Designing food

I was just reading this article on the Guardian website about designing food:
http://www.guardian.co.uk/artanddesign/2010/sep/15/designer-food-gm

It's a really interesting article and poses some difficult questions which are totally at odds with the way I, and many other people, think about food.

The prevailing wisdom at the moment is that it's much better to eat fresh food from a local source, grown as organically and naturally as possible. I guess the logic behind that is that it's what we used to do before science got involved and it's the way "god" (or the universe) intended it. It seems completely irrefutable to me that it's better to eat food grown outside in the rain and sunshine than inside in a lab, but will this become a luxury we can't afford in the future? And is it true that it's the best way?

I'll be watching and waiting for science to answer those questions I guess.

Bex
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