How science is reshaping what – and how – we eat.
In Future of Food, the Science Museum delivers a compelling deep-dive into how science and innovation are revolutionising the way we grow, cook, and consume food. With more than 100 thought-provoking objects on display – from 3,500-year-old Egyptian sourdough to lab-grown beef steak and cricket burgers – the free exhibition challenges visitors to confront the environmental cost of our current food systems and imagine a more sustainable future. Launched this summer and running until early January 2026, the exhibition explores everything from fermentation-based dairy and microbial palm oil to regenerative seaweed farming and push-pull pest control methods used by farmers in Africa. A preserved potato leaf from the Irish famine and Fritz Haber’s ground-breaking synthetic fertiliser offer historical context, while a working growth chamber growing real plants hints at the near future. Visitor looking at a cricket burger packaging in Future of Food at the Science Museum. © Science Museum Group. What sets Future of Food apart is its global, solutions-focused perspective. Stories from Japan, the Amazon, Wales and Kenya showcase a rich tapestry of innovation and resilience, blending biotechnology with ecological wisdom. A...
