'We need a balance between convenience and consequences'
Tosca Versloot
Student Food Technology at the Wageningen University
My name is Tosca and I am currently finishing my bachelor’s degree in Food Technology at the Wageningen University and Research. During my bachelor, I had the opportunity to look at a lot of different aspects of our food industry: from the building blocks of our meals to the packaging of them and from the farmer to the consumer. Key topics that come from real companies show that you are actively participating in the world of food as it is today.
1. What are the main challenges in the food system change?
The current food system is stable in the way that we can get what we want, when we want. Products are distributed all over the world, the majority has a decent shelf life and it is even conveniently packed.
On the other hand, the current food system is instable when looking at the shift towards a more sustainable future. In order for these products to be distributed all over the world, there is a large CO2 emission. To have that convenient packaging, a lot of plastic is needed.
I think that there needs to be a balance between the convenience for the consumer and the consequences this has.
- Luister/kijk hier de podcast terug.
There has been a rising interest in the way that our food is produced.
2. What will the future of food look like in 25 years, what will we eat?
In the last decade, there has been a rising interest in the way that our food is produced and what is added in this process. People are looking for less processed and more locally produced food. The same is happening with animal products, more and more people are gradually eating more plant based foods. I think both changes shall keep growing over the next 25 years. There are also companies who are discovering the world of insects as a new way to replace ordinary meat, who knows maybe we will all be eating burgers made from grasshoppers in the future.
3. Are there elements we can change now so that the future of food improves?
Looking at the current food system or food behaviour in general, a lot of deep rooted habits are present. And habits are called habits for a reason, people do not like to change them. Several important studies have shown that changes in our eating behaviour and cultivation need to be made, if we want to feed all the 9 billion people on the earth in 2050. In my opinion, we can be more open minded towards changes in the food system, whether this change comes from different cultivation methods or more plant based meals, a big step can be made to ensure a sustainable future.
4. Do you think branding and brand design can play in driving the change and how?
For sure! Brand designs express the identity of a company. To be able to make people try new things and make them curious, the product has to grab their attention, for which branding is perfect.
5. Can you name a role model who is making the right future steps in your eyes?
All the small start-ups that have the courage to do something different than following the mass.
6. With whom would you like to discuss this subject over dinner and why?
I would love to have this conversation with somebody who is part of a big food firm together with somebody who decided to set up a small start-up, who knows maybe they can help each other in creating a better food future.
Habits are called habits for a reason, people do not like to change them.
7. What do you think is the most progressive/sustainable packaging solution so far?
There are some companies that indicate on the package material ways you can reuse the packaging, after you consumed the product. This way the packaging does not have to be thrown away immediately, it can serve a second goal and it is a little bit of interaction between the company and the consumer.
8. Which characteristics are crucial for people and companies to be able to keep up with the future and the associated innovations?
To keep on exploring and not being afraid to break the old habits and start thinking outside the box. There are so many big developments in technology and so many creative people in the world! If people start to listen to them and not try to seek what they already have, they can be part of it too.
9. How do you contribute?
As a student, it may seem that our contribution is not that big yet. However, this is the period where I start making my own decisions, for example which ingredients do I buy, meat or no meat, locally produced or not. Next to that, you get friends from all over the world, who have a different eating culture than you. By trying these new foods and making these choices, I hope to contribute to a more open minded future.
10. What is your biggest desire or ambition?
At the moment it is passing my thesis, but I would love to begin my own start-up sometime!
Tosca Versloot
Student Food Technology at the Wageningen University
