Future of Food
Future of Food
After travelling in different countries for work and studies, it was important for Auriane to understand better the food system and where this one was aiming to.
With her experience living in different cultures, she has noticed different vision and approach to food. In 2017, she decided to take a master research in the future of food. With 15 others researchers, she has studied and forecasted the possible futures of food from logistics to novel proteins with the help of the Institute for the Future in Sacramento, CA. She also travelled in different countries to meet the “food shapers”, the people acting for the future of food.
Since then, she is always excited to follow disruptive innovations in this industry as she believes the food system can change with time and efforts.
Auriane is born with a passion in food. More than a foodie, Auriane has always been passionate in new food concepts from restaurant to retail products. Driven by her curiosity, she is always looking for the new innovations in this industry, worldwide. She believes it is important to always look around us and be proactive in order to always fulfill the needs of the consumers of today and tomorrow.
Besides her sharp intuition in the future of food, she believes building empathy is key to better understand the need of the consumers.
Auriane loves to spend her time in the supermarket to observe the consumer behaviors and keep her mind thinking of what will be next on the shelves.
If she is not in Belgium, she is somewhere else keeping an eye on the evolving food cultures and concepts in another country.
Auriane’s heritage is a butcher family. Both grand fathers were butchers and so is her father. Studying the future of food, she began to have an interest in the future of protein. Why could we hear more and more than we should reduce our meat consumption ? Auriane got triggered and began to focus her research in the future of protein. She has met many actors in this industry, from vegan associations, lab grown meat companies to farmers. Hearing these different perspective, she started to believe that the future of protein would not only be meat, or lab grown meat, or vegetable protein. Auriane believes that we will consume protein from a large variety of sources, not only one. She is convinced every protein source has its advantages and drawbacks from a production and consumption perspective.
Last year, she wrote with two other researchers the “Future of protein” book that relates the stories of the future of protein actors.
Since then, Auriane always has an eye for the innovators in these industry and is constantly observing the consumer behavior towards it.
Since last year, she decided to take the challenge to begin a vegetarian diet in order to better understand the need of this industry, while keeping her heart with the meat industry as well. She has the strength to understand both the vegetarian world as she doesn’t eat meat anymore, and the meat industry with which she is always in contact with thanks to her heritage.
She recently began a blog in order to to educate and inspire consumers to reduce their consumption of meat and above all, how to consume more vegetables without any health risks. Link of the blog here.
Auriane has started her culinary experience in a Michelin star restaurant when she was 17 years old. After that, she decided to take a Bachelor’s degree in hotel management as she believed it was important to have a diploma that could allow her many different career perspectives. Passionate in food already, she decided during these 3 years to have her internships in restaurants as cost controllers and assistant manager. Following this, Auriane was accepted in Paul Bocuse Institute to follow their Master in Food Innovation & Leadership. During her master, she had the opportunity to study facets of the food industry from finance, legal matters to service design. She also had the chance to collaborate with important food brands during this master to develop new products such as Haagen Dazs or Yoplait.
Lastly, she worked with a food manufacturer in Washington DC to develop products for important chains of restaurants such as Chipotle and Starbucks. She also had the opportunity to develop recipes to the airline industry.
In her everyday life, Auriane is always cooking new product or recipe to keep track on the new flavors and trends of tomorrow.
Places worked and studied in
Fort Lauderdale, Florida / Washington, DC /
Stavanger, Norway / Helsinki, Finland / Bologna, Italy /
Lyon, France / Montréal, Canada / Brussels, Belgium