The Future of Food

Food Forward

Food continues to take on new forms and formats. A fish fillet can be grown in a dish; a four-course meal can be enjoyed in the car. The pandemic has sped up some of that innovation while also adding a level of uncertainty: How will food be produced, packaged, transported and consumed differently when all this is over? Here’s a look at the people and processes at the center of those questions.

The coronavirus pandemic has upended daily life as we know it, including how we eat. With more meals arriving in a bag and being consumed at home, chefs consider the long-term impacts it could have on our food experience.

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“It can’t just be the conversation of just putting food in the hands of schools, but doing it in a way to build resilient communities that prioritize BIPOC farmers that have been left out and have not been part of the conversation.”

—Krystal Oriadha, senior director of programs and policy at the National Farm to School Network

Recent Articles

Grocery Business

Get On Your Buyk and Ride

Inside opening day at a dark store of the newly launched ultrafast grocery delivery firm Buyk.

Grocery Business

Walmart, Meredith Team for In-the-Moment Meal Planning

Walmart and Des Moines-based media mega-player Meredith Corp. want to help Millennial moms get dinner, again, on the table.

Grocery Business

Ghost Kitchen Brands Makes Its Walmart Debut

A Walmart Supercenter in Rochester, N.Y., now features 25 restaurant brands for takeout and delivery via Walmart's partnership with Canadian ghost-kitchen operator Ghost Kitchen Brands.

Grocery Business

No Joke: How ‘Instant Delivery’ Can Change the Shopping Paradigm

In a Q&A, Jokr co-founder Zachary Dennett discusses how he believes ultra-convenience can support lower costs and new shopping habits that consumers will find superior to traditional in-store shopping and existing e-commerce options.

Grocery Business

Picking the Case for Warehouse Automation

Advances in technology, labor pressures and the shift to digital have brought warehouse automation to the forefront, says Berkshire Grey’s Steve Johnson.

Grocery Business

Kroger to Bring More Ghost Kitchens to Stores

A newly announced partnership with Kitchen United will bring up to six restaurant brands into select stores, beginning with a Los Angeles Ralphs location later this year.

Restaurant Business

How cell-based seafood could become the next catch of the day

Companies are working to grow fish filets from cells. They just need U.S. regulatory agencies to approve their creations before restaurants can sell it.

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10%

Amount of restaurant patrons last year who said their most recent white-tablecloth meal had been eaten while traveling in a car, up from 3% in 2019, according to Technomic

35%

Amount plant-based items will grow on menus by the end of 2022, according to Technomic

318%

Increase in orders of spicy chicken sandwiches on Grubhub last year compared to 2019, according to Grubhub

30%

Amount by which commercial waste decreased during the pandemic; residential waste rose 15%, according to the Food Packaging Institute

“You have all the positives of fish, all of the flavor, with no mercury or plastics or pollutants, in a highly sustainable product.”

–Lou Cooperhouse, CEO of cell-based seafood company BlueNalu

Restaurant Business

For foodservice distributors, a future filled with uncertainty

As the restaurant industry changes, the distributors that supply it face changes and a lot of complexities.

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Resources

Grocery Business

Changes to Food Production Are Coming Fast and Furiously

Four major movements will affect what we eat and how food is grown.

CSP Daily News

A New Definition of Meals on Wheels

Autonomous vehicles can open new branding and eating occasions for food marketers

Grocery Business

The Food Store of the Future

Transformative technologies and intensifying consumer trends toward health and convenience will cast a radical new footprint for the supermarket.

Restaurant Business

In Search of the Next Major Protein Source

Going beyond beef and chicken, experts are looking to science and nature.

Restaurant Business

Futurist Sees Big Changes Ahead for Foodservice

Brian Frank, general partner with FTW Ventures, shares his expert insights.

Restaurant Business

The Future of the Supply Chain

Expect lots of small changes, but there's no magic bullet on the horizon.

From the Experts