Changing what we eat - with the help of art, design and gastronomy, 12 December, Stockholm, Sweden
Insights from new disciplines in envisioning and building a more sustainable food future
12th December, 2pm - 6pm, Dome of visions KTH, Stockholm
This year the Nobel Prize Award Ceremony and the Nobel Banquet in Stockholm are accompanied by a Nobel week dialogue on the theme of food and its future: Your plate - our planet. The Food Climate Research Network (FCRN) is invited to be part of this year’s dialogue and is making the most of its time in Stockholm by organising an innovative discussion that bring together different stakeholders and perspectives.
The event will focus on the ethics around sustainable food and eating practices and the possibilities of shifting consumption patterns.
We are keen to explore what more traditional research entities can learn from the design, arts and gastronomy communities about promoting and facilitating food system change and a transition to a more sustainable food future.
Gastronomers/chefs, artists, interaction designers, graphic designers, PR professionals, food innovators and others will join an open, constructive and inspiring dialogue with scientists and science communicators, to explore new ways of thinking about food sustainability and eating practices.
Dr Tara Garnett, Food Climate Research Network (University of Oxford)
Dr Elin Röös, Researcher SLU (Future Agriculture)
Dr Line Gordon, Deputy director and deputy science director, Stockholm Resilience Center
David Cuartielles co-founder of the Arduino platform and Associate Prof. at Malmö University
Roberto Flore, Head of Culinary Research and Development - Nordic Food Lab (Copenhagen)
Afton Halloran, GREEiNSECT PhD Fellow / SSHRC Doctoral Fellow (Copenhagen University)
Malin Lobell, Artist working with the arts, culture and the environment to explore the human relation to nature and the importance of plants.
Gunnar Backman, Nordisk Råvara AB (Winners of innovation agency Vinnova's competition on climate-smart protein)
Moderator for the discussions will be Per Styregård.
Arrivals and mingling 1:30- 2pm (coffee, tea and snack)
First session 2pm- 3pm: Mainstream scientific thinking - what do we know so far about what works, and what doesn’t?
This session will focus on what science and social science knows so far about the need to change diets, and the scope and limitations for doing so. What do more sustainable diets look like? What interventions and mechanisms for achieving change have been tried or are possible – from shifts in regulation, to economic instruments, voluntary and other industry agreements, labelling and public awareness raising campaigns?
Why have many of these failed or been inefficient at creating the necessary shifts? What new approaches might be worth exploring? How could new disciplines and sectors (arts, design andgastronomy) help us think differently and more innovatively about the food sustainability challenge and solutions?
Second session 3pm - 3:30 pm: What can we learn from the work of the arts and design communities and what role do they play? How have the they been thinking about sustainability as applied to food and eating patterns?
What ideas and perspectives do they bring, focused at different spatial or community scales, to the challenge of shifting consumption patterns? (How) can design-thinking and other approaches be used to facilitate dietary change for increased sustainability?
Third session 3:30 pm - 4:00 pm What can we learn from the work of the gastronomy community and what role does it play? How has the culinary sector been thinking about sustainability as applied to food and eating patterns?
What ideas and perspectives do they bring, focused at different spatial or community scales, to the challenge of shifting consumption patterns? (How) can we link food experiences/pleasure and sustainability?
Climate-smart protein break - 4:00pm - 4.30 pm. Try food from Vinnova finalist Pia Qvarnström from Mögelmat AB and Swedish tempetations.
Fourth session: 4:30 pm - 5:30 pm Where to go from here?
How can we create more formalised ways of working together? Why have the arts and designcommunities been so often excluded? How can the work and insights that these disciplines bring be truly integrated into food system sustainability work so that they are equal partners in the work, rather than acting just to visualise the results or help with outreach (at the end of the research project)? What ideas for collaborations can we think of?
Who can participate?
This event is open to anyone with an interest in exploring new ways of thinking about our food system challenges and the needed shift to more sustainable eating patterns. We envisage that the event will be relevant for researchers working on food sustainability, science communicators, artists and designers with an interest in contributing to discussions on food and sustainability as well as chefs and others within the gastronomy community. Note that the venue has a limited space. Register to ensure you get a spot.
For those of you who cannot join us in Stockholm: we will film the entire event and upload it to our youtube channel. We urge you to contribute to the discussions online by using #EatDifferent hashtag on twitter.
Note that the venue has limited space and that you will need to register as soon as possible to be sure you get a spot.
Don't hesitate to get in touch with Marie Persson, Communications and network development officer at Food Climate Research Network (FCRN). Email: email@example.com Phone: +46730579099
About the organisers
The Food Climate Research Network (FCRN) is organising this event in collaboration with The Swedish University of Agricultural Sciences (SLU) and their programme Future Agriculture, Dome of Visions at KTH and the Art and Science Initiative.
Food Climate Research Network (FCRN): The FCRN is an international and interdisciplinary network situated at the intersection of research, knowledge communication and stakeholder engagement. Adopting a food systems perspective that encompasses both production and consumption, we seek to understand and communicate the complex interactions among food, climate, and broader social, ethical and environmental issues.
Future Agriculture, SLU: The Future Agriculture programme of the Sweidsh University of Agricultural Sciences (SLU) outlines future challenges and research issues connected with sustainable food production and land use. It emphasises the importance of initiating and fostering multi- and interdisciplinary research while at the same time strengthening disciplinary research within the agricultural sciences.
Dome of Visions KTH: Dome of Vision is a visionary and inspirational venue located at the KTH Royal Institute of Technology in Stockholm that invites to conversations around a sustainable future. Bold ideas are exchanged, exciting discussions held and new proposals appear.
Art and Science Initiative: ASI aims to bring people from the arts and science communities together in an effort to explore and expand the intersection between these two fields. Whether fostering specific projects that try to address new societal challenges or just travelling in the frontier of science and art, ASI wants to provide an open environment and paltform for collective thought, inquiry and action.
The future of food - Burger. The french artist duo Zim&Zou has kindly offered this image for use in this event. Zim&Zou is composed of Lucie THOMAS and Thibault ZIMMERMANN. The paper-burger is part of their project ‘The Future of Food’ for Icon Magazine 104.