Translated with DeepL
It all started with the growing prosperity in post-war Europe. The after-work steak became a sign that you could afford to eat meat more than just once a week. With factory farming and industrialised food production, meat and many other foodstuffs, including those imported from far away, became increasingly affordable. Global meat production rose from 84 million tonnes in 1965 to 330 million tonnes in 2017.
Now the pendulum is swinging back. The environmental consequences of high meat consumption and industrial agriculture are leading to a rethink. Meat is being eaten less often again and food should be produced as naturally, sustainably and locally as possible.
Where do we go from here? What are the consequences of current food production? What will we eat tomorrow?
In this issue of Technoscope, we get to the bottom of well-known food myths, take a closer look at what is hidden in our food and find out where vegetables will be grown in the future. En Guätä!
Find out more in the current complete issue (in German)
World Food System Centre ETH Zurich
Vertical Farming in Newark (USA)
App with nutritional information for countless products
FSVO data collection on the composition of foods available in Switzerland
Ester Elices
Christine D'Anna-Huber, Alexandra Rosakis
