Social Crisis Food Solutions
SOLVING PROBLEMS FROM THE PAST WITH IDEAS FROM THE FUTURE
Innovations in gastronomy seek and can provide solutions to problems associated with modern societies. In this talk we will discuss with people who in times of crisis have reacted with innovative solutions through food.
20 OCT
16:00 CET
English
Francesc Terns //
Founder of Health Warriors
Juan Umbert //
Co-Founder of Food for Good
Julián Bermúdez //
Agrifood Systems Researcher
Anna Achón //
Foodture Team & Content Manager Design&Food of BcD
Future of water
HOW WILL TECH & INNOVATION ADVANCE WATER SUSTAINABILITY & RESILIENCE WORLDWIDE?
We will explore how the most cutting edge technologies and initiatives fight to face scarcity and safety, individual packaging reduction, responsible consumption and regenerative ecosystems.
21 OCT
16:00 CET
English
New Farming / Emerging Food Systems
HOW WILL WE FEED IN THE NEXT DECADE? 2020-2030
Exploring the future of food from the origin of aliments. We will reflect on agricultural production alternatives, opening the debate to the world of urban farming, vertical farming, ferming, genetic modification of seeds and more.
21 OCT
17.30 CET
English
Bernat Añaños //
Food Activist & Co-Founder of Heura Foods
Dr. Pasi Vainikka //
CEO of Solar Foods
Hélène Miller //
Head of European Affairs of Aleph Farms
Pascal Hardy //
Founder & President of Agripolis
Xavier Felipe //
Food Researcher of IRTA
Carolina Angeli //
Foodture Team & CEO of Plat Institute
Self-Sufficient Kitchens
PRODUCTION IN THE CONSUMPTION POINT
To achieve zero impact of our consumption we must explore the possibilities of food production closer to our consumer spaces. From food procurement to power generation, everything could be created within our kitchens.
22 OCT
17:30 CET
English
Alexandre Dubor //
Researcher & Faculty of IAAC
Anneke Stolk //
Co-Founder of Instagreen
Loïc Le Goueff //
CEO of Green in Blue
Foodism / Edible Cultural Movement
FOOD AS AN ART FORM
Food as an artistic movement is experiencing a new impulse on behalf of artists and chefs who have dared to cross the limits of gustatory perception, approaching the limits of aesthetics. We are facing a new creative revolution, an edible cultural movement is being born in Barcelona, the reason is the need for disruptive change in the planetary eating model.
JOIN THE REVOLUTION
22 OCT
19:00 CET
English
Heloïse Vilaseca //
Director of Innovation & Research of El Celler de Can Roca
Marije Vogelzang //
Eating Designer, Founder of the DIFD & Head of Food Non Food Dept. of the Design Academy Eindhoven
Nicole Vindel //
Food Designer & Artist
Sam Bompas //
Director of Bompas and Parr