How to feed a hungry world? Imagine in 35 years, we have 2.5 billion more mouths - an extra China and India combined - to take care of. What makes the task more challenging is our world already has 800 million chronically hungry people, less arable land to develop, unpredictable climate change disrupting farm production, overfishing and growing water shortages in the mix. Luckily, researchers, scientists and bright minds in search of sustainable food sources are convinced that we only need to adjust our taste buds to get stomach full. The food plates in three decades might not look like the same as we have today, however, they are promised to be as tasty, nutritional and healthy as always, if not more. Kannie Chung, a native Hong Kong foodie, sets out on a food adventure to meet radical thinkers and producers of food, who have been experimenting to turn today’s inedible into tomorrow’s delicacy.