MEDIA RELEASE
13 October 2003
Food Futurist Presents Unique Outlook
- Perfect cuisine or a brave new world? -
Are you ready to live in a world where “massfood” is mandatory and chocolate is a luxury available only to the
wealthiest members of society?
Fasten your seatbelts and fast-forward to the year 2050 to discover food trends of the future with America’s leading
food futurist, Art Siemering. Art will present his latest theory on global food trends as the keynote speaker at the New
Zealand Guild of Food Writers Conference in Auckland on 17th October.
As a leading food futurist and trend spotter, Art’s world premiere entitled Transworld Trendscape (TR2), will look at
worldwide food trends and the distant future of food as he sees it.
In his food forecasting for the next fifty years, Art predicts that organic food will be the ultimate luxury in a world
where foods of mysterious origin will be the norm.
Art says food flavouring technology will reach perfection while the discovery of new natural foods in unexplored parts
of the world will become an increasingly important industry.
“If we make the right decisions between now and 2050, we may see a more perfect culinary world,” says Art.
Art is the Editor-in-Chief of the Food Channel Trendwire newsletter and foodchannel.com website and is a former
newspaper food editor and restaurant critic. He is active in The International Association of Culinary Professionals,
the American Institute of Wine and Food, and the James Beard Foundation, where he serves as a judge in the awards given
annually to outstanding chefs and restaurants. Art presents at food events all over the world, including the Oxford
Symposium of Food and Cookery and the Camden Food and Drink Research Centre, and was identified as "a leading food
futurist" by the World Future Society.
The two-day New Zealand Guild of Food Writers Conference is preceded by the Guild’s Culinary Quills Awards Dinner where
a Supreme Award will be presented to New Zealand’s most outstanding food writer. Delegates will also enjoy presentations
about the impact of food writing on future health, underlining the main conference theme: Towards the Future.
Opportunities to view, taste and discuss the latest food and beverage products from across New Zealand are also a focus
of the two-day event.
The official conference opening begins at 2:30pm and is followed by Art’s presentation, Transworld Trendscape, at 2:45
on October 17th at Ellerslie Convention Centre.
—ends—