With the Netherlands being one of the largest meat exporters in the world, David heads to Amsterdam to learn more about the city's fast food habits and the popular tasty snack, Frikadel. Next stop is at Jonathan Karpathios' restaurant, where the gourmet chef will demonstrate that all parts of an animal are edible, as the need to feed the world until the not-so-distant 2050 without wasting any more resources is imperative. The journey continues to the University of Wageningen, where the entomologist, Arnold Van Huis, explains how more than 1900 edible species of insects could provide humankind with a perfect dietary alternative, because of their high-protein value. With this in mind, David joins forces with Marian Peters, a nutritionist and insect farm owner, to demonstrate at the De Prinsenakker School in Bennekom the merits of insect nutrition, and to prepare some next-level recipes. In the end, the question remains: what will be our food in the future?
—Nick Riganas