TOKYO - Rocket development firm Future Space Transport Systems and travel agency Nippon Travel announced on October 28th their joint goal of commercializing space travel in the 2040s. As humanity prepares to venture further into space, one crucial consideration is food.
Space chef Takuji Okada showcased “space cuisine even tastier than on Earth” at a recent exhibition, drawing attention to the potential of gourmet dining beyond our planet.
Okada’s dishes incorporate eight types of ingredients that could be harvested on the Moon, including rice, potatoes, and tomatoes. Researchers are also exploring the use of four additional ingredients such as cultivated meat and mushrooms. The key focus, Okada explained, is on minimizing waste, avoiding excess packaging, and ensuring balanced nutrition. Since transporting food from Earth would be prohibitively expensive, the project is studying whether a “local production, local consumption” model—what Okada calls “moon production, moon consumption”—could make sustainable lunar dining a reality.
Source: 時事通信トレンドニュース
