PROJECT GASTRONOMIA IS SET TO EXPLORE DYNAMICS THROUGHOUT THE FOOD SUPPLY CHAIN WITH A SINGLE QUESTION IN MIND:
HOW CAN WE WORK TOGETHER THROUGH CROSS-DISCIPLINARY COLLABORATION TO BUILD MORE SUSTAINABLE, NUTRITIOUS AND FLAVOURFUL FUTURE FOOD SYSTEMS WITHIN THE FOOD INDUSTRY AND HOSPITALITY?
On April 19th 2018, a panel of 10 multidisciplinary experts in the field of gastronomy will gather in London with 70 members of the public aiming to share, debate and address in creative and positive ways the major shifts to come through the lens of multisensory design.
THE COLLABORATIVE GASTRONOMIC SYMPOSIUM
WHAT WILL THE DAY LOOK LIKE?
JOIN THE CONVERSATION: 10 MULTI DISCIPLINARY EXPERTS IN THE FIELD OF GASTRONOMY + 70 ATTENDEES.
A COLLABORATIVE PROJECT LOOKING TOWARDS THE PATH OF SUSTAINABLE FOOD SYSTEMS IN 2050.
Project Gastronomia, A global initiative working towards a sustainable future for gastronomy. Bringing this to London, at The Town Hall Hotel on 19th April 2018, we will be looking at 5 issues and how they can be tackled specifically with multisensory design solutions. The 5 issues we will explore are:
1 FOOD RETAIL // How can multisensory marketing campaigns and product design influence healthier and more sustainable choices made by consumers within future retail spaces? How can we leverage technology to transform food retail into a sustainable model whilst keeping it profitable?
2 FOOD EDUCATION // Can cooking, sensory interactions and education be used to change food preferences, buying behaviours and the acceptance of new foods? Can multisensory design and experiences foster cooking confidence in individuals and if so, can this be used as a catalyst for social integration?
3 CHEFS ROLE // How can Multisensory stimuli / hacking your senses fuel creativity to ideate the gastronomic of the Future?
4 SOURCING & AGRICULTURE AND FOOD WASTE SYSTEMS// Can a sensory experience model be shaped to create leverage for a balanced diet that favors multi-crop choices? How can we make farming and a hands-on approach appealing again to younger generations? Can positive sensory experiences revitalize agriculture as an economic activity?
5 PERSONALIZED FOOD EXPERIENCES// How can we use multisensory design to create tools to enhance mindful flavour perception? Can this open a path to the creation of personalized diets?
- 9:00 – 9:30 WELCOME! // General Reception – The Town Hall Hotel
- 9:30 – 9:45 LET’S GET STARTED // Goals and outcomes: Future Report – A Food System Model for 2050 – Artifacts of the Future
- 9:45 – 10:45 FOOD FOR THOUGHT BY THE EXPERTS // The Experts will address current issues and how their work may change the future of Food
- 10:45 – 11:15 COFFEE BREAK
- 11:15 – 12:15 THE POSSIBILITIES OF MULTISENSORY DESIGN// Experts panel – Q&A Sessions
- 12:20 – 12:35 LONDON 2050 GASTRONOMIC SYSTEM // Presentation of the Systems configured by the Experts the day before
- 12:35 – 13:15 GET TO WORK!// Time to break up in groups! Get to work with the experts and start laying ground for your artifacts
- 13:15 – 14:15 MINGLE OVER LUNCH // Experts and attendees break together for a networking buffet lunch
- 14:15 – 14:35 HACK YOUR SENSES// Multisensory demo
- 14:40 – 15:45 HANDS ON // Create a Food-related artifact that thinks about the issues of tomorrow starting from today
- 16:00 – 16:45 OUTCOMES PRESENTATION // Ideas presented and summed up
- 16:45 – 17:30 NEXT STEPS // Find out how to keep involved
THE BACKGROUND AND END GOAL
Project Gastronomia is a multilateral collaborative initiative led by the Basque Culinary Centre in San Sebastian, Spain. The aim of this project is to use food as a vehicle for change, by expanding the definition of gastronomy to encompass a broader and more accurate reflection of its importance in society. The project relies on multi disciplinary collaboration and knowledge sharing to take collective responsibility to define positive and sustainable measures towards the construction of the gastronomy and food systems of 2050. The initiative is often nurtured by its many collaborators and keeps an open invitation to all ‘eaters’ and change-makers from small to big scale. The approach will be to:
1 Develop a holistic understanding, and systems thinking approach to gastronomy.
2 Explore and create the future and desired gastronomy system scenarios, then use this to solve relevant food challenges.
3 Collate our findings in the Project Gastronomia Future Report: “a dynamic and future focused manual that will provide decision-makers with a structure which can aid them in their efforts to better understand phenomena related to food, and how they can contribute towards the realisation of a more sustainable food system for the future, which is both healthy for global population and full of flavour.”
