Discuss About The Climate Change And Ozone Air Pollution Nature.
The report introduces the concepts of food and beverage trends within the tourism and hospitality industry of Australia in the future. The food production needs to be increased due to the rise in population all over the world. The report will discuss about the future prospects and food consumption and production habits in the year 2030. By managing proper prices of food products, the hotels and restaurants will be able to position itself in the market and sustain in business. The introduction of new food products as alternatives and findings new talents could also be helpful for raising the level of satisfaction among the customers and make the companies within the tourism and hospitality sector to increase the overall market share (Sheldon & Fesenmaier, 2013).
Many people do not have enough money to afford food, it often creates hunger strike, and people can suffer from health problems too. Food is essential for managing global stability and when the prices of food are much higher, it becomes impossible for normal people to purchase that, which creates conflicts among people. The hospitality associations need to engage employees altogether and integrate fast labor platforms consisting of effective skills, knowledge and expertise to make the business function effectively within the competitive business environment. The food industry trends will allow people to preserve resources properly and ensure that the scarcity of food issue can be overcome with ease. The mega trends include use of 3D food printer, consumption of edible insects and use of nitrogen to enrich plants with more capability to produce fruits and vegetables.
For analyzing the future trends of the tourism sector, the challenges will be framed, information will be gathered to determine the forces impacting the micro and macro environment. It will create new scopes and opportunities to sustain in the marketplace and keep the customers satisfied.
The natural resources energy sources, water and most importantly the food resources are getting limited, which is essential for managing healthy lifestyle habits and for survival. The future food trends should be aligned with the satisfaction of the customers to make sure that none of the people remain hungry and crave for food due to scarcity of food. The consumers seek for the food company’s mission and what it stands for. From the video, it was found that the prices of food were higher and there was scarcity, due to which, it was important to manage availability of resources properly (Dredge et al., 2013).
Going, going … gone?
Many plant species, natural habitats and animal species are in the brink of extinction and so natural resources are to be preserved properly for ensuring that the supply meets the demands for food. The supply chain distribution will be vital in the future to ensure that the food strikes do not happen and there can be abundant supply of food within the tourism and hospitality industry for the customers in 2030. Consumers want simplicity and the premiumisation of products should be managed by delivering best quality and cleaner products at reasonable prices (Hartman, Paris & Blache-Cohen, 2014).
In the upcoming years, the world economy will change a lot and food consuming habits will improve as well. The technological advancements could allow people explore information about the new food and consumption habits while the simplicity should enable brand messages spread and packaging procedures. The trend would require the food companies to focus on long term objectives and mission to manage a status quo of food manufacturing, production, marketing, distribution and selling of products and services (Thakran & Verma, 2013).
The ageing population and deaths in large numbers have made the food manufacturing companies to prepare healthy foods with lesser use of chemicals and artificial colors to make people lead a healthy lifestyle. Sustainability is already a major aspect of business nowadays and in the future, it should be linked with the food production and consumption for promoting healthy lifestyle of people and the environment too. This could enable transparency, improve the brand image and maintain an ecological balance in nature as well (Rossi et al., 2014)
Technological advancements should increase the connectivity level where the communities, individuals, businesses and Government could be engaged together and try out new consuming behaviors like the use of 3D food printer, edible insects, etc. The mega trend could make the tourism and hospitality companies to combine the physical and digital realms for promoting a better future and at the same time, maintain effectiveness in the ways brands are promoted along with selling and distribution of products in the market sustainably (Veijola et al., 2014).
Based on cultural, societal and demographic trends, there has been rise in demands along with the supplies, which can allow the food companies to establish good relationships with the communities and understand their concerns regarding food consumption. The rapid pace of technology will also create more scopes and opportunities to make the resources available for the present as well as the future, furthermore ensure that people do not suffer from scarcity of food in the year 2030 (Battour & Ismail, 2016). It will help in fulfilling the expectations as well as sustain both locally and globally.
