The author believes that the beginning of a new era of food consumption has come, and the whole food marketing system should be ready for the changes which are inevitably coming.
The original dating for applying principles from the theories of the Life Science Integrated approach to health and the Ecologically Integrated approach to health can be moved from 2050, as originally proposed, into our time, and no limitative factors, besides the changes in the current trade system, exist. The consumers themselves displayed a strong wiliness to use tools to optimize their consumption.
Food/health science.
All researchers are connected into the global research chain and the shared knowledge base with an immediate implementation of results across the network. Enormous statistical data, constantly improving applied research, with a constant health/food monitoring of every individual and each specific groups of them.
State.
We need to raise a question about the networked governance in global health and food control system.
Cafes, restaurants.
Connected into a global network of orders; every client can be served individually.
Producers.
Working within the reduced uncertainty situation by fixed lot size method of produce.
Home.
Home & vertical gardens, gym, sauna. No or high tech or “smart” home kitchen equipment to overcompensate for a lack of professional skills.
Supermarkets.
Transformation into logistics centres and samples tasting places. By collaboration with gyms, sport centres, medical institutions and different research organisations, they can be transferred into networks of health providers, rather than just to be a food supplier. Their income should be depending out of quality of provided service, which is measurable. They should not be driven by price/income, but by quality and time/service components.
Changes of priorities: individual approach, quality in all meanings, fear and transparent price, are the major vectors of optimisation.
The competition in the food market will become less territorial, the clear border between competitor and complementor will be unclear, and the added value of each company far more visible.
Package: should be flexible, reusable, minimal.
Instead of “just in time” system, system “just what we need”.
New professions: Manager of ranking optimisation: includes skills and knowledge of diet/healthy food according with medical conditions and, at the same time logistics, problem solving, optimisation, Lean and TRIZ.
Professional cooks can get more benefits from their skills by being judged by clear and objective criteria of harmless food cooking.
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