Food is human and subject to change. Perhaps the pandemic has sped things up, but how we perceive and consume food seems to have changed for the long haul.
“Food is no more just a luxury but an integral part of our being. While elegant plating and the beautification of food is not going anywhere – nor should it – we find that the fuss of food is being undressed, becoming approachable and egalitarian again.” I didn’t say these wise words. Some industry experts did. But I couldn’t agree more.
Food has evolved as we increasingly take more interest in provenance, mindful eating, a cleaner and healthier lifestyle, and the environmental damage our eating habits are causing. Healthier eating such as probiotics and fermented foods for gut health or just vitamins and supplements for general nutritional benefits are definitely here to stay, as are sustainable eating habits.
Likewise, as plant-based, planet-healthy, flexitarian diets gain more momentum, there is also a marked increase in conscious consumption, as eco-conscious consumers look for sustainable and preferably end-to-end food solutions to minimise the impact of their actions on the planet. This ‘no waste’ approach has already been popular in the best of kitchens around the world, as nose-to-tail cooking styles, fish butchery and the use of ugly foods are all similar endeavours to eliminate waste as much as possible. Direct farm-to-table concepts are also more sought after, especially the increased preference to support local to avoid food scares and put money back into their communities. Farm-to-table concepts have also resulted in a boom of online farmer’s markets, helping reduce transportation time and deliver fresher food in a shorter period of time.
As the provenance of food becomes even more critical, there will be great potential for eco-positive farming as consumers demand sustainably sourced food and ingredients, and without animal cruelty. Even in Singapore as we approach the 30 by 30 vision, there has already been a steady growth of rooftop and vertical gardening, as well as aquaponics and hydroponic farming, in addition to sustainable aquaculture and fishery where only adult fish are harvested.
The pandemic might have kick-started these trends with its supply chain disruptions and threats of food scarcity. But even with the world coming back to a somewhat normal basis as far as supplies and sourcing go, these evolving food trends are the new norm and they aren’t going away anytime soon.