We’re all on this pale blue dot together, and the best way to exist is to serve that collective higher purpose - conscionable indulgence.
Obesity, loss of biodiversity, climate change: we can no longer close our eyes to the negative consequences of our food system.
FROM LINEAR TO CIRCULAR
Linear thinking leads us to believe the past is gone forever, and the future is brand new. But this way of thinking changed once our beautiful blue planet was captured in the famous Earthrise photograph. No longer are we thinking linearly, we are circular. From economy to ecology, and from I to we. We’re all on this pale blue dot together, and the best way to exist is to serve that collective higher purpose - conscionable indulgence. This will make no-waste one of the leading topics for the next ten years and beyond. Circularity will be the foundation of the new business models.
INSCAPISM
The creation of solid moments in a fluid modernity leads to wellness 3.0. Offline episodes funneling attention inwards, instead of providing a means of escape through distraction and sensory pleasure. Not escapism, but inscapism.
Mindful bootcamps, cooking workshops, foraging with the like minded, body awareness training, an hour of meditation, a quick massage: a growing number of people is choosing to escape reality by traveling inwards towards meaning and purpose. They’re looking for new tools to tackle our fluid modernity. This will lead to the creation of offline urban hotspots centered around contemplation and reflection. It goes almost without saying that these will feature sustainable and healthy food & beverage options.
SOLID TO LIQUID
Renowned sociologist Zygmunt Bauman (1925-2017) writes about the transition from a solid modernity to a fluid modernity. Solid modernity gave us certainty and security. Institutions we could trust, career paths we could follow, relationships that lasted. Fluid modernity offers temporary careers, episodes filled with experiences, and uncertainty about the future.
Because we are permanently connected everywhere and at any time, work has become non-local. Daily routines are fluid, and meals irregular and shifting every day. The inviolable barrier between weekday and weekend, work and free time is breaking down. Convenience, affordability and speed are important pillars of modern foodservice still, but the ability to create moments of solidity in a fluid existence will define concepts. Products are instilled with meaning, and brands with purpose. This stretching of foodservice formats is a worldwide trend. The new consumer is a hybrid and impossible to truly classify.
NO PLANET B
Foodservice used to be simple. There existed a world on the plate, and a world outside it. These were two disparate, barely connected worlds. The world on the plate was about flavor. It had to taste good, appeal to the guests, and be different from what they’d eat at home. And it had to make money. Profit through flavor, simple as that.
But the guest ever changes. The world outside the plate started to interfere with the food. Whether we like it or not, the culinary naivete of the past isn’t good enough anymore. We are accountable. Is our menu not just tasty, but good for our personal and planetary health? It has to be. Obesity, loss of biodiversity, climate change: we can no longer close our eyes to the negative consequences of our food system. Our pattern of production and consumption needs to be turned upside down and become part of the solution instead of the problem. There is no planet B.
CELEBRATE DIVERSITY
We’re no longer just thinking, we’re thinking forward. The Yes-years have arrived, because there is no Planet B. We’re saying yes to the protein flip, yes to fresh, local, and seasonal cooking, yes to a shorter food chain, and yes to fair compensation for farmers striving for quality and flavor. We’re saying yes to no-waste kitchens, yes to plant-forward dining, yes to better meat, yes to low alcohol drinks, yes to less sugar, fat, and salt. But we’re also saying yes to indoor-farming, yes to big data enabling better and more personal food choices. The years of saying yes are coming.
Hans Steenbergen & Jeremy Freeling Duke Xiao-Er Kong
Technology has blurred the lines between our professional and private lives. The foodservice and foodretail is adapting to this change. Formulas and concepts are stretched to accommodate the working professional and their fluid daily routine. These are the five forces shaping our future.
The five most important forces shaping our future
Linear thinking leads us to believe the past is gone forever, and the future is brand new. But this way of thinking changed once our beautiful blue planet was captured in the famous Earthrise photograph. No longer are we thinking linearly, we are circular. From economy to ecology, and from I to we. We’re all on this pale blue dot together, and the best way to exist is to serve that collective higher purpose - conscionable indulgence. This will make no-waste one of the leading topics for the next ten years and beyond. Circularity will be the foundation of the new business models.
FROM LINEAR TO CIRCULAR
The creation of solid moments in a fluid modernity leads to wellness 3.0. Offline episodes funneling attention inwards, instead of providing a means of escape through distraction and sensory pleasure. Not escapism, but inscapism.
Mindful bootcamps, cooking workshops, foraging with the like minded, body awareness training, an hour of meditation, a quick massage: a growing number of people is choosing to escape reality by traveling inwards towards meaning and purpose. They’re looking for new tools to tackle our fluid modernity. This will lead to the creation of offline urban hotspots centered around contemplation and reflection. It goes almost without saying that these will feature sustainable and healthy food & beverage options.
INSCAPISM
We’re all on this pale blue dot together, and the best way to exist is to serve that collective higher purpose - conscionable indulgence.
Renowned sociologist Zygmunt Bauman (1925-2017) writes about the transition from a solid modernity to a fluid modernity. Solid modernity gave us certainty and security. Institutions we could trust, career paths we could follow, relationships that lasted. Fluid modernity offers temporary careers, episodes filled with experiences, and uncertainty about the future.
Because we are permanently connected everywhere and at any time, work has become non-local. Daily routines are fluid, and meals irregular and shifting every day. The inviolable barrier between weekday and weekend, work and free time is breaking down. Convenience, affordability and speed are important pillars of modern foodservice still, but the ability to create moments of solidity in a fluid existence will define concepts. Products are instilled with meaning, and brands with purpose. This stretching of foodservice formats is a worldwide trend. The new consumer is a hybrid and impossible to truly classify.
SOLID TO LIQUID
Foodservice used to be simple. There existed a world on the plate, and a world outside it. These were two disparate, barely connected worlds. The world on the plate was about flavor. It had to taste good, appeal to the guests, and be different from what they’d eat at home. And it had to make money. Profit through flavor, simple as that.
But the guest ever changes. The world outside the plate started to interfere with the food. Whether we like it or not, the culinary naivete of the past isn’t good enough anymore. We are accountable. Is our menu not just tasty, but good for our personal and planetary health? It has to be. Obesity, loss of biodiversity, climate change: we can no longer close our eyes to the negative consequences of our food system. Our pattern of production and consumption needs to be turned upside down and become part of the solution instead of the problem. There is no planet B.
NO PLANET B
Obesity, loss of biodiversity, climate change: we can no longer close our eyes to the negative consequences of our food system.
We’re no longer just thinking, we’re thinking forward. The Yes-years have arrived, because there is no Planet B. We’re saying yes to the protein flip, yes to fresh, local, and seasonal cooking, yes to a shorter food chain, and yes to fair compensation for farmers striving for quality and flavor. We’re saying yes to no-waste kitchens, yes to plant-forward dining, yes to better meat, yes to low alcohol drinks, yes to less sugar, fat, and salt. But we’re also saying yes to indoor-farming, yes to big data enabling better and more personal food choices. The years of saying yes are coming.
CELEBRATE DIVERSITY
Hans Steenbergen & Jeremy Freeling Duke
Xiao-Er Kong
Technology has blurred the lines between our professional and private lives. The foodservice and foodretail is adapting to this change. Formulas and concepts are stretched to accommodate the working professional and their fluid daily routine. These are the five forces shaping our future.
The five most important forces shaping our future
