Describe the future of food in one phrase.
“Diversity,” said Jonathan Gold, the Pulitzer Prize-winning Los Angeles Times food critic famous for lifting hole-in-the-wall Cambodian or Oaxacan restaurants out of obscurity.
For Alice Waters, owner of Chez Panisse in Berkeley and the author of 15 books, the answer is taking care of the land — buying locally grown food and cooking it yourself.
Sarah Smith, who researches the future of food at the Institute for the Future, believes the answer is complexity — not one food tradition but “thousands of different futures for thousands of different people.”
The question was posed at the Los...