WNS  NE        W   VI S NR F IO   OR NS FO    FO V    OD   RF
NEW VISIONSFOR FOODA HOLISTIC INQUIRY INTO HOW WE GROW,PRODUCE, DISTRIBUTE, SELL, PREPARE, SERVEAND CONSUME FOOD IN FUTURE...
WEVOLVEIS A NEW SCHOOL CHANGEAGENCY, FOUNDED IN NEWYORK IN EARLY 2011, CURRENTLYOPERATING FROM HELSINKI,FINLAND.
N!                                                                    VI                                                  ...
THREE PREMISESFOR FORMING NEWVISIONS FOR FOOD:
ONE: CHANGES INCULTURE ANDTECHNOLOGY AREOPENING MAJOROPPORTUNITIES.
“THE NEW CULTURAL CONCEPTS ANDENABLING TECHNOLOGICAL POSSIBILITIESFORM THE FOREMOST OPPORTUNITIES FORINNOVATION AND CHANGE...
TWO: INNOVATION ISABOUT CREATINGNEW MEANINGFULVALUE.
“WHEN YOU AIM TO INNOVATE, DON’T AIMFOR NOVELTY OR FOR CREATING THINCOMMERCIAL VALUE. AIM FOR CREATINGNEW, LONG-LASTING AN...
THREE: RETHINKINGFOOD MEANS WEHAVE TO RETHINKTHE WHOLEFOOD SYSTEM.
“FOOD IS A SOCIAL JUSTICE ISSUE AND APUBLIC HEALTH ISSUE; IT’S ALSO ANECONOMIC DEVELOPMENT ISSUE, IT’S ATRANSPORTATION ISS...
FOOD SYSTEM:                                                                     EATINGFARM TO                            ...
6 MACRO TRENDSDEPICTING WHYFUTURE OF FOODWILL LOOK (VERY)DIFFERENT:
M               AT                  E          CHM            AN  AT CIM CE LIM GE   AT    HA AT CL      E N C E C G H A  ...
“THE CHANGING CLIMATE AND DECLININGBIODIVERSITY WILL CAUSE A VAST                           CL NGREDISTRIBUTION OF FOOD AN...
NRB UR   AN BA       I Z NI  UR A ZIO   BA    TIO AT  N       NI N N    IO     UR     ZA UR U AT B TI B R   IO AN ON ANNI ...
“INCREASING POPULATION CONDENSATION,GROWING PHYSICAL DISTANCE BETWEEN                                       AFOOD PRODUCTI...
SO   CI      AL   SO E CW   SOCI C B IA  AL IA S LSO E W    L W OC W   CI B      EB LIA  EBW AL SO S W  EB W C         OC ...
“SOCIAL WEB AND OTHER DIGITAL TOOLSPROVIDE BETTER, FASTER AND SCALABLE                                      EMEANS FOR NEW...
RB     UL        EN CO   TU T E    NO URB COUL             NO       M LE  EN Y N M CO E T TU T Y    NO   CO RB O EC T LE M...
“AS WE ARE LIKELY TO MOVE BEYOND AGROWTH ECONOMY, AN ARRAY OF NEWECONOMIC MODELS - RANGING FROM                           ...
EP  DE T LENG PL IN        ET RG    RE IN E PL SO G SO   ET U R U RC GIN RC ES RC   ES R      ES   OUOU D       ES   DE RC...
“ENTRENCHED CONSUMER TASTES ARESEVERELY STRAINING OUR CURRENTFOOD SYSTEMS. THE FORTHCOMING                          IN RC ...
AR PO IZ    LA ATIZ RI IO  AT ZA N     IO TI PO N O    LA PO P   NTIO RI L O   N    ZA AR LA           TIO IZ RIZOL PO    ...
“THERE IS NO SINGLE FOOD SYSTEM:THE DIVIDES BETWEEN RICH & POOR,EDUCATED & UNEDUCATED, OBESE &                         PO ...
4 SOCIO-CULTURAL              TRENDS SHAPING              CURRENT VALUES &IM  PA    CT              BEHAVIORS:    W     IT...
NE    &SU H E  W  ST O TH    AI LIS IC      NA T S        BI     IC           LIT              Y
HY    “HOLISTIC APPROACH TO ETHICS ANDW    SUSTAINABILITY IS GAINING GROUND AS    PEOPLE ARE LOOKING FOR NEW WAYS TO    SC...
