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Objectives & Methodology

Methodology

This report is grounded in extensive research and draws on 53 in-depth, semi-structured interviews with diverse experts in hospitality, well-being and nutrition, secondary data analysis and a collection of case studies of hospitality venues and pioneering innovators. Experts were selected based on their thought leadership, diverse perspectives, geographic representation and a balanced mix of sectors, including academia, industry and innovation leaders. This approach allows the report to provide diverse insights across hospitality and food innovation by combining theoretical frameworks with practical, real-world examples.

This report identifies emerging best practices and highlights the evolving behaviors of consumers in various contexts. While a comprehensive literature review provides essential historical insights and theoretical grounding, the expert interviews offer real-time perspectives on industry trends and the global case studies showcase on-the-ground solutions and innovative practices. Together, these varied viewpoints make the findings relevant and actionable, equipping industry stakeholders with credible and practical guidance to promote well-being and food innovation in hospitality.

Scope

In examining food-related trends and consumer behaviors, our report primarily adopts the client lens of hospitality, focusing on consumers with purchasing power and access to hospitality outlets. This perspective, while relevant for industry players, inherently excludes important groups such as industry employees, whose well-being deserves their own dedicated study. Moreover, this report does not have the scope to sufficiently address the systemic inequalities that leave millions of people worldwide unable to access adequate nutrition. These limitations remind us that while trends in hospitality offer valuable insights, they represent only a part of the larger, more complex global food system landscape.

As we continue to build on this work, we remain committed to broadening the scope of future reports, incorporating diverse perspectives and addressing the broader systemic challenges surrounding well-being.

Target audience and objectives

This report is crafted for leaders in the global hospitality industry, from independent restaurateurs and hotel operators to large-scale food service players, as well as related stakeholders such as educators and policy makers. It is designed to provide value to everyone involved in hospitality establishments, regardless of their role or geographical location, offering a wide range of diverse insights and examples.

Hospitality stakeholders responsible for shaping food, well-being and sustainability strategies, or making critical decisions in these areas, will find the report particularly beneficial. The primary aim is to show the rapidly evolving landscape of food and well-being within the industry, presenting current and future trends, opportunities and innovations.

The layout was designed such that key information is summed up as downloadable infographics and summaries for quick reads, and collapsible sections that expand or reduce the text depending on what is of most interest. Readers can select the most relevant sections for their specific needs, ensuring that insights are practical and adaptable to their contexts.

By providing observations into emerging industry practices and consumer expectations, the report hopes to inspire and inform industry players by equipping them with the tools and knowledge needed to adapt to the current changing environment. More importantly, it seeks to serve as a catalyst for change, encouraging hospitality businesses to transition toward a stronger focus on well-being through their food offerings and outlets.

With this collaborative approach, we aim to support the hospitality industry in this essential transformation, one that not only meets consumer demands but also champions a broader vision of health, sustainability and connection within our shared global food ecosystems.

This inaugural EHL report on well-being focuses specifically on the role of food, acknowledging its centrality to well-being and profound impact on people and communities. Well-being is a multidimensional concept that extends beyond food, encompassing mental, physical, social, spiritual and environmental pillars. Future studies will explore these broader dimensions to provide a holistic view of well-being within the hospitality industry.

Next chapter :

Part 1. Food and well-being within hospitality

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