Future of food

Overview

The aim of the meeting was not only to show what the food of the future might look like but also to break culinary and mental barriers. Because it’s easier to accept bugs on your plate when they’re served with good wine and even better company.

Main assumptions

❋ Replacing a boring lecture on food trends with an interactive culinary experience – because why listen about the food of the future when you can eat it?

❋ Collaboration with local restaurant to create a menu that could surprise even the Jetsons.

❋ Introducing guests to the world of entomophagy – or how to make people like bugs before they become one of the available options.

❋ Exploration of fermentation as a method of food preservation – because pickling is not just a way to prepare cucumbers, but also to survive the apocalypse and boost health.

❋ Experiments with scents – because in the future, we eat not only with our eyes but also with our noses.

The effect? Guests started looking at their gardens as potential protein farms and at their refrigerators as fermentation laboratories.

It turned out that the future of food can be not only surprising but also tasty – as long as you have the courage to experiment.

Main reflection

It seems that the best way to prepare people for the future is… to feed them with it.