Show Notes
For most of human history, we imagine nature as vast, wild, and endlessly abundant. But when scientists began weighing life on Earth, the results revealed a startling new reality. In this episode of Future Feasts, Prof. Roee Ozeri explores how humanity and the global food system have radically reshaped the balance of life on our planet, from the collapse of wild mammal biomass to the rise of industrial agriculture, monocultures, and genetic bottlenecks. As researchers trace the hidden costs of modern food production, the episode asks a deeper question: how much biological diversity can we afford to lose before the entire system becomes fragile? Featuring Prof. Avi Levy, Dr. David Zeevi, Dr. Lior Greenspoon and Sam Lovat Hosted by Prof. Roee Ozeri
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For thousands of years, food came from fields, animals, and orchards. But as populations grow and natural resources come under increasing pressure, scientists are reimagining how food itself is made. In this episode of Future Feasts, Prof. Roee Ozeri explores some of the most radical innovations in food production, from cultivated meat and protein-producing yeast to microbes fed by carbon dioxide and electricity, and crops redesigned for vertical farms. Together, these technologies point toward a future where food may be grown in bioreactors, brewed by microorganisms, or cultivated in climate-controlled towers, all while using less land, less water, and fewer resources. Featuring Prof. Eldad Tzachor, Prof. Avi Levy, Dr. Shahar Rezenman, Dr. Noa Aharon-Hefetz, Prof. Asaph Aharoni, Sam Lovat. Hosted by Prof. Roee Ozeri
What happens when life is pushed to its limits? Inside cells, fields, and microbial communities, survival is never passive. Under pressure, organisms improvise, mutate, cooperate, and adapt, sometimes in ways that are surprisingly creative. In this episode of Future Feasts, Prof. Roee Ozeri explores the hidden mechanisms that allow living systems to survive a changing world, from yeast evolving new abilities in the lab to wild wheat carrying ancient genetic traits that modern agriculture left behind. Along the way, researchers reveal how stress, diversity, and evolutionary “trial and error” may become some of the most important tools for building the future of food. Featuring Prof. Avi Levy, Prof. Asaph Aharoni, Dr. Orna Dahan, Dr. Shahar Rezenman, Dr. Noa Aharon-Hefetz and Dr. David Zeevi Hosted by Prof. Roee Ozeri
For billions of years, plants and microbes evolved together beneath the surface of the Earth. Modern agriculture changed that relationship, and scientists are now beginning to understand what was lost. In the second episode of Future Feasts, Prof. Roee Ozeri explores the hidden microbial world shaping our food, from wheat that may have lost its ancient connection to beneficial microbes to microorganisms engineered to turn carbon dioxide into protein-rich food. The episode follows the invisible networks connecting soil, evolution, food production, and even the human brain. Featuring Prof. Asaph Aharoni, Dr. David Zeevi, Dr. Ranit Kedmi, Dr. Yoav Livne, Dr. Orna Dahan, Dr. Noa Aharon-Hefetz, Dr. Shahar Rezenman and Sam Lovat. Hosted by Prof. Roee Ozeri
Hardier crops, and better harvests: Today, scientists can edit the genetic blueprint of plants with unprecedented precision.