THAW    “MANY ARE PUTTING FOOD IN THE    CENTER OF THIS WHOLESALE BEHAVIORAL    CHANGE, AND RETHINKING THE WHOLE    FOOD S...
M S M S SO E O E     LU  RG L RG GI TI IN I    UT IN   NG ON G ON NS E S        EM S         M SO ER     SO E L GER L R U ...
NYC REGIONAL  FOODSHED  INITIATIVEFA  MR   IN     G       &         M          AN           UF             AC             ...
“The New York City Regional Foodshed Initiative is using the design and  urbanism interest as a lens to look at food, to t...
MUSHROOM GARDENBY BACK TO THE ROOTSFA  MR   IN       G       &           SE             LL                IN              ...
“California startup Back to the Roots offers a grow-your-ownmushroom garden kit - for $19.95 - that can be kept inside on ...
STOCKBOX GROCERS, SEATLEDI   ST  RI     BU       TIN          G         &              SE                LL               ...
“Stockbox Grocers is a start-up working to fix the urban grocery gaps.  The stores are designed to offer the essential groc...
PHILIPSMICROBIAL HOMECONCEPTPREP  AR     IN     G       &          EA            TIN               G
“The Microbial Home concept consists of seven householdinstallations that propose a sustainable approach to energy, lighti...
CO LOAU  M CA     M LI  TH U T    EN   NI Y,       TIC   TY          I TY  &
HY    “ALWAYS-ON, FACELESS AND FASTW    CONTEMPORARY AND DIGITAL LIFESTYLE    IS URGING PEOPLE TO REVOLT AND TAKE    BACK ...
THA    “PEOPLE PREFER REAL AND LOCALW    CONNECTION WITH THE FOOD THEY    CONSUME. THEY WANT TO KNOW THE    PEOPLE AND THE...
M S M S SO E O E     LU  RG L RG GI TI IN I    UT IN   NG ON G ON NS E S        EM S         M SO ER     SO E L GER L R U ...
TRUCK FARMPROJECT, NYC FA   MR    IN        G
The Truck Farm project - a traveling and edible experiment - instigatednew thinking and action around alternative urban ag...
FARMIGO.COM                             G                          TIN                        BU                   RI     ...
Farmigo is an online service that is looking to make CSA (communitysupported agriculture) more accessible, more popular, a...
BROOKLYN BAZAAR,DEKALB MARKETFA  MR   IN       G       &           SE             LL                IN                  G
In the US there are now more farmers markets than there areWalmarts. The return of the farmers market has created a new ve...
FOOD TRUCK CRAZE                                          G                                        IN                     ...
Food trucks have revolutionized in the past few years the mobilepreparation of food and brought good food all over the pre...
HE   VIN    RITR T G     TA  AD AG E,     ITI E &        ON
HYW    “IN THE MIDST OF UNPRECEDENTED    SOCIETAL, TECHNOLOGICAL, ECONOMIC    AND ENVIRONMENTAL CHANGE, PEOPLE    ARE FIND...
THAW    “TRADITIONAL AND NOSTALGIC    ATTITUDES, APPROACHES AND ACTIVITIES    ARE SHAPING THE WHOLE FOOD    CULTURE, FROM ...
M S M S SO E O E     LU  RG L RG GI TI IN I    UT IN   NG ON G ON NS E S        EM S         M SO ER     SO E L GER L R U ...
BRAMBLE CAFELONDON DESINGFESTIVAL 2010SE  LL    IN    G     &         PR         EP           AR              IN          ...
Bramble Cafe, a temporary cafe and exhibit during London Design Festival 2010, was inspired by the wild and natural life o...
BOMPAS & PARRADVENTUREHAMPER SE   LL   IN     G
Food designers Bompas & Parr created the Adventure Hamper, fivepieces limited edition for Selfridges for 2011 holiday seaso...
BROOKLYN FARMACY& SODA FOUNTAINSE  RV     IN     G      &          EA            TIN             G
The Brooklyn Farmacy and Soda Fountain is one of a growing number ofold school soda fountains that are slowly repopulating...
UTCR O  EA   PIA    TIV &       ITY
HY    “LOOKING AHEAD, NOT TO THE PAST,W    PEOPLE ARE INCREASINGLY QUESTIONING    THE CURRENT FOOD SYSTEMS AND    EXPERIEN...
