A campaign by HelloFresh and University of Oxford scientists predicts that British diets in 2050 could include ingredients like sorghum, buckwheat, seaweed, and edible cacti. Advanced technologies like artificial intelligence and 3D printing could play a role in reducing food waste and transforming leftovers into new dishes. Dandelion and purslane, once commonly eaten plants, may make a comeback to help improve soil health and diversify agriculture.

Changes in food production, consumption, and preparation may include communal eating, AI-powered meal kits, clothing that grows food, and urban agriculture. Dr. Joseph Poore from the University of Oxford emphasizes the need for a diet lower in animal products to combat climate change, with a focus on drought-resistant crops and foods that absorb greenhouse gases. The future of food in 2050 may be vastly different from what is currently known, but will likely prioritize sustainability and health benefits for both people and the planet.