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Gastronomic Sciences meet Edo Sustainability

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The time has come for us to take into account food sustainability when solving food crisis. Furthermore, in order to achieve a sustainable society, we need to adopt countermeasures against food crisis arising from such pressing problems as the burgeoning population. The processes of solving such food crisis involve a wide-range of technological inventions and concepts including 3D food printing, alternative proteins, and Slow Food ideas. This context makes it difficult for us to envision the route to solving the food crisis in the future. The session will feature Roberto Flore, Manager of DTU(Technical University of Denmark) Skylab FoodLab; Dr. Kim, executive director of food design research, Stanford University; as well as Dr. Nonaka and Dr. Kamatani of the College of Gastronomy Management at Ritsumeikan University. We will therefore be able to enjoy a discussion of the future of food from various different perspectives.

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Gastronomic Sciences meet Edo Sustainability

  1. 1. Beyond Borders of Tomomi Nonaka / Kaoru Kamatani College of Gastronomy Management, Ritsumeikan University, Japan EdoMirai Food System Design Lab xxFood tech Food innovation Slowfood EdoMiraixx xx
  2. 2. 2 Photo by Tomasz Frankowski on Unsplash Future Food in 2050 Cultured Meat Insect Food Automation Cooking Zero Food Loss Alternative Protein 3D food printing Alternative Protein
  3. 3. 3 Photo by Tomasz Frankowski on Unsplash Future Food in 2050 Need to increase food production by 60% by 2050 (FAO (United Nations Food and Agriculture Organization, 2012))
  4. 4. 4
  5. 5. 5 The time has come for us to take into account food sustainability when solving food crisis. Furthermore, in order to achieve a sustainable society, we need to adopt countermeasures against food crisis arising from such pressing problems as the burgeoning population. The processes of solving such food crisis involve a wide-range of technological inventions and concepts including 3D food printing, alternative proteins, and Slow Food ideas. This context makes it difficult for us to envision the route to solving the food crisis in the future. The session will feature Roberto Flore, Manager of DTU(Technical University of Denmark) Skylab FoodLab; Dr. Kim, executive director of food design research, Stanford University; as well as Dr. Nonaka and Dr. Kamatani of the College of Gastronomy Management at Ritsumeikan University. We will therefore be able to enjoy a discussion of the future of food from various different perspectives.
  6. 6. 7 xxFood tech Food innovation Slowfood EdoMiraixx xx
  7. 7. 8 Roberto Flore Executive Director of Food Design Research, Stanford University Soh Kim Tomomi Nonaka Kaoru Kamatani Associate Professor, EdoMirai Food System Design Lab / College of Gastronomy Management, Ritsumeikan University Associate Professor, EdoMirai Food System Design Lab / College of Gastronomy Management, Ritsumeikan University Manager of DTU SKYLAB FoodLab
  8. 8. 9 Roberto Flore Manager of DTU SKYLAB FoodLab Roberto has carved out an interesting niche for himself in the field of innovation. Since 2014 Roberto has been living in Denmark, working inside and outside of the university environment. He has worked side-by-side with scientists, entrepreneurs and thought leaders to further the application of food- related innovation in a real-world context and to encourage hands-on learning. In 2018 he designed and opened the DTU Skylab FoodLab. With his new interdisciplinary FoodLab, Roberto builds bridges between disciplines using food as a vehicle to address grand global challenges and support non-food related fields with inspirational ideas for projects, business ideas and paradigm shifts. A constant openness towards learning from others and expanding his network has led Roberto to push the limits of food science technology and human connections. He is the former head of R&D of the Nordic Food Lab, open source laboratory founded by Rene Redzepi of restaurant Noma. In 2017, Rolling Stone Magazine cited Roberto as one of 25 innovators who are changing the world. ICON Magazine has identified Roberto one of the top seven creative Italian talents to watch.
  9. 9. 10 Soh is an educator and a researcher of Mechanical Engineering at Stanford University. She is also the founder of FoodInno Institute, the community to bring together academic researchers, entrepreneurs, chefs, designers, and students to share perspectives of food innovation and to design the future of food. From the Needfinding class at Stanford, she learned that observation is the most powerful concept. She teaches that observation can be applied to solving wicked problems. From in-depth observations in her doctoral research on the creativity and innovation of "Chefs as Designers", Soh firmly believes that design and innovation can be taught through food, the substance of life. Her model of the food innovation accelerates students’ understanding of food design by solving food challenges through collaborative efforts. She is currently expanding her education model to the level to help corporations and start-ups to innovate at Stanford University. Executive Director of Food Design Research, Stanford University Soh Kim