As a positive thinker, I believe that the food and beverage trends could transform the world in the future. From the video, it is understood that there will be alternative sources of food. According to various researches, insects will be allowed to eat by people and one such example can be cricket, which is considered as an important source of protein. It is high in amino acids, iron and vitamin B. Only 8 percent of the resources will be depleted by eating an insect and for raising to an equal amount of protein that can be consumed after eating cattle meat (Baum, 2015). Resources will also be depleted in lesser numbers, which can also create enough scopes for people to survive in low cost diet. The meat in future could be lab grown meat, which is not like the traditional meat houses and will not involve environmental resources and kill animals. Based on the researches by WWF, production of beef takes about 25 percent of land usage globally and forestry emissions. The lab grown meat would be less time consuming, more environment friendly and cheaper as well. In the future, food could be served in a creative manner by using the 3D food printer without affecting the quality and taste of the food (Bigliardi & Galati, 2013). The genetically modified objects or GMO will produce amino acids essential for food and even engineer plants to become resistant to changes in climatic conditions and even create positive agricultural impact. There are some areas where excessive nitrogen production could develop the growth of plants and in some other areas, there could be scarcity of nitrogen. The plants would be able to consume carbon and reverse the change in climatic conditions too. Eating is considered as an important part of life but liquid foods might not as much effective for the future. Customers’ food consuming behaviors would also change and it might be associated with the kinds of food delivered to the customers in the future (Veijola et al., 2014).
The customers are the most important stakeholders that the food and beverage companies focus on to create satisfaction and enhance the brand image. The customers’ changing food-consuming behaviors would likely become more complex with time. From the video, it was found that there were food strikes due to the higher prices of products and incapability of various food and beverage companies to provide supplies according to the demands (Cook, Hsu & Marqua, 2014).
Competitors
The competitors are the food companies that aim to differentiate their products from the other company products to ensure that innovative foods are introduced to increase the market share. There are other countries, where the food and beverage companies also will aim to introduce new food trends for influencing the consumer behaviors.
Natural resources
The natural resources are needed to be preserved for managing sustainability and at the same time, meet the needs and preferences of the people at present and in the future as well. The natural resources must be supplied in abundant amount for ensuring that the food production would be able to meet the demands in the future. From the video, it was seen that there were scarcity of food and even the prices of food were higher. The short food supply chains involve intermediaries that can improve the rural economy as well as manage selling of natural resources to form new food products and sustain in the local and global marketplace too (Lin et al., 2014). By preserving the natural resources, it will be easy to manage the production through enough supply of products for the customers as well. This would promote a clean, effective and fair local food system around the world with much ease and effectiveness.
Environmental
The environmental considerations were made to create lesser impact on the environment and for managing sustainability too. In the future, there will be sustainable food production, which can not only create environment friendly food products but will also create a positive impact on the health and consumption habits of the people in Australia. There must be environment friendly solutions for making sure that the environment is not degraded much. The insects that are edible contain high level of protein, vitamins and amino acids necessary for health and at the same time, will create very lesser impact on the environment. The algae are one of the sources of protein that has more iron than 20 percent of the fat ground beef (Jayawardena et al., 2013). The Algae factory could be beneficial for the production of sustainable food items in the future and n factories it could be used for the production o chocolate bars and breakfast flakes. By preparing healthy and sustainable food, it would be easy to make healthier choices and decisions and influence the consumer buying behavior in the coming years until 2030 (Kandampully, Zhang & Bilgihan, 2015).
Legal
As part of the legal considerations, Food Safety Act should be enabled for ensuring that the food and beverage items produced in the future could be safe and healthy to eat. According to the Government in Australia, managing the safety of food will be equally important as the food production for making sure that the people can remain safe and healthy in the future as well. The enhanced processes of food production will definitely produce cleaner food and at the same time, facilitate the creative thinking and innovation perspectives, furthermore maintain the quality and safety standards to create positive mindset among the customers in the years to come (Van Boeckel et al., 2015).
