PROJECT GASTRONOMIA IS SET TO EXPLORE DYNAMICS THROUGHOUT THE FOOD SUPPLY CHAIN WITH A SINGLE QUESTION IN MIND:
HOW CAN WE WORK TOGETHER THROUGH CROSS-DISCIPLINARY COLLABORATION TO BUILD MORE SUSTAINABLE, NUTRITIOUS AND FLAVOURFUL FUTURE FOOD SYSTEMS WITHIN THE FOOD INDUSTRY AND HOSPITALITY?
On April 19th 2018, a panel of 10 multidisciplinary experts in the field of gastronomy will gather in London with 70 members of the public aiming to share, debate and address in creative and positive ways the major shifts to come through the lens of multisensory design.
THE COLLABORATIVE GASTRONOMIC SYMPOSIUM
WHAT WILL THE DAY LOOK LIKE?
JOIN THE CONVERSATION: 10 MULTI DISCIPLINARY EXPERTS IN THE FIELD OF GASTRONOMY + 70 ATTENDEES.
A COLLABORATIVE PROJECT LOOKING TOWARDS THE PATH OF SUSTAINABLE FOOD SYSTEMS IN 2050.
Project Gastronomia, A global initiative working towards a sustainable future for gastronomy. Bringing this to London, at The Town Hall Hotel on 19th April 2018, we will be looking at 5 issues and how they can be tackled specifically with multisensory design solutions. The 5 issues we will explore are:
1 FOOD RETAIL // How can multisensory marketing campaigns and product design influence healthier and more sustainable choices made by consumers within future retail spaces? How can we leverage technology to transform food retail into a sustainable model whilst keeping it profitable?
2 FOOD EDUCATION // Can cooking, sensory interactions and education be used to change food preferences, buying behaviours and the acceptance of new foods? Can multisensory design and experiences foster cooking confidence in individuals and if so, can this be used as a catalyst for social integration?
3 CHEFS ROLE // How can Multisensory stimuli / hacking your senses fuel creativity to ideate the gastronomic of the Future?
4 SOURCING & AGRICULTURE AND FOOD WASTE SYSTEMS// Can a sensory experience model be shaped to create leverage for a balanced diet that favors multi-crop choices? How can we make farming and a hands-on approach appealing again to younger generations? Can positive sensory experiences revitalize agriculture as an economic activity?
5 PERSONALIZED FOOD EXPERIENCES// How can we use multisensory design to create tools to enhance mindful flavour perception? Can this open a path to the creation of personalized diets?
9:00 – 9:30 WELCOME! // General Reception – The Town Hall Hotel
9:30 – 9:45 LET’S GET STARTED // Goals and outcomes: Future Report – A Food System Model for 2050 – Artifacts of the Future
9:45 – 10:45 FOOD FOR THOUGHT BY THE EXPERTS // The Experts will address current issues and how their work may change the future of Food
10:45 – 11:15 COFFEE BREAK
11:15 – 12:15 THE POSSIBILITIES OF MULTISENSORY DESIGN// Experts panel – Q&A Sessions
12:20 – 12:35 LONDON 2050 GASTRONOMIC SYSTEM // Presentation of the Systems configured by the Experts the day before
12:35 – 13:15 GET TO WORK!// Time to break up in groups! Get to work with the experts and start laying ground for your artifacts
13:15 – 14:15 MINGLE OVER LUNCH // Experts and attendees break together for a networking buffet lunch
14:15 – 14:35 HACK YOUR SENSES// Multisensory demo
14:40 – 15:45 HANDS ON // Create a Food-related artifact that thinks about the issues of tomorrow starting from today
16:00 – 16:45 OUTCOMES PRESENTATION // Ideas presented and summed up
16:45 – 17:30 NEXT STEPS // Find out how to keep involved
THE BACKGROUND AND END GOAL
Project Gastronomia is a multilateral collaborative initiative led by the Basque Culinary Centre in San Sebastian, Spain. The aim of this project is to use food as a vehicle for change, by expanding the definition of gastronomy to encompass a broader and more accurate reflection of its importance in society. The project relies on multi disciplinary collaboration and knowledge sharing to take collective responsibility to define positive and sustainable measures towards the construction of the gastronomy and food systems of 2050. The initiative is often nurtured by its many collaborators and keeps an open invitation to all ‘eaters’ and change-makers from small to big scale. The approach will be to:
1 Develop a holistic understanding, and systems thinking approach to gastronomy.
2 Explore and create the future and desired gastronomy system scenarios, then use this to solve relevant food challenges.
3 Collate our findings in the Project Gastronomia Future Report: “a dynamic and future focused manual that will provide decision-makers with a structure which can aid them in their efforts to better understand phenomena related to food, and how they can contribute towards the realisation of a more sustainable food system for the future, which is both healthy for global population and full of flavour.”
We are pleased to announce Kitchen Theory’s collaboration with the Basque Culinary Centre on the Project Gastronomia initiative by hosting a symposium at the Royal College of Physicians in London on 19th April 2018 looking at Multisensory Design in Gastronomy in 2050