Faced with persistently high costs at supermarkets, a lack of space to entertain, and ever-changing dietary needs, many Gen Yers are looking for alternatives to the traditional Christmas dinner. How can retailers and food brands better cater to their festive meal requirements?
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Luke Churchill is a British-Canadian food writer, assistant food stylist, recipe tester, and development chef based in London. He's also an analogue photographer.
Melissa Blease has over 30 years of published freelance writing commissions on her CV. She is a regular contributor to local and national publications, typically specialising in restaurant and theatre reviews, food-related features, recipe columns, and interviews with interesting people.
Jo Peters spent 20 years in international agencies working for brands such as Nike and Playstation. Having set up her trend consultancy, Jo volunteered with Samaritans. In 2020, she trained as a coach with the Co-Active Training Institute, helping clients make positive changes in their professional and personal lives. Jo recently studied with Climate Change Coaches, partnering with those wanting to take action on this vital systemic issue. Together with writing on consumer trends and design, Jo loves the big outdoors, from the beach in Shoreham-by-Sea where she lives to MTB on the South Downs.
