Picture this: by 2030 Australians spend 10 times more on home-delivered food than they do now. Many order at least one meal online daily and some eat every meal this way.

Fewer families plan meals in advance, buy ingredients, cook dishes and eat together. Instead, they fight over which takeaway to have and pass the smartphone App around to order. Thirty minutes later, restaurant-cooked meals are delivered to their door.

Restaurants change their business model. Virtual restaurants (with no shopfront) emerge and old suburban factories are converted into industrial kitchens. Streets are full of busy couriers carting food, drink and other items in the on-demand economy.

Supermarkets, too, change their business model. Fewer people cooking at home reduces demand for fresh ingredients. Supermarkets sell more takeaway food and pre-prepared meals, and integrate that service into online food-delivery platforms.

For younger generations, complex meal-preparation tasks are outsourced and cooking becomes a basic or redundant skill – much like sewing. Home design changes because fewer people need elaborate kitchens and more food is eaten in front of a screen.

This predication is not as crazy as it sounds. Investment bank UBS last year estimated the global food-delivery sales market will grow from about US$35 billion to US$365 billion by 2030, a tenfold increase in the value of home-delivered food in little over a decade...

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