Is the future of food growing from your smartphone? Agnieszka Nazaruk
In the world our food system is broken we need radical, new, innovative solutions to address some of the most pressuring problems. We have see a big food tech revolution coming, but also a big trend towards local and personal food production. In this presentation we ponder about the challenges faced by our food system and whether the technology - making growing food and plants as easy as playing with your smartphone could be the answer to empower business owners, restaurants and cafes, small farmers and individuals to bring hyper-local and personal food production to the mainstream.
A 'strategic foresight' assignment dossier made during my M.Des (strategic foresight and innovation) at OCAD University. This was a group project and was done with 3 other members. The project looks at the future of diet for schools in Canada and provides foresight strategies.
Hamutal (Tula) Schieber recently talked about Food Trends at a conference. A version of this presentation is available here:
It is true that speed or ease of preparation, convenience, taste, indulgence and health are not new trends. But each of these considerations has changed significantly in the last decade and especially after the Coronavirus Pandemic, and we reviewed how consumers perceive them. Furthermore: who influences consumers today? How do consumers decide what is healthy and what is a treat, whether to make a meal or buy it, whether to go to a store or buy online? What external factors influence the choice of brands and packaging - such as trends, social media, independent production, craftsmanship, ethics, sustainability, contribution to society?
By the year 2050, the world’s population is projected to swell to 9 billion. 80% of us will be urban-dwellers. Demand from developing countries for a wider range of foods is on the rise. Experts estimate that we will need new farmland larger than the size of Brazil to produce enough to meet the demands of growing populations.
Food security therefore represents one of the single biggest challenges of our future, with environmental, economic, political, and lifestyle implications.
How will we fix our broken and unsustainable systems of industrial food production to serve the needs of an ever-growing planet? In what ways will we rethink food via new practices and new technologies? This latest report from the Institute for Customer Experience considers how we are re-imagining our food practices in order to project anew our collective, global future.
"The Future of Food," a trends report by Hong Kong based communications firm CatchOn, has identified macro movements, hot spots, personalities, ingredients, design trends and the buzzwords shaping the food scene today.
Is the future of food growing from your smartphone? Agnieszka Nazaruk
In the world our food system is broken we need radical, new, innovative solutions to address some of the most pressuring problems. We have see a big food tech revolution coming, but also a big trend towards local and personal food production. In this presentation we ponder about the challenges faced by our food system and whether the technology - making growing food and plants as easy as playing with your smartphone could be the answer to empower business owners, restaurants and cafes, small farmers and individuals to bring hyper-local and personal food production to the mainstream.
A 'strategic foresight' assignment dossier made during my M.Des (strategic foresight and innovation) at OCAD University. This was a group project and was done with 3 other members. The project looks at the future of diet for schools in Canada and provides foresight strategies.
Hamutal (Tula) Schieber recently talked about Food Trends at a conference. A version of this presentation is available here:
It is true that speed or ease of preparation, convenience, taste, indulgence and health are not new trends. But each of these considerations has changed significantly in the last decade and especially after the Coronavirus Pandemic, and we reviewed how consumers perceive them. Furthermore: who influences consumers today? How do consumers decide what is healthy and what is a treat, whether to make a meal or buy it, whether to go to a store or buy online? What external factors influence the choice of brands and packaging - such as trends, social media, independent production, craftsmanship, ethics, sustainability, contribution to society?
By the year 2050, the world’s population is projected to swell to 9 billion. 80% of us will be urban-dwellers. Demand from developing countries for a wider range of foods is on the rise. Experts estimate that we will need new farmland larger than the size of Brazil to produce enough to meet the demands of growing populations.
Food security therefore represents one of the single biggest challenges of our future, with environmental, economic, political, and lifestyle implications.
How will we fix our broken and unsustainable systems of industrial food production to serve the needs of an ever-growing planet? In what ways will we rethink food via new practices and new technologies? This latest report from the Institute for Customer Experience considers how we are re-imagining our food practices in order to project anew our collective, global future.
"The Future of Food," a trends report by Hong Kong based communications firm CatchOn, has identified macro movements, hot spots, personalities, ingredients, design trends and the buzzwords shaping the food scene today.
How will food and everything related to food will look like in future? What role will technology and innovation play in making people more conscious about what they eat?
What will be the food ecosystem of the future?
The current generation is getting health conscious and the same has been started reflecting in all the new age innovations.
In this report by the Institute of Customer Experience (ICE), we explore how the ecosystem around food will evolve and what are the key signals around this ecosystem.
