Food

Food is on everyone's lips, and new technologies and innovations in the field of nutrition are mushrooming. The GDI's Food Disruption Map shows their feasibility and acceptance today and in the future.

Food is central to life – and now it's a design object as well. Marije Vogelzang, founder of the Dutch Institute of Food & Design and a speaker at the GDI Retail Summit, is a pioneer of eating design. She gives an insight into her work in the video.

One-third of food produced is thrown away, and it’s hurting the environment. Entrepreneur Mette Lykke of Too good to go explains how she saved 3500 tons of carbon dioxide by using her app to reduce food waste.

At Stockholm Pizzeria 1889, the future is already here. “Bi by Ai” is the concept behind the food; restaurant designer Benjamin Calleja explains how artificial intelligence will revolutionise gastronomy.

GDI Executive Chef Kevin Ashbrook focuses on seasonal, regional and fresh attributes instead of food trends. In the video interview he talks about his perfectionism, future and the culinary skills of his grandmothers.

What are the current key issues for restaurants? At this year's European Foodservice Summit (EFSS), innovators and thought leaders discussed the industry’s future.

For thousands of years we have been changing our food through selection and crossing. Nevertheless, genetic modification of organisms is a controversial issue. Fears - for example of multi-resistant pests – characterise the discourse. But genetically modified organisms could also change the world in a positive sense.

Our body, our mind and our diet interact in a very complex way. The diversity of nutritional doctrines and teachings shows: We are not yet anywhere near understanding these interaction processes in their entirety. The graph taken from the GDI Study "European Food Trends Report" presents an overview of the most common nutritional doctrines.

We used to get our vegetables fresh from the market, warm bread from the local baker, and meat from our own cow – if at all. Now, mass producers and major operators dominate. What will happen tomorrow?

Increasing health awareness, the demand for more transparency, rapidly-changing developments: These three megatrends in consumer behaviour were identified in the fourth and last part of the trend report «Fresh Produce Trade 2025».