【大学受験対策】英語長文問題60（食料）345語＋和訳・解答解説

As the global population continues to rise, so does the demand for food. According to the United Nations, the world will need to produce 70% more food by 2050 to feed an estimated 9.7 billion people. Traditional farming methods, however, may not be able to meet this growing need. Climate change, land scarcity, and water shortages are putting increasing pressure on agriculture, prompting scientists and policymakers to seek alternative solutions. Two unconventional options—lab-grown meat and edible insects—are gaining serious attention as sustainable sources of protein.

Artificial meat, also known as cultured or lab-grown meat, is produced by cultivating animal cells in a controlled environment. It replicates the taste and texture of real meat without the need to raise or slaughter animals. This innovation has the potential to reduce greenhouse gas emissions, limit land use, and address ethical concerns related to animal welfare. Although still relatively expensive and limited in availability, lab-grown meat is progressing rapidly, with companies aiming to bring affordable products to the market within the next decade.

In contrast, insects such as crickets, mealworms, and grasshoppers are already widely consumed in parts of Asia, Africa, and Latin America. They are rich in protein, require minimal space and water, and emit far fewer greenhouse gases than livestock. Despite their efficiency and nutritional benefits, insect-based foods face strong cultural resistance in many Western countries. The idea of eating bugs is often met with disgust, which makes large-scale adoption a significant challenge.

To overcome these barriers, researchers and entrepreneurs are exploring creative strategies. These include disguising insect ingredients in familiar foods like protein bars or pasta and educating consumers about the environmental and health benefits. Some governments are even funding insect farming research and establishing safety regulations to promote this industry.

Ultimately, securing the world’s future food supply may depend on our willingness to embrace unfamiliar sources of nutrition. While lab-grown meat and insects may not yet be mainstream, their advantages are becoming harder to ignore. As the planet continues to warm and resources grow scarcer, changing what’s on our plates may be essential for survival.

Q1. What future requirement regarding global food production is highlighted by the author?

1. Global food production must rise by roughly seventy percent worldwide.
2. Population growth will stabilise around eight billion, lessening food pressure.
3. Traditional farming alone is projected to satisfy all dietary needs.
4. Rising urban agriculture will cut global hunger by half before 2050.

Q2. Which measure is mentioned as a way to increase acceptance of insect‑based foods?

1. Mandating school lunches exclusively serve crickets to acclimatise young consumers.
2. Advertising insects as luxurious delicacies reserved for upscale dining establishments.
3. Requiring restaurants to replace all meat dishes with insect alternatives.
4. Incorporating insect powder into familiar items such as pasta or bars.

Q3. Which of the following statements is NOT supported by the passage?

1. Embracing unfamiliar proteins may prove essential to humanity’s continued survival.
2. Global leaders unanimously reject government funding for commercial insect agriculture.
3. Crickets and mealworms emit far fewer gases than cattle farming.
4. Several firms expect cultured meat prices to drop within a decade.