This document discusses several trends related to the future of food, including: 1) A shift away from meat and towards plant-based foods as animal agriculture is a major contributor to greenhouse gas emissions. Companies are developing meat alternatives that could reduce environmental impacts. 2) Grains, legumes and vegetables will become more prominent on plates instead of the protein-centric model currently common in America. 3) Non-dairy milks and alternatives to eggs are growing in popularity following health recommendations against dairy. 4) Fresh juices, smoothies, and fermented drinks will replace sugary drinks due to their health benefits. 5) Local and seasonal ingredients will be emphasized to offer unique flavors and reduce environmental

1. FUTURE OF
FOOD
W E I Z E L G U L F A N

3. CLIMATE CHANGE
Animal agriculture is responsible for 18 percent of
greenhouse gas emissions, more than the combined exhaust
from all transportation., 2006 report by the United Nations
Food and Agriculture Organization, Livestock's Long Shadow

4. Twenty years from now
companies like Beyond Meat
will be making foods that
taste just like meat but
eliminate the need for cattle
and other animals be eaten.
This will result in us being
able to utilize 35 times less
lamb, 15 times less water
and could be as much as 20
times less costly.
-Sir Richard Branson, Virgin
Group

5. DAN BARBER, NEW YORK CITY’S BLUE HILL
RESTAURANT.
The protein-centric dinner plate, which
America created and now exports to the
rest of the world, is a culinary anomaly.
By 2050, it will be obsolete. Instead,
grains, legumes, and vegetables will take
center stage, alongside under-coveted
cuts of meat, such as neck or shank. In
other words, Americans will feed
themselves the way most cultures always
have. Seeds will become an even more
vital part of the conversation.

6. DAIRY-FREE, EGG-FREE
Following the world health organizations
pronouncements to remove Milk as a health
food, alternatives to dairy-sprouted (pun
intended) all over. From soy, rice, hemp,
almond, cashew to oats – alkaline forming
and plantbased options to milk and butter is
becoming more popular, not to mention
available.

7. FRESH, PURE JUICES, SMOOTHIES, KOMBUCHA,
KEFIR, TONICS
Concentrates, sugar-water, sodas, slurpee and
milkshakes will soon be a thing of the past with the
on-set of equally satisfying but actually healthy
natural alternatives like Pressed Juices, Smoothie
Shakes, Kombucha, Kefir and Tea-based tonics.

8. LOCAL, SUSTAINABLE AND NOT ALWAYS
AVAILABLE

9. With competition only toughening
between restaurants, customers
have even more excuses to be fickle.
The trend now with restaurant food is
FARM TO TABLE: To offer seasonal,
bold, new recipes or reinvent classic
favourites with never-before
considered ethnic ingredients that
are familar only to locals living in the
area.

11. T h e f u t u r e w i l l b e f i l l e d w i t h
low carbon items like whole, unprocessed foods, organically grown produce,
more plant-based foods and sustainably raised meat and dairy, with less
packaging. People will understand food waste as not just a waste of money
but a dangerous contributor to global warming. Anna Lappé, Real Food Media