Celebrating a decade of agri-tech innovation

Belinda then reflected on the record-breaking year of 2014, when Agri-TechE was founded, significant for the inauguration of President Obama, the appointment of two Secretaries of State for Defra, and the shocking statistic that it was the warmest year across global land and sea since records began. “Back then, no one was really talking about net zero,” she remarked, “and now look where we are.”

She highlighted the journey of changing research funding, political shifts, and regulatory changes that have brought us to the present day, emphasising how the ecosystem has responded and adapted to these changes.

What did you have for lunch today? AHDB shares analysis of trends

As the ‘work from home’ trend continues, consumers are looking for alternatives to shop-bought sandwiches, says Steven Evans, Lead Consumer Insights Manager at AHDB. “We are seeing a 40% increase in work from home lunches compared to pre-COVID, and these people are more likely to take their own food into the office too.”

Although farmers and producers rarely sell directly to consumers, there is great value in knowing about changes in behaviours, argues Steven, as these will impact the buying patterns of food brands and retailers.

“Although the cost-of-living crisis is easing slightly consumers are still being cautious and are eating out less,” he continues. “People are using cheaper proteins and fewer ingredients in their cooking, but also we are seeing new habits evolving. More people are using air fryers and there has been an increase in ‘fakeaways’ – ready meals warmed up at home.”

AHDB’s research looks at shopping trends and also consumer reactions and sentiment. Steven confirms that British agriculture is held in high regard and there is a lot of trust in farmers, but quality and price are top considerations, above environment, health and animal welfare. And although there is some familiarity with terms such as regenerative farming there is a very low knowledge of what it means.

What are you printing for dinner? Method offers alternative futures

Our next keynote speaker transported us into the future, bringing to life three intriguing, somewhat disconcerting and completely plausible versions of food and farming of the future using current consumer trends and behaviours. Sandrine Herbert-Razafinjato of Method enthusiastically gave us:

How I met your farmer: In a world without food imports or air miles, food production has become hyper-local, with citizens taking collective responsibility for growing their own food. Sandrine challenged us to consider if it was possible – or appealing – to survive on seasonal produce or if controlled environments would be needed to extend the season. This scenario elevated the role of local farms, making them the next big social hubs of the future.

What are you printing for dinner? Building on the growing interest in personalised health and nutrition, such as the ZOE app that continuously measures your blood sugar level, Sandrine took this to another level. She envisioned a future where food and ingredients are uniquely combined to provide the ideal personalised diet. In this tailored scenario, a unique supply chain exists for each consumer, with tech/personal devices guaranteeing – and controlling – your diet to ensure you consume the optimal nutrition to meet your needs. But with bespoke, hyper-personalised meals, what would be the role of restaurants and food shops?!

Zero waste is the norm. Estimates suggest we are producing sufficient food to feed everyone, but huge amounts (1/3) are wasted at every stage from the field to the plate. Sandrine proposed a future where it was easier to upcycle food and the focus was on eating what is there in imaginative ways. In this vision, a circular economy operates at scale, with a central food system monitoring waste. AI manages and repurposes food for upcycling and trading, ensuring minimal waste and maximum efficiency.