Eat to live or live to eat? Whether one views food as the body’s fuel to survive, a divine amalgamation of flavour and texture to be relished or a shared activity fostering social connections, one unfortunate fact remains—the way we feed our population today is unsustainable for our planet.
Our ever-expanding food production and distribution processes have caused mounting harm to the environment, from biodiversity loss to greenhouse gas emissions. A multi-course meal doesn’t end just there. Bearing the brunt of extravagant consumption habits across the world are communities in central and South America as well as sub-Saharan Africa and Asia, who face continuous food shortages and ecological pillage—all while others savour their appetisers, entrees and petit fours.
The way we feed our population today is unsustainable for our planet.
But all hope is not lost. Fusing design, craft and emerging technology, Amsterdam-based experience design studio Tellart’s latest project demonstrates how new and ethical food systems can be cultivated. Aptly titled Dinner in 2050, this immersive artificial intelligence (AI) game allows participants to discover future alternatives of their favourite dish. First displayed at the 2023 United Nations Climate Change Conference in Dubai last December, the exhibition aims to serve as a digestible (pun intended) and thought-provoking reminder of the critical importance of sustainability.
“Stable Diffusion, an image-generating software that uses AI, helps to visualise an unlimited number of personalised dishes that are more sustainable in the local climate of the UAE,” explains Pim Schachtschabel, the design lead at Tellart.
Visitors gather around a dining table crafted from sustainable palm wood and speak their favourite dish (from crispy falafels to fresh sashimi) into the microphone. The AI-powered plate analyses the main ingredients of each dish, then replaces the main carbon footprint contributor with a sustainable alternative, whipping up a vision of the food’s future self that is strikingly hyper-realistic—and delicious.
“We want this to inspire people to try unfamiliar ingredients that will play an increasing role in our future diets”
Up till now, feeding oneself in a sustainable fashion might seem daunting to figure out, but these AI-generated recipes serve as simpler and approachable starting points. The substitute ingredients offered are accessible, without depriving the dish of any ambrosial or nutritional qualities. Think locally grown poultry in place of pork in Chinese dumplings, to shrink reliance on carbon-intensive food imports and grow support for sustainable farming practices; animal-free dairy in ice cream, which is produced with less water, land and carbon emissions; and cultivated meat sausages in a hearty English breakfast—reducing carbon emissions by 92 percent and water use by 78 percent in comparison to intensive livestock farming. A positive impact on individual health is also emphasised as these alternatives are lower in saturated fat or touched by fewer antibiotics and pesticides.
“We want this to inspire people to try unfamiliar ingredients that will play an increasing role in our future diets,” says Tellart’s strategy director Maia Garau, referencing alternative grains, sea vegetables and insect proteins. “Food and beverage leaders play a pivotal role in shifting society’s consumption practices, and we encourage them to develop new recipes, source for ethical ingredients and expand plant-based options.”
“The future is abstract and hard to imagine, and Tellart’s work aims to make it tangible and personal. We create playful experiences about serious topics, inviting each individual to look within themselves and become part of the solution,” Tellart’s founder and principal designer Matt Cottam states. Mankind is said to have dominion over the fish of the sea, birds of the air and every other living thing. Just as our natural world has kept us alive, it’s high time we return the favour.