THAW    “FARMS, RESTAURANTS AND KITCHENS    ARE THE PLACES FOR EXCEPTIONAL    EXPERIMENTATION AND BOTTOM-UP    INNOVATION ...
M S M S SO E O E     LU  RG L RG GI TI IN I    UT IN   NG ON G ON NS E S        EM S         M SO ER     SO E L GER L R U ...
WEED KILLING ROBOTBY BLUE RIVERTECHNOLOGYFA  MR   IN       G
Blue River Technology is creating advanced technology for betteragriculture. They aim to replace hazardous chemicals with ...
ANDREW STELLITANO FOR SWEET SHOPPEM AN   UF     AC       TU         RI        NG              &              EA           ...
Food designer Andrew Stellitano worked with the Future Laboratory to produce a set of confectionary delicacies for their e...
CHIN CHIN LABS,LONDONPREP  AR    IN     G     &         SE           RV              IN              G
The Chin Chin Labs - Europe’s first liquid nitrogen ice cream parlour -are using the aesthetics of science in creating a sp...
MIN APOTHECARY,NEW YORKSCENTS FOR FOODIES              MIN NEW                   YORKPREP  AR     IN     G       &        ...
MiN New York, a fragrance and perfumery shop, is hosting a weeklyRituals series, including sessions such as ‘Scents for Fo...
WTH   HA O   ES D T    K.M S AE O  EA H L     N?   IFT L             S
EATING    FARMING                       GRANULAR          SERVING                     FOOD SYSTEMS                     ARE...
EATING    FARMING                                 SERVINGMANUFACTURING                               PREPARING     DISTRIB...
CH    VIL    EE + 3 LEW 58 @W W 4 E             RS  W 0 VO            .   .W 68 L     EV 4 VE       OL 0 6 .US         VE ...
Upcoming SlideShare
Loading in …5
×

NEW VISIONS FOR FOOD

628 views
568 views

Published on

NEW VISIONS FOR FOOD

Wevolve did a holistic inquiry into how we grow, produce, distribute, sell, prepare, serve and consume food in the future - a presentation for the Food Conference in Helsinki in January 2012.

Published in: Technology, Business
1 Comment
1 Like
Statistics
Notes
No Downloads
Views
Total views
628
On SlideShare
0
From Embeds
0
Number of Embeds
1
Actions
Shares
0
Downloads
7
Comments
1
Likes
1
Embeds 0
No embeds

No notes for slide

NEW VISIONS FOR FOOD

  1. 1. WNS NE W VI S NR F IO OR NS FO FO V OD RF
  2. 2. NEW VISIONSFOR FOODA HOLISTIC INQUIRY INTO HOW WE GROW,PRODUCE, DISTRIBUTE, SELL, PREPARE, SERVEAND CONSUME FOOD IN FUTURE.VILLE TIKKA / WEVOLVERUOKA CONFERENCEJANUARY 25, 2012
  3. 3. WEVOLVEIS A NEW SCHOOL CHANGEAGENCY, FOUNDED IN NEWYORK IN EARLY 2011, CURRENTLYOPERATING FROM HELSINKI,FINLAND.
  4. 4. N! VI SI ! TEGY O N FO ! RE STRA SI GWE SPECIALIZE IN PROGRESSIVE H T!EXPLORATION OF SOCIO-CULTURAL SOL UTI ON !AND DIGITAL REVOLUTION.WITH METHODS OF STRATEGICDESIGN AND TRANSFORMATIVEINNOVATION WE INSTIGATESYSTEMIC CHANGE ANDIMAGINE ADVANCED FUTURES.
  5. 5. THREE PREMISESFOR FORMING NEWVISIONS FOR FOOD:
  6. 6. ONE: CHANGES INCULTURE ANDTECHNOLOGY AREOPENING MAJOROPPORTUNITIES.
  7. 7. “THE NEW CULTURAL CONCEPTS ANDENABLING TECHNOLOGICAL POSSIBILITIESFORM THE FOREMOST OPPORTUNITIES FORINNOVATION AND CHANGE ACROSS THE FOODSYSTEM.BUT BEWARE THE CULTURAL ANDTECHNOLOGICAL MYOPIA: WE OFTENOVERESTIMATE THE OPPORTUNITIES FORCHANGE IN THE NEXT FEW YEARS ANDUNDERESTIMATE THE OPPORTUNITIES FORCHANGE IN THE NEXT TEN.”
