In Dinner on Mars, food scientists Lenore Newman and Evan Fraser investigate the technologies—and mindset—needed to set the Martian table.
, Newman underscores: they live outside in the winter, eat snow and use their hoofs or muzzles to break through ice to find water.
“I’m not willing to go as far as saying the end of animal agriculture is nigh because of these technologies,” he says. “What I am going to say, though, is that many of the ways we currently do animal agriculture, especially in confined feeding operations, have a lot of very serious animal welfare problems to it. It has a huge environmental burden.”
In the next 10 years, Fraser expects “remarkable advances” in precision fermentation. He predicts that though cellular agriculture won’t completely overtake its animal-based counterpart, it will help define how we feed ourselves in the future. The same cannot be said for Martian regolith , which is “quite toxic.” Martian settlers will need to use blue-green algae to unlock nutrients.
And that might not be a bad thing, the authors suggest. As a category, grains should make up about a fifth of our diet, yet are roughly half of the global food supply, Fraser explains. They’re easy to grow, taste good and are culturally embedded. But there’s a disconnect between what nutritionists recommend we eat and what our agricultural system produces.“ might actually lead to better health outcomes, which is an interesting little twist,” says Newman.
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