Speciale editie: wereldwijde foodtrends met foodexperts van over heel de wereld

Dit is een speciale editie van Bekt Lekker waarin Gijsbregt Brouwer spreekt met Valentina Gritti van Slow Food Youth Network en host van Slow Food the Podcast. Ze bespreken de trends die experts uit het netwerk in hun eigen land zien. De landen die meedoen zijn: Filipijnen, Nigeria, Oeganda, Bolivia, Polen en Italië. Ook geven Valentina en Gijsbregt hun eigen visie.

Let op deze show is in het Engels (dat goed begrijpbaar is).

• Intro round Valentina and Gijsbregt 
• some trends in the Dutch food scene for end 2025- beginning 2026
• food trends among youth (18-32) all over the world? 

Some common trends: 

• Going towards hyperlocal and culturally rooted (Philippines: indigenous foods and native crops, Nigeria: Garri and Fufu, Uganda: Rolex, Poland: Newstalgia trend that has chefs combining familiar or nostalgic dishes with updated ingredients). Generally looking for authenticity.
• Upcycling: Banana leaves packaging in Philippines, By-products of fermented Cassava in Nigeria. At the Pollenzo Food Lab, chefs, researchers, students, and companies are increasingly working with by-products as starting points for innovation.
• Health trends (bolivia) Açai → Also in Europe ?  

Some trends from Gijsbregt

• Focus on health, clean label and local (not so much on ‘sustainable’), this used to be only for the fairly rich (farmers markets), but there is a broader adaptation
• More diverse food origins, after a few years of mostly French bistros, also many. For example hardhitters are Japan, Korea and Mexico, but softly we see Vietnam, Peru and the Caribbean kitchens. And slowly coming up: Ghana, Philippines, Indonesia, and Central and Eastern European countries’ kitchens, like Poland, Ukraine and the Balkan states.
• Unplugged, go to horeca without a smartphone, live in the moment, be present

Tip for the listeners a call to action:

Find the underlying drivers, not only the hypes and flashes, find the origins.

Thanks to:

• The Philippines: Chef Jam Melchor
• Nigeria: Ogunniyi Akinade
• Nigeria: Eniola Okeola
• Uganda: Ariinda Ronald
• Bolivia: Roger Maldonado
• Poland: Lea Balcerzak / UNISG student
• Italy: Nahuel Burraco, Pollenzo FoodLab, University of Gastronomic Sciences

And of course Valentina Gritti from Slow Food Youth Network and importer of Sal y Chocolate