Recap: Future of Food

On march 21st, we had the pleasure of hosting a session on the future of food together with Startup Grind Oslo, highlighting three Norwegian food tech startups and Swedish special guest Foodora. We enjoyed their company in a panel about – you guessed it – the future of food and its place in the smart city. 

 

How do you make a smart city dumb? You leave it hungry.
Food. Can it get more essential? Apart from water and air, it’s what keeps us going. In the context of smart cities, in well developed countries throughout the western world we increasingly see technology pairing up with consumer trends. The results? New ways of interacting with, producing, selling and consuming food.

At this session in Oslo, four food founders shared their stories and perspectives on how they are contributing to shaping the future of food, all in different ways and from different angles. Here’s three future trends in food tech as discussed by Andy Chen and the panel:

Andy Chen CEO of WeOrder and Sergiu Maznic from StartupGrind Oslo

 

THREE TRENDS TO WATCH OUT FOR IN FOOD TECH

1) Mobile commerce (ordering & payment) is an inevitable reality for F&B (food & beverage)
Millennials are mobile first and on-demand driven – everything should be available and accessible with a mobile phone and be completed by a mobile device. This has already happened with other hospitality sector eg hotels and airlines, food&beverage will surely follow the same path of digitalization.
 
2) Digitalization of restaurant commerce will actually premiumize human-based-services and hospitality
Software and data-centric digital ordering systems will provide more customer and business intelligence to restaurant staff, equipping them with more insight on how to improve the business and customer experience through utilization of data. This means letting software do the mundane transaction so humans can focus on serving and helping the customers with the human-touch.
3) Food ingredients will be divided into “authentic” and “synthetic”
..and in the process of synthetic (in example lab produced beef) production, it will only make authentic production more premium as people will pay even more for a wagyu beef burger than a lab-cloned commercial burger because wagyu is authentically produced and perceived as more “real”.

 

Learn more about the startups and panelists:

Andy Chen, Weorder: Andy  Chen, venture partner and angel investor, and today CEO of smart food startup Weorder, helps restaurants increase sales with mobile ordering. Weorder is a leading Nordic B2B eCommerce provider for the food and beverage (F&B) hospitality industry. They provide SaaS-based e-commerce products that enable mobile ordering, payment, and data-based CRM for restaurants/bars/cafes. You can read more about Weorder here.

Anniken Hoff Quirk, Too Good To Go

With a background in catering and event industry, Anniken has witnessed how much food is thrown. Now she works for Too Good To Go, a platform where restaurants can sell surplus food at a low price. Thanks to Too Good To Go, around 2500 servings of delicious food are saved every day and over 700 restaurant across the country have used the tool to reduce food waste. The food belongs in the stomach, not in the garbage. You can read more about TooGoodToGo here.

Carl Tengberg, Foodora:

Carl Tengberg has successfully led Foodora to grow to more than 600 employees in a few years before going global. Do we really need to say more about the pink bikes with the skilled cyclists who deliver food in good and bad weather? You can read more about Foodora here.

Silje Andersen, BySpire

Silje is the co-founder and Communications Director of Byspire, a food-tech startup that wants to redefine Norwegian agriculture by merging nature with tech. It’s green Norwegian innovation in practice. You can read more about Byspire here. 

Thanks for a great event Startup Grind Oslo, and thanks Spaces for hosting us!

 


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Posted on: May 8. 2018
News, Reports, Smart City