What will we be eating in 2050? A sparkly gel-cube that delivers all our day’s nutrients plus extends our life by one hour? Or more likely, given where the world’s headed, seaweed protein, cricket flour and perhaps each other? A new exhibit running until late 2027 at the Lawrence Hall of Science, “Future of Food,” probes such possibilities in a fun, STEM-filled environment. Visitors can explore immersive ceiling-to-floor seaweed gardens – a sustainable food resource that requires no land or fresh water to grow – and learn about how automated robots developed at UC Davis could change near-future farming. There are tunnels to squeeze through, to learn about how soil mitigates climate change, and the opportunity to play with a life-sized model cow’s microbiome. Much material is inspired by food-tech start-ups located right here in the Bay Area. “With the first cell-cultivated meat approved by the FDA coming from Berkeley, we’re truly at the center of the food-system transformation,” write the show’s organizers. “The exhibit explores how our food choices not only fuel our bodies but can help heal the planet and build more equitable, sustainable communities.” Details: Open 10 a.m.-5 p.m. Wednesday-Sunday at 1 Centennial Drive, Berkeley; $20, lawrencehallofscience.org