Much has changed in the world of out of home food over the last five months, since we launched Future Food at HRC back in early March.
As the foodservice sector tentatively open its doors to consumers once again, we've continued to update our research which charts consumers readiness for change and innovation through the lens of sustainability, cuisines and eating out of home more broadly.
Here are six key takeout's from the June 2020 panel:
1. During the lockdown consistently fewer people were ordering vegan & vegetarian meals from takeaway/delivery channels compared to when they were eating out a restaurants pre-COVID.
2. During the period of April-June a higher proportion of meat based dishes were consumed compared to the period of January-March.
3. Shorter seasonally abundant menus drive interest, and this has remained consistent throughout the tracking period.
4. Wastage sustainability drives appeal among consumers, especially healthy soil initiatives, and bio digest/composting is gradually on the increase again.
5. Since the announcement of restaurants, pubs, bars and cafes being able to re-open there has been a shift in consumer behaviour with more now saying they are less likely to visit.
6. Since April month on month we are seeing an upward trend in people trying Middle Eastern, Modern Korean and West African.
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