Indigenous Cuisine, Undiscovered Seagrass and the Future of Food

What food trends will shape what we eat in the decade to come? There are some signs that the next evolution in the ongoing movement to eat local and organic might be to eat more indigenous foods, as this report from Wunderman Thompson Intelligence spotlights. Beyond the growing visibility of indigenous chefs, there are more pioneers who are discovering new plant life that could become a staple of consumption for us all in the future as well.

Spanish chef Ángel León is experimenting with dishes made from seagrasses and so-called “trash fish” (pandora, krill, sea bream, mackerel, and moray eel). His vision extends far past novelty dishes, into an entire ecosystem and new saltwater economy for his hometown of Cádiz. If it works, his underwater seagrasses could fight erosion and turn millions of hectares of underwater coastlines into a source of food.