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?
INTERNATIONAL FOOD INNOVATION CONFERENCE
Every year, the International Food Innovation Conference takes place, which focuses on the future of food. Both technological and societal changes related to nutrition are discussed. The goal is to consider current trends in a broader context and to develop long-term perspectives for all stakeholders involved.
The full-day conference, themed "Building a Sustainable Food System," brings together thought leaders, experts, and startups. Participants include decision-makers from the food industry and related sectors, entrepreneurs, academics, and journalists from reputable Swiss and European media outlets.
EUROPEAN FOODSERVICE SUMMIT
The Summit is regarded as the foremost European platform for the restaurant industry, where cutting-edge topics that are likely to impact the industry in the future are discussed. Collaborating with Boston University and FoodService Europe & Middle East, GDI established a think tank to analyze the most significant changes in the industry, in addition to hosting an annual forum every September. The participants in this forum are key players in the industry who are instrumental in shaping the future of the European restaurant scene.
TREND UPDATES FOOD
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:
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".
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.
OUR EXPERTS
Christine Schäfer
Christine Schäfer is a Senior Researcher and speaker at the Gottlieb Duttweiler Institute. She analyses social, economic and technological trends, with a focus on food, consumption and retail.
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