Ikea’s independent research and design lab, Space10, has been researching a sustainable future by re-examining not just the way we live and work, but the way we eat too. And their findings from an exploration into the challenges of food production have been condensed into a cookbook based around alternative ingredients (like insects, micro-algae and lab-grown meat), as well as easy tutorials for producing your own food (often hydroponically). “It shows eating sustainably doesn’t have to be expensive or gross,” says its editor. “It can fit into your lifestyle.”