sequencing of the human genome, it became clear that nutrition and genetics were destined to be combined in order to improve health and well- being. By 2016, companies had enabled individuals to analyse the microbial flora of their own organism (microbiota) to make personalised nutritional recommendations, while in the 2020s, many restaurants are suggesting to their customers menus specially adapted to their genetic profile.

In 2038, food is widely personalised. Urban dwellers are increasingly using insect or plant protein powders, fibres, artificial milk and other vitamin-containing supplements, produced by automated farms or developed in laboratories. These meals can be prepared at home in just a few minutes by sophisticated and multifunctional machines that prepare dishes adapted to the tastes, the physiology and the nutritional needs of every member of the family. In the kitchen, the 3D food printer has long been replacing the cooking robot.

All over the world, food has never been so varied. As the United Nations Food and Agriculture Organisation (FAO) regretted in 2000, three quarters of food worldwide comes from just twelve plants and five animal species. In 2038, food is prepared, composed and mixed from hundreds of natural and synthetic sources, including the most surprising, such as those bacteria that convert

carbon in CO2 into proteins. Ultimately on the future menu? A thousand and one tastes combining nutritional values that can be declined infinitely.

_Marius Robles opinion of this scenario There will be no difference between the natural and the artificial, in other words, between things made by nature and those created by humans in laboratories. The taste and the form of food will be imitated to perfection, and new foods, that we cannot even imagine today, will be created. We will produce certain types of vegetables, herbs and proteins at home using food computers . We will develop flavours rather than dishes, and will teleport food using smart new devices that will be enhanced versions of 3D printers. 40% of food will be produced in the home and personalised, while new market economy models will emerge. Hyper-local production will become a reality. Through smart gadgets and sensors in our kitchens, we will analyse not only our food waste but also what we cook and the food we eat, which will be adapted to our DNA in order to prevent the diseases to which we are genetically exposed. Food waste will be controlled by a system of taxes based on the way we use food.

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