Perfect Food: The Silicon Valley Food MovementTrung Ho
What would the food system look like if we started over?
That's the question that investors, entrepreneurs, and food scientists in Silicon Valley are asking as they've been working towards creating a more sustainable food system as the global population inches closer to 9.6 billion by 2050. Mayonnaise without eggs? Real-tasting meat made from plants? Living a healthy life on a nutritious drink alone? Food from the Silicon Valley Food Movement may sound crazy, but they're becoming more and more popular as large groups of investors, chefs, environmental and animal activists, consumers, and just about all walks of life are gravitating towards the idea that food can and should be healthy, tasty, and help make a positive difference in the world's future.
This report looks at the different food startups and its corresponding trends/driving factors, as well as its implications for big food brands. This report also takes a look at related food trends and its manifestations that are occurring outside of Silicon Valley.
Keeping a close eye on how our society becomes more conscientious about food waste and taking a look at the various solutions startups work out to hack the flawed system gives us an early glimpse into how positive shifts happen in the world. Food waste is a fascinating topic, and only partly because the current numbers and existing processes are outrageous.
Until 2009, there was not much deep information to be found about the exact scale and nature of the food loss and waste in the world. Published that same year, Tristam Stuart’s book, Waste: Uncovering the Global Food Scandal provides a sobering trip to the reality of food. It also highlights an incredibly important fact: with small, common sense tweaks in habits and processes, the current grave situation can be turned on its head and solve the problem of the 842 million people living in hunger around the world too.
This guide can teach anyone how to grow survival food with lots of direct reference information as well as ways to survive the coming food shortage. A fantastic free resource for you and your family.
By 2050, nearly 10 billion people will live on the planet. Can we produce enough food sustainably? "World Resources Report: Creating a Sustainable Food Future" shows that it is possible – but there is no silver bullet.
Learn more at: https://www.wri.org/events/2019/07/how-feed-world-without-destroying-it
View full report: https://sustainablefoodfuture.org
Eco World is set to be the worlds first Amusement Park & Education Center on Ecological
Sustainability & New Tech Enterprise. It will be located inside a greater project, funded by Hemp Inc. founder and philanthropist Bruce Perlowin, on 7000 acres in Nevada that includes eco-villages, businesses and the worlds largest animal sanctuary.
FOOD is a key input to WELLNESS which is a major component of QUALITY OF LIFE.
The SUPPLY CHAIN for FOOD is a big factor in ENVIRONMENTAL DEGRADATION.
There is also a substantial amount of WASTE throughout the FOOD LIFE CYCLE which also is a factor in ENVIRONMENTAL DEGRADATION.
How will food and everything related to food will look like in future? What role will technology and innovation play in making people more conscious about what they eat?
What will be the food ecosystem of the future?
The current generation is getting health conscious and the same has been started reflecting in all the new age innovations.
In this report by the Institute of Customer Experience (ICE), we explore how the ecosystem around food will evolve and what are the key signals around this ecosystem.
Perfect Food: The Silicon Valley Food MovementTrung Ho
What would the food system look like if we started over?
That's the question that investors, entrepreneurs, and food scientists in Silicon Valley are asking as they've been working towards creating a more sustainable food system as the global population inches closer to 9.6 billion by 2050. Mayonnaise without eggs? Real-tasting meat made from plants? Living a healthy life on a nutritious drink alone? Food from the Silicon Valley Food Movement may sound crazy, but they're becoming more and more popular as large groups of investors, chefs, environmental and animal activists, consumers, and just about all walks of life are gravitating towards the idea that food can and should be healthy, tasty, and help make a positive difference in the world's future.
This report looks at the different food startups and its corresponding trends/driving factors, as well as its implications for big food brands. This report also takes a look at related food trends and its manifestations that are occurring outside of Silicon Valley.
Keeping a close eye on how our society becomes more conscientious about food waste and taking a look at the various solutions startups work out to hack the flawed system gives us an early glimpse into how positive shifts happen in the world. Food waste is a fascinating topic, and only partly because the current numbers and existing processes are outrageous.
Until 2009, there was not much deep information to be found about the exact scale and nature of the food loss and waste in the world. Published that same year, Tristam Stuart’s book, Waste: Uncovering the Global Food Scandal provides a sobering trip to the reality of food. It also highlights an incredibly important fact: with small, common sense tweaks in habits and processes, the current grave situation can be turned on its head and solve the problem of the 842 million people living in hunger around the world too.