  8. 8. TWO: INNOVATION ISABOUT CREATINGNEW MEANINGFULVALUE.
  9. 9. “WHEN YOU AIM TO INNOVATE, DON’T AIMFOR NOVELTY OR FOR CREATING THINCOMMERCIAL VALUE. AIM FOR CREATINGNEW, LONG-LASTING AND MEANINGFULVALUE FOR PEOPLE, COMMUNITIES,SOCIETIES AND BUSINESSES ALIKE.”
  10. 10. THREE: RETHINKINGFOOD MEANS WEHAVE TO RETHINKTHE WHOLEFOOD SYSTEM.
  11. 11. “FOOD IS A SOCIAL JUSTICE ISSUE AND APUBLIC HEALTH ISSUE; IT’S ALSO ANECONOMIC DEVELOPMENT ISSUE, IT’S ATRANSPORTATION ISSUE, IT’S A REGIONALPLANNING ISSUE, IT’S AN ECOLOGICAL ISSUE.”-NEVIN COHEN, URBAN PLANNER, NYC
  12. 12. FOOD SYSTEM: EATINGFARM TO SERVINGFORK PREPARING SELLING DISTRIBUTING MANUFACTURING FARMINGIMAGE: jessicakeenerphotography.blogspot.com
  13. 13. 6 MACRO TRENDSDEPICTING WHYFUTURE OF FOODWILL LOOK (VERY)DIFFERENT:
  14. 14. M AT E CHM AN AT CIM CE LIM GE AT HA AT CL E N C E C G H A E IM CL H E A IM GE A G IM GAN CL N CL TE E A IM CH TE AT AN E G CH EImage: NASA A
  15. 15. “THE CHANGING CLIMATE AND DECLININGBIODIVERSITY WILL CAUSE A VAST CL NGREDISTRIBUTION OF FOOD AND WATERRESOURCES WORLDWIDE.” HA NG CE E AT TE M
  16. 16. NRB UR AN BA I Z NI UR A ZIO BA TIO AT N NI N N IO UR ZA UR U AT B TI B R IO AN ON ANNI N I ZA U ZA IZ TIO RB TI AN ON N IZ AT IOImage: Wikimedia N
  17. 17. “INCREASING POPULATION CONDENSATION,GROWING PHYSICAL DISTANCE BETWEEN AFOOD PRODUCTION AND CONSUMPTION, TIO BA RBAND EMERGING URBAN AGRICULTURESOLUTIONS ARE ALL CHANGING FOOD UR USYSTEMS.” N N IO AT IZ
  18. 18. SO CI AL SO E CW SOCI C B IA AL IA S LSO E W L W OC W CI B EB LIA EBW AL SO S W EB W C OC E SO IA IA EB L L CI SO W AL C EB W LIA S EB W EIMAGE: mappingonlinepublics.net SO
  19. 19. “SOCIAL WEB AND OTHER DIGITAL TOOLSPROVIDE BETTER, FASTER AND SCALABLE EMEANS FOR NEW CO-CREATION, SO SO WCOLLABORATION AND PARTICIPATION EB ALTHROUGHOUT THE FOOD SYSTEM.” W CI SO EB
  20. 20. RB UL EN CO TU T E NO URB COUL NO M LE EN Y N M CO E T TU T Y NO CO RB O EC T LE M NO UL N NT Y M EN TU Y T EC R E ON BU LE OM NImage: zerohedge.com Y T
  21. 21. “AS WE ARE LIKELY TO MOVE BEYOND AGROWTH ECONOMY, AN ARRAY OF NEWECONOMIC MODELS - RANGING FROM OWELLBEING ECONOMICS, SUSTAINING OM UL NECONOMIES AND COLLABORATIVE RB COEXCHANGE SYSTEMS - WILL OPEN EOPPORTUNITIES FOR ALTERNATIVE TU EFOOD SYSTEMS.” NT LE
  22. 22. EP DE T LENG PL IN ET RG RE IN E PL SO G SO ET U R U RC GIN RC ES RC ES R ES OUOU D ES DE RC EP O P E RC L U LE ET RC T ES DE GIN ES I PL R ET ES IN OU
  23. 23. “ENTRENCHED CONSUMER TASTES ARESEVERELY STRAINING OUR CURRENTFOOD SYSTEMS. THE FORTHCOMING IN RC ESRESOURCE SCARCITIES - DEPLETING ET U RENERGY, WATER, LAND, ETC. RESOURCES -ARE RAISING CONCERNS ABOUT FOOD SO G RE TININSECURITY AND RISINGCOST OF FOOD.” LE EP
  24. 24. AR PO IZ LA ATIZ RI IO AT ZA N IO TI PO N O LA PO P NTIO RI L O N ZA AR LA TIO IZ RIZOL PO AT AR LA N IO IZ RIZ PO N AT A LA IO TIO RI N N Z POIMAGE: occupydesig.org LA
  25. 25. “THERE IS NO SINGLE FOOD SYSTEM:THE DIVIDES BETWEEN RICH & POOR,EDUCATED & UNEDUCATED, OBESE & PO P RMALNOURISHED, AND HEALTHY & ILL N LAARE LIKELY TO EXPAND, BOTH LOCALLY IO OAND GLOBALLY.” AT P N IO AT
  26. 26. 4 SOCIO-CULTURAL TRENDS SHAPING CURRENT VALUES &IM PA CT BEHAVIORS: W ITH IN FO OD SY ST EM
