Business

What will we be eating - and why?

No matter what we eat or don’t eat, we make personal, cultural, societal, political and aspirational decisions with everything we buy, grow and consume
No matter what we eat or don’t eat, we make personal, cultural, societal, political and aspirational decisions with everything we buy, grow and consume No matter what we eat or don’t eat, we make personal, cultural, societal, political and aspirational decisions with everything we buy, grow and consume

AS a food futurologist, I'm passionate about what I do, because food affects us all, daily. Food is a complex topic and involves society, behaviour, geo-politics, culture, belief, history, trends, fads, design, marketing, sensorial perceptions and biology - almost everything.

I explore all the facets of food, future food trends, why we eat what we eat, why we believe what we believe, and what the future of food looks like. The future of food is as much a part of our sustenance as it is our aspirations.

Although taste is often understood as a biological experience, it can also be a social or cultural phenomenon; an aesthetic, a sociological, economic and anthropological concept referring to cultural patterns of choice and preference.

Food is something we all have in common. No matter what we eat or don’t eat; we make personal, cultural, societal, political and aspirational decisions with everything we buy, grow and consume. Food futurology uses a range of indicators as a lens to look at what is yet to come.

Irrespective of our political beliefs, we are living in a time when things are being turned on their heads. The fallout is that we will re-evaluate our personal values. This has a knock-on effect for companies operating in the hospitality sector.

Lack of trust is a concern. Consumer demand for traceability is front of mind. People want to know where their food has come from and are less inclined to believe the marketing.

For food producers in Northern Ireland, rising costs are a challenge. We have had 30 years of a false economy where producers had to cut corners to keep up with the supermarket demands. Food prices will go up and consumers will expect a more ecological product.

Interestingly, the value placed upon ‘kindness’ is also emerging as a trend. Consumers are keen to see generosity and goodwill. It can no longer be all about the bottom line for brands.

The Taste of Tourism summit will present insights on the circular economy; recycling, compostable packaging and discussions on what needs to change to make a difference as we head into the future.

It is an opportunity for businesses to hear first-hand from a line-up of specialist speakers, who have used food and drink to attract new customers, improve profits and enhance their reputations.

For any business in the tourism spectrum, food and drink have a central role. It’s important to understand emerging trends, changing consumer needs and what’s in vogue for the traveller seeking an authentic culinary experience. If you run a hotel, restaurant, bar or any hospitality business with a food element, this is the conference for you.

:: Dr Morgaine Gaye, a keynote speaker at Taste of Tourism, is one of the world’s leading authorities on food trends. She is a director of Food Trends, the first food trend research compendium, and has her own health-food product range sold globally online. She uses inspiration from fashion, interiors, design and culture to highlight what we will be eating and why.

:: For more information on the Northern Ireland Hotels Federation's Taste of Tourism summit on Tuesday 9 in the Culloden Estate and Spa go to www.tasteoftourism.com or call the NIHF team on 028 9077 6635.