More restaurants are experimenting with cultivated meat-based dishes
Trend - Lab-grown meat and seafood are being developed as sustainable alternatives to traditional farming. Now that there have been significant innovations in this space, some restaurants are already developing dishes or entire business models around cultivated meats and/or seafoods.
Insight - Reducing their personal environmental impact will be more of a priority for consumers as climate change worsens, and this won't only apply to small daily rituals, but also to activities considered to be recreational. Even luxuries like eating out will be reconsidered as consumers become more eco-conscious, and brands that prioritize sustainability will be the preferred options.
Insight - Reducing their personal environmental impact will be more of a priority for consumers as climate change worsens, and this won't only apply to small daily rituals, but also to activities considered to be recreational. Even luxuries like eating out will be reconsidered as consumers become more eco-conscious, and brands that prioritize sustainability will be the preferred options.
Workshop Question - How can your brand authentically prioritize sustainability?
Trend Themes
1. Lab-grown Meat and Seafood - Lab-grown meat and seafood are being developed as sustainable alternatives to traditional farming.
2. Cultivated Meat-based Dishes - More restaurants are experimenting with cultivated meat-based dishes.
3. Sustainability Priorities - Reducing personal environmental impact will be more of a priority for consumers as climate change worsens.
Industry Implications
1. Food and Beverage - The food and beverage industry can capitalize on the trend of lab-grown meat and seafood by developing new products and recipes using these sustainable alternatives.
2. Hospitality - The hospitality industry can improve sustainability by offering more cultivated meat-based dishes to meet the growing demand from environmentally conscious consumers.
3. Agriculture - The agriculture industry can leverage cultivated meat and seafood as a way to reduce the environmental impact of traditional farming and improve sustainability.
