by Lombard Odier

Dinner is printed: is 3D technology the future of food?

Culinary 3D printing is new and rather niche but it could be an answer to some of the food industry's biggest challenges. The FT’s Patrick McGee meets two Dutch students using the technology to cut food waste, improve diets and combat climate change. He also finds printed food is going down surprisingly well in an Eindhoven restaurant.

We think you'll like this

More from the FT Rethink channel

Discover more content on the topics that inspire, engage and inform the world we live in today at the FT Channels hub.

Discover more​

FT Rethink

FT Channels, a partnership destination that combines impactful and enriching multimedia content to spark curiosity and encourage discovery. Each vertical brings expert insights from the Financial Times and our Partners into the most pressing issues of our time.


FT Rethink is a video channel examining the spread of sustainable practices into food, financial and urban systems and supply chains - from sustainability-linked loans to green tech that alleviates climate change. It invites you to rethink how you see the world and explores the unprecedented investment opportunity. The channel alternates between independent reporting from FT journalists and business perspectives from Lombard Odier.