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Deliveroo launches Snack To The Future report revealing
Key Trends
Deliveroo has today launched its Snack To The Future Report, bringing together leading industry experts across the worlds of food, science, technology, and innovation. The report identifies how consumers in Singapore and the region will be eating by 2040 and how meal tables are set to revolutionise. The report further comes timely amid climate change and threats to global food supplies, highlighting the required changes to consumer diets and resilient food systems.
In Singapore, the city-state is working towards strengthening its food security with the 30 by 30 goal – to produce 30 percent of its nutritional needs locally by 2030. On top of that, Singaporeans’ focus on food quality, safety, and sustainability, driven rapidly by their increasing interest in healthy diets and alternative proteins, reiterates how these food trends will be key by 2040.
Led by Deliveroo, alongside Singaporean food experts, Yip Hon Mun and Luke Tay, with several other global industry leaders, the report uncovered key food trends that will be impacted by technological advancements and shifting consumer preferences by 2040. Some of the key trends include:
• BREATH-PRINTS
• ME-GANISM
• PERSONAL AI
• FOODGASMS
• EDIBLE BEAUTY
• 3D PRINTED MEAL PLANS
• A METAVERSE OF FOOD DISCOVERY
• RESTORATIVE RESTAURANTS
• NEWFOUND FOOD STAPLES
• ALT-OHOL
““The most notable trend across all is the need to empower consumers with control over their food choices, allowing them to enjoy meals on their terms, precisely when and how they prefer. In addition to considering affordability, taste, and nutrition, customers will have the option to select sustainably sourced food or customise their meat to align with their ethical and environmental standards,” said Yip Hon Mun, a Senior Adviser on Food Technology in Singapore.
Beyond the shifting consumer preferences, the report highlighted that climate change and overpopulation would continue to contribute to future food shortages, people’s diets, and how they live. Many of the plant varieties grown today might not be available because they cannot meet the climate challenges of tomorrow.
“For tropical countries like Singapore, we will face harsher and more volatile weather, shaping Singaporeans’ life- and work-styles. Hence, their nutritional needs and food-styles will transform in tandem,” said Luke Tay, a Food Systems, Sustainability, and Geopolitical Analyst from Singapore.
“People will also become more nocturnal, working and eating amid the cooler night hours, leading to food and delivery services being a segment that never sleeps, catering to consumers round-the-clock. Concurrently, with climate change impacting staple crops, it gives way to other mainstream ingredients that will need less water to grow and sustain in Singapore,” shared Tay.
“Operating in a food haven like Singapore allows for a massive catalogue of meals. With these new technologies, those willing will be able to make more informed food decisions based on data collected of their daily food intake. There’s even the option for food companies to recommend various meal 4 options that increases convenience and ensures nutritional needs and goals are met consistently in line with Singapore’s Healthier SG Strategy,” said Jason Parke, General Manager at Deliveroo Singapore.
“I started Deliveroo in 2013 with a mission to connect people to the best quality food from local restaurants and deliver it directly to people’s doors. It has been an incredible ride over the past ten years and I am really proud of what we have built. As we look towards the next decade and beyond, Deliveroo will continue to create exciting new innovations in food delivery, build new and better consumer experiences and take Deliveroo beyond functionality and convenience to really capture the passion and emotion of food,” added Will Shu, Founder and CEO of Deliveroo.
Personalised and convenient, sustainably sourced and produced, augmented and virtual — the future of food delivery and enjoyment is set to be an intriguing, immersive and innovative space to emerge.
Libya: African Development Bank, government discuss strategy to bolster food security
The bank hosted the meeting to deepen dialogue with the Libyan Government on key priorities, including agriculture
The African Development Bank (www.AfDB.org) has restated its support for the Libyan Government’s agenda to boost food security and build resilience in the North African country.
Malinne Blomberg, the Bank’s Deputy Director General for
Northern Africa, gave the assurance during a coordination meeting on the Food Security Agenda in Libya.
“Food security is a prerequisite for economic development, social stability, and the overall well-being of the population,” she said, adding that the bank was working with other development partners to ensure the strategy succeeds.
The bank hosted the meeting to deepen dialogue with the Libyan Government on key priorities, including agriculture. It formed part of the bank’s engagements in response to global challenges and building on the outcomes of the January Dakar 2 Summit on Food Sovereignty and Resilience in Africa.
The Libyan delegation was headed by Dr. Mahmoud El Futaisi, Director General of the National Economic and Social Development Board, who is also responsible for preparing the national food security strategy. There were delegates from the Food and Agriculture Organization, World Food Programme, United Nations Children’s Fund, the Islamic Development Bank Group, and the World Bank.
The African Development Bank has rolled out a $1.5 billion
African Emergency Food Production Facility to boost food security and nutrition. Launched in May last year, the facility is helping Africa mitigate rising food prices and inflation, worsened by climate change, the Covid-19 pandemic, and Russia’s war in Ukraine. The Bank also co-organized a food summit in January in Dakar, Senegal, which produced food compacts for African countries.
Dr. El Futaisi commended the Bank’s initiatives to ensure food security across Africa amid global challenges.
“Providing food for Libyans through preparing a food security strategy is paramount to the government,“ he said, adding that despite the challenges, setting clear goals and milestones will ensure efficiency and achieve results.
The meeting discussed the complex challenges facing the formulation and implementation of food security strategies, such as climate change, water management, nutrition, and the need for inclusiveness and preparedness for emergency responses.
The Bank shared its experience of supporting other northern regional countries (Egypt and Tunisia) in preparing their compact on the wheat value chain. The international agencies also shared their experience and approach to food security.
The meeting showcased the development partners’ resolve to dovetail efforts and strengthen partnerships to ensure Libya’s first national food security strategy succeeds. To achieve this goal, participants agreed to establish a coordination working group and a technical task force to drive the strategy. This