Post #1 Trends in my field


PIDP 3100
Assignment #4 

Roles and Trends in the Food Industry


      The food industry has undergone significant changes since COVID-19, influenced heavily by social media. A key factor in these transformations is the internet, which has revolutionized aspects like online ordering, direct-to-consumer (DTC) sales, and the rise of culinary influencers, from home cooks to celebrity chefs.
        Additionally, the increasing awareness of health issues and chronic diseases linked to processed foods has altered public perception of nutrition. As a result, trends promoting healthier diets and organic foods have gained traction.
        Beyond the effects of the pandemic and health considerations, environmental concerns and global warming have also shaped recent trends. Many food companies are investing in plant-based products to reduce meat consumption. Some are even exploring innovative approaches, such as 3D food printing, to further their sustainability goals.
          In my view, we are experiencing a significant shift driven by technology, which has both positive and negative implications. While advancements can enhance efficiency and improve processes, there’s a growing concern that the food industry—like many others— is increasingly controlled by computers, robots, and AI. This shift risks overshadowing the fundamental essence of food: nourishment. Instead, the focus seems to be shifting toward efficiency and profit, potentially losing sight of what truly matters in our food systems.
           As a future instructor, I must stay attuned to the evolving landscape of technology, as I will need to adapt my teaching methods accordingly. The reality is that many professions, including ours, face the risk of being replaced by machines and computers. As a chef instructor, I aspire to share my knowledge and passion for traditional cooking methods with my students. However, I find myself pondering two key questions:
First, will students be more interested in learning traditional techniques, or will they gravitate towards modern methods? Second, will I be more effective as an instructor, or could AI, potentially enhanced by virtual reality, surpass my ability to teach?

The best way to prepare for a 20- to 25-year career is to stay attuned to emerging trends and continuously seek learning opportunities. While it may be overwhelming to try to keep up with all the developments in the industry, focusing on a few key trends and honing my skills in those areas could make me a valuable resource for future chefs. I aim to serve as a bridge between traditional cooking methods and modern practices, leveraging my experience to guide students through the evolving culinary landscape.

Robot Kitchen Assistants

     Link to article:



            White Castle, Kalanick's CloudKitchens, and Miso Robotics are just a few companies looking to the future by applying systems similar to those used in the car industry. These innovations aim to reduce labor costs and increase efficiency.

However, this shift will come at the cost of job losses. For instance, in Canada alone, 1.2 million people work in the restaurant industry. The adoption of automation and robotics is something that only developed countries will be able to afford due to the high costs of the technology and the ongoing maintenance required to run these systems.

In contrast, developing countries will be less affected by automation, as labor costs are lower and, unfortunately, employees tend to have less legal protection, making layoffs less costly for companies.

In developed nations, job losses in the restaurant industry may lead to growth in fields like robotics, engineering, and computer science. However, many lower-skilled workers who typically rely on restaurant jobs will need to seek opportunities elsewhere, which could have a significant impact on the economy.


Other important trends 

Link to article:





    In addition to the trends I’ve mentioned, we should also consider the impact of 3D printing, digital food management, nutraceuticals, restaurant digitization, and, of course, AI. Each of these innovations plays a role in reshaping the food industry, from how we produce and manage food to how we interact with consumers. These technologies not only enhance efficiency but also open up new avenues for personalization and health-focused dining experiences.

    All these innovations will significantly impact the future of food and the food industry. As automation and technology become more prevalent, regulations are likely to evolve. Insurance companies may shift their focus toward insuring machinery rather than human employees, which could further influence business costs. This transition could lead to a re-evaluation of operational expenses and risk management strategies within the industry.

    Of course, every revolution brings both positive and negative outcomes. One of the most significant achievements the food industry could realize is the reduction of food waste. By applying AI and other technological advancements, we may be able to minimize food waste on a large scale. This not only has a substantial impact on climate change but also raises ethical concerns, especially when considering that:

"There is more than enough food produced in the world to feed everyone on the planet. Yet 733 million people still go hungry."


  
  Link to a video about Food Waste:






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