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.

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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 series focuses on the people, technology, strategies and systems moving us from an economy that is wasteful, idle, lopsided and dirty towards one that is circular, lean, inclusive and clean. The channel alternates between independent reporting from FT journalists and business perspectives from Lombard Odier