“To the people, food is heaven.” The Chinese saying has long become a well-known dictum in the ideology. The same can be said of other countries. For food culture perches on a critical position, the world starts exploring ways to shake up the food we eat every day. All endeavours point to a common goal: to create a sustainable future effectively.
Photo 1: The discussants, Sonalie Figuieras (left) and Jennifer Woollford (right), shared the concept of precision fermentation with the audience.Dr Justin ROBERTSON, Associate Professor of CityU’s Department of Public and International Affairs, organised the fourth event of the series “The Future of Food: Seeking Sustainable Solutions” with the support of Rabobank on 13 April 2023. Returning face-to-face, the event “A Discussion and Tasting with a Leading Global Precision Fermentation Company” was to induce an idea exchange revolving around the food industry and new food technologies.
Joined by 50 participants, the event began with an opening conversation featuring Jennifer WOOLLFORD, Global Chief Growth Officer of Perfect Day, and Sonalie FIGUIERAS, Founder and Editor-in-chief of Green Queen. The discussants outlined precision fermentation’s mechanism, development, and consumption from the outset.
Photo 2: Students and participants enquired about the implications of food technology to the globe.Food is also a science. Participants could not help wondering how one can connect food with technology. Inviting questions from the students and audience, the discussants clarified common concerns, including food security, the clash of traditional versus innovative food production, and stigmatised narratives. Some students even raised questions addressing the economic impact and public acceptance of such a novel technology, enriching the substance of the entire dialogue.
Not only did the participants absorb the new insight, but they also had a taste of it. When all was done, participants could appreciate the food products of precision fermentation, in which the technology offers people a sustainable alternative for protein intake without damaging our planet while ensuring tastefulness. Insofar as this event pushed the participants’ tastes to a logical conclusion, it has revealed one of the world-shaking possibilities of food technology.
