Future Food

TV review by
Melissa Camacho, Common Sense Media
Future Food TV Poster Image
Salty lingo skewers this otherwise kid-friendly food show.

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A lot or a little?

The parents' guide to what's in this TV show.

Positive Messages

Science, technology, and creativity are both positive and necessary for effectively recycling food and reducing planetary waste, according to the show. It also encourages people to look at food and food preparation differently.

Positive Role Models & Representations

The chefs are creative innovators who are inspired to help the planet by recycling food.


During friendly cooking challenges Chef Cantu jokingly threatens to "kick people’s ass" or "take them down."


Words like “damn,” “hell,” “screwed,” and “ass” are audible, while curses like “s--t” and “f--k” are bleeped.


The Chicago restaurant Moto is prominently featured.

Drinking, Drugs & Smoking

Restaurant patrons drink wine with their meals.

What parents need to know

Parents need to know that this series -- which features chefs looking for ways to recycle food in order to reduce waste and help promote a greener planet -- is pretty mild, with only some salty language to be concerned about (“damn,” “hell,” “screwed,” “ass”; "s--t” and “f--k” are bleeped). Food traditionalists might not care for some of the technology-driven food preparation techniques featured here, but the overall show promotes the idea that this technology can potentially alleviate some of the planet’s environmental problems.

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What's the story?

FUTURE FOOD is a reality series about a team of molecular gastronomists who use creativity and cutting-edge technology to recycle food. Executive chef Omar Cantu and pastry chef Ben Roche, the co-owners of Chicago’s renowned Moto Restaurant, head up a team of chefs and assistants to find ways of repurposing unique ingredients and/or food items into a variety of dishes that look interesting and taste good. Using lab equipment, cutting-edge technology, and traditional cooking methods, they create dishes that look and taste like cheese, meat, and other foods by reworking things like flowers and french toast. They also test their recipes against those of other award-winning chefs to see if their recycled meals can satisfy picky eaters. Not every concoction is successful, but with some fine-tuning they are able satisfy their clients while showing how their work can potentially help the environment in the future.

Is it any good?

The series is inspired by the idea that food can be recycled in order to reduce waste and help alleviate some of the world’s environmental issues. It also underscores the need to think about food and the way we prepare it differently in order to make this happen.

Traditional cooks may be a little turned off by the team’s novel use of petri dishes and liquid nitrogen to prepare meals. But Cantu and Roche, who have patented many of their unique techniques, use technology as a way of highlighting how it can be used to successfully feed the Earth’s population in the future. They definitely get high marks for innovation, and demonstrate how when it comes to recycling food, the possibilities are endless. 

Talk to your kids about ...

  • Families can talk about food recycling and food waste. What impact does wasting food have on the planet? Are there ways that food can be prepared to minimize waste without using technology and/or special techniques? Can you think of ways to recycle some of your favorite foods?

  • What exactly is a molecular gastronomist? Is it a chef? A scientist? Or both? What kind of training do you need to be able to do this kind of cooking?

TV details

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