THIS WEEK ON EDIBLE ISSUES
How would you imagine the restaurant of the future?
We were at an event recently, where Martin Lindstrom, a branding expert and author of Neuromarketing, was asked this question.
What follows is a detailed version of some of his points, stitched together with our personal views.
1. Environments that are built to amplify our senses
McDonald’s might be a real-estate company but in actual restaurants, hopefully, the focus is more on the food.
As part of the Global Mission, we visited Sala De Despiece, an immersive restaurant in Madrid. We were asked to put off our phones and led into a silver-foil lined room with a long table illuminated with different lights, complete with smells and sounds from the food. The focus was just on the food. I don’t know if the food was delicious, but it was hands down one of the best meals I’ve ever had.
An incredible multi-sensory experience we had was in Ultraviolet, Shanghai which lives and breathes this concept in a different dimension.
2. An increased interest in food transparency and collaboration.
With more people beginning to care about the timeline of the food, trust and transparency, restaurants will adapt to this and pull the curtains to be more transparent and open.
We’ve seen numerous examples of restaurants making their menus transparent, opening up their kitchens or even putting up cameras in their kitchen for diners to watch what’s happening inside.
3. Food will be about like-minded people who exchange things — like tribes.
In Yuval Noah Harari’s book Sapiens, he talks about how humans were able to connect over “shared myths”, which enabled us to conduct ourselves in groups and take over the world (something that chimps can’t).
Moving away from a way to sustain ourselves, food has become our identity. We aren’t people who stay away from animal-based food, we’re vegans — a tribe of our own. Similarly, restaurants will be a place for like-minded people to come together for one thing.
A beautiful example of this was our dinner at Farming Hope in San Francisco, where we broke bread while discussing some complex food system issues. Farming hope now cooks at Manny’s a civic social gathering space that combines a cafe, restaurant, newsstand, political bookshop and event space.
There’s more to this, but enough of what we think.
How would you imagine the restaurant of the future? Tell us.
Anusha & Elizabeth
There is No Dalit Cuisine — Popula
“The discrepancy between who grows and who eats is still widely unrecognized, along with the question of who eats at all.” Here’s Sharanya Deepak’s piece on an oppressed cuisine that simmers with innovation.
Gates Foundation on India’s agriculture and nutrition challenges — Devex
Purvi Mehta, head of agriculture for the Bill & Melinda Gates Foundation in India talks about the nutrition strategy and how investments in agriculture must include productivity, income, nutrition, and gender.
- WhatsApp Is Changing the Way India Talks About Food. Here’s how.
- Google’s food and home service app Areo, fails to make a mark in India
- Australia-based MoooFarm will train two lakh Indian dairy farmers by 2020 to develop their skills in areas like cattle nutrition.
- Reimagining Indian Agriculture: How Technology Can Change The Game For Indian Farmers?
💪FAST MOVING CONSUMER GOODS [FMCG]
- iD Fresh Food Launched a Unique Storytelling App With Parikrma Humanity Foundation Kids.
- FMCG companies are looking at exclusive tie-ups launch their products on e-commerce portals before taking it to the mass markets.
🔎POLICY & STRATEGIC PLANS
- Nutrition Support Emerges as a Key Component of India’s TB Elimination Plan.
- New regulations will prohibit companies from using words such as ‘natural’, ‘fresh’, ‘original’, ‘traditional’, ‘premium’, ‘authentic’, ‘genuine’ and ‘real’ etc on the food labels except under specific conditions.
ThinkAg is a platform accelerating innovations in the food and agri sector.
Read this piece by Hemendra Mathur on entrepreneurial activity, corporate partnerships and inflow of investment into the agri-tech sector.
Some say it’s HOT:
Food tech in India seems to be synonymous with food delivery. Mostly for reasons being it’s worth around $7 Billion. Here’s a look into how food-delivery apps are transforming India’s restaurant business.
Others say it’s NOT!
The Kerala Hotel and Restaurant Association (KHRA) a network of 40,000 restaurants has called to boycott food delivery apps after December 1st.
Higher commission rates are some of the grievances it wants to be addressed before it can do business with these members.
CHAI AND PAKORAS
Someone is “premiumising” the market
Meet Avni Biyani and her vision behind the luxury retail store Foodhall.
Someone’s got important data:
A new global field size data set collected as part of a crowdsourcing citizen science project has shown that the proportion of smallholder farms may be much larger than previously thought, contributing much more to global food production.
Someone’s innovating on supply chains:
Julia Dalmadi talks about intentional inter-mediation in the supply chain highlighting Loop and Ninjacart from India.
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