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監製:Fong Hiu Shan


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 one billion 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, spots on a street in Cuba, Holland, North America, Demark, Vietnam, China & Hong Kong to meet radical thinkers and producers of food, who have been experimenting to convert plastic into food, visiting seed bank to preserve old crop plant varieties, exploring how a synthetic meat, the world's costliest burger made it on to the plate, etc. Let’s follow Kannie’s footprints, finding an innovative ideas, turning today’s inedible into tomorrow’s delicacy.

最新

LATEST
12/02/2019
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Traditional animal husbandry occupies 30% of the earth’s surface, consumes 25% of the fresh water and emits more greenhouse gases than land, sea and air transportation combined. A dozen years ago, Food and Agriculture Organization of the United Nations stated that livestock raising was a major stressor on many ecosystems and addressed the issue of animal welfare. Can human beings stop eating meat? In recent years, meat production is approaching sustainability while animal farms have been installed in science laboratories. Are we marching towards a future of meat consumption without blood shedding?

In 2013, a burger priced at HK$ 2,500,000 debuted in a press conference in London, creating a sensation. Mark Post, a Dutch professor of vascular physiology showcased cultured beef, which was lab-grown meat developed from the stem cell technology applied in growing human tissues for transplantation.

In the US, food tech startups are flourishing to develop vegan meat. How does it take to build animal proteins out of plant proteins and create vegan meat with taste, texture and flavor that could possibly rival real meat? Scientists need to decode the secret of meat. Biological engineering professor, Fu-hung Hsieh, a Taiwanese residing in the US successfully recreated the texture of chicken. Emeritus professor of Stanford University, geneticist Patrick Brown discovered that the unique flavor of beef could be extracted from plant.

預告

UPCOMING
19/02/2019
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Located in the Caribbean Sea, Cuba was used to be the backyard of the US, however, right after the revolution overthrowing the governing sovereignty in 1959 and the establishment of a socialist republic, sanctions have been imposed on the country by the western world. From the 60s to early 90s, Cuba received tremendous subsidies from the USSR, for which Cuban people enjoyed decades of thriving. Unfortunately, the subsidies ceased to exist almost overnight with the dissolution of the Soviet Union, thus Cuban people fell victims to the verge of famine. Nevertheless, in 2006, barely fifteen years afterwards, Cuba had already got rid of hunger and transformed into the only country in the world to reach a sustainable development (WWF report). Cuba has maintained the status since then.

How did Cuba, an isolated Latin American country under an embargo, miraculously erase hunger from her continent? The story of a veteran, Rubber Man, is about recycling waste materials – abandoned tires to transform a barren slope into farmland. The story of a farmer, Miguel, is about fulfilling a humble wish of self-sufficiency, leading him to have created an agro-ecological farm, which attracts foreign scholars and agriculture researchers to visit and study. The story of Fernando, an educator and scholar educated in Holland, is about his commitment to the agriculture of his home country, by setting up a farm named after his mentor, who was his mother, to explore the conservation of traditional wisdom and the development of the rural area. The sustainability story of Cuba is a legend emerged from adversity.

重溫

CATCHUP
02
2019
RTHK 31
  • Exploring the Edible Planet 2 - Meat 2.0

    Exploring the Edible Planet 2 - Meat 2.0

    Traditional animal husbandry occupies 30% of the earth’s surface, consumes 25% of the fresh water and emits more greenhouse gases than land, sea and air transportation combined. A dozen years ago, Food and Agriculture Organization of the United Nations stated that livestock raising was a major stressor on many ecosystems and addressed the issue of animal welfare. Can human beings stop eating meat? In recent years, meat production is approaching sustainability while animal farms have been installed in science laboratories. Are we marching towards a future of meat consumption without blood shedding?

    In 2013, a burger priced at HK$ 2,500,000 debuted in a press conference in London, creating a sensation. Mark Post, a Dutch professor of vascular physiology showcased cultured beef, which was lab-grown meat developed from the stem cell technology applied in growing human tissues for transplantation.

    In the US, food tech startups are flourishing to develop vegan meat. How does it take to build animal proteins out of plant proteins and create vegan meat with taste, texture and flavor that could possibly rival real meat? Scientists need to decode the secret of meat. Biological engineering professor, Fu-hung Hsieh, a Taiwanese residing in the US successfully recreated the texture of chicken. Emeritus professor of Stanford University, geneticist Patrick Brown discovered that the unique flavor of beef could be extracted from plant.

    12/02/2019
  • Exploring the Edible Planet 2

    Exploring the Edible Planet 2

    In the last century, the world saw the success of the Green Revolution. With the mechanization in agriculture, and the widespread use of fertilizer and pesticides, crop yield has multiplied in a few decades. Hunger was greatly reduced around the world. In the meantime, the earth has been impacted with harmful consequences. The current farming practices can no longer meet the challenge of food insecurity in the future. The food industry, driven by technology, has been deviating from the path of sustainability.

    In the present era, the growth of environmental consciousness and the sense of localization motivate creative minds to apply advanced technology and traditional wisdom in the search of solutions for food sustainability.

    05/02/2019
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