The topic of sustainability has become a buzzword in almost every company in recent years, adorning annual reports, appearing in newsletters, and incidentally modifying one logo or another – usually to something green.
2020 was the year of Covid-19. Restrictions, lockdowns, reopening… and lockdowns again. The foodservice industry got hit the hardest by contact restrictions and the forced closures of restaurants. We will face an unprecedented revenue loss of up to 300 billion US$ by the end of 2020 . The decline in Europe may be as high as 51-77% . The story of 2020 couldn’t have been better described in some dystopian novel.
The food- and foodservice industry as we know it today will not change – it will turn upside down! Looking at 2030, consumers will understand their influence and share on the way ahead of us. Being in the comfortable position to choose whatever food we desire, there will be more choices and at the same time limitations on the table. Especially ethical and environmental issues will come even more in sight, while individual behavior and needs fragment the food (-service) industry. However, there is no reason to worry, because the chances within are plenty!