Snapshots of the future of

FOOD Presented during the

3rd workshop on Sustainable Food 12-13 May, 2011 in Vienna, Austria

Sub-scenario 1

PUBLIC FOOD PROCUREMENT

Core strategy is to use public canteen as leverage for creating momentum for change in both the food chain and market demand.

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

Vegetarian meals

are proposed as a default option

for public catering service

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

Sustainable food is set as a standard

requirement for events and

activities supported by public funding

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

Public service bodies act

as examples by adopting

sustainable canteens

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

National gastronomy is classified

as cultural heritage and promoted

through public catering channels

Sub-scenario 2

SUSTAINABLE AND LOCALLY PRODUCED FOOD

Core strategy is to reconnect users with production by promoting local traditional farms, urban agriculture, neighbourhood orchards…

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

Development of local farm food

delivery at your home

or workplace

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

Development of forms

of urban farming and gardening

for personal food production

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

Food growing and cooking activities

in primary schools as a way of

instilling good eating habits

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

Sustainable Supermarkets devote

specific store space for the promotion

of local food producers

Sub-scenario 3

HEALTHY & SUSTAINABLE DIET

Core strategy is to use obesity and unhealthy eating as a lever to promote healthier, sustainable ways of eating…

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

Tax and warnings on unhealthy

or health damaging foods

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

Sustainable food and a healthy diet

is part of basic school education

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

Promotion and sale of junk food

is limited around schools

and areas frequented by kids

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

A new range of baby food

introducing low meat

and balanced food diets

Sub-scenario 4

HIGH-TECH FOOD

Core strategy is to explore what forms the controlled and safe development of high-tech food agriculture and industry could take, and how such developement could satisfy sustainable requirements…

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

Mobile phone users are able to access

a unified consumer database

when shopping

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

Development of sustainable food reward

systems or discount cards based on

local neighbourhood currency

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

New domestic appliances support

home vegetable production

and low energy preservation

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

New packaging preservation techniques

limit food waste

Sub-scenario 5

QUALITY / ENJOYABLE FOOD

Core strategy is to promote seasonal quality food and local gastronomy in a Slow Food-like approach…

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

Generalisation of vegetarian

and low meat diets :

meat becomes a delicacy

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

Promotion of sustainable cooking

by re-using food leftovers

and avoiding waste

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

Diffusion of ethnic food cultures

based on low-meat diets

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

Top chefs research into

vegetarian cooking that can be attractive

to non-vegetarians

Sub-scenario 6

NEW SOCIAL NORMS

Core strategy is both based on information/campaigning at the banning of unsustainable products in order to establish a durable shift in consumers’ food practices…

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

Supermarkets indicate greenhouse

gas emission statistics

for each shopping basket

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

Family packs and large quantity discounts

are banned in order to

prevent food waste

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

Certain products are banned

or highly regulated

for sustainable or ethical reasons

© 2012

CORPUS / STRATEGIC

DESIGN SCENARIOS

Taxes for non-seasonal food

in restaurants and shops