Opening plenary session on Thursday, November 20th: 9 am-12:30 pm
Held at the Orléans Theatre
"How to define a desirable, sustainable and equitable food supply model for future generations?"
How will tomorrow's food supply model be shaped from the models currently in competition within America, Asia and Europe? Will a single model be able to dominate? Or will individual components with their unique features be pieced together? Will less animal protein be consumed?
Which factors will serve to shape this model? Time? Money? The need for exchange and interconnectedness? Quantity considerations? Quality? Between fast food and slow food, what does the future look like for gastronomy and the culinary arts?
Having lunch at home, throwing a dinner party, eating out in a restaurant or cafeteria, grabbing a bite while doing something else, or skipping a meal altogether: what will be the major food consumption trends in the future?
In trading off between quality and cost in their product selection, how will tomorrow's consumers behave? Will they include sustainable development considerations in their consumption habits? Which criteria, both tangible and intangible, will they use to base these choices?
How are producers, food processors, distributors and restaurateurs expected to incorporate the range of potential changes into the services they offer? Across the world, what are the new modes of production, food transformation and distribution that foreshadow the mechanics of this new food supply model?