CIBO2050 – Food and Nutrition of the Future provides a detailed analysis of the future of food and nutrition, highlighting the importance of innovation, sustainability as well as social and cultural change. The study is part of the research activities of CIRFOOD (Cooperativa Italiana di Ristorazione), a 50-year-old cooperative catering company with a turnover of €620 million and 12,600 employees, to provide guidance on future food trends. The publication focuses on five main themes that are central to the future development of the food system.
First, the role of consumers is highlighted. Food choices are not only rational but also influenced by psychological, social and cultural factors. Innovative technologies, such as artificial intelligence and vertical farming, make it possible to promote sustainability and personalised food supply. At the same time, scepticism about technological innovations can hinder their widespread adoption. While some welcome innovation, others show resistance, especially to ‘artificial’ foods.
The issue of sustainability has been given a specific chapter, as food production and consumption must adapt to environmental, social and economic challenges. Plant-based diets and alternative sources of protein, such as farmed meat and genetically modified crops, will play a significant role in reducing the ecological footprint. Innovation is essential to reduce waste and tackle global food problems, but a balance must be found between tradition and innovation.
Health is examined through the One Health approach, which emphasises the link between human, animal and environmental health. Changes in the food industry have an impact on community health, so the role of community catering, particularly school canteens, is key. Such systems can not only provide healthier diets but also contribute to environmental sustainability.
The impact of demographic change is also significant. An ageing society, smaller families and the rise of urban lifestyles are changing eating habits. Shared family meals are declining, while eating out is increasingly focused on quick and convenient solutions, especially in workplaces and educational institutions. Interaction between food cultures is enriching local gastronomy with new flavours and ideas as a result of migration and urbanisation.
Finally, the role of education is essential in promoting sustainable and healthy eating habits. Increasing knowledge about food – from nutrients to sustainable production – is essential to raising consumer awareness. Emotional and social factors are also important, as eating is not only a physical experience, but also an emotional and social one.
This publication encourages us to create a more sustainable, healthy and inclusive food system for the future by combining technological innovation with traditional values, education and social awareness. This comprehensive approach is essential to ensure that the food of the future is not only nutritious, but also environmentally friendly and socially just (CIRFOOD).