«We have seen this boom in hydroponic production kits in kitchens, which will become more popular when people realize that they can produce their own food at home, without taking up too much space», believes Deborah Dull, a specialist in circular economics and chains. GE Digital's supply chain. This is «the shortest supply chain we can have: one meter from the dining room table we have products growing. It involves empowering people to produce their own food. It becomes more attractive if we take into account the scarcity of products we see», she reveals through Dinheiro Vivo.
The pandemic has highlighted the complexity and fragility of supply chains in the global economy, having fostered the movement towards a more circular economy. The expert believes that the way in which and where we produce the goods will change, as the food produced less than 50 km from where it is consumed becomes cheaper than that produced far and then transported. «When we think about the way cities work - by 2050 it is estimated that 80% of the world's population will live in cities - that has to change», she says.
The signs are already visible on the roofs of New York, Paris, or Barcelona, on green buildings with «edible» walls, or on the agricultural boom at home. A year ago, Danish Coop announced plans to introduce vertical farms in 35 Irma stores, in collaboration with Germany's Infarm, and in October, Whole Foods Market announced that two in London stores would have aromatic “farms”. A month earlier, the German start-up had closed a $ 170 million investment line to finance the expansion.
In Portugal, there is still a long way to go, despite showing an enormous capacity to innovate and respond to these new challenges, considers Deolinda Silva, executive director of Portugal Foods, adding that «from innovation in product development to new distribution solutions and the identification and development of new opportunities for moments of consumption, there are several good examples from the sector and industry that demonstrate this capacity. The proof that you are responding to demands and trends, meeting what markets and consumers want».
Meals at home have increased since the pandemic forced many to telework and others, unfortunately, to unemployment. According to Lantern's EIT food foresight: impact of covid-19 on the food sector in Southern Europe, 38% of Portuguese people started working from home, the highest figure in southern European countries, only surpassed by 41% from Italy. In this way, ordering food in delivery services became usual: 7% used it at least once, 23% used it more, 11% less or the same, and 59% never.
«The delivery business model needs a serious change. At the moment, it is not profitable for platforms or restaurants. The problem is the cost of delivery that the consumer does not pay. If the model does not work, we will see a greater concentration of platforms and a change in the relationship of forces», says David Lacasa, from Consultora Lantern, adding that «restaurants have to modify their business model so that delivery is a relevant part of the offer. It will be necessary to elaborate a defined offer for this channel, with adapted costs, package, etc...» Or new brands and dark kitchens, that is, kitchens dedicated to the preparation of meals for home delivery.
The Portuguese restaurant group SeaMe, owner of Prego da Peixaria, opened its third dark kitchen in Almada in January and plans to open two more «in the next two months». By 2030, Euromonitor estimates that the segment will reach US $ 1 billion.
«A service that is going to change a lot is that of restoration in work centers. We estimate a growth in the delivery of menus to the home as an alternative. The strongest catering brands will take the opposite route and develop products to sell at the super. In the same way that we now buy Starbucks coffee capsules, we can even see dishes from Portugália or another brand, ready to eat, on the shelves», anticipates Lacasa.
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