What’s changing about how we imagine, produce, find and consume food? How can we can make this primary need better and more sustainable with its profound cultural, economic and environmental implications? Seventy projects by artists and designers at the Victoria and Albert Museum help provide an answer with a distinct look towards the future. In collaboration with chefs, farmers and local communities, the protagonists of the project have carried out gastronomic experiments, created instruments and innovative approaches to respond to an increasingly heated global debate on the matter. From growing practices to the pleasure of cooking and aesthetics, from distribution to the recycling of food waste, the exhibition takes us on a sensorial journey among fresh and audacious solutions, even playful at times, but all with an extra dose of experimentation. Compost, Agriculture, Commerce and, of course, Eating, are the sections to explore on the road to this alternative future. And thus, we’ll discover that coffee grinds can be reused to produce prized mushrooms and that our bacterial flora can become a secret ingredient to a truly delicious cheese, as demonstrated by experiments conducted with three celebrities. Among the other surprises of the exhibition, we discover the “sausages of the future”, the bicycle-tractors that help small farmers, decorative materials that aid biodiversity and wallpaper that explores the role of fruit in creating a shared culture. All of this at the first museum on Earth to host a food section - further witness is provided by utensils and ceramics, vintage advertisements and illustrations, all from the museum’s rich collection.