In these days of Sigep 2024 Rimini we exchanged a few words on the topic of food, green and sustainability with the young Daniele Bartocci, an award-winning professional in the food scene
In light of apparently increasingly worrying situations and data, the European institutions invite us to reflect on the impact of ours food choices daily, especially in terms environmental as well as social and economic. How many times have we heard, for example, the famous slogan “an apple a day keeps the doctor away”? Undoubtedly too many. In fact, the many beneficial properties of the food for human health are unquestionable. Have you ever thought, however, about how much it can affect that of ours planet?
In general, remaining on the subject of food and safeguarding the planet, these days Sigep 2024 Rimini (important international sweet foodservice fair) we exchanged a few words on the topic of food, green and sustainability with the young man Daniele Bartocci, an award-winning professional in the food scene, who has been involved in food business development for years and a television personality on the talent show King of Pizza on Sky. The manager Daniele Bartocci, born in Jesi and graduated with honors from Univpm, boasts a master’s degree in digital marketing and communication. In addition to various radio and TV guest appearances, he has won numerous awards and recognitions in the food and communication sectors during his career. Among them the food horeca Top10 BarAwards, Innovation&Leadership Awards at Piazza Affari, Myllennium Awards, Food and Travel Award, Le Fonti Awards 2023 and Cucina della Nonna at Excellence Food Innovation. Last, but not least, the prestigious award 100 Italian Excellences for food received a few weeks ago in Montecitorio, headquarters of the Chamber of Deputies, during the illustrious annual ceremony which rewards the 100 best protagonists in Italy in the various sectors, in the presence of the authorities and the Vice President of the Chamber Hon. Giorgio Mulè. Daniele Bartocci himself, present these days at the Sigep Fair 2024 (World Expo Dolce), where Italian, international and related food excellence shines product technologiesgave us a quick analysis of the 2024 food trends, food tech and novel food with a focus on food, green and environmental trends for the new year. Let’s find out what he revealed.
Hi Daniele, from the green concept to bio-based and plant-based… In your opinion, will 2024 be increasingly characterized by sustainability and ecological transition?
It should first of all be noted that the food and beverage market in Italy (domestic plus extra-domestic consumption) has a value of over 200 billion euros, with a sector that employs approximately 2 million individuals. The prospects for out-of-home consumption for the coming year do not appear to be so optimistic. In particular, a recent analysis shows how modern distribution, marked by an average price growth of over 11 percentage points over the year, has recorded a decrease in purchases of over 2%. Furthermore, according to a specific analysis by Bloomberg, carried out in far from distant times, the plant-based alternatives segment will grow exponentially. In this regard, we have been talking about it for a long time, primarily regarding the achievement of approximately 45 billion dollars at an international level by the 2022 year. All ‘seasoned’ by a projection for the year 2030 of over 160 billion (approximately 7.5% of the entire protein foods market). As if that wasn’t enough, a report by Boston Consulting Group in collaboration with Blue Horizon estimated that at an international level by 2035 the segment of proteins alternative to those of animal origin will go from 2% (2022) to around 11%, for a value that is around 285-290 billion dollars. For many Italians, what sensation would it make, to cite a few examples, to taste a hamburger that does not contain meat, products that taste like fish (even without any trace), ‘fake’ eggs or test-tube meat? I honestly prefer meat, real meat, a nice Florentine steak perhaps.
What is your sincere opinion regarding this path towards the Green era?
Nowadays, in Italy and abroad, there is a progressive greater attention towards the concept of animal welfare and protection of the entire planet. Meanwhile, there is talk of a scarcity of food resources, especially in those areas where significant demographic growth is expected from now on (areas of Asia but not only). This is why more responsible and aware choices, maneuvers and consumption strategies will gradually be necessary, aimed therefore at greater ‘judgment’ from everyone. Just as alternative solutions will be fundamental can best embrace the principles of good nutrition or sustainability (Green or Sustainability, call it what you want). Taking a quick look at the shopping list of the Italian population, one can well understand, for example, how organic remains a highly appreciated and increasingly widespread choice. Consider that in 2023 there will be around 22-23 million households that have purchased organic at least once a year (a trend that has increased incredibly, year after year, from around 2013 onwards). Numbers, as forecast, destined to rise with a parallel growth in Made in Italy organic exports (in these terms, the quota has already been reduced to 3.5 billion euros).
