Future Food Experience @Creativity World Forum 2019

During CWF2019 participants are not served ‘just food’. Every dish, every snack, every bite tells a story and is part of a much bigger Future Food experience designed by local Food Designer Chloé Rutzerveld.

On each floor of the CWF House there are interactive installations and exhibitions that demonstrate the importance of creative thinking to innovate our food system and to imagine the future of food. In four different thematic areas, all related to the UN Sustainable Development Goals, participants will be served ‘food for body, mind and soul’. The themes are: shortening the food production chain | the value of waste | the transition to an animal-independent future | personalised functional food).

Design a future tomato by creating a personalised growth-recipe, explore possible cultured meat dishes, participate in sensorial food experiments and donate your time and CO2 to the algae colony.

Chloé Rutzerveld met Edible Growth

All food is mostly plant-based, locally produced and seasonally prepared by our Luca Catering. We collaborate with Botanic Bites (Doreen Westphal) to serve Dutch frikadellen from saved oyster mushroom stems, algae burgers and tomato-stem sausages. For three days all coffee grounds will be saved and donated to local oyster-mushroom farm Zuiderzwam to be used for the production of mushrooms.

Participating artists and designers:
De Wilde Boerin, Yksi, Next Nature Network, Eat Art Collective, Laila Snevele, Dominic Wilcox and Chloé Rutzerveld.

Algae Bar

Future Food Experience
By EAT ART collective

The algae bar is an interactive installation where the visitor is hooked onto the lifecycle of algae. A fish tank with algae lights up the whole room and is thus a beacon for future foods. Alga’s Bar is a short circuit of the food chain as an homage to the humble beginning of it. Laying down under our specimen-table whilst listening to an essay on aquatic life, a breathing exercise or the sound of a bubbling cooperation, visitors donate their time and breath to the algae above them. Human breath contains heat and carbondioxide, valuable resources for young algae. In return, the algae nourish the visitors in the shape of a fresh alga shot, smoothie or cocktail when donations have reached a satisfactory level.

More details about this session
21 & 23 October
Location:
CWF House, Level 3 Foyer

Beyond Coffee

Future Food Experience
By Yksi Expo

At CWF2019 you will spot a transparent cylinder. We will collect all coffee grounds we produce during this Creativity World Forum. Wednesday afternoon our coffee grounds will be picked up by Zuiderzwam, an oyster mushroom farm in Brabant, to be used as breeding ground for their mushroom production.

The exhibition Beyond Coffee, curated by Yksi Expo, shows a selection of the creative uses of coffee grounds by making smart use of its natural characteristics. From soap to oil, and from notebook covers to compostable tights.

 

More details about this session
21 & 23 October
Location:
CWF HOUSE, Level 2 Passage

Broiler Insects

Future Food Experience

Insects contain the same proteins as meat, but need far less water, feed and space. Currently we don’t enjoy eating them. It feels awkward and is impractical. What if we design a new generation of insects: fat, juicy and wingless ones, with enhanced flavour?

More details about this session
21 & 23 October
Location:
CWF House, Level 3 Foyer

Digital Seasoning 2.0

Future Food Experience

“Digital Seasoning”​ ​introduces the possibility to season our food digitally. Inspired from the gastrophysics- a scientific study of factors that influence our taste perception- elements like color, shape, sound, temperature, and material can be used to intensify, indicate or create illusions about the taste.

Laila combines these findings with feelings and facial expressions to add empathetic feeling to the viewer to create the five basic taste digital visualizations. Could this be the future of processed food consumption? She wants to show the food industry the potential to lower salt, sugar, citric acid, etc levels in processed foods, instead focus more on the shape, color, texture, flavor- all the other elements that also influence our taste perception, but the sweetness could be created in our brain, thereby impacting healthier eating behaviour for the new digital era. Digital Seasoning 2.0 is an experience booth that triggers all your senses. Next to the visual experience, also hear, smell and feel the taste and let the taste appear in your mouth from these sensations. DS2.0 shows the sensory side combined with functional food. Eat functional and understand the role of our senses in the eating experience.

More details about this session
21 & 23 October
Location:
Level 4 Balcony Passage

Future Food Formula

Future Food Experience
The world of high-tech cultivation

By 2030, our modern kitchen will be equipped with its own futurist greenhouse. We’ll sow some seeds and download a growth recipe to get our tomatoes to grow just how we like them. Purple or orange? With extra vitamin C? And perfectly ripe for the next dinner party. We’ll be able to control the climate and cultivate our very own perfect vegetables. Deliberate manipulation of crops is already happening. We can grow crops in hypermodern greenhouses using growth recipes: predetermined combinations of light colours, amounts of brightness, water and CO2. Growth specifications can ensure optimal productivity, specific flavours and interesting textures.

More details about this session
21 & 23 October
Location:
CWF HOUSE, Level 1 Garden Café

Meat the Future

Future Food Experience

The time has come to start a debate about the future of meat. Scientists see cultured meat as a sustainable and animal-friendly alternative for meat. However, before we can make the decision whether or not we want to eat cultured meat, we will have to explore the gastronomic culture that comes with it.

Meat The Future and Cube Design Museum present cultured meat dishes that we could find on our plates in the future. These dishes were created by a team of chefs, designers, engineers and artists. As cultured meat is still in its infancy, you cannot (yet) try the dishes. Though they may serve as food for thought and discussion!

More details about this session
21 & 23 October
Location:
CWF House, Level 3 Foyer

Pumpkin Sensation

Future Food Experience
De Wilde Boerin

A Pumpkin Sensation is a sensory journey with wonderful pumpkins. Participants can feel, smell, hear, taste and see the pumpkin in a range of different experiences. The reason for this is to find out if tempting food can help people leave their minds and go into their bodies.

More details about this session
21 & 23 October
Location:
CWF HOUSE, Level 1 Garden Café
Speaker:
Linette Mak

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