Lecture on the Future of Food & Hospitality
What will we snack on in 2030? What will be the exciting, new ingredients? What will be the role of the chef and the restaurant in the future? Which foods will be labeled as the new luxury? What will the food-landscape look like in 10 to 15 years? And how do current societal issues as public health, climate change and politics affect that?
The Eatelier developed a lecture on the Future of Food & Hospitality. During this lecture we answer to the questions above by laying out the current landscape of upcoming changes in the world of food.
The Eatelier delivers a lecture on the Future of Food by connecting United Nations research to future consumer trends, with a focus on Europe and the United States. The lecture goes in-depth on reasons behind these social shifts and creates an understanding of consumer motivations and the ability to foresee and connect future trends to these paradigms. We connected these trends to exciting possibilities and solutions that food-professionals could implement into their daily businesses, making their business stronger and future-ready.