Future of Food 2019
These farming revolutions are changing the way we grow food
Local start-ups are using drones, AI and even vodka to change the future of agriculture
The frozen foods aisle is full of credible mock meats
Grocery stores suddenly have faux burgers and meatballs galore. We asked our chief food critic to taste-test some of the Canadian-made options
Salted crickets are the new salted peanuts
Every week, Entomo Farms harvests millions of crickets, all destined for the dinner table
Dairy-free cheese is delicious
Stokes’s Vegan Cheese is stinky and sharp in all the right ways
Fake meat doesn’t have to cost a fortune
A U of T lab is figuring out how to make animal-free meat affordable for everyone
This woman wants to make chickenless eggs and cowless milk
The cellular scientist Isha Datar on how scientists will conjure real animal products without any animals
This guy is inventing a pulled pork sandwich—hold the pork
Adrian Pascu, also known as the Alternative Butcher, is creating an organic pork alternative to compete with Beyond Meat
Toronto chefs are embracing the gourmet bug craze
Where to find ants, crickets and mealworms on the menu
This grocery store is a one-stop shop for sustainable dining
Good Rebel is the city’s first all-vegan supermarket
