Would you be interested in a cookie infused with smog from your favorite city? Maybe a loaf of sourdough made from wheat tainted by wildfires?

Those are just a few of the projects from the Center for Genomic Gastronomy, based in Amsterdam and Portugal, where artists use innovative ingredients to represent environmental crises and imagine what the future of food could look like.

Ira talks with Zack Denfeld, co-founder of the Center for Genomic Gastronomy, about how art and food can help us envision a more sustainable food system.

Read the full story about how artists and chefs are putting ecological crises on the menu.

Transcripts for each segment will be available after the show airs on sciencefriday.com.

Subscribe to this podcast. Follow our show on Instagram, TikTok, Facebook, and Bluesky @scifri and sign up for our newsletters. Got a science question that’s keeping you up at night? Call us: 877-472-4374

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.