This post is the second in this series on the future of food. 2021 Food & Drinks Trends. If you haven’t read it yet, I suggest you to go ahead and read 2021 Food & Drinks Trends. Health and Well-being and then come back here to follow the discussion.
I was blessed to have a mother who cooked a lot at home and very well. She delighted us with home-made dishes, especially those of the Romagna and Tuscan traditions, where she was from. It was therefore normal for me to eat a lot of vegetables, cooked in a healthy and appetizing way. We rarely resorted to prepared dishes, sometimes we ordered pizza. This is how I grew up, taking it for granted that we always prepared food at home, with good fresh, seasonal ingredients.
Later I became familiar with traditional Chinese culture, where food is an important means of balancing one’s health.
Even when I came back late from a meeting, I always had something ready to eat homemade. For me, eating home-made has always been a natural thing.
Yet this is not always the case for everyone.
Today, whether you like it or not, something has changed. Too many things. If there is a good one, is that home cooking is gaining new success.
You cannot control the pandemic as a single person. You can only apply the protocol recommended by the health authorities.
Instead, you have total control over what you eat, how you choose it, and how you prepare it.
With the quarantine, for necessity, many people have rediscovered the importance and the pleasure of home cooking, becoming able to control their salt, sugar, and fat intake. Hopefully, this habit will last.
According to ADEME, the French Agency for Ecological Transition, during the first lockdown, 40% of people in France spent an average of more than one hour a day in the kitchen, compared to 26% before the lockdown.
They have also reorganized the way they shop and cook, including more leftovers and vegetables into their meals.
Similarly, according to FMI Foundation,
40% of American adults say they are cooking more than before the pandemic.
When people are busy between home-working and kids at home, they look for easy to make dishes and recipes for reusing leftovers and vegetable peels. By doing so, they not only limit the trips to the supermarket, but they do also contribute to reducing food waste.
The offer for online cooking classes is exploding. From how to make sourdough to lasagna, you can find a course almost for everything. This trend reflects the growing interest in homemade food.
What to say about this new trend? Surely that there is a growing demand for education. People search for online cooking courses and want to learn how to balance their diet. Moving from providing ready-to-eat meals to empowering people to cook balanced meals at home seems to be a promising new trend.
The next trend we are going to discuss, is Plant-based – Protecting our health and that of the planet. Stay tuned and follow me on LinkedIn for news and updates.
Need a more detailed analysis on food and beverage trends? Contact me.
Day by day Plants
At Day by day Plants, we encourage cooking at home by sharing tools for planning your meals, reusing leftovers, privileging and promoting plant-based food and local produce.
We share quick and easy plant-based recipes and healthy cooking methods to enable people to eat more vegetables, even when they have busy days.
We focus on pulses, like chickpeas, lentils, yellow split peas, and beans, all having the combined advantage of being good for human health and the environment.
According to the WWF PULSE FICTION report, in France, introducing more vegetable proteins, wholegrain cereals, fruit and vegetables, and eggs, and reducing meat, fish, and dairy products would reduce the carbon footprint by 43% lower.
Day by day Plants promotes plant-based ways to sustainability inspired by biodiversity and culture. Visit our website to learn more.