Will homes remain the main destination for food and drink experiences? How can diets help maintain mental health? And who will people turn to for their groceries? In this part of the 2021 Expert Outlook, we speak to three experts about how the events of 2020 are shaping eating and drinking habits.
Anna Sulan Masing is an academic and a food, drink, and culture writer. Her PhD explored identity and storytelling. She co-founded Sourced, a public research project that explores people's relationships with food and drink. In 2021 she launched the global magazine Cheese along with three other food and media professionals. Anna Sulan is one half of the podcast and event series Voices At The Table.
Lydia is a sommelier and WSET-Certified wine expert. Originally from Panama, she has worked in various areas of the wine industry, including retail, marketing, PR, and events. In 2017, she founded her private wine education, consulting, and tasting events company, Vino Concierge. In September 2020, Lydia co-launched a passion project called Hispanics in Wine, a social space dedicated to showcasing Hispanic/Latinx roots in the beverage and hospitality industries. Her expertise is frequently featured in renowned national and international wine trade and consumer-oriented publications.
Eve Turow-Paul is a world-leading expert on Gen Y and Z global food culture and founder and executive director of the non-profit Food for Climate League. Her latest book is Hungry: Avocado Toast, Instagram Influencers, and Our Search for Connection and Meaning. Through her writing, consultancy, and non-profit leadership, she helps companies and organisations connect the dots between culture, human behaviour, wellbeing, sustainability, and the food system to develop strategic products and campaigns that meet people's core human needs.
Luana Sambell is a behavioural analyst on the Cultural Intelligence team at Canvas8. With an MSc in consumer behaviour, she’s interested in how pop- and sub-cultures shape people’s preferences, judgements, and decision-making. Outside of work, you can usually find her cycling around London looking for dumplings or natural wine.
With an approach that enables customers to get creative, collaborative, and inventive, and narrative-driven products that evoke uniquely Australian stories, Archie Rose – Australia’s most awarded distillery – is capturing the tastebuds of the country’s notoriously beer-loyal populace.
During the pandemic, people are turning to food for comfort and stress relief. We’re seeing a return to nostalgic favorites and also food as a medium for experience and discovery. So what does that mean for flavor?
We all love chocolate – but at what cost? As people take a greater interest in the ethics of the food they eat, Tony’s Chocolonely is working to make the chocolate industry 100% slave-free. It’s combining sweet indulgence with social impact to hook people onto its cause – and its chocolate.
With its all-natural flavorings, subscription model, and Instagram-friendly unboxing experience, Haus taps health-focused Gen Yers who want low-sugar, lower-alcohol options. And the brand’s collaboration with COVID-19-shuttered restos appeals to those looking to support the industry.