From homegrown spirulina buns to mushroom ramen, the recipes steer clear of unsustainable sources of protein, instead basing meals around micro-algae, insects and other eco-friendly ingredients.
“Although we cannot predict the future, we know that the way we consume and produce food must drastically change if we hope to make it better,” said Space10. “In the next 35 years, our demand for food will increase by 70 per cent, and we simply do not have the resources to achieve this demand on today’s diet.”
“Close the gap” between future trends and real life
Each innovative recipe was developed in the test kitchen of Space10’s headquarters in Copenhagen.
Space10 hopes that the book can “close the gap between future food trends and what actually happens in people’s kitchens”.
“Some of the recipes call for ingredients you may not have seen before, others are good old kitchen classics,” said Space10 chef and food designer Simon Perez.
“We wanted to engage as many people as possible in this conversation, from well seasoned gourmandes to aspirational foodies,” he added. “It really is a book for everyone, as long as you have a curious mind and have an interest in exploring a more sustainable future.”
Here are three recipes for you to try at home:
Cooks can save 2,000 litres of water by going meat-free with Space10’s modern spin on the classic burger, which uses mealworms and beetroots in place of the regular beef patty. Recipe serves 10.
Potatoes, 200 grams
Beetroots, 800 grams
Parsnips, 200 grams
Mealworms, 50 grams
Dried, blended shiitake mushrooms, 115 grams
Salt, ½ teaspoon
Clear rapeseed oil, four tablespoons
Psyllium husk, 220 grams
Wheat flour, 20 grams