have to look past the obvious primary factors and realize whose needs those things are servicing. Keeping this in mind, researchers arrived to the conclusion that household consumers are (by far) the biggest accountable for this crisis.
That banana you buy in the supermarket is a product of nature, right? Not really. If you compare the supermarket banana with the original wild banana the differences in size, look and taste are striking.
Human design has turned old nature into hypernature: better than the real thing. But at the end of the day, the supermarket banana is not so much a product of nature, as it is a product of design.
Peculiar image of the week via Rebrn.
Mark Post, Dutch professor and researcher responsible for the first in vitro meat burger, is partnering up with food expert Peter Verstraate to start a company called Mosa Meat. Their bet is to bring lab-grown meat on the market shelves within five years at a reasonable price. Sounds impossible?
We tend to believe that the fruit and the vegetables we eat today are “natural” and the same as they always were. It turns out that in the past this familiar food didn’t look like this at all. Its genetics was modified over time by humans, we did this for centuries.
Three years ago Mark Kanters designed the Magic Meatballs for Next Nature’s Meat the Future Project. Seems like Space 10, Ikea’s research laboratory, was inspired by this concept and came up with a re-design of their famous meatballs. Creative Director Kaave Pour and copywriter Bas van de Poel explored the future and the possibilities of the undisputed protagonist product of Ikea restaurants.
After the glowing jelly fish ice cream and the in vitro ice cream, we now have the ice cream that doesn’t drip. Researchers at the University of Dundee and Edinburgh discovered a protein that can be used to produce the first ice cream that melts more slowly that the normal products on the market today.
We have a wide range of yogurts available in the supermarket: flavored, light, biologic, probiotic, drinkable, the choice is vast. But the yogurt developed by MIT researcher Sangeeta Bhatia has something more. For years she has been studying and researching to simplify the diagnosis of cancer. The result is an extraordinary yogurt that could soon implement accurate, young disease diagnosis.
Breaking the silence, vegetables in a Japanese supermarket start to talk to the customers. Founded and developed by Uda Lab and Hakuhodo I-Studio’s HACKist Creative Lab, this unique in-store promotion prototype, Talkable Vegetables, was tested starting this summer in Hug Mart in Sapporo, Hokkaido.