The climate crisis is jeopardizing the world’s food supply. What will we eat in the future, where will it come from – and how much genetic engineering is in it? About a remarkable nutritional study.
When nutritionist Hanni Rützler speaks of a “Copernican revolution in food culture,” that’s no exaggeration. In the near future we as humanity will be eating much less or no meat at all. After all, what is looming is the end of a culture that began two million years ago and then one million years ago, with the invention of fire and the surge in proteins, ensured that humans were the smartest and therefore also the most powerful beings this planet. This is even deeper than the belief that the sun orbits the earth, which Copernicus put an end to. “Kings of carnivores” dubbed the magazine economist the people ten years ago, when the awareness prevailed that animal products could not go on like this in times of the climate crisis.