  27. 27. NE &SU H E W ST O TH AI LIS IC NA T S BI IC LIT Y
  28. 28. HY “HOLISTIC APPROACH TO ETHICS ANDW SUSTAINABILITY IS GAINING GROUND AS PEOPLE ARE LOOKING FOR NEW WAYS TO SCOPE WITH THE UNCERTAIN FUTURE AND LIVE MORE SOUND AND SELF- SUFFICIENT LIVES.”
  29. 29. THAW “MANY ARE PUTTING FOOD IN THE CENTER OF THIS WHOLESALE BEHAVIORAL CHANGE, AND RETHINKING THE WHOLE FOOD SYSTEM AND THEIR OWN PLACE IN IT IN THE PROCESS.”
  30. 30. M S M S SO E O E LU RG L RG GI TI IN I UT IN NG ON G ON NS E S EM S M SO ER SO E L GER L R U I GI UT N OG I TIIO NG IO G N NS E S NS E M SO E MEM SO E R ER LU RG LULU G TIO G IN TIO TIO GIN NG NS E S S EM E M O
  31. 31. NYC REGIONAL FOODSHED INITIATIVEFA MR IN G & M AN UF AC TU RI NG
  32. 32. “The New York City Regional Foodshed Initiative is using the design and urbanism interest as a lens to look at food, to think about the community-related, social, anthropological and architectural structures of the city, and to see what a city’s foodscape looks like. The initiative explores the emerging regional capacity to produce food in the New York City Metropolitan Region, incorporating localized land use, soil type, transportation infrastructure, and climatic conditions to assess production at several scales, as well as actual consumption data for New York City.FA MR IN G & M AN UF AC TU RI NG
  33. 33. MUSHROOM GARDENBY BACK TO THE ROOTSFA MR IN G & SE LL IN G
  34. 34. “California startup Back to the Roots offers a grow-your-ownmushroom garden kit - for $19.95 - that can be kept inside on awindowsill. People need only moisten the kit twice a day, and withinseven days a growing mushroom garden will sprout from the soilmade up entirely of recycled coffee grounds. Two to four crops can beexpected from one kit, a pound of produce per crop.”FA MR IN G & SE LL IN G
  35. 35. STOCKBOX GROCERS, SEATLEDI ST RI BU TIN G & SE LL IN G
  36. 36. “Stockbox Grocers is a start-up working to fix the urban grocery gaps. The stores are designed to offer the essential grocery items and fresh produce to communities that don’t currently have access to good food. Stockbox Grocers is a miniature grocery that is tucked inside a reclaimed shipping container and placed into the parking lot of an existing business or organization.”DI ST RI BU TIN G & SE LL IN G
  37. 37. PHILIPSMICROBIAL HOMECONCEPTPREP AR IN G & EA TIN G
  38. 38. “The Microbial Home concept consists of seven householdinstallations that propose a sustainable approach to energy, lighting,waste, food preservation, human waste management and cleaning inthe home. The Microbial Home is a proposal for an integrated cyclicalecosystem where each function’s output is another’s input, exploringhow the future solutions for sustainable living and eating might comefrom biological processes, which are less energy-consuming and non-polluting.”PREP AR IN G & EA TIN G
  39. 39. CO LOAU M CA M LI TH U T EN NI Y, TIC TY I TY &
  40. 40. HY “ALWAYS-ON, FACELESS AND FASTW CONTEMPORARY AND DIGITAL LIFESTYLE IS URGING PEOPLE TO REVOLT AND TAKE BACK MEANING AND REAL RELATIONSHIPS IN THE RAPIDLY CHANGING WORLD.”
