The Plate Project: Provocateurs

What We’ll Be Eating in 35 Years:
Food & Wine asked some of the most original thinkers we know to sketch out their predictions on paper plates. The results are beautiful, inspiring and provocative.


Dirty Dishes

by Gail Simmons, F&W Special Projects Expert and Top Chef Judge

“In 2013 we are just beginning to understand the profound connection between the food we eat and the earth we inhabit, but the notion has still not taken root universally. By 2048, I hope we will see this as no longer a voluntary lifestyle choice but a fundamental responsibility. If we continue to impose ourselves on the land, it may just bite back. If we learn to adapt, life will taste a whole lot sweeter.”


No More Waste

by José Andrés, Chef

“The average person eats at least three meals a day, which represents 1,095 paper plates a year. The US wastes approximately 749 pounds of paper a year—per person. Each ton of recycled paper saves 17 trees, 7,000 gallons of water, 682,50 gallons of oil and 3.3 cubic feet of landfill space. One tree provides enough oxygen to support three people. The US throws away 40 million tons of paper that could have been recycled every year. The food of tomorrow is today’s sustainability.”


Improved Fisherman’s Special

by Paul Greenberg, Author

“The American seafood diet exploits declining wild fish and promotes industrial fish farms. Both practices hurt the ocean. My plate does the reverse: Farmed shellfish clean waterways; kelp clears our coasts of harmful nitrogen, providing protein in the process. Peruvian anchoveta, normally wasted as salmon feed, feed us omega-3s instead.”


Pharm to Table

by AvroKo, Architects and Designers

“Everyone knows food is the ultimate addiction. In our playful—and somewhat tongue-in-cheek—vision of the future, we’ve cut out the middleman and imagined a world where food and drink take a quicker and more direct route to the pleasure centers. Don’t forget to eat your garnish!”


Our Changing World

by J. Kenji López-Alt, Blogger

“The two things I’ll miss most in the future? Good fresh, wild fish. (Farmed fish just ain’t the same.) And Twinkies. (Little Debbie Cloud Cakes just ain’t the same).”


Food of the Future for the 1%

by Anthony Bourdain, Chef, Author and TV Host

[Photos © Antonis Achilleos]

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