This guide can teach anyone how to grow survival food with lots of direct reference information as well as ways to survive the coming food shortage. A fantastic free resource for you and your family.
By 2050, nearly 10 billion people will live on the planet. Can we produce enough food sustainably? "World Resources Report: Creating a Sustainable Food Future" shows that it is possible – but there is no silver bullet.
Learn more at: https://www.wri.org/events/2019/07/how-feed-world-without-destroying-it
View full report: https://sustainablefoodfuture.org
Eco World is set to be the worlds first Amusement Park & Education Center on Ecological
Sustainability & New Tech Enterprise. It will be located inside a greater project, funded by Hemp Inc. founder and philanthropist Bruce Perlowin, on 7000 acres in Nevada that includes eco-villages, businesses and the worlds largest animal sanctuary.
FOOD is a key input to WELLNESS which is a major component of QUALITY OF LIFE.
The SUPPLY CHAIN for FOOD is a big factor in ENVIRONMENTAL DEGRADATION.
There is also a substantial amount of WASTE throughout the FOOD LIFE CYCLE which also is a factor in ENVIRONMENTAL DEGRADATION.
Dairy 2020 is a collaboration between organisations right across the supply chain of UK dairy. They are working together to build a sustainable dairy industry that enables people, environment and business to thrive. Find out more at www.dairy2020.com.
The presentation gives the most basic vocabulary and information on cattle. It was originally used by an American teaching assistant teaching English at an agricultural school in Austria.
For more: http://www.extension.org/67595 Typically cattle producers can have improved animal performance through controlled systems such as an open lot feedlot. Open lots provide for improved control of diet, health, and monitoring of activity of the animals. Feeding areas such as these also can have disadvantages such as solid manure accumulation, surface water contamination when runoff water is uncontrolled, such systems are labor and machine intensive, and can contribute herd health issues because of high stocking densities, dust, or mud. Forage based grazing can negate many of these issues and is arguably more sustainable and environmentally friendly. However intensive grazing strategies must be employed to obtain comparable productivity. Development of technology that allows for these benefits is needed. Cross fencing and rotational grazing practices would benefit from more flexible and less labor intensive ways of controlling the grazing area.
Global meat production to 2019, meat, challenges, trends, main meat producers...Luciano Roppa
Global population will increase to 9 billion persons in 2050. Are we producing enough food (meat) actually? Are we ready to attend future meat demands? Developing countries are increasing the meat production and meat consumption two times more than Developed countries. Brazil and USA are the actual meat exports leaders. Nutrition.
Contrary to the belief that cattle and other animals raised in large feedlots (CAFOs) are abused, J&S Feedlots shows how well cared-for cattle really are, and how they strive to improve conditions for their animals every day.
Global food trends: How are countries embracing the alternative protein movementPlan
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?
Livestock policy paradoxes: Promulgating a crisis? Or providing a solution?ILRI
Presented by Jimmy Smith at the 16th Asian Australasian Animal Production Congress on Sustainable Livestock Production in the Perspective of Food Security, Policy, Genetic Resources and Climate Change, Yogyakarta, Indonesia, 10–14 November 2014
My first presentation (out of three) in the Master on European and Global Governance by the Institute for European Global Studies (University of Basel, Switzerland).
An analysis of the global food system (production, consumption and crisis) and the two different sub-systems that conform it: the industrial food systema and the peasant's food web.
Official End Hunger Project Sponsorship letterOCI NIGERIA
End Hunger Project reaches out to rural communities in Nigeria, giving out foodstuffs and other sanitary materials. Additional activities includes Participatory Rural Appraisal.
We are devoted to "Doing what we can, Where we are, Now that we can".
More details on www.oluwamiranda.blogspot.com or visit www.facebook.com/OluwaMirandasBlog
Meeting Agricultural Requirements in 2050…Not by technology aloneCIMMYT
Presentation delivered by Dr. Robert W. Herdt (Cornell University, USA) at Borlaug Summit on Wheat for Food Security. March 25 - 28, 2014, Ciudad Obregon, Mexico.
http://www.borlaug100.org
Lecture in the Module "Global Food Policies" on the Master Food, Law and Finance (IUC Torino, 20 March 2017). In a world that is largerly poor, although improving, the industrial food system is the main driver of planetary havoc, exceeding already several planetary boundaries that preserve our societies and a stable Nature. The paradoxes of the industrial food system (food kills people, food is not for people, food producers stay hungry, food is wasted) illustrate a disfunctional system that is unsustainable, inequitious and inefficient. The industrial food system wouldn't be able to exist without public subsidies and enabling regulations. This lecture explores those elements that sustain a technological way of producing and consuming food, the narrative behind, the lock-in mechanisms and the main flaws, proposing alternative ways to produce and consume.
