We now know that global temperatures are likely to rise temporarily by more than 1.5 C above pre-industrial levels in the next five years. Breaking this crucial threshold will give humanity a glimpse of what the next few decades may bring. It will undoubtedly have serious consequences in all aspects of our lives, including what we eat.
In the second of our special series of episodes looking at what a future world might look like, Science Editor Ian Sample explores how our diets could change as the Earth warms. Ian talks to Kew kitchen gardener Helena Dove about climate-resilient vegetables, visits Tiziana di Costanzo’s insect farm to sample mealworms and crickets, and hears from Solar Foods CEO Pasi Vainikka about making food from bacteria, electricity and air
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