Subscriber events
The future of food
Feeding the world sustainably
Technology is transforming food production. Cows are no longer essential for meat and milk. Sushi-grade fish is being grown in laboratories. Some newly developed agricultural techniques are better for the environment than traditional methods.
But will novel foods really be accepted by consumers, and what impact will these changes have on the business, and ethics, of eating?
The Economist’s international editor Josie Delap, who also writes on food for 1843, and US digital editor Jon Fasman explored the future of food in an exclusive discussion for our subscribers.
You can watch the conversation in full below.
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