At Paris-Saclay, we imagine what we will eat and how we will cook in 2050

Forget insects, artificial meat grown from animal cells or even meals to swallow in capsule form.

For Raphaël Haumont, physicochemist and director of the French center for culinary innovation at Paris-Saclay University, the cuisine of the future must above all use less energy, create less waste and promote ingredients.

This Friday morning, he spoke about “food in 2050” on the occasion of the first Paris-Saclay Summit-Choose science which is being held in Palaiseau (Essonne), on the Saclay plateau.

He was to give this conference with the starred chef Thierry Marx, co-director of the French center for culinary innovation, but the latter was held back by an interview with a minister.

This did not prevent dozens of spectators from rushing to listen to the researcher who regularly appears on television and radio shows.

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