With a growing global population that’s expected to increase by 2 billion people in the next 30 years, transformational change in our food system is needed now more than ever. Food producers and manufacturers are tasked with providing a food supply that’s affordable, safe, and nutritious while also maintaining the health of the planet and meeting consumer preferences. One way this can be accomplished is through scientific advances, which come with immense responsibility and opportunity that will lead to forward-thinking innovations that can change the global food system.
This section explores how the future of food from the eyes of the chefs, how it will continue to be shaped through science and technology, and how various technological advances will influence consumption habits, food and nutrition security, food safety, food waste, and sustainability.
Through casual interviews with lots of laughs, this compilation focuses on the perspective of top-level chefs, highlighting their perspective on The Future of Food.
Name: Will Meyrick
Position: Chef and Restauranteur
Venue: Will St. – Mama San – Billy Ho – Hujan Locale – Honey & Smoke
Q: How do you think food will change in the future?
A: Food trends are changing very quickly I think farmers are looking more at regeneration farming practice rather than necessarily organic as people are realising organic is not sustainable when the world is growing at such a fast rate, it’s expensive and difficult to grow. Also, what is important is trying to leave a zero carbon footprint on the land and cattle farming is one of those issues. I was with a farmer in Western Australia who feeds his cattle hemp.
Q: What is the most important factor that influences food choice?
A: People now want to know what are they eating and where it was grown more than the history of the dish. So this will have an effect on the price as well for a locally sourced and small product of premium products will be more expensive that farmed. Consumers will also look at now using more controlled farm options as a more sustainable way to feed the future.
Q: How Climate change will affect the future of food?
A: Climate change has already affected the way we eat there is not enough consistency, on whether to maintain crops with flash flooding heat waves wildfires and drought.
Q: What do you think about the future of meat and fish?
A: Meat and fish are a crucial part of the human diet we need to eat protein so there must be a way to produce this but it will be a very commercial way of farming that is also sustainable.
Q: Lab-grown meat: Yes or no?
A: Eventually, we are going to have to have lab-grown beef /meat as three won’t be the space available.
Name: Joseph Antonishek
Position: Senior Executive Chef SEAP
Venue: Karma Group
Q: How do you think food will change in the future?
A: Not so much how it’s going to change, but more the emphasise on sustainability, ancient cooking templates. I think it’s going to be more consciously driven, especially with the younger generation that’s coming up. They are less price conscious if there is value and what they are eating has been raised ethically. I think that is going to be a very important focus on moving forward. I also think of the health standard. We are going to see a lot more creativity in mocktails. When you look at the mocktail list, a lot of these high-end resorts in Bali, they are just as creative as the cocktail list, and almost the same price. So the profitability on mocktails is actually way more than a cocktail, and you are seeing a lot more request for mocktails, whether they are vegetable-based or fruit-based.
Q: What is the most important factor that influences food choice?
A: I think there are 2 types of diners. There are people that know good food and see the value in good food that are willing to drop the prices for a Michelin experience. And then there is another type of person that believes the Michelin hype is all bullshit. So I think there are people that are driven to experiences by media fluff. And then there are people that are really caring about what they are eating and how it is prepared.
Q: How Climate change will affect the future of food?
A: We’re so f**ked! We are actually so f**ked. You know, my family that are republicans and saying that climate change doesn’t exist, that’s bullshit, they are just worried about their investments. I mean, you even see it in Bali. Over the last few years, Covid-19 was almost like a nature reset. We have had so much rain. I think there will be a food-apocalypse… hopefully not in my lifetime.
Q: What do you think about the future of meat and fish?
A: On a meat scale, I think it’s our responsibility of the chefs to support the small farmer that’s growing epically, aim more, getting a better product, but at the same time supporting a local, that local farmer. You can taste it on the plate, there is no deniability of what you are paying and what you are getting. As for the fish, I think it’s already less healthy with all the micro-plastics that are in it.
Q: Lab-grown meat: Yes or no?
A: It is a hard no, and even halfway there.
Name: Steven Skelly
Position: Executive Chef
Venue: Mexicola Group
Q: How do you think food will change in the future?
A: I can easily see the veg-to-meat ratio per meal shifting to vegetable lead. More emphasis on cooking techniques such as brining, fermenting and barbecuing. Even dehydration and then hydrating again to enhance flavour and texture.
Q: What is the most important factor that influences food choice?
A: I always try to minimize import products as a base rule. Often however it’s unavoidable if the quality isn’t there. After that, it’s obviously seasonality and location to minimize food miles. This has to coincide with like-minded providers.
Q: How Climate change will affect the future of food?
A: Seasonality obviously. Pricing. Menu structure/ mindfulness.
Q: What do you think about the future of meat and fish?
A: Unless there are huge sanctions with regard to mass-produced livestock and fish farming there is little to no good news.
Q: Lab-grown meat: Yes or no?
