The document discusses future food innovations by experts at the Edomirai Food System Design Lab at Ritsumeikan University, emphasizing the need for a 60% increase in food production by 2050. It profiles key figures such as Roberto Flore and Soh Kim, highlighting their contributions to food design, sustainability, and innovation. Methods like cultured meat, 3D food printing, and collaboration across disciplines are explored as solutions to global food challenges.

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

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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

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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))

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xxFood tech Food innovation Slowfood EdoMiraixx xx

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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

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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.

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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

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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

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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

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16. 平安 鎌倉 室町 戦国
The map created in 18 century

18. Edo as a completed society of the city

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『日本山海名物図会』（国立国会図書館ウェブサイトより）

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『日本山海名物図会』（国立国会図書館ウェブサイトより）

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『日本山海名物図会』（国立国会図書館ウェブサイトより）

24. 「もったいない」から
「ちょうどいい」へ

25. 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）

26. 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）

27. 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.

28. Sustainable Food System Design
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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

29. EdoMirai Food System Design Lab

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