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In 2050 there will be 9,000 million humans on the planet and a daunting challenge: how to feed them. The 2017 edition of the FoodTech European Summit, Seeds&Chips, has set the challenge of sustainability for start-ups in the sector.
In the second edition of Seeds&Chips
last May, more than 220 international start-ups presented their most recent projects in AgTech, FoodDelivery, Food Design, Big Data, Smart Kitchen, WineTech, Waste, etc., with many of them focused on sustainability.
If the lacks and specificities of a local market are not taken into account, the process of gastronomic globalisation is missing a lot of opportunities.
In Argentina, when shopping kitchen utensils online, they go through Customs and buyers spend hours queuing and have to pay taxes. Mexicans, Chileans and Colombians check online recipes from American and Spanish blogs but theirs keep a local spirit and their sponsors still tend to be national.
Nowadays, gastronomy is global. If we check the most followed Instagram profiles of the industry, it is pretty clear that people cook and discuss recipes all over the world and from anywhere in the world. Food lovers know the terms used to name ingredients and they are interested in the diverse world cuisines. This is a great opportunity for entrepreneurs.
Social Impact to Achieve Local Success
However, it is important to know the local reality to be successful globally. ‘The type of services and products that are needed in a market whose 98 % of the population is middle class and working class are very different from the ones required by the 5 % of its upper class and from a market such as the US’, Jorge Perez explains in his article published in Medium, ‘The reality of the Latin American market and its possibilities’. He presents examples such as Whatsapp. They were able to see an opportunity in a huge market that was paying for mobile phone conversations.
This entrepreneur, CEO of VayronLabs, says that the key to success in conquering a local market globally is , firstly, knowing it well and, secondly, making a social impact: ‘Become a high media profile business and create interesting, educational and entertaining content in your industry’.
Grow Local to Become Global
Products and cooking utensils distributors face this reality constantly. From health and safety regulations to selling techniques that work best in a particular market, but that may cause conflict in other ones. This is what happened to NordicWare
when they offered their new bundt cake pan exclusively to one of their sellers for a few days. They encountered the rebellion of all the other sellers and many customers. They were accused of not knowing the local market. The discussion took place on their Instagram
message thread and the company had to apologise.
On the contrary, the top food bloggers from Latin America are aware that globalisation is a great opportunity for them. First of all, they need to be popular locally. For example, Paulinacocina.net
has created a growth strategy. She publishes recipes very often and combines it with good photography skills, a technical improvement of the site and sponsoring ideas. Her objective is to become an influential blogger in Argentina and, in the long term, the most influential Spanish-language food blogger in the world.
Therefore, an entrepreneurship such as tomandchee.com
should do a market research
to find target markets that love doughnuts in order to grow from their street tent and increase their 14 million Euros annual sales.
The growing interest in food and cooking has prompted several ways to learn how to cook but… is it possible to do it online?
There are basic techniques and easy basic techniques
Culinary professionals recommend beginning with the easy basic techniques; for example, learning how to cook pasta al dente, how to blanch vegetables to preserve colour and taste and how to cook a good piece of meat after searing it in a pan. These skills can easily be mastered in a short period of time by reading well written articles from blogs and by practicing.
The Western World is turning towards healthy cooking: families, restaurants and even cities, such as Barcelona, have adopted a “green trend”. However, changing your eating habits suddenly, without knowing the basics of a vegetarian diet, can make you ill.
Patricia, a herbal nutritionist and founder of esencialibre.com, says that more and more people are switching to vegetarianism. Patricia considers that eating vegetables, nuts and cereals is a philosophy of life
and that everyone that wishes to embrace it should attend workshops or talk to a specialist who knows about its benefits. Not only for health, that is very important, but also to deepen this change that will bring peace and balance to their lives.
The safety assurance marks granted to industrial products by legal certification bodies are used by several e-commerces for commercial purposes, so that users perceive them as quality assurance marks.
Marks ensuring consumer safety
In Europe, the CE Mark
certifies that a specific product meets the
health, safety and environmental requirements
necessary to ensure that it is safe for consumers. All products—nationally manufactured or imported—sold in the European market must bear this mark. It is the manufacturers themselves who self-ensure their products
by providing a technical conformity certificate, which they must provide should the authorities require it.
The new year brings a healthy change of focus: stop thinking about calories and take a closer look at recipes that help you make delicious yet light home-cooked meals. Modern cooking steps into the domestic domain.
“Though there’s nothing wrong with starting a diet per se, I prefer to focus on changes that make me more excited to cook at home, rather than focusing on calories or cleanliness,” declares Claire Lower in Kitchen Resolutions You Should Make for a Delicious 2016. And she hits the nail right on the head. From a psychological perspective, it’s much more intriguing to focus on positive words like “excited”
than words with more negative connotations such as “calories,” more synonymous with “enemy,” “depression,” and a host of others. From a nutritional point of view, all recommendations point towards learning how to eat to maintain a youthful, illness-free body.
From the 20th to the 21st century, people from Europe and North America have changed their diet based on vegetables and cereal into one of excessive milk, meat and pre-cooked food. The industrialization of the food sector, the food and gastronomic globalization, fast-food, the increasing consumption of food additives as well as standardization at the expense of native cuisine, are just some of the main changes.
In opposition to these sources of disease and obesity habits, there were also nutritional discoveries, the reassessment of the family, an increase in cooking blogs, high performance cooking utensils and innovative gastronomic trends, which are creating social awareness around food as an investment in health.