Snapshots of the future of
FOOD Presented during the
3rd workshop on Sustainable Food 12-13 May, 2011 in Vienna, Austria
Sub-scenario 1
PUBLIC FOOD PROCUREMENT Core strategy is to use public canteen as leverage for creating momentum for change in both the food chain and market demand.
Š 2012 CORPUS / STRATEGIC DESIGN SCENARIOS
Vegetarian meals are proposed as a default option for public catering service
Š 2012 CORPUS / STRATEGIC DESIGN SCENARIOS
Sustainable food is set as a standard requirement for events and activities supported by public funding
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Public service bodies act as examples by adopting sustainable canteens
Š 2012 CORPUS / STRATEGIC DESIGN SCENARIOS
National gastronomy is classified as cultural heritage and promoted through public catering channels
Sub-scenario 2
SUSTAINABLE AND LOCALLY PRODUCED FOOD Core strategy is to reconnect users with production by promoting local traditional farms, urban agriculture, neighbourhood orchards‌
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Development of local farm food delivery at your home or workplace
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Development of forms of urban farming and gardening for personal food production
Š 2012 CORPUS / STRATEGIC DESIGN SCENARIOS
Food growing and cooking activities in primary schools as a way of instilling good eating habits
Š 2012 CORPUS / STRATEGIC DESIGN SCENARIOS
Sustainable Supermarkets devote specific store space for the promotion of local food producers
Sub-scenario 3
HEALTHY & SUSTAINABLE DIET Core strategy is to use obesity and unhealthy eating as a lever to promote healthier, sustainable ways of eating‌
© 2012 CORPUS / STRATEGIC DESIGN SCENARIOS
Tax and warnings on unhealthy or health damaging foods
© 2012 CORPUS / STRATEGIC DESIGN SCENARIOS
Sustainable food and a healthy diet is part of basic school education
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Promotion and sale of junk food is limited around schools and areas frequented by kids
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A new range of baby food introducing low meat and balanced food diets
Sub-scenario 4
HIGH-TECH FOOD Core strategy is to explore what forms the controlled and safe development of high-tech food agriculture and industry could take, and how such developement could satisfy sustainable requirements‌
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Mobile phone users are able to access a unified consumer database when shopping
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Development of sustainable food reward systems or discount cards based on local neighbourhood currency
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New domestic appliances support home vegetable production and low energy preservation
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New packaging preservation techniques limit food waste
Sub-scenario 5
QUALITY / ENJOYABLE FOOD Core strategy is to promote seasonal quality food and local gastronomy in a Slow Food-like approach‌
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Generalisation of vegetarian and low meat diets : meat becomes a delicacy
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Promotion of sustainable cooking by re-using food leftovers and avoiding waste
© 2012 CORPUS / STRATEGIC DESIGN SCENARIOS
Diffusion of ethnic food cultures based on low-meat diets
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Top chefs research into vegetarian cooking that can be attractive to non-vegetarians
Sub-scenario 6
NEW SOCIAL NORMS Core strategy is both based on information/campaigning at the banning of unsustainable products in order to establish a durable shift in consumers’ food practices‌
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Supermarkets indicate greenhouse gas emission statistics for each shopping basket
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Family packs and large quantity discounts are banned in order to prevent food waste
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Certain products are banned or highly regulated for sustainable or ethical reasons
© 2012 CORPUS / STRATEGIC DESIGN SCENARIOS
Taxes for non-seasonal food in restaurants and shops