| The Science of Food
The objective of this new science of food is to reduce the cost of growing, harvesting, distribution and preparation while at the same time, making it safe, nourishing, healthy and enjoyable to eat. Overall, making sure pollution of the atmosphere is kept as low as possible along all the steps along the way. The most disciplined way of controlling these processes is within the new Utopia. RDL and associates Joint Venture Partners are designing and producing, businesses, industrial plants, houses, vehicles farms, residential surroundings and air craft. However, many sources of ingredients, supplies and support will not be from within the Utopian walls, but even then the necessary techniques and methods employed can be defined and controlled before allowing the food to be distributed to the homes, hotels and restaurants. Precautions can also be included in locations where food is served.
This page will outline the procedures planned, which will be included in the RDL Projects, especially Project 9. All the way along the processes, food shall be protected from contamination by germs, viruses, poisons and all other ingredients which people, pets and domestic animals should not eat. The first step is to provide barriers to prevent contact with food or its ingredients, then detect any possible contamination and destroy the food or treat it to remove all risks of harm. Animal products such as milk and meat start with protection of the animals and then testing the products, before preperation or distribution. After distribution, where food is prepared in the home, hotel or restaurant, screenng is required to make sure no harm has been introduced at any point in the processes. If spoilage can introduce harm before serving, testing is also required to eliminate the harm or destroy the food first.
Having made sure the food is safe, nourising, and healthy to eat, then the critical issue is to provide taste, oder, appearance, color and texture that is attractive and edible. Project 9 shall provide the facilities to assure all of the qualities of each course of food as served are:
- Safe
- Nourishing
- Healthy
- Attractive taste
Attractive smell Attractive color
Attractive cost, relative to quality and quanity Attractive combination of ingredients Appropriate to region and current availability of ingredients Appropriate for the skill and cost of growing, transportation, preparation, delivery and serving
Project 9 shall design and build facilitiss to accept delivery of food at homes, hotels and restaurants on an appropriate schedule, weekly, biweekly, semiweekly or monthly. Typically, for Utopian homes, weekly deliveries shall include one-up-to112 servings/resident (four servings per each 3 meals for 7 days/week), plus 32 servings/guest with up-to-1/3rd requiring refrigeration, 1/9th requireing heating and the rest simply protected from pets and children and, possibility, guests. Typically, the family meal plans, in homes, for three meals for each day will be the same for all residents and guests shall normally be same, except for babies, small children, older children or adults with medical or religious requirements.
Each house shall have a delivery bay, accessable on the street side to food suppliers and locked against intruders, but accessable to the residents from the other side, with compartments arranged for handling servings. Compartnents are arranged in groups of four designed to contained a type of serving (eg first, second, third and fourh serving with each of three meals) according to days of a week, with subcompartments to divide servings as arranged to accept.
Utopian hotels may include restaurants with delivery bays siized appropriate to the maximun capacity of dwellers. Indepenent restaurants are also sixed appropriate to the planned maximum customer traffic.
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