Introducing Bon Appétit’s Future of Food issue

Bon Appétit’s Future of Food issue is all about ways to cook, eat, and think more sustainably – beginning with ingredients that are wonderful to cook with but don’t tax the environment.

From 3D printed food to cell-cultured hamburgers, okra coffee and cricket tartare, there’s something for everyone.

Bon Appétit’s Editor-in-Chief, Dawn Davis, spoke to NPR’s Michel Martin on the “All Things Considered” podcast about the future of sustainable food.

“Sustainable foods are foods that we can grow without taxing the environment,” Davis told NPR. “So we want to think about vertical farms that may take less water, less farmland, and can feed more people. We want to think about our meat products being local so that we don’t have to drive them and truck them across country. And also in our May issue, we talk about sustainable sushi. We all love sushi. But if that fish is flown halfway across the world, what about swapping in local fish?...Thinking sustainably about food means being willing to kind of make some new choices and some bold choices but it doesn’t mean necessarily sacrificing taste.”

Bon Appétit’s Test Kitchen Director, Chris Morocco, discussed the problem of food waste in America and offered useful tips on how to turn your scraps into sustenance on Good Morning America. Watch the clip here.

Journalist Aliza Abarbanel discussed Bon Appétit’s May issue in her piece “Can Sushi Survive?” on CBS News.

Journalist Alex Beggs also discussed the brand’s May issue and her piece, “The Plates of the Future” on CBS News.