All foods will not always be on the shelves in the grocery store in the future, says Ann-Katrin Tottie, futures analyst at Ica. Climate change and geopolitical concerns also mean that the focus on Swedish products will increase significantly in the coming decades.
The most central thing in human life, food, is undergoing a huge transformation right now and thinking about what will be on our plates in 18 years and how it got there is exciting to say the least. That’s what Ann-Katrin Tottie, futures analyst at Ica, does every day.
Five years ago, Ica presented its first future report, and it was precisely about our food in 2040.
“Then it was a good push for the organic and sustainable and discussion about alternative proteins. But there was also a lot of focus on time pressure and convenient solutions. Foodtech started to arrive as well as a green local transition. All of this influenced the view of 2040 then,” says Ann-Katrin Tottie.
Much of this is still relevant when, five years later, she looks 18 years ahead.
“One of the most important issues for future food supply is food waste. We still throw away a third of what is bought. The issue has received new fuel in recent years due to drought, not least in the summer of 2018, and now as a result of the war in Ukraine.”
Ann-Katrin Tottie says how we, as a small country, are going to secure the food supply is the Swedes’ top priority at the moment. A survey from May this year shows that around 17 percent of Swedes always buy Swedish, 35 percent do so often and 34 percent sometimes.
“In 2040, Swedish products will be even more important. It is about our survival. If the war is a cause today, vulnerability will increase as an effect of the climate and cause disruptions in the supply of goods. I also think that the view on food will change, not to take it for granted, or that it is always possible to get everything.”
Considering how much the industry and startup companies are investing right now, the food will not run out, she says, but there will be more focus on it being nutritious and tasting good. The plant-based will continue to increase but not everyone will become a vegetarian.
“We will focus on animals that benefit in circular systems, such as natural pastured meat. The Swedish meat is outstanding compared to imported meat. So we have to shift meat consumption to our domestic production, and perhaps export more Swedish meat.”
She believes that alternative proteins such as insects, lab-grown meat and new technologies such as producing proteins from carbon dioxide and water will be a complement on our plates in 18 years but not be the main source of protein.
“Agtech, locally farmed, players such as Gårdsfisk with a circular land-based fish farm and Mycorena with mushroom protein from residual streams, 3D printed food, personalized foods to find the right nutritional intake and smart toilets for proactive health are examples of things that will shape the food of the future.”
This year’s report from Ann-Katrin Tottie and her colleagues is about the store of the future.
“The physical store will remain, but it will change. It will be a kind of platform for services and services and collect all everyday important services in one and the same place, not just food-related,” she says, giving examples of pharmacies, healthcare, health coaches, bicycle repair or fast chargers for the car.
Today, the food system accounts for approximately 35 percent of global emissions, and grocery stores are part of this. There are many ways for stores to reduce their emissions.
“To think more circularly about energy and heat and direct it around to where it should be, grow spices and leafy greens in the store or on the roof or create ready meals from food that is at risk of being wasted.”
*Source