Our food system is evolving quickly as more research, innovation and consumer needs influence purchasing habits. Food manufacturers and retailers are tasked with the challenge of creating more sustainable approaches to food, cutting back on food waste, and proving to shoppers that they planet health, production ethics and quality ingredients are a priority.
Our food system is evolving quickly as more research, innovation and consumer needs influence purchasing habits. Food manufacturers and retailers are tasked with the challenge of creating more sustainable approaches to food, cutting back on food waste, and proving to shoppers that they planet health, production ethics and quality ingredients are a priority. So what are they latest buzz words in this arena that you need know?
Circular Food Systems
The concept of cicularity across all types of maufacturing is that we eliminate waste by creating goods that will allow consumers and businesses to return, replace or even share products. For the food world, this means working on production that reduces harm to the environment and leans on a more regenerative method. This is a developing concept, but some examples of this being put into practice already are chefs using creative ways to make dishes from food scraps, food sharing apps, and on a larger level, brands making headway on new intitiativew when it comes to plastic packaging.
The vegetarian and even pescatarian diet have become pretty commonplace in our society particularly as human health and planet healthy become more and more at the forefront of modern research. Recommendations for more plant-based diets have never been more present in the media. But rather than give up meat altogether, many shoppers are introducing more plants and cutting back on animal products. Flexitarian referst to consuming meat and animal products in moderation and filling plates with mostly veggies and fruits.
We’ve been talking about embracing local foods for years now as we’ve seen more and more food hubs pop up as well as retailers, restaurants and even school districts getting on board to access food sourced from farmers within a 100 mile radius. Hyper-local goes a little deeper, and promotes the idea of accessing food that is just within a few miles distance. The idea of “backyard” farming has become more popular, and we are seeing retailers and restaurants create their own on-site farms to access hyper-local foods.
This term refers to foods thay have been harvested in the wild. Aslo known as foraging, wildcrafing is the practice of finding foods in their wild habitat, which requires a high level of knowledge to locate and recognize uncultivated foods. This also takes into consideration ethical practices as to not disturb the eco-system or species living within these areas. A great example of wildcrafting would berries and fish.
Permaculture is a holistic, living-in-harmony-with-nature worldview, as well as technical approach for how to do so. “The conscious design and maintenance of agriculturally productive systems which have the diversity, stability, and resilience of natural ecosystems. It is the harmonious integration of the landscape with people providing their food, energy, shelter and other material and non-material needs in a sustainable way,” as defined by Bill Mollison, fishermen, 1978. This concept is being implemented in the United States through food forests and community gardens.