FOOD TRENDS

The Gottlieb Duttweiler Institute focuses on food and nutrition trends at all levels of the value network.

FOOD TRENDS AND NUTRITION TRENDS

Food occupies us all and goes far beyond simple satisfaction of needs. Food in its many facets permeates all areas of life today. Food can be a means of self-optimisation, serve as a substitute religion or be an expression of one's own identity.

The Gottlieb Duttweiler Institute focuses on food and nutrition trends at all levels of the value network. What exciting innovations will change the way food is produced and processed in the future? How will it subsequently be transported and distributed? How are retail and gastronomy changing? How, when, where, with whom and what will people want to eat in the future? What aspirations, innovations and concepts are there in terms of sustainability? And how does all this fit into a functioning holistic system?

TREND UPDATES FOOD

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VIDEOS ON FOOD

PODCASTS ON FOOD (in German)

STUDIES

European Food Trends Report 2021

The Big Entanglement: Food Between Microchips and Microbiomes

2021

The "European Food Trends Report 2021" outlines three scenarios for the future of our food system:

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Global Consumption Protests (in German)

Rebellion between hope and hype

2020

What unites the global protest movements? How do they differ? How does this activism transfer to consumption? These are the questions the Gottlieb Duttweiler Institute examines in its study "Global Consumer Protests: Rebellion between Hope and Hype".

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The End of Consumption as We Know It

When data makes retail superflous

2019 

The entire retail industry is facing pulverization. This revolution is driven by the power of data and analytics, the Internet of Things (IoT), as well as by emerging disciplines typically unrelated to classic retail.

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OUR EXPERTS

Christine Schäfer

Christine Schäfer is a researcher and speaker at the Gottlieb Duttweiler Institute. She analyses social, economic and technological trends, with a focus on food, consumption and retail.

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Peter Herzog

Peter Herzog is a management consultant for the international gastronomy and hotel industry. He is the owner of the consulting firm HC Hospitality Consulting AG, Head of Operations and a member of the Executive Board of the Gottlieb Duttweiler Institute and sits on the board of directors of the Zurich-based gastronomy company Bindella.

Advisory Board Food

Urs Niggli

Former Director General of the Research Institute of Organic Agriculture(FiBL), Founder of agroecology.science

Matthew Robin

CEO, ELSA-Mifroma


Lee Howell

Executive Director, Villars Institute. Ausserordentlicher Gastprofessor, Universität Genf, Lehrbeauftragter, Universität St.Gallen

Björn Witte

Managing Partner & CEO, 
Blue Horizon

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