Food trends 2022 are all about “The New Normal”

Food Trends 2022: A change in consumer behavior towards more sustainability and locality, the e-food movement and everything about post-Covid gastronomy

Food report 2022
Source & Copyright by Zukunftsinstitut

Author: Hanni Rützler

The corona pandemic will change our lives in the long term. Behaviors that have been forcibly tried out over months will continue to shape our consumer behavior and our lifestyles after the crisis. However, producers, the food industry, retail and gastronomy will draw the right conclusions from the experiences made in the course of the lockdowns in order to be able to move into Future more resilient to be set up?

“Anyone who wants to be successful in the catering and hotel industry in the future needs a distinctive profile. The creative solutions that were developed around delivery and meal kits during the crisis are no longer enough on their own. "

In the Food Report 2022, Hanni Rützler analyzes the system-relevant food industry with the usual finesse and expertise. She deals with the change in Consumer behavior towards more sustainability and locality, describes the advance of e-food and shows why post-corona gastronomy will be richer in vegetables - as always illustrated by best practice examples, facts and figures.

Food trends under the sign of the New Normal

The experiences that changed our everyday life and our consumer behavior in the pandemic are breaking down well-tried structures; at the same time, new markets are opening up for the food industries. For this reason, it is particularly important now to be able to observe and assess what will remain and what will change. Despite the current tense situation in many companies in the food industry, it is important to be far-sighted and well prepared for a life with new rules, values ​​and structures that have resulted from the health crisis.

Food report 2022

Food trends 2022 at a glance

1. Zero waste - a trend is taking off in the pandemic

The central motto of sustainable consumption of tomorrow is zero waste. Cradle-to-Cradle philosophy and the evolving vision of the sharing economy are the driving forces behind the idea of ​​not just recycling or recycling rubbish or apparent rubbish recycle, but not to let it accrue in the first place.

2. Local Exotics - The new culinary paradox

The lockdowns have not only further increased the importance of local food production, but at the same time awakened a new longing for culinary discoveries and exotic delights. Local Exotics promise to resolve this contradiction in the future.

3. Real Omnivore - variety for more enjoyment and responsibility

In the future, it will no longer just be about your own health-conscious diet, but about a responsible eating culture that also includes the health of the planet.

Food Trends 2022 - Topics & Industry Insight

The new normal

How the corona pandemic is changing our consumption and eating behavior in the long term and creating a new understanding of healthy nutrition. The Corona crisis forced numerous changes in people's thinking and behavior, as well as upheavals in the food industry. In the future New Normal What will establish itself is what turns out to be better and more appropriate to the changing needs of people.

Above all, the value of health is coming to the fore as a result of Corona. Health is the synonym for a good life and an important goal in life. A good and healthy life also requires a good, ie "healthy" Environment. Our food system and our food production have an immense influence on the environment - and thus indirectly also on our individual health.


The post-corona gastronomy will be richer in vegetables. Anyone who wants to be successful in the catering and hotel industry in the future needs an unmistakable profile. The creative solutions that are all around in the crisis are enough Delivery and meal kits developed were no longer made up by themselves. It is about new gastronomic offers that react to the food culture that is changing due to the crisis. Such is the popularity of the vegetarian and vegan diet gone up. In the future, plant-based dishes will be an integral part of every good restaurant. This not only requires imagination in the kitchen, but also specific know-how.


Connectivity is driving the structural change in the food system. The development towards e-food has the disruptive potential of permanently changing our entire food system. Because this is not just about selling food through digital distribution channels. Digital networking creates new sociocultural structures that also fundamentally change the catering industry, food production, agriculture and our cooking and eating habits. This new connectivity enables a wide variety of players to come into contact with one another, exchange ideas and find more direct ways to one another.

Source: Zukunftsinstitut from the trend study Food report 2022


Always informed about the latest lifestyle trends, architecture, design & interior, as well as current technologies around sustainability.

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Food report

About the author: Hanni Rützler

Hanni Rützler is one of the most renowned and influential food experts in Europe. The qualified nutritionist has been working as an author and speaker for the Zukunftsinstitut in Frankfurt and Vienna since 2004. As a pioneer in nutritional science, consultant and researcher with multidisciplinary access to questions of eating and drinking behavior, Hanni Rützler has made a name for herself well beyond the German-speaking area, not just since her legendary tasting of the first in-vitro burger.

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