  41. 41. THA “PEOPLE PREFER REAL AND LOCALW CONNECTION WITH THE FOOD THEY CONSUME. THEY WANT TO KNOW THE PEOPLE AND THE PLACES THEY GET THEIR FOOD FROM, AND SAVOR AUTHENTIC FOOD STORIES AND EXPERIENCES.”
  42. 42. M S M S SO E O E LU RG L RG GI TI IN I UT IN NG ON G ON NS E S EM S M SO ER SO E L GER L R U I GI UT N OG I TIIO NG IO G N NS E S NS E M SO E MEM SO E R ER LU RG LULU G TIO G IN TIO TIO GIN NG NS E S S EM E M O
  43. 43. TRUCK FARMPROJECT, NYC FA MR IN G
  44. 44. The Truck Farm project - a traveling and edible experiment - instigatednew thinking and action around alternative urban agriculture in NewYork in 2009. Turning just 10% of NYC’s private backyards over tourban agriculture would produce 113 million pounds of vegetables eachyear, or enough to feed 700,000 people at current rates ofconsumption. FA R M IN G
  45. 45. FARMIGO.COM G TIN BU RI ST DI
  46. 46. Farmigo is an online service that is looking to make CSA (communitysupported agriculture) more accessible, more popular, and moreefficient — disrupting the way people set about buying their produce. DI ST RI BU TIN G
  47. 47. BROOKLYN BAZAAR,DEKALB MARKETFA MR IN G & SE LL IN G
  48. 48. In the US there are now more farmers markets than there areWalmarts. The return of the farmers market has created a new venuefor local people to get together in an authentic setting and connectedthem with local farmers, manufacturers and produce in new ways -something that a big box store can never do.FA MR IN G & SE LL IN G
  49. 49. FOOD TRUCK CRAZE G IN RV SE & G IN AR EP PR
  50. 50. Food trucks have revolutionized in the past few years the mobilepreparation of food and brought good food all over the previous urbanfood deserts. Mobile dining has since changed the ways in which manyrestaurants operate and what fast food increasingly mean for foodiesand other consumers.PREP AR IN G & SE RV IN G
  51. 51. HE VIN RITR T G TA AD AG E, ITI E & ON
  52. 52. HYW “IN THE MIDST OF UNPRECEDENTED SOCIETAL, TECHNOLOGICAL, ECONOMIC AND ENVIRONMENTAL CHANGE, PEOPLE ARE FINDING REASSURANCE FROM FORGOTTEN VALUES, CUSTOMS, CRAFTS AND SKILLS.”
  53. 53. THAW “TRADITIONAL AND NOSTALGIC ATTITUDES, APPROACHES AND ACTIVITIES ARE SHAPING THE WHOLE FOOD CULTURE, FROM FARM TO FORK.”
