The Future Of Your Food Plate

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The Future Of Your Food Plate

Our food plate represents our culture, community, traditions and status quo. We do not eat a meal but what we eat is a representation of the above factors. We do not just eat to fuel our bodies, we eat for pleasure, communion, identity. Food is a language and a concept which our plates speak on our behalf. Food innovation in the next decade will be centered around understanding flavor, its composition, how we perceive it, ways to measure it, and even a new language to discuss it. It is quite poignant that many food cultures are still inhibited due to lack of exposure to outside world. We need to transform our thinking towards food to transform ourselves.

A balanced human diet should usually contain proteins, carbohydrates and fats in one assembled platter. The acceptable macronutrient distribution ranges are 45–65% of your daily calories from carbs, 20–35% from fats and 10–35% from protein. With time people are more reliant on food sources which are fast to eat and at the same time more pleasant to eyes. People tend to follow social media trends and try to induce food habits in their routines that they don’t even know the implications of. Vegan, Organic, Collagen are some terms which are gaining mass popularity but how and in what form and measurements to consume these are still concealed to mass.

What the future beholds?

The future of food can be vertical agriculture. We would grow food in AI
controlled vertical buildings rather than horizontal land. Benefits will be profound. Vertical agriculture will free up vast areas of the lands acquired for agricultural crops. It will subsidize the pollution caused due to antibiotics, phosphorous, nitrogen and pesticides. With vertical farming the pollutants can be collected and recycled. The farm produce can be decentralized allowing consumption and production to go hand in hand. Efforts and cost involved will be less with more returns and favorable produce.

Minimized cost and augmented harvest can also lead to collaborations amongst farmers and eaters to produce a genome of grains and vegetables to produce a marrying classic seed selection with modern technology.

Take-away/Delivery restaurants will gain mass popularity and concepts like renting a place for cooking your favorite meal for your loved ones will come into picture. People would cook for pleasure and gratification. Food will no more be an art form but a way to show the power of wallets and stature.

Restaurants would be confined to small spaces and emphasis will be on the quality and structure of the food presented. We eat through our eyes first and then it makes its way through our mouth. Chefs would foreground to customers the ingredients being used and the background of dish.

Need of the hour

We must study our routine and the implications that food will have on our body according to our habits. Our bodies are like machines, the inputs fed into a machine defines the output. Start changing your habits and take meals in portions. Have more nutrition full diets. Eat less junks. Exercise daily and define your meal plan. Our body structures are different, and the meals cannot be same for everyone, so stop following the social media trends and enlighten your body with some real food deal.

“One man’s meat is another man’s poison! “

What you eat is what your body perceives, and it impacts your work, daily routine and people around you. So, emphasize on your body need and stop eating for social media or to show off the million dollars hidden in your wallet.

“The only free cheese is in the mouse trap!”

“A watched pot never boils!”

Your body needs a plan and a meal that can drive your regime, so give it what it deserves and not overlook the boiling pot or else the water may spill up and you would be left with a remorseful life.

— Manish Aryan 
Cooking enthusiast, food blogger, passionate about travel and exploring food cultures across the globe, IT guy with food niche.

Also Read: Why gym may NOT be the #1 answer to healthy aging?

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