The fifth edition of “Inhabitants of the Future” focused on THE FUTURE OF FOOD, exploring the importance of cooking, food waste and the perception of unhealthy food.
The survey data revealed that most Basques think that it is essential to know how to cook, although 60% would like to do so more often, with lack of time being the main obstacle, particularly for young people. Only 16.1% spend less than an hour a day on food, with the highest prevalence being among men aged 35-44.
As far as cooking skills are concerned, half of Basques believe that they cook very well, while 35% know ‘just enough’. Men, in particular, are seen as being less proficient. Although most of them can master simple dishes, their skill levels drop off when it comes to more elaborate recipes such as ‘marmitako’ (tuna and potato stew) or baby squid in its own ink.
As far as food waste is concerned, 44.4% of Basques save leftovers, and more than a quarter, mainly young people (25-34 years old), are concerned about not wasting food.
In the primary sector, there is an intergenerational difference in the relationship with trusted vendors. Older people fish more, while younger people get involved in harvesting fruit and vegetables or watering vegetable gardens/allotments. 77.9% of the Basque population would like to see more urban allotments in the future.
As far as fast and pre-cooked food is concerned, only 16.7% consume it regularly, with young people being the main consumers. Despite that, most of them believe that it is bad for their health.
According to the Basques, the most harmful foods are mass-produced baked goods/pastries, potato crisps and white sugar. Perceptions about beer and wine vary significantly between young people and adults, with young people considering them to be more harmful.
Finally, the future of food that Basques want to see includes more home cooking, the reopening of local butchers‘ and fishmongers’ shops, and the use of local produce in school canteens.