Our relationship with food is at a tipping point as environmental concerns become more of a consumer focus. What is the appetite, globally, for a more sustainable plant-based diet and how do cultural differences impact the adoption of innovative flexitarian products?
The Mediterranean Diet: The Consumer Perspective: Ipsos MORIIpsos UK
Why is it an important time for the Med Diet? Why are manufacturers and the government concerned with healthy eating? How can we engage more consumers with the Med Diet? Ipsos MORI's Ethnography Team presented our findings to the Food and Drink Innovation Network on Wednesday 27 June 2012.
Dietitian Shubhra has listed the best Benefits Of Vegan Diet through which we’ll understand how green food is much more beneficial than carnivorous food.
The Mediterranean Diet: The Consumer Perspective: Ipsos MORIIpsos UK
Why is it an important time for the Med Diet? Why are manufacturers and the government concerned with healthy eating? How can we engage more consumers with the Med Diet? Ipsos MORI's Ethnography Team presented our findings to the Food and Drink Innovation Network on Wednesday 27 June 2012.
Dietitian Shubhra has listed the best Benefits Of Vegan Diet through which we’ll understand how green food is much more beneficial than carnivorous food.
Vegans eat no meat, fish, poultry, eggs, or dairy products. While there is a considerable advantage to a lacto-ovo vegetarian pattern, vegan diets are the most healthful of all, reducing risk of a broad range of health concerns.
The vegan diet and its implication - Qua NutritionRitika Kannojia
The vegan diet has gained momentum in recent years, with more people transitioning to the diet, whether for health or more ethical-based reasons. It’s often characterized as very restrictive, is associated with health benefits but also raises concerns. Controversy regarding the diet exists within the public sphere, with those actively supporting and advocating for it, and others questioning its purpose and proposed benefits, perhaps because of a lack of knowledge about the diet.
Whether you already are a vegetarian or just exploring alternatives, this seminar is for you! Learn about the benefits of a vegetarian diet, the types of vegetarianism, the common nutrient deficiencies and how to be a healthy, well-nourished vegetarian at any age. We will also focus on the special needs of vegetarians during pregnancy, breast-feeding, infancy, childhood and adolescence.
Presented by Dr. Lisa Watson, a vegetarian for over 25 years and the mother of two vegetarian children.
71 .Kitchen gardening (a brief history) A Series of Lectures By Mr. Allah Dad...Mr.Allah Dad Khan
A Series of Lectures By Mr. Allah Dad Khan Former DG Agriculture Extension KPK , Provincial Project Director CMP II MINFAl Islamabad and Visiting Professor the University of Agriculture Peshawar Pakistan
Vegans eat no meat, fish, poultry, eggs, or dairy products. While there is a considerable advantage to a lacto-ovo vegetarian pattern, vegan diets are the most healthful of all, reducing risk of a broad range of health concerns.
The vegan diet and its implication - Qua NutritionRitika Kannojia
The vegan diet has gained momentum in recent years, with more people transitioning to the diet, whether for health or more ethical-based reasons. It’s often characterized as very restrictive, is associated with health benefits but also raises concerns. Controversy regarding the diet exists within the public sphere, with those actively supporting and advocating for it, and others questioning its purpose and proposed benefits, perhaps because of a lack of knowledge about the diet.
Whether you already are a vegetarian or just exploring alternatives, this seminar is for you! Learn about the benefits of a vegetarian diet, the types of vegetarianism, the common nutrient deficiencies and how to be a healthy, well-nourished vegetarian at any age. We will also focus on the special needs of vegetarians during pregnancy, breast-feeding, infancy, childhood and adolescence.
Presented by Dr. Lisa Watson, a vegetarian for over 25 years and the mother of two vegetarian children.
71 .Kitchen gardening (a brief history) A Series of Lectures By Mr. Allah Dad...Mr.Allah Dad Khan
A Series of Lectures By Mr. Allah Dad Khan Former DG Agriculture Extension KPK , Provincial Project Director CMP II MINFAl Islamabad and Visiting Professor the University of Agriculture Peshawar Pakistan
In April 2016, Singapore hosted the first ever Food Vision Asia event. Food Vision Asia focused exclusively on this high growth market and the challenges it faces as increased consumer buying power drives its consumer’s appetite for a diet predicated on ‘world food’ choice and variety.
This presentation is the slides from the Environmental Futures & Big Data Impact Lab's (Impact Lab) Sustainable Food Systems Challenge, on 11 June 2019 at Rothamsted Research's North Wyke Farm in Devon.