  54. 54. M S M S SO E O E LU RG L RG GI TI IN I UT IN NG ON G ON NS E S EM S M SO ER SO E L GER L R U I GI UT N OG I TIIO NG IO G N NS E S NS E M SO E MEM SO E R ER LU RG LULU G TIO G IN TIO TIO GIN NG NS E S S EM E M O
  55. 55. BRAMBLE CAFELONDON DESINGFESTIVAL 2010SE LL IN G & PR EP AR IN G
  56. 56. Bramble Cafe, a temporary cafe and exhibit during London Design Festival 2010, was inspired by the wild and natural life of the English countryside. As visitors enter the space they encounter a mushroom installation by!New Forest forager Mrs Tee, whilst experiencing a bespoke scent dedicated to woodland by!Francis Kurkdjian.SE LL IN G & PR EP AR IN G
  57. 57. BOMPAS & PARRADVENTUREHAMPER SE LL IN G
  58. 58. Food designers Bompas & Parr created the Adventure Hamper, fivepieces limited edition for Selfridges for 2011 holiday season, thatcontained an array of provisions and equipment to inspire old-eraadventure. These included functional pickles and jams that will help withmalaria, altitude sickness, insect bites and jellyfish stings to more exotickit like the hand customised ice axe, and a Magnum of a Piper-Heidsieck Rare Vintage 1998 to celebrate the successful expedition. Theowner of one of the five hampers won a trip on an Arctic adventure. SE LL IN G
  59. 59. BROOKLYN FARMACY& SODA FOUNTAINSE RV IN G & EA TIN G
  60. 60. The Brooklyn Farmacy and Soda Fountain is one of a growing number ofold school soda fountains that are slowly repopulating New York, albeiton a small scale. This classic institution remains etched into New Yorkersmemories and while the Soda Fountain died in the 1970′s the memorylives on.SE RV IN G & EA TIN G
  61. 61. UTCR O EA PIA TIV & ITY
  62. 62. HY “LOOKING AHEAD, NOT TO THE PAST,W PEOPLE ARE INCREASINGLY QUESTIONING THE CURRENT FOOD SYSTEMS AND EXPERIENCES. THEY ARE RETHINKING FOOD THROUGH SCIENTIFIC IDEALS AND EXPERIMENTING WITH BOLD NEW ALTERNATIVES.”
  63. 63. THAW “FARMS, RESTAURANTS AND KITCHENS ARE THE PLACES FOR EXCEPTIONAL EXPERIMENTATION AND BOTTOM-UP INNOVATION FOR NEW FOOD PROCESSES, PRODUCTS AND EXPERIENCES”
  64. 64. M S M S SO E O E LU RG L RG GI TI IN I UT IN NG ON G ON NS E S EM S M SO ER SO E L GER L R U I GI UT N OG I TIIO NG IO G N NS E S NS E M SO E MEM SO E R ER LU RG LULU G TIO G IN TIO TIO GIN NG NS E S S EM E M O
  65. 65. WEED KILLING ROBOTBY BLUE RIVERTECHNOLOGYFA MR IN G
  66. 66. Blue River Technology is creating advanced technology for betteragriculture. They aim to replace hazardous chemicals with robotictechnology, developing systems that can distinguish crops from weeds inorder to kill the weeds without harming the crops or theenvironment.!Their systems use cameras, computer vision, and machinelearning algorithms. FA R M IN G
  67. 67. ANDREW STELLITANO FOR SWEET SHOPPEM AN UF AC TU RI NG & EA TIN G
  68. 68. Food designer Andrew Stellitano worked with the Future Laboratory to produce a set of confectionary delicacies for their exploratory pop-up shop Sweet Shoppe. He brings design techniques and scientific processes into food production to create new sensory and aesthetic experiences.M AN UF AC TU RI NG & EA TIN G
  69. 69. CHIN CHIN LABS,LONDONPREP AR IN G & SE RV IN G
  70. 70. The Chin Chin Labs - Europe’s first liquid nitrogen ice cream parlour -are using the aesthetics of science in creating a spectacle from makingthe ice cream. They create “haute cuisine with performance art in acelebration of gastronomic graphic design”.PREP AR IN G & SE RV IN G
  71. 71. MIN APOTHECARY,NEW YORKSCENTS FOR FOODIES MIN NEW YORKPREP AR IN G & EA TIN G
  72. 72. MiN New York, a fragrance and perfumery shop, is hosting a weeklyRituals series, including sessions such as ‘Scents for Foodies’ and‘Perfumed Spirits’. They play with niche fragrances and specialty scentsand mix them with food and spirits to create new sensory experiences. MIN NEW YORKPR EP AR IN G & EA TIN G
  73. 73. WTH HA O ES D T K.M S AE O EA H L N? IFT L S
  74. 74. EATING FARMING GRANULAR SERVING FOOD SYSTEMS ARE FORMING, OPENINGMANUFACTURING UNPRECEDENTED PREPARING OPPORTUNITIES FOR RADICAL INNOVATION. DISTRIBUTING SELLING
  75. 75. EATING FARMING SERVINGMANUFACTURING PREPARING DISTRIBUTING SELLING
  76. 76. CH VIL EE + 3 LEW 58 @W W 4 E RS W 0 VO . .W 68 L EV 4 VE OL 0 6 .US VE 56 .U S

×