Technological
The technological advancements can create new farming opportunities within the indoor settings as well as one the warehouses to manage high density urban living and manage food security too. This would enhance the efficiency of food production and reduce the chances of climatic instability and vulnerabilities. The Open Agricultural initiative proposed by the MIT media lab could manage sustainable farming methods and create more farmers for the food production in the future, furthermore develop open source hardware and software components to control the aeroponic and hydroponic agriculture by using sensors (Steven, Morrison & Castley , 2015). The 3D food printing will integrate the digital gastronomy procedures for the manufacturing and production of customized food products and create opportunities ranging from the streamlining of cooking activities to the production of new shapes for leveraging the nutritional opportunities and scopes (Bethapudi, 2013).
Economic
The economic growth will be possible by reaping benefits from artificial intelligence, robotics, which can enhance the production of food in the future and enable innovation too. The Government should spend for conducting researches at the innovation centers, furthermore manage free market to check whether the innovations would be effective or not. Not only the food production, but also the food and beverages company must create scopes and opportunities for the individuals with employment opportunities; furthermore improve the growth in economy and production level too (McGehee, 2014).
From the video, it was understood that the food and beverage trends in the future would create new scopes and opportunities as well as maximize the positive food impact on health. The prices of foods will get lowered, which can allow more customers to purchase the foods and influence their buying choices and decisions. The chances of poverty will be lowered and more employment opportunities could be created, which should result in economic growth and sustainability. The changes in climatic conditions would not be affected much, which could create more scopes for managing a sustainable and environment friendly atmosphere (Tai, Martin & Heald, 2014). The wastes would be reduced and more food would be produced, which could reduce the scarcity of food and ensure availability of food and beverage items at lower prices. Chicken represents low cost protein while the other meat items could be significantly higher in terms of prices. Due to this, alternatives like edible insects could be a good option for food trends in the future. Food wastes would be lowered and it could be reused for maintaining food sustainability (Dredge et al., 2013). BioBean would be used in large numbers in the future for recycling the wastes from the grounds into advanced biofuels and biochemical used for other purposes.
The hotels and restaurants within the tourism and hospitality industry are sensitive to the labor market. The high level of recruitment and selection could result in risks associated with the shortage of labor and other retention challenges. The costs of food could get higher due to the higher costs of ingredients in the future. One of the threats could be lowering of nitrogen components because in some places it could be used to the plants for increasing the growth while in other areas, there will be scarcity. This can be a major threat while the consumption of insects might not be suitable and many people would not like it even, which might sometimes deteriorate their health conditions (Hartman, Pari & Blache-Cohen, 2014).
Conclusion
The report was prepared to analyze the various food and beverage trends in the future till the year 2030. According to the video, it was clear that there were food consumption issues along with higher prices of food items, which created conflicts among the individuals. Various trends and approaches were to be followed like preservation of resources, use of genetically modified objects and even 3D food printer to managing sustainability and overcome the scarcity of food problem too. By following the sustainable approaches, it would be much more convenient to manage healthy eating habits and ensure abundant food supply to meet the food trends and preferences in the year 2030.
References
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Baum, T. (2015). Human resources in tourism: Still waiting for change?–A 2015 reprise. Tourism Management, 50, 204-212.
Bethapudi, A. (2013). The role of ICT in tourism industry. Journal of Applied Economics and Business, 1(4), 67-79.
Bigliardi, B., & Galati, F. (2013). Innovation trends in the food industry: the case of functional foods. Trends in Food Science & Technology, 31(2), 118-129.
Cook, R. A., Hsu, C. H., & Marqua, J. J. (2014). Tourism: the business of hospitality and travel. Boston, MA: Pearson.
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Kandampully, J., Zhang, T., & Bilgihan, A. (2015). Customer loyalty: a review and future directions with a special focus on the hospitality industry. International Journal of Contemporary Hospitality Management, 27(3), 379-414.
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