What will we eat in a post-1.5C world?

We now know that global temperatures are likely to temporarily rise
by more than 1.5C above pre-industrial levels in the next five
years. Breaching this crucial threshold will give humanity an
insight into what the next few decades could bring. It will
undoubtedly have serious consequences in all aspects of our lives,
including what we eat. In the second of our special series of
episodes looking at what a future world might look like, science
editor Ian Sample explores how our diets could change as the Earth
heats up. Ian talks to Kew’s kitchen gardener Helena Dove about
climate-resilient vegetables, visits Tiziana di Costanzo’s insect
farm to try mealworms and crickets, and hears from Solar Food’s
CEO, Pasi Vainikka, about making food from bacteria, electricity
and air. Help support our independent journalism at
theguardian.com/sciencepod