Our country, regarding synthetic foods and novel foods, has already clearly slowed down on the placing of these products on the market. Do you agree with this particular thesis?
Undoubtedly yes, I am for 360 degree Made in Italy, the real and exclusive one, a strong brand all over the world. At the same time, it must certainly be said that insect flours will be used more and more worldwide for the preparation of pasta and dry pastries, whether sweet or savory. At the same time, there is a lot of talk about laboratory-grown meat. With specific regulations, Italy has already clearly slowed down the introduction of these “future” or novel food products onto the national market. Forward, therefore, strictly with Italian excellence and our spectacular Made in Italy. Here too, of course, there is no shortage of conflicting lines of thought. For example, there are those who argue, even in our country, that synthetic meat may be able to offer alternative and innovative business horizons, without losing competitiveness and related advantages on a constantly evolving global market. There is no point in denying it: synthetic meat and related crops are one of the most discussed topics today. Simply put, through the use of stem cells extracted from live animals or from fresh meat and particular processes that exclude antibiotics or contaminating elements, ‘sector giants’ want to generate a product similar to real meat. As already mentioned, in this respect Italy is the first nation to have said no, with a formal/official act. We are talking in extreme summary of the now well-known “Provisions regarding the ban on the production and placing on the market of food and feed consisting of, isolated or produced from cell or tissue cultures deriving from vertebrate animals as well as the ban on the denomination of meat for processed products containing vegetable proteins”
Nowadays, in times of the Digital Revolution, the modern consumer is changing his lifestyle and seems to be increasingly evolved and close, in addition to technology, to healthy and sustainable concepts. What do you think 2024 holds for us also in terms of food tech, environmental impact and sustainability?
Time passes, lifestyles change. It seems that, after the Covid-19 pandemic emergency, approximately a third of Italians choose the diet as an effective way to take care of your body. In particular iThe most ‘modern’ consumer today very often wants to follow a healthy lifestyle that respects the environment and health, opting in the meantime for 100% compostable packaging and food packaging, but above all for organic/organic foods, without pesticides or even without preservatives (and NO GMOs), and at 0 km. This excludes where possible the consumption of animal derivatives or directly selecting vegan alternatives (especially in sweet and savory pastries) or bio-based or plant-based products. In essence, we expect plant-based meat alternatives to grow exponentially, as well as plant-based or so-called ‘lactose-free’ milk variants (oat, soy, rice or almond are some of the possible options). Already in 2023, for example, the consumption of organic chicken and pasta produced not only from wheat but also from legumes and various vegetables was expected. Among them, cauliflower, broccoli and courgettes, as well as seaweed, seemed to stand out already a year ago on the ‘desired’ list of Italians. Vegetable products skyrocketing? Certainly. A real boom as mentioned previously. A true ‘explosion’ which, by analyzing some data and examining various reports in depth, could record as many as 162 billion in value by the 2030 vintage. Meat alternatives, for example; as well as milk alternatives. They will be the ones, among other protagonists, to drive the specific market in which even the so-called Flexitarian consumer (to put it in English) is totally and pleasantly immersed. Simplifying, it is the fusion of the term Vegetarian with that of Flexible, that is, a lifestyle with a strong propensity to purchase foods of plant origin (plant-based) without, however, total ‘mental’ closures towards the consumption of meat or similar. In other words, great faith and loyalty towards the plant-based food transition. For 2024 a trend of particular interest could then be that reserved for the growth of botanical baking. All with related specific and scrupulous studies and innovative theories on spices, species or aromatic herbs, as well as special flours for botanical doughs that can also be used in pizzerias, another strategic sector for our country. The food delivery trend is also confirmed in the new year (2024) (again opting for eco-sustainable packaging, perhaps – just to give an example – also with reference to responsibly managed forests). In addition to food delivery, the spread in various businesses of automatic cash management systems, i.e. intelligent machines primarily for customer coins and cash, should be noted, with a view to simplifying the procedure, reducing errors and increasing the efficiency of the service.
Food, good but also beautiful dishes. What does it tell us about the aesthetics of food and the relative explosion of social channels connected to food?
The broad concept of food aesthetics is always in fashion. Exactly, the ‘famous’ mania of posting and sharing the most beautiful, aesthetic and cool dishes on your favorite social networks. Speaking of cool: are restaurants or facilities unable to find staff? Making the figure of the… cool in the very short term.