"It's the end of fashion as we know it" says Li Edelkoort http://bit.ly/274sVW6

"Li Edelkoort: It starts with education, where we still educate our young people to become catwalk designers; unique individuals, whereas this society is now about exchange and the new economy and working together in teams and groups, which happens in every other discipline, yet not in fashion.

Fashion education should be, amongst other things, the industrial design of fashion; fashion as highly industrial design. It's meant to be serial, meant to be all the same; proud to be all the same. People like to be the same because you like to be part of a tribe and then your hair, your tattoo is going to say who you are and no longer your clothes.

Fashion is insular and is placing itself outside society, which is a very dangerous step. So the education needs to be reviewed."

Teaching specific Literacy, Emerging Learning and Emerging Working would be how this specific workforce will adapt to the global networked economy and be contributors of the society.

Worth drilling down too: Fashion Tech: Tech + Fashion

Nutrition – Biohacker's Handbook http://bit.ly/1rOMdhy

To drill down

FOOD RESEARCH AN INTERNATIONALLY RECOGNISED TRACK RECORD IN FOOD SYSTEMS RESEARCH. University of Oxford http://bit.ly/1MK4S7U

The agri-food system in Spain, taken as a whole –agricultural inputs, agricultural production, processing, distribution and associated services included- contributes in 8.4% to the GDP, what makes it the second largest industry in the country after tourism.

The economic weight of the food processing industry in Spain has continuously grown over the last years, to become the first Spanish manufacturing industry at present

As for foreign trade, Spain is the eighth largest exporter of food in the world.

http://bit.ly/1WiRP19

The food industry, despite being quite fragmented, is Europe’s largest in terms of turnover and employment, providing 4.24 million jobs directly in 286,000 companies, with a turnover of 1,048 billion€ and value added of 206 billion€. Small and Medium Enterprises (SMEs) contribute with 51.6% of the turnover and 64.3% of employment in the sector 8 . The sector processes more than 70% of EU agricultural raw material

Given the increasing tendency to consume meals outside the home the catering industry is becoming an emerging actor in the European food system and the Horeca (Hotels, Restaurants and Catering) sector is an important element of the EU economy representing around 8% of enterprises, 7% of its workforce and 3% of the value added. The sector shows an overwhelming presence of SMEs, as more than 90% of all enterprises have less than 10 employees. It is important to note that the Horeca sector has grown considerably in recent years11. Contract catering is similarly increasing in importance, delivering approximately 6 billion meals each year to companies, public authorities, kindergartens, schools, hospitals and prisons12 .

http://bit.ly/1RFeaPm .

Note:  While the emergence of some regional patterns may have been expected, perhaps the reason for the lack of very prominent patterns is that the national reports focus on media reports and therefore reflect differing media tendencies in the different countries.

The line between fashion and athleticwear is  blurring, and Nike is getting ready . . . http://nyti.ms/1Z8NiMI 

“There’s no sense of a quid pro quo,” Ms. Leive said. “It never feels grasping.” It is presented, rather, as an experience Nike can finesse for its fashion community, just as in the larger world it has created Nike Training Club and Nike Run Club, free apps that suggest tailored training programs for members." 

“Fashion is moving to a place that is more overtly sports-based,” he said. “I realized it when I was in New York a while ago and looking at the Louis Vuitton windows and was surprised to see a shoe almost directly taken from a shoe I had developed in 1983. I was more flattered than anything else.”

"Meanwhile, the fact that words like “lifestyle” and “character” and “authentic” and “heritage” and “technology” and “personalization” are increasingly bandied about as crucial factors in fashion purchasing decisions is working to sports brands’ advantage."

"The drive to make something faster, slicker, lighter, warmer has spilled over into the wearables space. Nike has two design streams going at any given point: one that has to do with long-term technical research and development, and one that focuses on collections released four times a year, like fashion collections, with new colors and prints and silhouettes."

Intensify Exchange within its nCell for better training and serving it.

When nFields overlap for getting more Notice from consumers and riding the waves.

NEMEs have connotations. Still those ones may show that the intersection of acmWaves is what is emerging in that nField for pulling more Notice & Exchange (CTA & money) from the consumers.

Wearables turn out to be also health wears. Some products are emerging in that nField, and also in healthcare.

Are We Full on Food Tech? Investors Shrink Plates, but Next-Gen Foods Gain Visibility http://bit.ly/27eJUVK

to drill down

TrendWatching | Consumer trends and insights from around the world

http://trendwatching.com/   

Trendspotters/Futurists

"A public Twitter list by Michelle Batten: tweeters with an eye to the future, tracking behaviors and various tech wizardry"

Empire of Cotton http://nyti.ms/1UaT3KK 

The 18th century certainly belonged to sugar.

 In the 20th century and beyond, the commodity has been oil: determining events from the Allied partitioning of the Middle East after World War I to Hitler’s drive for Balkan and Caspian wells to the forging of our own fateful ties to the regimes of the Persian Gulf.

In his important new book, the Harvard historian Sven Beckert makes the case that in the 19th century what most stirred the universe was cotton.

Beckert’s most significant contribution is to show how every stage of the industrialization of cotton rested on violence. 

Sweetness and Power: The Place of Sugar in Modern History

by Sidney W. Mintz  The New York Review of Books http://bit.ly/1Mf0qhd

“World sugar production shows the most remarkable upward production curve of any major food on the world market over the course of several centuries, and it is continuing upward still.”

Pittsburgh’s Youth-Driven Food Boom http://nyti.ms/1R5R9rZ 

Everybody seems so young. And everybody’s talking about restaurants. If there are scholars who hope to study how a vibrant food culture can help radically transform an American city, the time to do that is right now, in real time, in the place that gave us Heinz ketchup.

the city has been the beneficiary of several overlapping booms. Cheap rent and a voracious appetite for culture have attracted artists. Cheap rent and Carnegie Mellon University have attracted companies like Google, Facebook and Uber, seeking to tap local tech talent. And cheap rent alone has inspired chefs to pursue deeply personal projects that might have a hard time surviving in the Darwinian real estate microclimates of New York and San Francisco.

Barack Obama in Cuba | The Economist http://econ.st/1pYpP4L

Guesthouse owners, restaurateurs and taxi drivers are profiting from a rise of close to 80% in the number of American visitors (excluding those of Cuban descent) in 2015. A further rise is sure when commercial airlines begin scheduled flights later this year. Some 300 restaurants and bars have opened in Havana over the past two years, says the owner of a paladar (owner-managed restaurant).

Amazon.com: The Fashion Fund - Season 3: Anna Wintour, Diane Von Furstenburg, Steven Kolb, Reed Krakoff, Jenna Lyons, Ken Downing, Selby Drummond, Mark Holgate, Jeffrey Kalinsky, David Neville, Andrew Rosen, Marcus Wainwright, Ricki Stern, Annie Sundberg, Jameka Autry, Danielle Berger http://amzn.to/1pxtd6n 

Today, our sense of identity is intimately linked to our work. It’s a dangerous trend, - Italian philosopher Bifo. http://bit.ly/1pyxvdr

As places where people come together to eat, drink and have a good time, most bars and restaurants are especially attentive to the kind of vibe they create. The experience depends as much on the aesthetic dimensions of atmosphere as it does on the taste of the food and beverages. An atmosphere is felt, made by the interactions between the human beings who populate the venue (in their different paid, unpaid and paying roles) and create the affective experience. That is why most restaurants have not yet actually done away with serving staff, although technological innovations continue apace in the quest to increase productivity