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 multiplayer interactive game encourages visitors to build their own food futures, revealing how our everyday choices impact people and the planet.
Curator Rupert Cole strikes a fine balance between urgency and optimism, presenting complex ideas with clarity and accessibility. Designed with families in mind but rich enough for curious adults, the show combines science, culture, and sustainability into one thought-provoking experience.
Left: Ancient bread, about 1500 BCE. This small loaf was found in the tomb of an Egyptian queen. Image courtesy of Petrie Museum of Egyptian and Sudanese Archaeology, UCL © Mary Hinkley.
Right: Olotera farmer’s tool (a wheel made from dried discarded corn husks) for de-graining maize seeds. © Science Museum Group.
Whether you’re intrigued by insect protein, curious about microbial cheese, or simply concerned about climate impact, Future of Food is an essential visit – a timely invitation to reimagine the future on our plates.
The Future of Food
The Science Museum, London
Reserve your free tickets, HERE.
24 July 2025 – 4 January 2026
Author: Julia Pasarón
Lead image: The first beef steak grown outside a cow. Cells were taken from Lucy, a Black Angus cow reared in California. © Science Museum Group.
Show Comments +