A: NO. In a word. I know very little about what’s involved. Meat used to rely on the diet of animals, lifestyle, pastures and feed. Eat more vegetables and grains, minimize your meat intake and none of this should be a discussion.
Name: Mauricio Barreto
Position: Executive Chef
Venue: Ape Club
Q: How do you think food will change in the future?
A: In the future, food is likely to undergo many changes influenced by various factors. Advancements in technology and sustainability concerns, but I believe the Integration of technology in food production and cooking, such as AI-driven recipes, 3D-printed food, and automated kitchens will change the way we eat and cook.
Q: What is the most important factor that influences food choice?
A: I believe is all about flavour preferences, health and societal influences also about affordability. But mostly depends on what part of the world you living in.
Q: How Climate change will affect the future of food?
A: It will have an impact mostly on the agricultural patterns and the fish availability as is one of the most explored and less taken care of.
Q: What do you think about the future of meat and fish?
A: We going to see a reduction in the consumption of these sources of protein as more people are getting into vegan and vegetarian diets and also the rise in the consumption of bugs that contain similar and in some cases more amount of protein.
Q: Lab-grown meat: Yes or no?
A: No, I’m not a big fan of making lab–grown meat as is something that doesn’t come from nature, can be politically used and the price of making It is still considerably high but is something that only time will let us know.
Name: Ben Harrington
Position: Executive Chef
Venue: Mamaka by Ovolo
Q: How do you think food will change in the future?
A: I believe the future of food will be shaped by several key trends. Firstly, there will be a heightened focus on sustainability and ethical sourcing. Locally grown, seasonal ingredients will take precedence, reducing the carbon footprint associated with transportation. Additionally, alternative protein sources like plant-based and lab-grown meats will become more prevalent, offering environmentally friendly options without sacrificing taste or texture.
Moreover, cultural fusion will continue to evolve, resulting in exciting flavour combinations and innovative dishes that transcend traditional boundaries. Health-conscious dining will gain momentum, with an emphasis on functional foods and ingredients known for their nutritional benefits.
In essence, the future of food will be a harmonious blend of sustainability, innovation, and cultural diversity, ensuring a more flavourful and conscientious culinary landscape for generations to come.
Q: What is the most important factor that influences food choice?
A: The most crucial factor influencing food choice is taste. It’s the primary driver for individuals seeking sensory satisfaction from their meals. Flavour profiles, textures, and aroma play pivotal roles in shaping preferences. While health, convenience, and cultural influences are significant, a dish’s ability to tantalize the palate remains paramount. A harmonious balance of flavours and textures can elevate even the simplest ingredients. Ultimately, taste is the linchpin that determines whether a dish becomes a beloved staple or a passing fancy in a person’s culinary repertoire.
Q: How Climate change will affect the future of food?
A: Climate change will profoundly impact the future of food. Altered weather patterns and rising temperatures will disrupt traditional agricultural practices, leading to reduced crop yields and livestock productivity. Shifts in rainfall patterns may result in water scarcity, affecting irrigation and livestock hydration. Additionally, extreme weather events pose threats to food supply chains, causing price fluctuations and potential shortages. Climate-induced habitat loss will also challenge the availability of wild-harvested foods. Adaptation through resilient crops, sustainable farming practices, and localized food systems will be crucial. Embracing climate-resilient agriculture and reducing food waste are imperative steps to safeguarding global food security in the face of environmental challenges.
Q: What do you think about the future of meat and fish?
A: The future of meat and fish appears to be transitioning towards more sustainable and alternative sources. Plant-based and lab-grown meats are gaining traction, offering ethical and eco-friendly alternatives to traditional animal farming. These innovations aim to reduce environmental impacts and address ethical concerns surrounding animal agriculture. Additionally, aquaculture is poised to play a larger role in seafood production, providing controlled and sustainable fish farming practices. While traditional meat and fish will likely remain, a shift towards these alternatives signifies a positive step towards a more environmentally conscious and ethically driven approach to protein consumption. Balancing these options will be key in shaping a more sustainable future for meat and fish.
Q: Lab-grown meat: Yes or no?
A: No. While lab-grown meat presents a promising avenue for reducing the environmental impact of traditional livestock farming, concerns linger. The current production process relies heavily on artificial growth mediums, which raises questions about its long-term sustainability and potential reliance on non-renewable resources. Additionally, the technology is still in its infancy, and its widespread adoption could inadvertently lead to unforeseen consequences for ecosystems and human health. There are also ethical debates surrounding the origin of the initial cells used to cultivate lab-grown meat. Until these concerns are thoroughly addressed, a cautious approach is warranted, ensuring that the benefits truly outweigh the potential drawbacks.
Name: Luca Massini
Position: Executive Chef
Venue: Byrd House
Q: How do you think food will change in the future?
A: The food scene is constantly evolving, and there’s no shortage of exciting new trends emerging. While some look tempting and others appear quite extreme, I must admit I prefer the familiar comfort of traditional dishes. I can see a beautiful blend of modern innovation and traditional goodness in the future, creating a delightful experience for all food enthusiasts.
