IFTF食品创新报告

recipesfor the nextdecade About Institute for the Future The Institute for the Future (IFTF) is an independent, nonprofit strategic research group celebrating 48 years offorecasting experience. The core of our work is identifying emerging trends and discontinuities that will transformglobal society and the global marketplace. We provide insights into business strategy, design process, innovation,and social dilemmas. Our research generates the foresight needed to create insights that lead to action andspans a broad territory of deeply transformative trends, from health and well-being to food, technology, theworkplace, and human identity. IFTF is based in Palo Alto, California. About IFTF’s Food Futures Lab IFTF’s Food Futures Lab identifies and catalyzes the world-changing innovations that have the potential toreinvent our global food systems. We use a suite of methodologies to systematically envision future possibilities,and draw insights to drive action today. We align the minds, innovations, and resources shaping the future of foodwith a long-term perspective. The Food Futures Lab challenges assumptions and reveals new opportunities tomake a resilient, equitable, and delicious future of food. Acknowledgements Authors:Miriam Lueck Avery, Rebecca Chesney, Rod Falcon, Ben Hamamoto, Bradley Kreit, Sarah Smith Peer Reviewer:Kathi Vian Editor:Lorraine Anderson Producer and Creative Director:Jean Hagan Program Director:Rod Falcon Project Management:Meagan Jensen Design and Production:Robin Bogott, Trent Kuhn, Karin Lubeck, Robin Weiss For more information Contact Tom Conger at 202-538-0888 or tconger@iftf.org. iftf.org/foodfutures Cover image sources:U.S. Department of Agricultureflickr user kris krügClaes Bech-Poulsen (used with permission)flickr user bengthamWorldFish, M. Yousuf Tushar EXECUTIVE SUMMARY Recipes and food go hand in hand. Some recipes are passed down fromgeneration to generation, becoming long-standing traditions. Othersinvite us to explore new regions and their native ingredients, awakeningour palates to new tastes. They promise to help us reinvent our bodies.They even encourage us to reimagine the food spaces in our lives, fromour kitchens to our marketplaces. The power of recipes is the power tocombine ingredients in novel ways, using perhaps unexpected methodsto catalyze equally unexpected culinary experiences. As we look at thechanging landscape of food innovation over the coming decade, we see thepotential for an explosion of new recipes that will help us meet challengesthat extend well beyond what to make for dinner tonight. This is a book of recipes for food innovation. It introduces you to fiveingredients for change—each of which contains threeforecastssupportedby today’s earlysignals—and fivecatalysts for transformationthatintersect to create newrecipes for food innovation. These recipes providepathways to transform our food experiences and build a more resilient,equitable, and delicious future of food. The world is facing complex global challenges—sustaining ecosystems, ensuring affordability of agood life, reimagining healthy bodies and lifestyles, celebrating diversity and minimizing conflict, andstrengthening economies and communities. And we increasingly look to food to meet them, creating adiversity of new demands and pressures on food systems that we can’t solve by continuing on the sametrajectory. We need new recipes to open our minds to tomorrow’s possibilities that are already emergingfrom the convergence of global disruptions in three domains: As we move into this future, we’re already witnessing people and organizations like you—innovatorswho want to change our food systems and our world—undertake thousands of experiments. They arewriting new recipes for food innovation to grow markets, design meaningful food experiences, improvehuman health, strengthen communities, and build resilience against climate and market disruption. This is a book of recipes for food innovation. It introduces you to five ingredients for change—eachof which contains three forecasts supported by today’s early signals of change—and five catalystsfor transformation. At the intersections of these ingredients and catalysts are new recipes for foodinnovation that will shape our food system and our world a decade or a century from now. These recipesstrike a balance between science and artistry, constraint and abundance, tradition and invention. Andthey help cultivate a shared ethos rooted in openness and participation, inviting unfamiliar actors, fromblockchain architects in the cloud to biodesigners with a taste for protein, to join in food system change.You can experiment with the recipes in this book and use the questions we pose to create your own,incorporating your unique resources and affordances to make the kind of changes you want in thefoodscapes you inhabit. Science and Technology | reengineering relationships The proliferation of technology embedded in the world around us