Lately, I’ve been curious about how food science could bridge the gap between sustainability and accessibility. With all the new tech out there like lab-grown proteins or 3D-printed plant-based foods it feels like we’re on the verge of something big. But how do we make sure these innovations actually reach everyone, not just those who can afford them?
I’d love to hear your thoughts. Are there any breakthroughs you’ve come across that could make healthy, eco-friendly eating easier for more people? Or maybe you’ve seen challenges holding these ideas back? Let’s chat about where food science could take us next!