Report: Alternative Proteins to Gain Ground by 2054

Cricket salads, lab-grown steaks, and plant-based azolla burgers are expected to top menus in thirty years, according to U.K.-based supermarket chain Co-op, citing a recent report from FixOurFood and the University of York.

The next 30 years will see farmers and producers become more valued in society, while a rise in urban indoor farming across Britain will see more lab-grown meat and seafood become mainstream, according to the report.

“The last 30 years we have seen scientific leaps into more sustainable produce which were unimaginable to most back in 1994. From lab-grown meat to vertical farming, the future of food is set to revolutionize how we eat,” said Bob Doherty, director of FixOurFood and dean of the School for Business and Society at the University of York, in a statement. “By 2054, British people will have edible insects on their dinner plate, and we may see the crushing up of crickets quicker than whole grains. As climate change continues to impact our planet, we'll also see a shift towards locally grown produce, with avocados grown in Surrey becoming a reality. We may even see the introduction of 3D-printed food.”

The report also found that traditional preserving methods will take center stage as pickling of vegetables is expected to be embraced widely, to help consumers reduce food waste and enjoy the vegetables beyond the traditional seasons, which could see additions such as Yorkshire rhubarb pickles used in dishes such as stir fries and lentil dahl.

Co-op lauded the findings in a release about its latest sustainability report titled “Responsible Retailing Report—30 Years On.”

To celebrate FixOurFood and the University of York’s findings, Co-op released AI images of potential alternative-protein creations. The retailer underscored the need to illuminate food production’s impact on people, animals, and the environment.

Azollo Pasta

Lab-Grown Meat

The retailer’s latest figures reveal that 72 percent of consumers have become increasingly more concerned about ethical and sustainable food than in recent years, a sharp increase since the retailer’s first report in 1994. The impact of climate change, animal welfare, plastic pollution, and fair wages for global workers were among the top reasons driving this increased concern.

"As a food industry, we’ve made a lot of progress, but rightly shoppers are calling on us to do more, with honesty and integrity at the core of our decision making. At Co-op, we remain committed to providing our members and customers with responsibly sourced and innovative food options," said Cathryn Higgs, head of ethics, sustainability, and policy at Co-op, in a statement.  "We also have an ambitious climate plan to reduce absolute emissions from our value chain by 48 percent, and own operations by 66 percent by 2030.”

Images: Co-op