We are pleased to announce Kitchen Theory’s collaboration with the Basque Culinary Centre on the Project Gastronomia initiative by hosting a symposium at the Royal College of Physicians in London on 19th April 2018 looking at Multisensory Design in Gastronomy in 2050
The Sustainable Development Advocate
Paul Newnham specialises in generating solutions to complex problems alongside communities around the world. Paul has studied arts and theology; focusing on world religions, history and indigenous studies with a master’s degree in international development and experience working with the Australian Army, UN and World Vision.
[expand title=”expand to read more”] Paul joined the SDG2 advocacy hub incubated in the World Food Programme in 2017 and works with NGOs, agricultural networks, chefs, nutritionists, campaigners, civil society, the private sector and UN agencies to coordinate campaigns and advocacy to achieve Sustainable Development Goals (SDG) 2: end hunger, achieve food security and improved nutrition, and promote sustainable agriculture by 2030. [/expand]
The Multisensory Chef
The founder and creative force behind Kitchen Theory. Jozef’s years of experience in London’s most highly acclaimed Michelin star restaurants coupled with his passion for gastronomy, art and science led to him establishing Kitchen Theory. Youssef is also the author of Molecular Gastronomy at Home, and is an associate editor at the International Journal of Gastronomy and Food Science.
[expand title=”expand to read more”] Youssef designs Kitchen Theory’s Gastrophysics Chef’s Table, corporate experiences and product ‘sensplorations’ , by combining his exceptional culinary skills with ongoing research into the scientific field of gastrophysics, carried out in collaboration with Professor Charles Spence, head of Oxford University’s Crossmodal Department. Youssef’s contribution towards scientific research in the field of gastronomy has led him to travel the world sharing the findings and unique creative method; in which science is used to enhance experience design, resulting in gastronomic experiences which led to Kitchen Theory becoming among the most successful pop-up restaurants in London. Most recently, Youssef has created the Gastrophysics Chef’s Table, at which he hosts 10 guests, who are set to experience the most multisensory chef’s table in London. [/expand]
Afroditi Krassa is a multi-award-winning interior and branding design firm based in West London. Founded and led by Greek-born, London-based designer and Creative Director Afroditi Krassa, the studio specialises in category-defining hospitality design, and has a critically acclaimed portfolio spanning bars, restaurants, hotels, cinemas and more.
[expand title=”expand to read more”] Responsible for the conception, development and creation of some of the most pioneering and impactful hospitality projects of the past decade, Krassa has earned her place as one of the most lauded and respected designers of her generation. In an era of rapid change, expansion and evolution in the hospitality world, Afroditi Krassa continues to originate ideas at the cutting edge, lead interior trends from the front and set the agenda for design innovation excellence. Over her 15 year career, she has launched numerous product collections including deluxe tiles and luxury lighting, and designed over 75 hospitality brands and interiors. Her extensive client roster includes ITSU, Dishoom, Curzon Cinemas, Hilton and Heston Blumenthal. [/expand]
The Food Scientist
Manager of the Food Industry Programme and Director of the Master (MSc) in Gastronomic Sciences of the Basque Culinary Center, a multidisciplinary programme. He is Editor-in-Chief of International Journal of Gastronomy and Food Science. Part of his scientific knowledge is applied to the design of new dishes in haute cuisine, as well as new products and services development within the food industry.
The Food Safety Specialist
Sarah Appleby is an independent food safety consultant and has recently been involved with developing training courses for environmental health officers working for local authorities and in private industry.
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Sarah graduated in Environmental Health in 1982, and worked as an environmental health officer for two Local Authorities doing a wide range of public health work before specialising in food safety.
She joined the Department of Health in 1992, and was involved with the implementation of UK food regulations, and dealing with food incidents. She transferred to the Food Standards Agency when it was set up in 2000. Sarah became involved in the investigation of a number of national food frauds and meat scams, and was Secretary to the Waste Food Task Force.
Heading up the Imported Food Division, in June 2004, Sarah successfully delivered improvements in Local Authority enforcement of imported food controls in the wake of the Foot and Mouth Disease. In 2009 she was appointed to lead the Division responsible for implementation of food safety and food standards (including wine standards, safer food better business; food hygiene rating scheme; and safe food for the Olympic Games). In 2013 Sarah was seconded to DEFRA as Secretary to the Elliott Review.
Sarah is a Chartered Member of the Institute of Environmental Health, and an active member of the RSPH Food Special Interest Group.
The Biodiversity Chef
Peruvian Chef and restaurateur of Central (Peru) and Lima (London, Dubai), Virgilio chooses to approach the diversity of our ingredients in a manner similar to that used by the peoples of the Andes in pre-Hispanic times: through vertical ecological monitoring. In collaboration with his sister Malena Martinez, Virgilio leads “Mater iniciativa” the biological and cultural research center behind Central Restaurante, where they have come to understand that a plate of food will never be more important than the tradition of a single ingredient.
