"Is it possible to grow a fruit without having to grow the entire plant?"
A lot of people who initially are a bit shocked, like you're growing a fruit without a plant, is that, you know, is it natural? Is it healthy? Is it sustainable? And so these are really questions that we are going to look at during the research.
There is one problem with it, which is to recreate these outside environments to recreate the sunlight. You need a really big amount of energy, and you know, we are currently in an energy transition. So we were trying to reduce our energy use and not increase it.
Basically, in my research, I want to bypass photosynthesis and give sugars directly to plants or give sugars directly to food.
The question arises is this natural? I find that really hard to answer, because everything in agriculture is natural, as well as technological.”
Lucas van der Zee,
Horticulture & Product Physiology,
Wageningen University, Netherlands
Horticulture & Product Physiology,
Wageningen University, Netherlands
An extract from the work done for Nature at WUR
Future Food Documentary is a project by Francesco Marinelli and Francesco Rucci
"Is it natural?"
This question initiates a profound exploration into the depths of our documentary, unraveling the intricate tapestry of what we perceive as natural versus the complexities that lie beneath the surface.
White petunias exist in nature, but not bright orange and yellow ones.
Sara was eager to create orange petunias not by introducing a gene from another species, but by fixing the genetic pathway that stops petunias being naturally orange. The gene-editing technology CRISPR–Cas9 lets her do this by making changes at precise locations in the petunia’s genome. It’s faster, cheaper, more accurate and more efficient than other genome-editing methods, and it’s legal in Europe and the United States.
Sara Abdou
Researches Plants
Wageningen University, Netherlands
Researches Plants
Wageningen University, Netherlands
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An extract from the work done for Nature at WUR
Future Food Documentary is a project by Francesco Marinelli and Francesco Rucci
"How to use virtual reality for the food of the future?"
Artificial Intelligence is no longer just a futuristic concept-it is shaping our present and will continue to define our future.
In the world of food, AI is revolutionizing operations, streamlining workflows and reducing human error. During our documentary on Food of the Future, we caught up with Joseph Peller, a researcher at Wageningen University, whose work is based on using virtual reality to streamline activities inside greenhouses and improve sensor monitoring.
In the world of food, AI is revolutionizing operations, streamlining workflows and reducing human error. During our documentary on Food of the Future, we caught up with Joseph Peller, a researcher at Wageningen University, whose work is based on using virtual reality to streamline activities inside greenhouses and improve sensor monitoring.
Joseph Peller
Scientific Researcher
Wageningen University, Netherlands
Scientific Researcher
Wageningen University, Netherlands
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An extract from the work done for Nature at WUR
Future Food Documentary is a project by Francesco Marinelli and Francesco Rucci