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Dinner on Mars The Technologies That Will Feed the Red Planet and Transform Agriculture on Earth
From Impossible Burgers to lab-made sushi, two witty, plugged-in food scientists explore leading-edge AgTech for the answer to feeding a settlement on Mars—and nine billion Earthlings too
Feeding a Martian is one of the greatest challenges in the history of agriculture. Will a Red Planet menu involve cheese and ice cream made from vats of fermented yeast? Will medicine cabinets overflow with pharmaceuticals created from engineered barley grown using geothermal energy? Will the protein of choice feature a chicken breast grown in a lab? Weird, wonderful, and sometimes disgusting, figuring out "what's for dinner on Mars" is far from trivial. If we can figure out how to sustain ourselves on Mars, we will know how to do it on Earth too. In Dinner on Mars, authors Fraser and Newman show how setting the table off-planet will supercharge efforts to produce food sustainably here at home.
For futurists, sci-fi geeks, tech nuts, business leaders, and anyone interested in the future of food, Dinner on Mars puts sustainability and adaptability on the menu in the face of our climate crisis.
Feeding a Martian is one of the greatest challenges in the history of agriculture. Will a Red Planet menu involve cheese and ice cream made from vats of fermented yeast? Will medicine cabinets overflow with pharmaceuticals created from engineered barley grown using geothermal energy? Will the protein of choice feature a chicken breast grown in a lab? Weird, wonderful, and sometimes disgusting, figuring out "what's for dinner on Mars" is far from trivial. If we can figure out how to sustain ourselves on Mars, we will know how to do it on Earth too. In Dinner on Mars, authors Fraser and Newman show how setting the table off-planet will supercharge efforts to produce food sustainably here at home.
For futurists, sci-fi geeks, tech nuts, business leaders, and anyone interested in the future of food, Dinner on Mars puts sustainability and adaptability on the menu in the face of our climate crisis.
232 pages, Paperback
Published October 11, 2022
About the author
Lenore Newman
7 books16 followersDr. Lenore Newman is a writer and urban geographer. She holds a Canada Research Chair in Food Security and Environment, and is an Associate Professor of Geography and the Environment at the University of the Fraser Valley.
Lenore studies culinary geographies, and just completed a book on Canadian cuisine. She also researches food security, with a particular focus on farmland preservation, the dynamics of the rural-urban edge, and agriburban landscapes.
Lenore lives in Vancouver, Canada. She sits on the board of the Vancouver Farmers Markets society, and can often be found volunteering at the Trout Lake Farmers Market. She is passionate about food, and is happiest when cooking, eating, drinking, or sharing meals with friends. In her spare time she enjoys writing, pattern-hunting, and drinking coffee on Commercial Drive. She plays the piano, and keeps trying to find time to learn to play the cello.
Lenore studies culinary geographies, and just completed a book on Canadian cuisine. She also researches food security, with a particular focus on farmland preservation, the dynamics of the rural-urban edge, and agriburban landscapes.
Lenore lives in Vancouver, Canada. She sits on the board of the Vancouver Farmers Markets society, and can often be found volunteering at the Trout Lake Farmers Market. She is passionate about food, and is happiest when cooking, eating, drinking, or sharing meals with friends. In her spare time she enjoys writing, pattern-hunting, and drinking coffee on Commercial Drive. She plays the piano, and keeps trying to find time to learn to play the cello.
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