The interplay of knowledge and natural resources: Ensuring the health, wealth...ILRI
Presented by Jimmy Smith at the Tropentag 2014 Conference on Bridging the gap between
increasing knowledge and decreasing resources, Prague, 17−19 September 2014
Stikstof beleid in NL v1 - Food4Innovations.pdfWouter de Heij
Voorstel:
- Ga terug naar emissie beperking.
- Stop met gebruik Aerius in wetgeving/vergunning aanvragen.
- Deel Nederland op in regios.
- Ontkoppel NOx met Ammoniak
- Kom met duidelijke concrete maatregelen.
Almost 80 years old, and therefore long retired. My father - Harrie de Heij - is one of the designers of southern Flevoland and Almere. It was 'his project' all his life. Recently also a short interview: https://youtu.be/lDK53MunI-I
I became an entrepreneur. The agreement? Making something from nothing. Draw stripes on a blank sheet of paper and then get to work. That binds us.
Also see: https://food4innovations.blog
De duivel in ons politieke systeem - Wouter de Heij over modellen (Foodlog)Wouter de Heij
See full discussion:
https://www.foodlog.nl/artikel/modellen-zijn-de-duivel-in-ons-politieke-systeem/
and future articles on:
https://food4innovations.blog
10 vragen en antwoorden over Methaan, een kort levend broeikasgas (WUR).Wouter de Heij
Meer over herkauwers en methaan:
https://food4innovations.blog/2022/08/08/de-methaan-emissie-van-koeien-is-onderdeel-van-de-korte-c-cyclus-en-dus-niet-te-vergelijken-met-de-verbranding-van-aardgas-steenkolen-of-aardolie-dat-in-de-lange-cyclus-zit-an-inconvenient-truth/
Methaan balans:
https://food4innovations.blog/2017/07/04/de-vergroening-van-ons-energiesysteem-nodig-absoluut-maar-wat-is-nu-wijsheid-1x-de-methaan-balans/
En recente literatuur:
https://aleph-2020.blogspot.com/2019/06/greenhouse-gas-emissions.html
More fuel for the food-feed debate (FAO , 2022)Wouter de Heij
See also:
https://www.foodlog.nl/artikel//twee-gebieden-en-twee-gedachten-over-eiwitproductie-voor-mensen/allcomments/#comment-323767
And
https://www.food4innovations.blog
See also:
https://www.foodlog.nl/artikel//twee-gebieden-en-twee-gedachten-over-eiwitproductie-voor-mensen/allcomments/#comment-323727
and www.food4innovations.blog
COVID Risico's : basis achtergrond en over besmet en besmettelijkWouter de Heij
Achtergrondslides over corona, uitleg over hoe je een risico-analyse uitvoert en toelichting op besmet zijn, en besmettelijkheid en antwoord op de vraag waarom antigeen testen wel zinvol zijn.
zie ook blog-post:
zie ook:
www.food4innovations.blog
www.top-bv.nl
www.boxnb.nl
The Future of Food in het aankomende post-covid tijdperk (December 2020)Wouter de Heij
Live luisteren en vragen stellen op:
https://www.youtube.com/watch?v=gqi7unhcUOs&fbclid=IwAR11ejphFvR2dLpqbizwX0_erHfK-g82IkYsix-ve0gOPCh3QUvy0yBvzfI
Zie ook de drie afzonderlijke delen van deze keynote op YouTube:
Part1: https://youtu.be/XbPxPChzLQc
Part2: https://youtu.be/rx5tNFcC1Qw
Part3: https://youtu.be/adUvFNycHc0
Meer weten?
