Good Food – The future of food
An inspiring seminar on the future of food
By 2050, it is projected that there will be over 9 billion people on the planet, and recent estimates by Food and agriculture organizations of the United Nations suggest that food production will have to increase by 70% if we are to feed everyone.
How do we feed our growing population and what will we eat in the future?
In dialogue with Dome of visions we developed, produced and moderated the seminar Good Food – The future of food, which explored the future of food and how to use urban space and natural resources that already exist, in order to meet the growing demand for food. Through an interesting mix of short talks and discussions by guests from fields ranging from academia, art & culture, food startups and restaurants we explored new foods that already exist and what the future might bring. Participants also got the chance to try out some of the new foods made of cricket flour and azolla.
We raised and answered questions like: What are future potential foods and nutrients? What does the future of food distribution look like? How can we connect taste and the satisfaction of food to new food inventions and trends?
Fredrik Gröndahl, project manager, Seafarm
Erik Sjödin, artist and researcher, The Azolla cooking and cultivation project
Josefin Strömberg, Co-founder and CEO Qvicket
Sepehr Mousavizadeh, sustainability strategist and standardization expert Plantagon
Emma Townsley, restaurant manager Open café
Good Food – The future of food took place in Dome of visions on February 8, 2016 and we are planning to do a follow up in the near future. If you want to collaborate and produce a similar seminar, feel free to contact us.
The image shows Erik Sjödin’s azolla project.
The project included
- Concept development
- Strategic communication
- Project management
- Event moderation