Use the future to your advantage

Hal F, Global Dilemma StageEngelsk

The future is coming faster and hitting harder, and evolving consumer preferences are transforming the way we eat and interact with food. In this keynote, Henrik Good Hovgaard will show you some of the cool ways you can use trends to look ahead and design action today.
It will be visual, entertaining, and provocative for some, and with some hands-on tips to use the future to your advantage.

Henrik Good Hovgaard, Universal Futurist

 

Read the exciting interview with Henrik Good Hovgaard

What is your background, and what do you work with?

My name is Henrik Good Hovgaard. I am a Futurist specializing in training companies to spot trends and design superfast future strategies, vision plans, and ideas. The result is that companies have their own “future department.”

I have a background as a teacher and a master’s degree in digital design from Aarhus University. I have been working with futurism for the past 22 years, and I am now a partner in the company Universal Futurist.
 

How does the future look for the food industry?

Many trends impact the industry right now, and it will only become more exciting for those who have the right skills to use changes in society and technology to their advantage. Those who complain and use too much of their time and energy to fight against change will face great problems.

The trends that the food industry is facing right now involve a lot of regulations about the transition towards a greener and more climate-friendly production, distribution, and consumption. The future will become even more regulated, but the good part is that there will be more A.I.-based systems and services to help the food industry navigate. The overarching trend for the future is called “From More to Better”, and this is what all working in the food industry need to understand and navigate by. All the trends in sustainable practices, plant-based and alternative proteins, personalized nutrition, healthy convenience, and regenerative agriculture, to name a few, are all going “from more to better”.
 

What do consumers think about the green transition in the food industry and are they ready for it?

Many people are ready for it, and many are already onboard, but for many, it's a matter of money and whether they can afford it. Attitudes toward the green transition can vary by region and culture. In some areas, Traditional practices and economic factors may influence the pace and nature of consumer acceptance of sustainable food products. One major influence will be the hard consequences of global warming that we will see and feel in the next 10-20 years. Consumers who experience extreme consequences themselves will want to participate in making choices that accelerate the green transition.
 

How does the food industry look on the planet's terms?

The food industry is responsible for a substantial portion of global CO2 emissions, accounting for approximately 25% to 34% of the total greenhouse gas emissions. So, from a planetary perspective, the food industry can make a huge impact on the health of our planet. If we can organize huge groups of consumers to change habits, we can make huge positive changes. If we change habits in one area, it can easily spill over to lots of other areas, such as energy, housing, transportation, etc. In my opinion, food is the first domino to kick-start planetary change.
 

What are you looking forward to at the Global Dilemma Conference at FoodTech?

I am looking forward to meeting a lot of interesting people and learning new insights. In my keynote, I will discuss new trends and new skills that will be essential to master.