Q: What is the most important factor that influences food choice?
A: The most important factor that influences food choice is personal preference. People choose their food based on what they like and enjoy eating. Other factors like culture, dietary needs, and budget may also play a role in the decision-making process.
Q: How Climate change will affect the future of food?
A: Climate change is leading to a trend of using food more sustainably, which is a good thing for our planet. We can make smarter choices in farming and eating to protect the environment. It’s important to encourage sustainability without forcing people to eat certain foods. We can all make small changes in our food choices to support a more sustainable future while still enjoying the foods we love. It’s about finding a balance that benefits both the environment and our personal preferences.
Q: What do you think about the future of meat and fish?
A: The future of meat and fish is shifting towards more sustainable and ethical alternatives. I’m sure people are increasingly embracing plant-based substitutes and lab-grown meat. Traditional meat and fish will still be part of diets, but we’ll see a wider variety of choices.
Q: Lab-grown meat: Yes or no?
A: No, I am totally opposed to lab-grown meat as I firmly believe that quality, health, and natural food should always come first.
Name: Teng Shen Lee
Position: Executive Chef
Venue: Golden Lotus Chinese Restaurant
Q: How do you think food will change in the future?
A: The future of food holds a thrilling blend of sustainability, technology, cultural exploration, health consciousness, and unforgettable dining experiences. As a chef, I’m excited to be a part of this culinary evolution, continuously pushing boundaries and creating food that not only delights the palate but also reflects the values and aspirations of our changing world.
Q: What is the most important factor that influences food choice?
A: I believe that the most pivotal factor influencing food choice is flavour. Food is a sensory experience, and flavour encompasses a symphony of taste, aroma, and texture that tantalizes our senses. However, it’s important to note that flavour isn’t just about indulgence; it can also be tied to cultural and personal preferences. People often choose foods that hold sentimental value or reflect their cultural heritage. This connection between food and emotions adds another layer to the complexity of flavour’s influence on food choices.
Q: How Climate change will affect the future of food?
A: First and foremost, we’re witnessing shifts in weather patterns that directly affect crop yields and quality. Moreover, rising global temperatures are causing shifts in the distribution of plant and animal species. This means that traditional ingredients that have been a staple in many cuisines may become scarce or even extinct in their native regions. Additionally, climate change affects the oceans and water bodies, leading to changes in fish migration patterns and the health of aquatic ecosystems.
Q: What do you think about the future of meat and fish?
A: I believe we’re witnessing a shift towards a more balanced and responsible approach to consuming animal products. While traditional meat and fish will always have their place in our culinary heritage, we’re also seeing a surge in alternative protein sources such as plant-based proteins, lab-grown meat, and sustainable seafood practices. I see these changes as an opportunity to push the boundaries of flavour and creativity.
Q: Lab-grown meat: Yes or no?
A: My stance on lab-grown meat isn’t a simple ‘yes’ or ‘no.’ I believe that as culinary professionals, we should approach this technology with a balance of curiosity and caution. We need to ensure that the taste, nutritional value, and overall culinary experience of lab-grown meat match or exceed that of traditionally raised meat. Additionally, transparency about the production methods and ingredients is crucial, as diners deserve to know what they’re consuming.
Name: Eka Arsana
Position: Executive Chef
Venue: Kappa Senses Ubud
Q: How do you think food will change in the future?
A: We should be preparing ourselves to embark on a culinary journey for the future of food holds a promise of sustainability, nutrition, and ethical considerations. Individuals will embrace cultured or cultivated meat, high-protein insects, seaweed, algae, and allergen-free nuts. These alternative protein sources are not only rich in essential vitamins and minerals but also organic and environmentally friendly.
Q: What is the most important factor that influences food choice?
A: The most important factor that influences and steers our food choices is the myriad. From personal taste preference and knowledge to mood, hunger level, health status, and cultural background, the factors influencing our food choices are vast and diverse. Delve into the connection between personal income and food preferences, as well as the impact of special diet requirements.
Q: How Climate change will affect the future of food?
A: The profound impact of climate change such as rising temperatures, changing precipitation patterns, extreme weather events, and water scarcity will disrupt food availability, reduce access to nutritious meals, and deteriorate food quality. Experts share their insights into how this will lead to a decline in agricultural productivity and the steps we must take to mitigate these effects.
Q: What do you think about the future of meat and fish?
A: A glimpse, into the future of meat and fish production, could be cultured meat, a revolutionary alternative that offers a sustainable and ethical solution to traditional meat production. Dive into the environmental and ethical drawbacks of conventional methods and explore how cultured meat can reduce greenhouse gas emissions, and land and water usage.
Q: Lab-grown meat: Yes or no?
A: If there is no choice it will be YES but if still there a choice is NO (prefer to produce and consumed the natural meat)
