Imagining the future of genetically engineered haute cuisine

The GLP aggregated and excerpted this blog/article to reflect the diversity of news, opinion and analysis.

. . .[L]et’s visit a potential future of food that is local, selectively bred, organic, and engineered– using all the tools in the food production toolbox– all in an effort to serve novel food to a wealthy clientele.

. . . .

This future takes us to the year 2070 in London, England.

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. . . .

Welcome to HGT, High Garden Table, the cutting edge vegetarian restaurant. Enjoy food from our on-site roof greenhouse, served on our sheltered terrace.

We feature a menu of plants designed by scientist-chefs to bring together new and surprising flavors from across the tree of life. New combination plants are constantly in the pipeline using the latest precision gene editing and transfer technologies. We go to the ends of the Earth to find unique food combinations and genetic resources. 

. . . .

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Varieties of plants and animals produced are available for licensing to farmers to grow**. These sales and agreements help sustain our business of cutting edge foods, produced locally, and transparently***.

*HGT Labs provides annotated whole genome sequences, with any modifications highlighted, on servers accessible from HGT table terminals. Detailed information about how our plants are grown is also available**.

. . . .

***We contract independent scientists to test our genetically modified organisms and all of our foods are certified by the relevant food regulatory agencies. All of this information is available on our website . . . .

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In this future, the height of cuisine at a high-end restaurant is genetic engineering of foods to create surprising flavor profiles and different nutritional content of foods. . . It is also a biotech company, willing to sell seeds of it’s creations to others around the world.

Read full, original post: Chez GMO

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