Evolving food attitudes shaping the future of health, hospitality, and education

EHL is proud to announce the launch of the Food and Well-being 2025 report. The report is written with the contribution of Intesa Sanpaolo, with the aim of collaborating on research, industry, and education projects to drive innovation in the international hospitality sector.  

The Food and Well-being 2025 report, accompanied by a host of related activities, has been crafted for the global hospitality industry, from restaurateurs and hotel operators to large-scale food service players, as well as related stakeholders such as educators and policymakers.  

Based on the future of food and its critical intersection with well-being and hospitality, this report provides thought leadership and actionable strategies to empower industry stakeholders wanting to redefine the food landscape. Written by EHL experts and professors and led by EHL Innovation Hub, it is designed to offer a wide range of insights and examples of evolving food trends based on in-depth interviews and research analysis from the field. 

The Food & Wellbeing Report shows how research-backed insights are cornerstones of the EHL Innovation Hub, guiding innovators and industry leaders. By examining both short and long-term trends, this report provides the tools to stay ahead, proactively shape the future, and drive business-ready innovation in hospitality and related industries. 

Insights from the report 

• Food as the cornerstone of well-being: Evolving beyond its traditional role as a source of sustenance, food nurtures not only the body but also mental health and the fabric of the community. The concept of Food Well-Being (FWB) captures this multifaceted impact, highlighting food’s role in bringing pleasure, purpose, health, sustainability, and a sense of belonging into our daily lives. This premise becomes a key definer of the modern hospitality industry.   
• Consumer trends and the conscious shift: Consumers are making more mindful food choices, prioritising health, transparency, and sustainability. This shift is impacting hospitality offers, from personalised nutrition to plant-forward menus and tech-enhanced dining experiences. Understanding these new demands is pivotal across sectors, from industry to education, to inform the way businesses innovate and schools train future professionals.  
• Hospitality’s role in promoting well-being: Through innovative practices like planetary diet offers, social eating initiatives, or just small shifts in their existing offering, hospitality providers can create environments that support both hedonic (pleasure-driven) and eudaimonic (purpose-driven) well-being. The report’s findings uphold the growing importance of cross-disciplinary, continuous education to meet these expectations effectively.  
• Challenges and opportunities: While the rise of the conscious consumer signals progress, it also presents challenges, such as the increased spread of misinformation, systemic inequalities in access to healthy food, and the complexities of sustainable food sourcing. Innovations in technology and education, alongside stronger commitments to shared responsibility, offer pathways to address these issues.  
• Opportunities for stakeholders: For hospitality businesses – developing new practices and offers in collaboration with innovators, nutritionists, and local communities. For chefs and operators – leading through culinary innovation, advocating for nutritious, sustainable options without compromising on taste or experience. For policymakers and educators – creating curricula that align with the principles of well-being and sustainability.  

The activities 

EHL and Intesa Sanpaolo have incorporated industry and school activities in the Oltrepò Pavese region of Italy for promoting key messages from the report findings. These activities will bring together visionary entrepreneurs, schools, and local companies, serving both as a launchpad for the report and a catalyst for igniting conversations about new industry roles and forward-thinking food solutions. 

Both events will take place at Castello di Torrazzetta, Borgo Priolo, Pavia, Italy.

• Nutrition Day (25^th March 2025) – to engage students in an interactive learning experience, promoting informed food choices, sustainability, and professional development in the industry.  
• Business Matchmaking Day (28^th March 2025) – to connect startups and businesses and encourage strategic partnerships in key areas such as AgriTech, Nutrition and Well-being, Food & Wine, Hospitality & Tourism.  

These initiatives align with the report’s findings that point to the need for a resilient food ecosystem that supports industry players and schools to drive impactful change.  

“Like the ancient philosophers who saw food as central to well-being, we recognize nutrition as a powerful driver of both personal and societal health. Our partnership with Intesa Sanpaolo on the report and the related activities, is aimed at hospitality leaders and educators to rethink what we eat, how we live and how our industry can actively shape a more connected, human-centric, forward-thinking future. It’s an important call to action for cross-sector collaboration» – Markus Venzin, CEO of EHL Group. 

About EHL 

EHL is the global reference in education, innovation, and consulting for the hospitality and service sectors. With expertise dating back to 1893, EHL offers a wide range of leading educational programs, from apprenticeships to master’s degrees, as well as professional and executive educatio,n on three campuses in Switzerland and Singapore. True to its values and commitment to building a sustainable world, EHL’s purpose is to provide education, services, and working environments that are people-centered and forward-looking.