Global uncertainty, rapid change, and growing pressures seem to characterize our situation today, but a tremendous uptick in ‘new’ foods and delivery methods is fueling expectations and causing disruptions.
What is to become of our familiar foods and services? Of our procurement income? What will we menu? Where will the food come from and how much will it cost?
These factors keep many of us up at night.
But, as with every crisis, the real question is how to turn these uncertainties into opportunities for us to do things differently, better, and more efficiently than ever before. Helene York, Sustainability, Procurement, Product & Menu Innovation Lead, and Simon Elliot, Managing Partner, at boutique advisory firm 4xi Global Consulting & Solutions, look into some of the factors associated with the future of food for the foodservice operators.
In this edition:
SURVEYING THE CURRENT LANDSCAPE:
The early part of the 2020s will be remembered for more than COVID.
TRENDS:
We see eight trends in procurement for the rest of this decade that contract foodservice operators should consider.
FOOD-TECH AND AGTECH:
Big protein companies are investing in new foods. Why?
SINGLE-USE DISPOSABLES AND PLASTICS:
The war on plastics was waged without alternative solutions.
WHAT WILL 2030 BRING?:
Global factors and their impact on major food categories by 2030.
Flick through our magazine version below, or email hello@4xiconsulting.com and we'll send you your own Pdf version.
The future of procurement in the foodservice sector.
Helene York is the Sustainability, Supply Chain, Menu & Product Innovation consultant of 4xi. Now a teacher and a strategic advisor after two decades as a global supply chain innovator, Helene made a career of questioning business as usual, partnering with chefs, and building trust among suppliers and distributors to move in new and impactful directions.
For more information, or to explore procurement and sustainability, you can contact Helene at helene@4xiconsulting.com
Simon Elliot is Managing Partner of 4xi and has worked in the food and facilities management business his entire career. Simon is passionate about how procurement can be the driving force for good, and how we can together leverage our collective knowledge to purchase better, smarter, and in the process achieve our ESG and sustainability goals at the same time.
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