A Look Forward: Edible Philly Moves into a New Chapter

IF THE PAST FEW YEARS HAVE TAUGHT US ANYTHING, it’s that speculating about the future is an exercise in madness. Back at the 2015 Philly Chef Conference, a group of restaurant stars including Joncarl Lachman, Marcie Turney, Kevin Sbraga, and Jeff Benjamin spoke on a panel about the future called “Philly 2020.” I can’t recall the exact predictions, but I don’t believe anyone mentioned the global pandemic that would change almost everything about the world of food and restaurants.

Still, as Edible Philly moves into a new chapter with a new publisher, it’s impossible not to think about what lies ahead for the local food scene and the magazine. These values and themes will shape the future of Edible Philly and, we hope, that of farms, restaurants, chefs, home cooks, and food enthusiasts, too.

CLIMATE CONSCIOUSNESS

If you wonder if climate change is real, just ask a farmer. It’s always been a risky business, but now the growing season is less predictable, and crops are more vulnerable. This is going to change the people who are able to farm, the food they produce, and the price of that food. There will be more questions and conversations at farmers’ markets and restaurants.

Concern about the environment has increased our overall awareness of how what we eat impacts the planet. Demand for factory-farmed meat will decrease, and interest in more sustainably produced meat will increase. (In case you missed our feature article on the current state of local meat on page 23.) Meanwhile, we’ll see more planet-friendly carbon-sequestering crops, like beans and lentils, growing in more places, tossed into more shopping carts, and served at more restaurants.

INCLUSIVITY

Every aspect of the food community must continue to become more inclusive. This means growing diversity in the food businesses spotlighted and supported. But inclusivity also means these businesses will want to make their wares accessible to the whole community. Think: businesses that sell affordable sandwiches made with quality local ingredients, artisans making the food and ingredients of their heritage, and programs that bring more farm-fresh food to people with limited access to markets. The history of the local food movement may have tended toward elitism at times; the future of local food is for everyone.

FLEXIBILITY

Food businesses and the people who patronize them need to embrace flexibility. Though no one wants to hear the word pivot again in their lives, the new reality requires a degree of nimbleness. Menu changes, concept changes, ingredient availability, and wildly fluctuating prices have affected how all food businesses work today. Allowing people and businesses to evolve and change, to find what works now through trial and error, is a hallmark of happiness and success in 2024 and beyond.

COMMUNITY

Most people are more aware than ever of how much we all rely on one another. Philadelphia’s food community has always been strong, but the future will bring an even greater focus on serving and belonging. Edible Philly has always been focused on building and celebrating the local food community, and in the coming years, that will be even more central to everything the magazine does.