Food Innovation Program is launching its Second Food Innovation Global Mission, a comprehensive expedition to research and document the Future of Food . In May, 16 Master’s students and 4 coaches will visit 12 cities of food innovation and 10 countries during 60 days through July. They will conduct interviews, collect data and research on four themes: scalable sustainability & circular systems; future of proteins; agro-innovation in smart cities; and food care & future of food service.
The future of proteins is wide, multi-stakeholder and presents various options. Why? Because a change is needed. With the predicted substantial increase in meat demand, we will quickly run out of production capacity. Secondly, world meat production at present is contributing between 15% and 24% of total current greenhouse gas emissions; more meat consumption means more animals raised and killed for meeting the demand; and finally, public health problems surrounding livestock production and consumption are proved. There is the need for food leaders and cutting-edge organisations working on lead or follow innovative trends in order to be able to innovate the market.
More than 50 percent of the world’s population lives in urban areas; this figure is expected to reach 66 percent by 2050. The main challenge concerns how to provide healthy food for everyone in a sustainable way. In addition, ensuring the right to food is the main purpose of many decentralized cooperation projects. Indoor farming, as well as vertical and hydroponic technologies are just some of the existing possible technologies used in different ways around the world to face those challenges. There is the need for talents and organisation to be more aware of challenges to face and solutions to possible implement.
The pace of technological and social transformation is driving dramatic changes in the way food services are facing the market. Technology is driving global, traceable sourcing, faster service, more efficient kitchens, and real-time customer relationship management. Food is increasingly becoming part of an unforgettable experience and consumers are always looking for a deeper relations between food eaten and health impact. These trends are then adjusting to different cultures and customers needs. There is the need for global and local food services of understand more growing customers need as well as adjust their innovation strategy accordingly.
Since the Industrial Revolution, companies and consumers have largely adhered to a linear value creation model. Contemporary trends, however, have exposed the wastefulness of such systems, highlighting the need of more circular systems adoption. Every year one-third of the global food production is wasted. This may be due to problems in harvesting, storage, packing, transport, infrastructure or market mechanisms, as well as institutional and legal frameworks. Organisations have the impellent need, as well as the ethical responsibility, to proactively look for solutions able to move towards more sustainable systems. International small and big players are giving their contribution bringing to life various solutions that can be implemented and integrated.
The entire mission will be animated by the “Future Food 4 Climate Change” campaign, which will feature hundreds of advocates and influencers all over the world, engaged with the help of the Climate Leaders of the Youth Climate Leaders Network, the most important “Climate Co -Lab “of young people in the world. The testimonial of the #FF4CC campaign comes from the activist and well-known American entrepreneur Marc Buckley, founder of one of the most well-known healthy sustainable beverage industries in Germany, and coordinator of Al Gore’s Climate Reality Project for Austria and Germany.
Join us on this amazing iniziative and apply now as an advocate
APPLY NOW !
Sara RoversiFounder of Future Food Institute - Head of the Food Innovation Global Mission
Matteo VignoliFood Innovation Program Director - Ricercatore di Unimore e Trustee del Future Food Institute
Claudia LaricchiaFuture Food Institute - Head of Institutional Relations & Global Strategic Partnerships
Beatriz Jacoste LozanoGastro Diplomat - FIGM Team Leader
Simona GrandeFood Makers Expert - Social Innovator - FIGM Team Leader e Media Coordinator
Chiara CecchiniCo-Founder Future Food US - Program Manager