Where will we source food to raise production in a resource-challenged world?
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Chef Christopher Kong and his cricket madeleines
In the Test Kitchen, Chef Christopher Kong of Dearborn and his team created future-resilient madeleines using crickets and seaweed. By using these ingredients, the dish was rich in complete protein, soluble fibre, essential vitamins and antioxidants, all while being low-impact and climate-friendly.
Wild fisheries are under growing pressure from overfishing, rising ocean temperatures, and microplastic pollution. At the same time, traditional aquaculture struggles with issues like pollution, disease outbreaks, and heavy dependence on fishmeal-based feed.
Blueyou addresses these challenges by restoring mangrove ecosystems, which boost biodiversity, expand local food supplies, sequester carbon, and support nutrient-rich diets in coastal communities. On land, Vertical Oceans uses nature-inspired technology to produce sustainable, clean, and consistent seafood, offering a scalable alternative to conventional systems.
Prawn milk rolls (left) and Selva Shrimp oat congee (right)
In the Test Kitchen, Chef Christopher Kong showcased the flavour and potential of these innovations with Vertical Oceans prawn milk rolls and Blueyou Selva Shrimp oat congee.
From the stony hills of Laroque d’Antan, Néphèle is a rare wine shaped by climate, soil, and craftsmanship. Named after the crystalline molecular structures found in its limestone-rich terroir, it’s defined by mineral depth, vibrant acidity, and meticulous precision in planting and production.
The blend brings together Sauvignon Blanc, Sauvignon Gris, Mauzac Jaune, Mauzac Vert, and the near-extinct but now revived Verdanel, a testament to the power of biodiversity and revival in winemaking.
In the Test Kitchen, Oliver Truesdale Jutras, co-lead of the WineShop and advocate for responsible viticulture and minimal intervention, presented Néphèle to highlight how thoughtful winemaking can harness the restorative power of nature in the face of a changing climate.
Oliver Truesdale Jutras pouring Néphèle wine
On the Slovenian-Italian border, Peter Radovic, the region’s youngest winemaker, is gaining recognition for crafting expressive wines under increasingly volatile conditions.
His vineyards sit on jagged cliffs above the Adriatic Sea, where harsh winds, poor soils, and a shifting climate test every vine. But pressure creates character. And the stressed vines yield fruit of remarkable intensity.
In the Test Kitchen, Oliver Truesdale Jutras presented Peter Radovic’s Raro Perpetual, a blend of three vintages, capturing the resilience of the Carso terroir in a singular, layered expression.
Laroque d'Antan's Néphèle wine (left) and Radovic's Raro Perpetual wine (right)
Extreme weather is here to stay, and global food systems are under pressure. Embracing locally sourced, climate-resilient ingredients is essential to building a more flexible and sustainable future.
Ancient wisdom holds the key to healthy soil and biodiversity. Preserving and adapting traditional practices can sustain us in the years to come.
Solutions and technologies already exist, but siloed efforts limit their impact. Collaboration is critical to scale innovation.
To build resilient food systems, sustainable choices need to become easy choices—affordable, available, and desirable. It’s not just about creating alternatives; it’s about ensuring they’re the options people can’t resist.
Unsustainable options are cheap because they don’t account for environmental harm. Scaling sustainable practices and recognising true costs will drive meaningful change.
