Quartz, 21 May 2013
Anjan Contractor’s 3D food printer might evoke visions of the “replicator” popularized in Star Trek, from which Captain Picard was constantly interrupting himself to order tea. And indeed Contractor’s company, Systems & Materials Research Corporation, just got a six month, $125,000 grant from NASA to create a prototype of his universal food synthesizer.
But Contractor, a mechanical engineer with a background in 3D printing, envisions a much more mundane—and ultimately more important—use for the technology. He sees a day when every kitchen has a 3D printer, and the earth’s 12 billion people feed themselves customized, nutritionally-appropriate meals synthesized one layer at a time, from cartridges of powder and oils they buy at the corner grocery store. Contractor’s vision would mean the end of food waste, because the powder his system will use is shelf-stable for up to 30 years, so that each cartridge, whether it contains sugars, complex carbohydrates, protein or some other basic building block, would be fully exhausted before being returned to the store.
Ubiquitous food synthesizers would also create new ways of producing the basic calories on which we all rely. Since a powder is a powder, the inputs could be anything that contain the right organic molecules. We already know that eating meat is environmentally unsustainable, so why not get all our protein from insects?
If eating something spat out by the same kind of 3D printers that are currently being used to make everything from jet engine parts to fine art doesn’t sound too appetizing, that’s only because you can currently afford the good stuff, says Contractor. That might not be the case once the world’s population reaches its peak size, probably sometime near the end of this century.
“I think, and many economists think, that current food systems can’t supply 12 billion people sufficiently,” says Contractor. “So we eventually have to change our perception of what we see as food.”
Phi Beta Iota: The concept of extended shelf life is valid, but there has been no thought at all given to the same problems emerging from GMO foods — this will assuredly bring with it a very wide range of biological, chemical, and physical side effects and by-products that no one can imagine in advance. A good first step would be to run a true cost analysis, cradle to grave, and then put in a medical research side to all of this. The world is not running short of either food or the ability of food — it is running short on ethics, and what is done in lieu of addressing poverty, disease, and environmental degradation.