The stories behind some of Hannah Tucker’s "Disruption Dinner" dishes
Disruptive conditions resulting from our industrial economy put many ocean species at risk. In a doomsday scenario, will we be plating up jellyfish?
Jellyfish – survivors of all six mass extinctions – are taking over hotter, more acidic and slower-flowing ocean waters. Fish that are core to our food system are struggling to adapt.
What’s on the menu?
The regenerative path centres on seaweed.
Various types of nutritional seaweed have long featured in Asian diets. This resource also plays several key roles in ocean regeneration, including sucking carbon from the water.
Kelp noodle pasta
Beef can be sourced from accredited regenerative producers. This approach brings many benefits, Tucker says, noting how cows can draw down emissions and support biodiversity.
Black beans can grow anywhere with a three-month warm growing season and require minimal amounts of water.
Spicy bean burger
Innovations including artificial intelligence and 3D bioprinting are being used to produce foods that are less resource intensive but (so far) lack nutritional complexity.
Roots of the dandelion, an invasive species that can thrive in the harshest conditions, can be roasted to make a brew – albeit a decaffeinated one.
Dandelion root espresso
Drier, warmer and more volatile climates are disrupting livelihoods from coffee and cocoa in countries such as Ethiopia and Ghana. What ingredients could step in along the doomsday path? Carob pods, grown on carbon-absorbing desert trees, rival cocoa in taste and texture.