The slide pack provides an overview of the Impact Lab itself, as well as presentations on:
- Consumer Perspective of Food (Will Jackson, AHDB)
- Sustainable Diets & Role of Livestock (Professor Michael Lee, Rothamsted Research)
- (contact info for) Linking Ruminant Emissions to Climate Impact, and the Sustainability of Production Systems (Dr. John Lynch, University of Oxford)
- Sustainable Beef Supply Chain (Ian Wheal, Breedr)
- Farmers’ Perspective of Food Sustainability (Patrick Holden, Sustainable Food Trust
- Growth Hub Opportunities for Agritech (David Hynd, Heart of the South West Growth Hub)
The Impact Lab offers free support to businesses looking to create new products and services by capitalising on Big Data and Environmental opportunities. It also helps academics and scientists to commercialise their expertise.
The Impact Lab is part-funded by the European Regional Development Fund. It is a 3-year collaborative project between: University of Exeter, Exeter City Futures, Met Office, University of Plymouth, Plymouth College of Art, Plymouth Marine Laboratory and Rothamsted Research.
For further information and general enquiries, please contact: info@impactlab.org.uk
Climate Change and Health: Is Food a Major Player?Emily Rushton
A scientific presentation, inspired by personal experience and on behalf of Ora Taiao: New Zealand Climate and Health Council. Climate change, health and our diets cross section on many levels. This presentation is on how detrimental animal products and for our health but also the huge part they are playing in causing climate change. This gives us a powerful way to help ourselves and the wider world through increasing plant-based foods into our diet.
Dr. Matthew J. Salois - One Health, Working together to safeguard agricultureJohn Blue
One Health, Working together to safeguard agriculture - Dr. Matthew J. Salois, Elanco Animal Health, from the 2017 NIAA Annual Conference, U.S. Animal Agriculture's Future Role In World Food Production - Obstacles & Opportunities, April 4 - 6, Columbus, OH, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2017_niaa_us_animal_ag_future_role_world_food_production
Livestock and food security: An ILRI perspectiveILRI
A series of presentations by ILRI scientists (Thomas Randolph, Hikuepi Katjiuongua, Timothy Robinson, Isabelle Baltenweck, Alessandra Galie, Alan Duncan, Nils Teufel, Mats Lannerstad, Bernard Bett, Johanna Lindahl, Eric Fèvre, Silvia Alonso and Delia Grace) at a seminar on "Sustainable Agricultural Development for Food Security and Nutrition, including the role of Livestock" for the Committee on World Food Security High Level Panel of Experts on food security and nutrition (HLPE), Nairobi, Kenya, 8 May 2015.
This presentation provides a good insight on the emerging consumers trends and industry response to these trends globally.
You can have a complete learning experience from lms.agribusiness.academy
Trendystia MRC introduced the ConciergeVertical Labs solution for the benefit of emerging and established foodservice purveyors and technology vendors. ConciergeVertical™ provides content management, business support services, trade show marketing & administrative support and an idea vertical (lab), and . When industry purveyors want to sell, engage audiences and retain customers, they’ll look to ConciergeVertical (conciergevertical.com) for improved success rates.
Often, there isn’t enough time or headcount to keep the content engine going, to follow-up on all qualified leads, or to strategize outside-the-four-walls thinking around audience and customer engagement. This is particularly true with emerging and growing purveyors.
In addition to marketing and business-support solutions, as an idea vertical (lab), ConciergeVertical helps catalyze new opportunities and industry-born thinking around marketing programs, sales tactics and new methods of engaging restaurateur audiences.
ConciergeVertical makes boosting engagement simple:
ConciergeVertical Labs provides four main solution types, but is flexible as purveyor’s needs evolve:
Marketing solutions: content management, case studies, articles, blogs
Loyalty strategy and idea vertical: how to retain customers and better connect the dots between products, trends and application
Trade-show support: press releases, email campaigns, booth compliance, social selling
Business support: bookings, lead retrieval follow-up, temp marketing support
Contact concierge@trendystiamrc.com
Presented at the 2016 Institute of Food Technologists (IFT) Annual Meeting & Food Expo. In this slides, an expert on consumer perceptions shared data about consumers’ expectations and awareness of sustainable brands and retailers, as well as how this affects their purchasing decisions. A former sustainability expert for a global foodservice retailer shares their strategies and the impact on their bottom line. Finally, a sustainability director for a major commodity board discusses the farmers’ perspective and shares a case study of a recent promotion with a supermarket chain that endorsed “U.S. Grown” messaging.
Presenters included Liz Sanders, MPH RDN, IFIC; Bob Langert, GreenBiz, (retired from McDonald's); Josiah McClellan, United Soybean Board.
The Ready-to-Eat Market size reflects its widespread influence on the global culinary stage. With a substantial market footprint, the availability of ready-to-eat options transcends geographical boundaries, offering consumers an extensive selection of meals that align with their preferences and cultural backgrounds. The global RTE market boasts a hefty US$980.9 billion valuation in 2023, projected to reach a staggering US$1.248 trillion by 2028.
