Chef Douglass Williams speaks to Freight Farm’s Lead Product Designer Derek Baker about their vertical farming platform that is found in hydroponic container farms. “Tomorrow’s Menu,” is a part of the Museum’s “Earthshot” spotlight, a yearlong exploration of the climate solutions that will help us live more sustainably on Earth. The series pairs chef Williams with subject matter experts who together prepare sustainable and delicious options for future menus, delving into questions of climate adaptation, carbon neutrality, food insecurity, and innovation in plant-based meat alternatives.