FT Rethink
Dinner is printed: is 3D technology the future of food?
Culinary 3D printing is new and rather niche but it could be an answer to some of the food industry's biggest challenges. The FT’s Patrick McGee meets two Dutch students using the technology to cut food waste, improve diets and combat climate change. He also finds printed food is going down surprisingly well in an Eindhoven restaurant.
As the world changes at lightning speed, the FT Rethink series explores how to navigate transformative shifts shaping the future, from geopolitics and climate to industry, energy and health. The channel alternates between independent reporting from FT journalists and business perspectives from Lombard Odier.
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FT Channels, a partnership destination that combines impactful and enriching multimedia content to spark curiosity and encourage discovery. Each vertical brings expert insights from the Financial Times and our Partners into the most pressing issues of our time.
FT Rethink
FT Channels, a partnership destination that combines impactful and enriching multimedia content to spark curiosity and encourage discovery. Each vertical brings expert insights from the Financial Times and our Partners into the most pressing issues of our time.
As the world changes at lightning speed, the FT Rethink series explores how to navigate transformative shifts shaping the future, from geopolitics and climate to industry, energy and health. The channel alternates between independent reporting from FT journalists and business perspectives from Lombard Odier.