Future Food

If the thought of eating algae, cacti or pumpkin flowers doesn’t fill you with excitement. Or you’ve never heard of ingredients like Amaranth, Moringa or Enoki mushrooms, read on to find out what magic our Sodexo chefs are preparing to weave in the pursuit of the future of food.

The Unsustainable Present

As the world's population continues to grow, our food systems are beginning to struggle to keep pace. And with rising global hunger rates*, the statistics indicate we need to produce more food, faster to meet the nutritional requirements of our populations. We also need to avoid the kind of damaging side effects that sometimes come along with such large-scale industrial agriculture, such as the depletion of soil quality, the destruction of natural habitats and the concerning rise of health conditions associated with high fat, high carb diets.

In the past decade, thinking and behaviours around eating and agriculture have begun to shift. We are seeing a clear movement away from simply trying to produce as much food as possible as cheaply as possible, and acquiring a new focus; towards a future where the provenance and quality of what we consume takes on more importance. Where we look to less traditional, more sustainable sources of nutrition and where animal products take less of a prominent role.