High crop prices could hurt plant-based products, presenting an opportunity for alternatives such as cell-based and fungal options. But they too face supply chain issues and sceptical diners – and none are silver bullets for food security.
Canadian chef Oliver Truesdale Jutras grows his own produce, tries to support sustainable food supply chains, and eliminate food waste at his restaurant, Open Farm Community in Singapore. Here's how he spends his day.
Singapore is the first country in the world to approve cell-based meat, but that’s just one of the five reasons why the city-state is well-positioned to provide an enabling environment for food tech innovators to thrive.
Trang Chu Minh