Babbage: A new Anthropocene diet

<p>A new generation of <a href="https://www.economist.com/technology-quarterly/2021/09/28/technology-can-help-deliver-cleaner-greener-delicious-food?utm_campaign=babbage&amp;utm_medium=podcast&amp;utm_source=third-party-host&amp;utm_content=show-notes" rel="noopener noreferrer" target="_blank">technologies are transforming</a> the world’s food-production system. Food scientists are producing <a href="https://www.economist.com/technology-quarterly/2021/09/28/meat-no-longer-requires-animal-slaughter?utm_campaign=babbage&amp;utm_medium=podcast&amp;utm_source=third-party-host&amp;utm_content=show-notes" rel="noopener noreferrer" target="_blank">cruelty-free meat</a> in the lab, growing salad underground in <a href="https://www.economist.com/technology-quarterly/2021/09/28/vertical-farms-are-growing-more-and-more-vegetables-in-urban-areas?utm_campaign=babbage&amp;utm_medium=podcast&amp;utm_source=third-party-host&amp;utm_content=show-notes" rel="noopener noreferrer" target="_blank">vertical farms</a> and bringing aquaculture on land. The Economist's US digital editor Jon Fasman uncovers the future of food.</p> &#10;&nbsp;<br /><hr><p style='color: grey; font - size: 0.75em; '>See <a style='color: grey; ' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for privacy and opt-out information.</p>