2025年至2050年至2169年的粮食未来

ForewordClaire Hughes,Head of Quality and Innovation, Sainsbury’s Since its creation 150 years ago,Sainsbury’s has been a pioneer ofinnovation and a trailblazer forintroducing new food in the UK.Not only has Sainsbury’s pioneered whatwe eat, the supermarket has also been amajor driver behind how we source food.From being the UK’s leading retailer ofRSPCA assured products, to setting upalready started to help out customers withboosting nutrients through the launch ofour Super Mushrooms - containing VitaminD and B12 - and there is great potential forbio-fortification foods to become much a sustainable supply chain today and intoThe world has changed immeasurably overthe last 150 years and our eating habits,technology and the way we source our foodhas continuously evolved alongside it.By looking at the macro trends, scientificstudies and heightened environmentalawareness already developing today, wecan start to explore how our food couldstart to change in the future and what thatmight mean for our customers.Driven by unprecedented awareness ofanimal welfare, health concerns and eco-anxiety, more of us than ever could beputting the planet first when writing ourshopping list. It’s expected that a quarterof all British people will be vegetarian in2025 (up from one in eight Britons today)and half of us will identify as flexitarians(up from fifth today). Sainsbury’s alone hasalready seen a 24% increase in customerssearching for vegan products online, anda 65% increase in sales of plant-basedproducts year-on-year, as customerstheir learnings to us on Earth. This wouldbe instrumental to us being able to farmon land which was previously barren -providing us with seasonal produce all yearround.With developments in technologyhappening every day there are endlesspossibilities for how we could beconsuming our food in the future. It’s likelythat we’ll be consuming our key nutrientsthrough implants. While nutrition patchesand drips could replace our day-to-dayintake, traditional celebrations - birthdays, butter’, and we now offer thousandsof products available today.We have always been at the forefront ofintroducing new food to the nation, turningonce ‘niche’ items into everyday products.From introducing speciality cheeses suchas Gorgonzola and Camembert in 1880, tobecoming the first British supermarket tointroduce the avocado in 1962, which wenow sell more of than oranges. In 1969,fresh croissants were no longer just a thingof speciality bakeries when they wereintroduced to Sainsbury’s stores, while 1972the future. family occasions - could be bigger andbetter than ever before, with the aestheticsof food strengthening the bonds ofcommunity.Sainsbury’s will continue to play a crucialrole in expanding the nation’s diets andpalates, over the next 150 years. This Future of Food Report paints a pictureof life in 2025, 2050 and 2169, showing thepotential role of food for our customers -and the potential role of our customers forour food - in the next 150 years.In five years’ time, alongside medication,increasingly consider a vegan, vegetarian orflexitarian lifestyle.In thirty years, jellyfish and other ‘invasivespecies’ could be found on the fish counteras recent research has found them to be fullof nutrients and vitamins. And we could saw a range of good-quality wines hit theshelves – ready to be picked up alongside apint of milk.Sainsbury’s has also been central toinforming how we think about the food weeat today by adding nutritional informationto products in 1961 – and becoming the firstto introduce the ‘traffic light’ healthy eatingsystem to the front of packaging in 2005.our doctors could be incorporating foodadvice as health prevention techniques tohelp alleviate our ailments. Sainsbury’s has where people can pick up cultured-meatsand kits to grow meat at home. Meat, as Tableof Contents SCENARIO 2025Planet-friendly foodBeyond meat and fishFood-as-medicine6911p. 5-13 p. 23-29 2427SCENARIO 2169Farming impossibleenvironmentsPersonalised optimisation The app alerts her that the order has been placedat the local supermarket, and will be readyfor collection at 1pm. At the supermarket, Juliamakes her way to the pick-up point throughthe vegetable area. Micro greens are lappingup the LED light and water softly dripping acrossthe hydroponic shelving stack growing leafyvegetables all year round.On the way back, she briefly stops by thesupermarket’s kitchen demo area to seea workshop led by her local healthcare centre.The former local doctor, who has becomesomething of a celebrated community chef,2025It’s the May day bank holidayweekend and the sun is shiningin Leeds. discussing its suitability to help manage diabetes, she’s planning to cook a meal for all the family.She opens up her meal planner app and asksit to update the quantities for seven, takinginto account her sister’s gluten intolerance, herbrother’s love of Italian and her grandparents’MIND diet - designed to prevent dementia and lossof brain function as you a