Forget about insects, fake meat grown from animal cells, or even food that you can swallow in capsule form. According to Raphaël Aumont, a physical chemist and director of the French Center for Culinary Innovation at the University of Paris-Saclay, the kitchen of the future will, above all, have to consume less energy, produce less waste and promote ingredients. On Friday morning he spoke about “food in 2050” on the occasion of the first Paris-Saclay-Choose Science summit, which is being held in Palaiseau (Essonne), on the Saclay plateau.
He was due to host the conference with star chef Thierry Marx, co-director of the French Center for Culinary Innovation, but the latter was postponed due to an interview with the minister. This did not stop dozens of viewers from rushing to listen to the researcher, who regularly appears on television and radio programs.
Source: Le Parisien
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