In April 2016, Singapore hosted the first ever Food Vision Asia event. Food Vision Asia focused exclusively on this high growth market and the challenges it faces as increased consumer buying power drives its consumer’s appetite for a diet predicated on ‘world food’ choice and variety.
Boulder Startup Week 2019: The Future of Food: Innovation in Plant-Based & Ce...David Welch
This presentation was given at the 2019 Boulder Startup Week and explores opportunities to help transition our food system away from industrial animal agriculture and towards plant-based and cell-based alternatives. Learn about the burgeoning plant-based food industry and the rapidly progressing world of cell-based foods.
A revised view on the future of Mobility – rowing back from the heady daze of 2017. Using the CASE (Connected, Autonomous, Shared and Electric) framework, we contrast the optimism of a view years ago, with the more grounded view of today.
Instead of fretting over how easily and soon humans will be replaced, leaders would be better advised to think about the future of automation as interlacing machine strengths with those of humans. Work will need redesigning, but the AI enabled automation – done well – can unlock economic growth, fuel innovation and make work more humanA presentation given at @FutureheadsUK Leaders of Change, at CaptialOne, on 5th December 2018, by Kevin McCullagh.
Not only do we overestimate how easy it is to replace humans, replacing them is often neither desirable nor the best use of AI. A better way to think about the future of AI is interlacing its strengths with those of humans.
Autonomous vehicles are often posed as reducing human interaction with vehicles to a minimum. While they will take more of the cognitive load of driving off humans, in many cases it is more useful to think of a human-machine collaboration.
The mobility disruption around the corner will largely initiated by three technology advances, but the knock-on impacts will be shaped by economic and social choices, as much as technology.
A 10min presentation on some foreseen – and less foreseen – consequences of Autonomous Vehicles, I gave at the #CarTubeGlobal launch event at Institution of Mechanical Engineering today
Introduction and mobility survey slides from the Plan Forum on the Future of Urban Mobility, in partnership with Bloomberg New Energy Finance.
London, 15th March 2016
A challenging review of the future of user interfaces, and a plea to better focus and shun the shiny:
– triangulate through experts
– observe emergent behaviour
– and track a range of trends.
Get out the echochamber and avoid the human centipede of digital rhetoric. Listen harder with your eyes and critique better with your mind.
Bridging the Physical-Digital Divide: Industrial Designer EditionPlan
With the proliferation of touchscreens and a hardware revival driven by internet technologists, Industrial Design is at risk of becoming irrelevant.
How can Industrial Design engage with the technology, user experience and software communities to help create harmony across physical products and digital services?
From research with 30+ Industrial Designers, User Experience designers and technologists, I concluded that the divide can be broken down across a series of axes and bridged by connecting, calibrating and collaborating.
A cut-down Industrial Designer oriented version of a longer 45 minute presentation for Interactions 14.
Plans Head of UX, Jason Mesut has also been doing his bit to quell the UX talent drought. His talk to UX newbies at General Assembly on what employers are looking for, has also been a hit online (view on Slideshare). On top of this, Jason has been working with some other leaders in the field to develop a course on digital Experience Design for Hyper Island.
Alex Bradley, Plan’s head of trends, recently gave a trends presentation at the TAID conference in Taiwan.
The following slides give a taste of the presentation. Please contact Alex at alex@plan.bz if you’re interested in him sharing it with your team?
Kevin's closing keynote presentation at the Design Management Institute's conference in London in 2010.
The presentation tackled two key questions: Why is design thinking such a hot topic with executives, but leaves so many designers cold? And: Does the demand for design thinking represent more of an opportunity than the thinking itself?
It was based on an article of the same title for the Design Management Review http://www.plan.bz/plan-views/2010/september/steppingup
In a future where digital services and physical products come together, it seems like the tech community is having the greatest influence on our world. In some ways, this is great, but we seem to have forgotten those designers with the talent for crafting physical forms that can fit into our hands, our homes and our lives.
For a future Internet of Things, the UX community needs to better engage Industrial Designers in what we do. This talk explored how we do that.
NB, this is a talk intended for a UX audience, and is meant to be a starter of an ongoing discussion between both UX and Industrial Design fields. If you want to be part of the discussion, please get in contact.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
3. Design thinking
for food innovation
Market foresight
User experience
Consumer journeyConsumer research
Expert interviews
What makes our point of view unique?
