Written by Ana Bolakosa, SEC Co-President and TASS Student Ambassador, Bangkok Patana School

You’ve just sat down for a burger. It looks juicy, smells amazing… but surprise! It was grown in a lab. Or maybe it’s made from mushrooms. Or (plot twist) it’s packed with ground-up crickets. Welcome to the future of food–where your dinner plate might look normal, but science is working overtime behind the scenes to make it sustainable. But is it actually better for the planet? And more importantly… would you eat it? Let’s dive in.

The Problem: Our Food System is an Environmental Nightmare

We love food. A lot. But our current way of producing it? Not so great for the Earth.

• The meat industry is responsible for 14.5% of global greenhouse gas emissions (yes, cows and their legendary digestions are a major culprit).
• Factory farming guzzles water like there’s no tomorrow–producing just 1kg of beef takes about 15,000 litres of water.
• Deforestation is wiping out rainforests to make room for more cows, chickens, and soybeans (which are mostly grown to feed livestock, not people!).

So, unless we all want to live in a desert eating overpriced lettuce, we need better food solutions.

Forget everything you know about burgers, nuggets, and snacks–scientists, startups, and chefs are reinventing food as we speak. Here are the most promising alternatives:

1. Bug-Based Protein: The Future is Crunchy

Before you gag, hear us out–bugs are an amazing protein source. They’re already eaten by 2 billion people worldwide, from Thailand’s fried silkworms to Mexico’s spicy chapulines (grasshoppers).

Why bugs?

• Adult crickets are 65% protein by weight, which is higher than both beef (23%) and tofu (8%).
• 99% less water & land use (no deforestation needed).
• Nutty & crunchy taste (like popcorn… kind of)

On the menu: Cricket protein bars (sneaky sustainable snack), bug-based tortillas (the secret ingredient? crushed mealworms) and insect flour waffles (breakfast with an eco-twist).

2. Lab-Grown Meat 

What if you could eat a juicy burger that didn’t come at the cost of animals? That’s exactly what lab-grown meat is doing–literally growing meat from animal cells in a lab.

Why it’s cool:

• Same taste and texture as real meat (because it IS real meat).
• No animal cruelty (great news for cows).
• 90% lower carbon emissions (scientists, we salute you).

On the menu: Lab-grown burgers (already served in some restaurants), cultivated chicken nuggets, petri-dish sushi (coming soon to sushi bar near you?).

Singapore has already approved lab-grown chicken for sale, and the US isn’t far behind.

3. Mushroom & Mycelium Magic: Meat Without the Meat

If eating bugs is too much, but you’re still not ready for lab-grown steak, how about… mushrooms? Mycelium (the root-like part of fungi) is being turned into realistic meat substitutes, and the results are shockingly good.

Why it’s cool:

• Grows insanely fast (like, days instead of months).
• Meaty texture, no weird lab processes needed.
• Compostable and waste-free production.

On the menu: Mushroom chicken nuggets (already a thing), mycelium-based steak (chefs swear it tastes like the real thing), fungi-powered sandwich meats (deli-style but make it fungi).

4. Ultra-Realistic Plant-Based Meat: The Impossible is Possible

Plant-based burgers used to tasted like cardboard, but not anymore. Companies like Impossible Foods and Beyond Meat have cracked the code to make plants look, taste, and sizzle like actual meat.

Why it’s cool:

• Uses 87% less water and 89% less emissions than beef.
• Bleeds like real meat (thanks to a molecule called heme).
• Already at fast-food chains like Burger King and McDonald’s.

On the menu: Impossible Burgers (vegans and meat-lovers both approve), Beyond Sausages (tastes like the real thing, no pig required), Plant-based bacon (finally, a good alternative!).

This is real, it’s already in supermarkets, and yes, even Gordon Ramsay approves.

Final Verdict: Are you Ready to Eat the Future?

The way we eat is changing–whether we like it or not.

• If you’d eat a cricket, try a lab-grown burger, and snack on mushroom steak, congrats! You’re an eco-foodie.
• If you’ll consider plant-based burgers but draw the line at bugs, fair enough–you’re cautiously sustainable.
• If you read this whole article while eating a double cheeseburger, at least you’re aware now.

But the truth is, we can’t keep eating the way we do forever. If switching to bug protein, lab-grown chicken, or mushroom-based burgers helps the planet… maybe it’s time to get a little adventurous with our food.

Did you know that Bangkok Patana School has its very own student led Eco-Foodie brand? Meet Amino Insecto. Try some of their products today or follow them on Instagram.