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In this Dutch university, compared to the Silicon Valley of food, recipes are developed for small dishes that humans will enjoy in a few decades … Extract from the magazine “Nous, les Européens” broadcast on Sunday December 12, 2021 at 10:40 am on France 3.
The University of Wageningen in the Netherlands is actively considering what the food will be like for humans twenty years from now. And 15,000 students, researchers and entrepreneurs are working hand in hand to invent the food of tomorrow in this place that “offers a wide range of short and long training courses in the field of healthy food and living environment”.
“We’re often referred to as the Silicon Valley of food, which means what’s going on here is quite unique. It’s a great game-changing community with people who dare to think differently about the future of the world. ‘food”, explains Jereon Willemsen, director of protein innovation, to the magazine “We the Europeans” (replay).
“What alternative can we offer consumers?”
Jereon Willemsen is a bit like the Steve Jobs of this “Food Valley” and he has been fighting for plant-based proteins for twenty years. To convince his interlocutors, he always has an incandescent bulb with him, which is now prohibited: “85% of the energy that entered it was lost, or only 15% converted into light…”
“The same percentage of 85% is what is lost to obtain meat, if you consider the energy, the fertilizers, whatever you put in the ground. You can’t afford it in this world, he specifies. With the entrepreneurial spirit that characterizes us, the Dutch, we immediately asked ourselves: ‘And then, what products? What alternative can we offer consumers? ‘” That day, he visited a team working on a plate of… “fatty peas”, a vegetable alternative to foie gras.
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