Special thanks to
– New Nutrition Business
– Seeds for Change
– Feed
– Quorn
6. 0.00130.00270.00360.00140.00320.030.06
0.2
0.4
0.5
0.7
0.8
0.9
1.0
1.2
1.1 1.1
1.2
1.3 1.4 1.4
1.5
1.6 1.6
1.7
1.8
1.9 1.9
1.8 1.9
1.9 1.9 2.0
2.0
1.8
1.9 1.9
2.1
2.2 2.2 2.2
0.0
0.5
1.0
1.5
2.0
2.5
1930
1935
1940
1945
1950
1955
1960
1965
1970
1975
1980
1985
1986
1987
1988
1989
1990
1991
1992
1993
1994
1995
1996
1997
1998
1999
2000
2001
2002
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
2013
2014
Annual cheese consumption in Japan, per capita in Kg (1930-2014)
Cheese =
– Rotten smell
– Western food
From
Consuming
2,2 kg in 2014
To
Adopting a foreign food:
Cheese in Japan
7. How does change happen?
Food
explorers
and
migrants
Cultural
shifts,
Food
Trends
Technology Food
service
initiation
Retail
support
Innovation
for the
mainstream
Adoption path
Outliers Early majority Mass market consumers
8. Outliers Early majority Mass market consumers
20 years to turn Japanese into cheese lovers
Food
explorers
and
migrants
Cultural
shifts,
Food
Trends
Food
service
initiation
Retail
support
Innovation for
the
mainstream
– Tiramisu fever
– Wine boom, Beaujolais fair
– Cheese Festa
– Pizza
– Mozzarella in salads
– Increased shelf space
– Promotions
– Cheese snacks
– Cheesecake, tea cheese
– Cheese candy
Adoption path
10. Developed
countries
Developing
countries
– Return to earlier frugality
– Health is Wealth
– Sustainability sense of guilt
– Meat = Symbol of Wealth
– Abundance after restriction
– Migration to cities
– Vegetarian future – Vegetarian history
Politics Culture GeographyEconomics EnvironmentalLifestyleTechnology
11. Mediterranean
approach
– Pleasure, heritage and rituals
– Bonding with others
– Sacred nature
– Nutrition guidelines
Anglo saxon
approach
– Food is fuel
– Individual choices
– Pragmatism
– Importance of influencers
Politics History Culture HealthPsychology LifestyleGeography
12. Adoption path
Outliers Lifestyle, Millennials, Gen Z Mass market consumers
Adopting a plant-based diet
Vegetarians
&
Vegans
Cultural
shifts,
Food Trends
Technology
revolution
Fast food
service
Retail
support
Innovation
reaching
mainstream
– Environmental fears
– Sustainability
– Vegetarian chefs
– Health concerns
– Beyond meat
– Dairy alternative
revolution
– Tech investors
– Veggie Pret
– Plant burgers
– Not in mainstream
restaurants
– Increased shelf space
– Protein section
– Next generation
retailers
13. Adopting a plant-based diet:
Is it turning mainstream?
Innovation
reaching
mainstream
Mediterranean approach
Anglo Saxon approach
14. Vegan and
vegetarian
market is
smaller than
organic market
x10
Mediterranean
approach
– Natural and organic as an entry point
– Rejection of over-engineered food
– Harder during family gatherings
– Strong cooking, vegetable & pulse culture
– All about eating more vegetables
– Less meat, not fake meat
– New meat reduction guidelines
– Clean labeling & recognizable ingredients
15. Anglo saxon
approach
– Open to foreign vegetarian food
– More acceptance of of ‘Junk’ tasty vegan
– Cheese helps to make vegetables tastier
– Transforming food to fit their needs
– Revisiting food beliefs
– Learning from chefs and influencers
– Inspiring pulse meals
17. Flexitarian behavior
Growing, yet slowly
Source: 2019 Future of Meat International survey (20,000 respondents)
Are limiting their
meat intake
21% Are limiting their
dairy intake
13%
Are vegetarian
6%
18. Source: Growth in total volume of products sold 2013-2018
3%Substitutes = total meat market
+5.8%
Substitutes
+8%
Meat
19. Developing world driving demand of meat consumption
-2 0 2 4 6 8
UAE
India
Vietnam
Morocco
Australia
Mexico
Thailand
South Africa
Russia
Japan
USA
United Kingdom
Brazil
China
Italy
Germany
France
Spain
%
Developing
Developed
Fresh meat retail volume CAGR 2018-2023
Euromonitor International Future of Meat
Lithuanian consumer living
in London
‘There is so much more
meat on the
supermarket shelves in
Lithuania now. Probably
because we had such a
limited choice during the
Soviet era’
20. What will brands do to convert the masses?
No health
or taste
compromise
Lower
price
Food service
discovery
Easy to
integrate
Hybrid
solutions?
Appeal beyond
millennials
Help me eat
more
vegetables
Authenticity
Holistic
approach
Watch out
Mediterranean specific
– Food reinvention
– Lab-grown meat
21. vanessa@plan.london
We join the dots
Subscribe to our in-house Perspective magazine
plan.london/subscribe
We are offering repeat presentations for those interested,
in-person or via zoom. Please contact: