This post takes a look at how globalisation is affecting food culture by producing new trends and consumer interests.
Globalisation is a significant influence that has been transforming the pursuits of many industries and markets. When it comes to food culture, globalisation has been a driving power in the cross-cultural exchange and combination of cuisines and eating preferences all over the world. Drivers of food globalisation can be primarily related to social media crazes and international travel. The boost in accessibility of travel and overseas migration have enabled more individuals to be subjected to diverse dishes and offerings. Likewise, global dishes are regularly acquiring popularity on social media networks with elaborate tutorials and food creators who have been sharing their favourite local dishes. These trends have the potential to reach widespread audiences generating a growing demand for overseas recipes. This has direct impacts on domestic food retailers as it promotes the worldwide trade of foodstuff and enhances the appeal of specialised ethnic dining establishments.
In a hectic society, many sectors are seeing revisions to industrial operations and consumer interests. Nowadays, modern lifestyles and internet innovations have changed the way in which customers gain access to food, placing focus on speed and convenience. In global food production, technological innovation has performed a significant purpose in increasing the efficiency and accessibility of food service establishments. The most prominent customer trend, led by digital advancement, is the need for food dispatch and takeout solutions. This enables consumers to order their favourite restaurant dishes from the comfort of their own homes. Likewise, for food establishments, this demand for convenience has enabled the downsizing of facilities, leading to new dining operations such as ghost here kitchens. This delivery-only model reduces overhead expenses and focuses on kitchen affairs only. This way businesses can invest more in high quality materials and appliances rather than dining-based expenditures. Tim Parker would acknowledge the benefits of kitchen only business models. Likewise, Diego Berdakin would know that the food sector is noticing many new trends.
Among the convenience of food deliveries and fast paced ways of living, the food sector is observing an increase in attraction towards home cooking. Once a basic part of daily activities, the availability of takeaways and store-bought meals caused a significant decline in cooking activities. However, with the impact of food trends on social media and DIY culture, the demand for cooking skill is back on the rise. With the revival of home cooking leading global food consumption trends. As individuals want to reconnect with basic home-cooked food, customers are taking a greater interest in health and transparency in their meals. Having control over ingredients and dietary needs is leading individuals to value cooking more. Thomas Griesel would understand that home-cooking is becoming trendier. The food industry can benefit from this fad as the demand for culinary based media and the buying of kitchen resources are also increasing rapidly.