What do we have for dinner today, tomorrow or in 10 years from today? Research Institutes presented some of their insights based on solid evidence in the open door event in Berlin. The 5 years of the project “food4future” are over and my glance through some of the results suggests that we shall have many more proteins, most from vegetable sources, on our plates. The arguments for improved sustainability are rather compelling. The taste of these products that currently have higher amounts of bitter taste might be solved. Similarly sea food beyond fish like halophyte will enter our diet. The salty taste can be incorporated in meals in which we add salt or other spices anyway. These elements might make it possible to feed the 8 billion people on our planet. We probably also need to include protein rich insects in the meal plans of the still growing human species. It appears like a rather long shot into the future of nutrition, but if we do not think ahead and start the change in our mindsets we shall be badly prepared for the future and more people will decide to seek food in other places of the earth rather than stay hungry. It also helps us to refocus our priorities in nutrition and aim for a better balance of the pleasures of eating and sustainability. The issue of food for future generations starts with food for thought in the abundantly nourished Northern parts of the planet. (Image: AI Copilot, Prompt: 2 couples enjoy eating a meal of halophytes and insects, 2024-6-25) 
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