Passionate about cooking and Mediterranean culture, Molly Sears-Piccavey loves to travel and identify the flavours of the world in what she cooks. Her mantra? The carbon footprint of food and respect for the environment.
Molly Sears-Piccavey has been passionate about Mediterranean Food and Culture since moving to Spain in 1998.Read the bio
1. What does food mean to you?
I love the way that it is possible to travel through food by adding a certain spice or ingredient. Even when I am at home I can recreate the perfect French toast that I ate in Boston USA or a delicious pasta dish which brings me memories of Italian city breaks.
2. Which food products do you eat most?
Fruit and Vegetables are my total obsession. It is the one thing that I have to have abundantly stocked at home. I am keen to have seasonal variety and try not to eat things out of season. At the moment (autumn) I have grapes, pomegranates, chestnuts, sweet potatoes and lots of local quince too.
3. Which values do you take into consideration doing grocery shopping?
Quality, freshness and provenance. I am keen to stick to zero mile or regional produce as much as possible.
4. Which, in your opinion, are the most relevant trends for the future of the food sector?
Carbon footprint of food and the environmental impact our food choices have on the world. Consumers are becoming more and more aware of the impact that different crops have on the environment and are finding alternatives and making better choices.
5. Which innovative food will be most successful?
Foods using abundant crops such as seaweed or those that have a low impact on the environment will do well. Vegan products are becoming more popular not only due to climate reasons but also as a health choice too as people reduce the amount of red meat and animal products they consume.
6. Do you think young people have different consumer patterns from an older generation?
Right now, yes they do. Young people are always looking for something new, the latest craze, the newest diet... They are open to try many different products and flavours. Their tastes and choices change quicker than before. New recipes and influences from across the world have an impact on young consumers in this era of globalisation whereas our parents and grandparents didn’t see such huge influence in the food cycle as now.
7. Breakfast, lunch, dinner & snack: what will we be eating in 10 years?
Good fats will become more important, olive oil and avocados for example will continue to be popular.
Highly processed, high sugar breakfast cereals will be a thing of the past (hopefully) as we switch to high fibre, high protein choices to fuel the day ahead.
Dinners will be lighter and earlier in our schedule. Alcohol free options and low alcohol drinks will continue to grow in popularity as health becomes a bigger focus for more consumers.