  10. 10. 11 Nonaka obtained a master’s degree in 2008 and a Ph.D degree in 2012 in Systems Engineering, Graduate School of System Design and Management, Keio University. During master and Ph.D course she studied at Swiss Federal Institute of Technology Zurich, Switzerland and Delft University of Technology, the Netherlands. Then she joined the human resource development program funded by Ministry of Education and did an internship at a global manufacturing industry, and studied internships at Massachusetts Institute of Technology and Politecnico di Milano. She worked at Graduate School of System Informatics, Kobe University from 2013-2014, Department of Industrial and Systems Engineering, Aoyama Gakuin University from 2014-2018. She is currently an Associate Professor at College of Gastronomy Management, Ritsumeikan University, Japan. She is a member of Members of International Federation for Information Processing (IFIP) WG 5.7 Advances in Production Management Systems (APMS), Japan Society of Mechanical Engineers (JSME), Japan Society for Artificial Intelligence (JSAI). Currently, he is working on food and AI, and research on sustainable service system design with the keywords of "food and engineering". Also, she launched the EdoMirai Food System Design Lab with Dr. Kaoru Kamatani. Tomomi Nonaka Associate Professor, EdoMirai Food System Design Lab / College of Gastronomy Management, Ritsumeikan University
  11. 11. 12 Kamatani acquired a doctorate in Kobe Women's University in 2013. She studies the Edo era in Japan. Her interest is other collaborative investigation with the study domain. She studied it with researchers of other research fields. After having acted as a lecturer of the part-time service at plural universities, she worked as an assistant instructor in RIHN(Research Institute for Humanity and Nature).She investigated the history and relations of the climate change of Japan with a researcher of the paleoclimatology. She analyzed agricultural production ability of Edo Era and the relations with the climate change using ancient documents. She is currently an Associate Professor at College of Gastronomy Management, Ritsumeikan University, Japan. Also, she launched the EdoMirai Food System Design Lab with Dr. Tomomi Nonaka. Kaoru Kamatani Associate Professor, EdoMirai Food System Design Lab / College of Gastronomy Management, Ritsumeikan University
  12. 12. 13
  13. 13. 14
  14. 14. 平安 鎌倉 室町 戦国 The map created in 18 century
  15. 15. Edo as a completed society of the city
  16. 16. 20 『日本山海名物図会』(国立国会図書館ウェブサイトより)
  17. 17. 21 『日本山海名物図会』(国立国会図書館ウェブサイトより)
  18. 18. 22
  19. 19. 23 『日本山海名物図会』(国立国会図書館ウェブサイトより)
  20. 20. 「もったいない」から 「ちょうどいい」へ
  21. 21. もったいない から ちょうどいい へ 『日本山海名物図会』(国立国会図書館ウェブサイトより)
  22. 22. もったいない から ちょうどいい へ 『日本山海名物図会』(国立国会図書館ウェブサイトより)
  23. 23. What we mean by ‘just right!’ , for example Familiarity (to that person) Easiness to eat and digest (for that person) Pleasing taste (to that person) Familiar seasoning (to that person) Beneficial food for our body Choice of a meal that the body wants unconsciously for detoxification and health, we have chosen a meal that the body wants unconsciously. Eating the familiar things, those familiar with and fit to the body may be the happiness of the future food.
  24. 24. Sustainable Food System Design 29 http://www.lsnl.jp/~ohsaki/research/themes/ temporal spatialx https://eikaiwa.dmm.com/app/daily-news/article/ohio-immigrants-create-a-lively-food-culture/trp0vsUlEeeXGIe_DnW1jQ
  25. 25. EdoMirai Food System Design Lab
  26. 26. 31

The time has come for us to take into account food sustainability when solving food crisis. Furthermore, in order to achieve a sustainable society, we need to adopt countermeasures against food crisis arising from such pressing problems as the burgeoning population. The processes of solving such food crisis involve a wide-range of technological inventions and concepts including 3D food printing, alternative proteins, and Slow Food ideas. This context makes it difficult for us to envision the route to solving the food crisis in the future. The session will feature Roberto Flore, Manager of DTU(Technical University of Denmark) Skylab FoodLab; Dr. Kim, executive director of food design research, Stanford University; as well as Dr. Nonaka and Dr. Kamatani of the College of Gastronomy Management at Ritsumeikan University. We will therefore be able to enjoy a discussion of the future of food from various different perspectives.

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