Eating in 2030: trends and perspectives - Speculation on a future dietary scenario that is potentially realistic.

In the near future, humankind’s relationship with food may take on different forms, which are very difficult to predict. Diet in 2030: trends and outlooks seeks to provide a complete framework for reflection, taking account of the variables that will influence the future development of eating habits. Diet in 2030 does not offer forecasts, but seeks to understand the possible interactions between the scenario variables and the trends that will determine future dietary behaviors.

2030 represents a sufficiently distant horizon for the forecasts to be of interest, while at the same time being close enough to allow speculation on a future dietary scenario that is potentially realistic.

Diet in 2030: trends and outlooks was based on analysis from post-industrial countries with a post-modern culture, which suffer from a pervasive and widespread state of anxiety and uncertainty, reflected in various ways including the dietary behaviors they adopt.

These behaviors are characterized by the desire for speed, which in turn creates a need for greater convenience, since less time is available to dedicate to mealtimes. Also there is a greater demand for food with an association to the local area and the search for greater authenticity in what is eaten, while at the same time, there is increasing individualism which leads to the risk of losing the dimension of commensality.

Within the complexity of this scenario, evolving trends have been identified that, in many cases, are interrelated, often in apparent antithesis but coexisting within the same economic and social contexts. The research by BCFN has focused on constructing a conceptual diagram that can be used to understand the elements that will influence the future development of food choices within post-modern societies. The aim of this position paper is also to highlight ways institutions and players in the food industry (including production, distribution, and catering) can achieve a new equilibrium, characterized by a balanced and positive approach to diet: a dietary scenario for the future that is realistic, constructive, and enduring.
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