www.top-bv.nl
www.boxnv.nl
www.food4innovations.blog
of stuur een mail naar info@top-bv.nl
See also:
https://food4innovations.blog/2020/03/16/live-blog-over-de-corona-crisis-covid-19-dagelijkse-beschouwingen-van-wouter-de-heij-food4innovations/
and
https://food4innovations.blog/2020/03/22/corona-covid-19-en-andere-virussen-kanaal-op-youtube-food4innovations/
See also:
https://food4innovations.blog/2020/03/16/live-blog-over-de-corona-crisis-covid-19-dagelijkse-beschouwingen-van-wouter-de-heij-food4innovations/
and
https://food4innovations.blog/2020/03/22/corona-covid-19-en-andere-virussen-kanaal-op-youtube-food4innovations/
Dynamics and Control of Infectious Diseases (2007) - Alexander Glaser Wouter de Heij
See also:
- https://food4innovations.blog/2020/03/26/montecarlo-simulaties-tonen-aan-wat-de-onzekerheid-is-en-dat-we-minimaal-1600-maar-misschien-wel-2000-2500-ic-plaatsen-nodig-hebben/
See also:
https://food4innovations.blog/2020/03/16/live-blog-over-de-corona-crisis-covid-19-dagelijkse-beschouwingen-van-wouter-de-heij-food4innovations/
and
https://food4innovations.blog/2020/03/22/corona-covid-19-en-andere-virussen-kanaal-op-youtube-food4innovations/
Demographic science aids in understanding the spread and fatality rates of CO...Wouter de Heij
See also:
https://osf.io/fd4rh/?view_only=c2f00dfe3677493faa421fc2ea38e295
and live-blog:
https://food4innovations.blog/2020/03/16/live-blog-over-de-corona-crisis-covid-19-dagelijkse-beschouwingen-van-wouter-de-heij-food4innovations/
Infectious disease modelling - the math behind CoronaWouter de Heij
See. also live blog at:
https://food4innovations.blog/2020/03/16/live-blog-over-de-corona-crisis-covid-19-dagelijkse-beschouwingen-van-wouter-de-heij-food4innovations/
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
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.
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
2. www.wouterdeheij.nl - The Future of Food - 6th
Wave group
Millennium
peak 2000
First Wave
(=steam)
ends
Long
depression
1873-1879 Great
depression
1929-1939
1st & 2e Oil
crisis 1974-
1980
Financial
crisis 2007-
2009
Panic of
1873
1st 2e 3e 4th 5th
Steam
Iron
Textile
Parlements
Train
Steel
Photography
Electricity
Chemistry
Cars
Petrochemistry
Electronics
Airplains
IT
Mobile
Social media
Software
3. www.wouterdeheij.nl - The Future of Food - 6th
Wave group
1st World
War
1914-1918
2e
World War
1940-1945
Millennium
peak 2000
First Wave
(=steam)
ends
4. www.wouterdeheij.nl - The Future of Food - 6th
Wave group
1st World
War
1914-1918
2e
World War
1940-1945
Millennium
peak 2000
First Wave
(=steam)
ends
?
5. www.wouterdeheij.nl - The Future of Food - 6th
Wave group
1st World
War
1914-1918
2e
World War
1940-1945
Crisis
2035-2045
Millennium
peak 2000
6th Wave
peak 2030-
2035
First Wave
(=steam)
ends
Health (care) & Vitality
Fresh (convenience)
Personal technology
Self medication & self-care
Distributed & democretized
Micro and nanotechnology
Sustainable / Ecologic
Cradle2Cradle
Environmental protection
Nature & IT merged
Epigenetics
Personal health monitoring
Tribe-centric
Life sciences
Big-data
Abundancy
Smart cities
3D printing
Technology assisting our life
Personal diets & foods
Electricty based processing
Focus on the senses and emotions
6. www.wouterdeheij.nl - The Future of Food - 6th
Wave group
“Any business enterprise has
two - and only these two –
basic functions:
marketing and innovation”
(Drucker 1954)
41. www.wouterdeheij.nl - The Future of Food - 6th
Wave group
Partners – CWP with
PurePulse (PEF 2.0)
PurePulse
42. www.wouterdeheij.nl - The Future of Food - 6th
Wave group
Naturalicious embraces today’s
health food rage by “being prepared
for the future now” :
•real and pure ingredients;
•no preservatives,
•offering the best all raw foods and
fruit and vegetable juices;
•utilizing cutting edge technologies to
kill all the pathogens;
•leaving all the natural goodness
inside.
To us health is not alchemy, health is
a science : HI-TECH –HEALTH
53. www.wouterdeheij.nl - The Future of Food - 6th
Wave group
Who will be the next Einstein,
the next Jobs or Brandson
54. www.wouterdeheij.nl - The Future of Food - 6th
Wave group
The next Einstein is probably a network
(tribe) of extraordinary, creative, innovative
and smart people that will see ‘the weak
signals’ of hope and solution for this
ordinary but rapidly changing world.
These new Einsteins …