We will grow more different crops in a smaller space and we will be OK with things not working, says Tiziana. I do still think we'll buy from abroad, but I think it'll be much more of going back to the Victorian times when an orange was a real treat. But that doesn't necessarily mean they'll be less varied or exciting. At least, not if my next port of call has anything to do with it.
We now know that global temperatures are likely to temporarily rise by more than 1.5C above pre-industrial levels in the next five years. Breaching this crucial threshold will give humanity an insight into what the next few decades could bring. It will undoubtedly have serious consequences in all aspects of our lives, including what we eat. In the second of our special series of episodes looking at what a future world might look like, science editor Ian Sample explores how our diets could change as the Earth heats up. Ian talks to Kew’s kitchen gardener Helena Dove about climate-resilient vegetables, visits Tiziana di Costanzo’s insect farm to try mealworms and crickets, and hears from Solar Food’s CEO, Pasi Vainikka, about making food from bacteria, electricity and air. Help support our independent journalism at
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