Part 2/12:
Throughout human history, our understanding of food has been rooted in simplicity—large enough for early humans to see and sense. Over time, our quest for abundance led to the cultivation of complex, often resource-intensive crops and animals. Now, in a fascinating twist, scientists are returning to more primitive, single-cell organisms, which—nutrition-wise—offer all the essentials without compromising on quality. The key innovation here is making food from the most basic building blocks: air and electricity, crafted into a form that’s nutritionally comparable to traditional protein sources.