What it means to be nourished is changing. As we move into a period of unprecedented food insecurity, what we eat and who we eat it with are taking on new meaning. As mindsets move from optimisation to survival, people are increasingly focusing on shoring up food security, while also re-evaluating the role that it plays in defining our cultures and communities.
Looking to the future, we can expect to see recalibrated food and drink supply chains that fuse technology with traditional techniques and regional identities to ensure future-proofed and more meaningful eating experiences.
You can buy tickets for this event for just £75.
Top: New Look, Same Yogurt by Chobani, US
Right: Imagined Futures by Jon Emmony for Gucci Equilibrium and FARFETCH
Want to access the full presentations?
If you like what you see at our Food & Drink Futures online event, you can go on to purchase the full Market Overview, Trends Rising and new macrotrend as virtual or in-house presentations. Our presentations can be streamed across your entire business, making this our most affordable way to share our invaluable research with your teams.
Fill in the form to register your interest in the Food & Drink presentations launching in October.
: Carolina Carballo for The Future Laboratory
Martin Raymond, co-founder of The Future Laboratory
This online event will take place from 2:00pm to 3:00pm BST. Join us for a global overview of the food and drink landscape, an executive summary of our new macrotrend, and exposure to the minds and experts behind the trends.
There will also be a live Q&A session hosted by our experts and opportunities to network with other attendees.
Food & Drink Futures Event:
£55 Until 15 September
Chris is co-founder of The Future Laboratory where he is responsible for delivering the company’s extensive global roster of conferences, media events and LS:N Global Trend Briefings, which he co-presents with the team globally. Chris presented Channel 4 TV’s five-part series Home of the Future and is a SuperBoard member of The British Fashion Council’s Fashion Trust.
Louise is one of the lead strategists at The Future Laboratory. With over 12 years’ experience in brand and innovation strategy, she works closely with clients such as Dell, Sony, Selfridges and Gulfstream to identify inspiring and revolutionary opportunities for change, and to develop practical strategic frameworks that provide the blueprints for putting the future first.
Savannah leads visual research and design for food and drink and retail content on LSNGlobal.com, The Future Laboratory's trends intelligence platform. Savannah is a regular contributor to LS:N Global's daily news and weekly articles, alongside leading visual research for a number of annual macrotrends and sector reports. She is also a member of The Future Laboratory's Diversity & Inclusion Taskforce and co-runs the company's Mental Health Network.
Priya works as a design researcher to understand human behaviour at the intersection of food, flavour and culture. Raised in India, she now lives in Copenhagen, where she is immersed in culinary exploration through design and powerful storytelling. She presents regularly at the Oxford Symposium on Food and Cookery, is a contributing writer to the Companion to Indian Food, and is working on a Visual Encyclopaedia of Indian Food. She also recently won an Honourable Mention at the Sophie Coe Prize for Food Writing 2021.
Brett is the co-founder of Mzansi Meat Co, Africa’s first cultivated meat company, co-creator of Discourse ZA and co-founder of Credence Institute. He studied finance and economics at the University of Cape Town and Stellenbosch University in South Africa, and has worked in alternative protein and animal advocacy for more than a decade in South Africa and Germany. He is particularly interested in the way we eat and how we can use innovation to drive better food systems.
Margot Finn holds a PhD in American culture and teaches at the University of Michigan as a lecturer in applied liberal arts and an affiliate of the Sustainable Food Systems Initiative. Her research examines popular beliefs about food and eating in the US, her 2017 book Discriminating Taste investigating how the contemporary food movement was shaped by class anxieties created by middle-class income stagnation and declining class mobility since 1980.