What Will We Eat Tomorrow?

Scrollytelling science journalism created by an interdisciplinary team 

A sustainable future for meat

Insects, algae, and in-vitro meat: What could be the future of meat consumption? And how will it taste? What is certain is that we need to reduce our consumption of meat, and that should happen as soon as possible.

The goal of science journalism is to inform the public about new developments in science and their societal implications. We’ve partnered with journalist Barbara Reye and interaction designer Sebastian Broschinksi, both from Tages-Anzeiger, to create an innovative article and explore the possibilities of scrollytelling.

Follow this link to view our work in the online Tages-Anzeiger and learn more about them (article in German).

Was essen wir morgen?

Barbara Reye, scientific journalist (research and story)
Sebastian Broschinski, interaction designer (programming and data)

Initiator and funding
Gebert Rüf Stiftung
Schweizerischer Klub für Wissenschaftsjournalismus

Was essen wir morgen?, Tages-Anzeiger Interaktiv

Shortlist Prix Média 2022

In-Vitro Meat



Our first feature in a major Swiss newspaper

The Gebert Rüf foundation aims to strengthen the partnership between science journalists and scientific illustrators and put out a call for alumni in our field.

Once paired with a science journalist from Tamedia, we brainstormed an educational approach and put together a quick prototype. Our idea got the green light from the jury, giving us a lot of creative freedom to build an interactive newspaper article.

We worked with the science writer to design a ‘scrollytelling’ website that includes an introduction to the Swiss situation, detailed info on three meat alternatives and how they are made, along with fun and thought-provoking illustrations.

Early Drafts