CatchOn’s Future of Food:
Foresight is 20/20
With 2020 on the horizon, we wanted to sharpen our view of the culinary landscape. For CatchOn’s fifth edition of our ‘Future of Food’ report, we interviewed tastemakers, culinary experts, food critics, chefs and restaurateurs to identify the 20 trends, ideas, places and people that are changing what, why and how we eat in 2020 and beyond.
Gazing into our culinary crystal ball, we’ve reviewed where we are and predict where we’re heading. We’ve assessed what we’ll be eating (less meat!), how the vegan movement will evolve (more activism!), where we’ll be travelling (Shikoku, anyone?), what new flavours we can expect (bitter is better) and how chefs are challenging stereotypes (less yelling, more yoga!).
We’ve observed a hunger for innovation (with plant-based meat alternatives), an appetite for food knowledge (Netflix’s piping-hot cooking shows) and a craving for feel-good foods (wellness beer is a thing!).
Yes, we have some meaty issues, but we’ve mixed it up with some palate-cleansing sweet spots. Chew it over, talk it through and catch up on what we can look forward to in 2020 and beyond.