[expand title=”expand to read more”] According to this alternative way of understanding the geography, land is perceived not as a horizontal plane but rather vertically, so it takes advantage of all that the flora and fauna are able to deliver according to the particularities of each ecological system. As a result of the dramatic fluctuations in the Andean terrain in a relatively small radius of 100 kilometers (for many farmers this is not a difficult hike), there is direct access to the country’s products from various altitudes ranging from the coast to the Amazon. Motivated by an insatiable curiosity and interest in conveying the complexity of their land, Virgilio is passionate about traveling and investigating ingredients that can bring undocumented and yet even more wealth to the local cuisine. To do so, through a number of areas: ocean, lower Andes, extreme altitude, and high and low jungles. He also has an interdisciplinary team that complements each new “discovery” in a necessary context that seeks to transcend the strictly culinary and penetrate nutritional, biological, anthropological aspects. [/expand]
The Director of Strategic Alliances
Paul Brereton is Director of Strategic Alliances (Professor of Practice) at Queen’s University Belfast. A senior scientist working at science-policy interface, he has over 30 years’ experience of applied research in the area of food safety and quality. As well as leading numerous national activities, Paul has co-ordinated two of the world’s largest research projects in the area of food authenticity and traceability…
[expand title=”expand to read more”]These projects are namely the €20M TRACE project (tracing the origin of food) and currently FOODINTEGRITY a €12M EU sponsored research project that aims to address, at a European level, many of the gaps identified during the recent horsemeat incident. He has published over 70 peer reviewed papers on food safety and quality and edited the book “New analytical approaches for verifying the origin of food” (Elsevier). He and has close links with the food industry, UK Public sector, academia and the European Commission.[/expand]
Director of the Institute of Philosophy at the University of London’s School of Advanced Study and the founding director of its Centre for the Study of the Senses, which pioneers collaborative research links between philosophers, psychologists and neuroscientists. Barry works on the multisensory nature of perceptual experience, taste, smell and flavour.
[expand title=”expand to read more”] He has published theoretical and experimental papers, writing in Nature, Food Quality and Preference, Chemical Senses and Flavour and is the editor of Questions of Taste: the philosophy of wine (Oxford University Press). In his research he collaborates with chefs and artists, and consults for the food and drinks industry. He has worked with Courvoisier, Diageo, Unilever, Haagen-Dazs, Mumm, Perrier Jouet, The Fat Duck restaurant and The Champagne Bureau. Barry is a frequent broadcaster, and has appeared on BBC One’s Masterchef , BBC Two’s Inside the Factory, and contributes to BBC Radio 4’s The Kitchen Cabinet. In 2017 he wrote and presented a ten-part series on the senses for the BBC Radio 4, The Uncommon Senses. He is a wine columnist for Prospect Magazine.[/expand]
The Food Writer
Bill Knott started his career as a chef before co-founding the food and drink magazine Eat Soup in 1995. He has since written for a host of magazines and newspapers worldwide, including stints as restaurant critic for the Daily Telegraph, BBC Good Food and BA High Life and – in his present incarnation – The Gannet in the Financial Times.
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He has written the monthly Masterclass column in Restaurant magazine for the last 12 years, featuring a host of top chefs cooking their favourite dishes. He is also the wine columnist for The Oldie, and has led food and wine tours to Champagne, Bordeaux, the Rhône, the Loire, Sicily and the Douro Valley.
Bill has also featured frequently on television and radio, appearing several times as a judge on The Great British Menu and a pundit on Daily Politics, as well as on Radio 4’s The Food Programme and Today. When not travelling the world in pursuit of great food and wine, or as an ambassador for the international humanitarian charity Action Against Hunger, he lives in West London, surrounded by cookbooks. He never skips lunch. [/expand]
The R&D Open Innovator
Charlotte is the Research and Development Manager at Treatt, a trusted ingredients manufacturer and solutions provider to the global flavour, fragrance and consumer goods markets. She joined Treatt in 2005 following medicinal chemistry research in academia and has gained vast experience in bench to market product development.
[expand title=”expand to read more”] Charlotte spearheads the group’s Open Innovation and Innovation Management activities, the global product management of Treatt’s growing Sugar Reduction range and managing the R&D department. Supporting a global sales team, Charlotte is on the frontline when it comes to customer training, knowledge sharing and collaboration. She has presented to some of the world’s biggest beverage brands, educating their internal teams on the cutting edge technology of our industry. She led Treatt’s first ever Innovate UK funded project in partnership with Northumbria University, investigating the early stage feasibility of biotechnological processes to the development of commercially significant flavour molecules. Charlotte’s open innovation work has led Treatt to become active members of the Food and FMCG Open Innovation Forum at the Cambridge University Institute for Manufacturing, working with partners in the food and beverage value stream to share best practice and identify areas for collaboration. Charlotte is passionate about chemistry and flavour and loves broadening her knowledge in these areas, particularly when food and drink is involved. She also enjoys the challenge of muddy obstacle course races. She is well-known and respected across the group as a colleague with extensive knowledge and experience, but also a relentlessly positive attitude and a truly creative outlook. [/expand]