Waste is being tackled in many ways, with the key being not to create waste in the first place. Consumers are moving away from the it’s ‘OK to just recycle’, to a proactive stance of reducing consumption and bolstering upcycling as the circular economy model gains traction.

People are looking to connect with their food and its journey from creation to plate.  They are choosing to take control and to make the world of food a more morally sound one, even if that means social activism. 

As the world gets smaller, so the opportunities for creativity inspired by cuisines and techniques from around the globe broadens our culinary experience and provides new vision for the epicurious. 

Food and beverage are harnessed as never before, not just as a salve to the senses and soul but also a balm to the body. Calming our minds and optimising our physical potential; nutrition is laying down the foundations of health and wellness,  for now and the future.  

Growth of meat-free diets continues to gain momentum globally as more and more people are switching either in part or completely to meat free alternatives. Two schools of thought have emerged, one focused on plants and nature and the other on science and the lab.

Fish is in, hook line and sinker as long as it’s sustainable.  The trend for seafood is bedding in, as the appeal and intrigue of the ocean’s rich offerings comes from an intention to protect the  environment and eat healthier.

In order to face into the challenges laid down by climate change and increasing population we are entering a period of significant reimagining of how we feed ourselves, starting from the ground up. 

In an increasingly noisy marketplace, special becomes a way to cut through, and consumers are demanding multisensory stimulation; from deep flavours to exquisite presentation, with each touchpoint with our food required to provide a meaningful benefit or experience.