Gastronomic sciences meet Edo Sustainability

Description:

The time has come for us to consider food sustainability. The total global population will have burgeoned to 9.7 billion by 2050. We will need to adopt countermeasures to achieve sustainable society. These range from 3D food printing to the alternative proteins and “slow food” approaches- strategies that today might seem extreme. The session will feature Roberto Flore, former head chef of the Nordic Food Lab in Copenhagen; Dr. Kim, Executive Director for Food Innovation Design Research at Stanford University; as well as Dr. Nonaka and Dr. Kamatani of the College of Gastronomy Management at Ritsumeikan University, who are researching food system design to learn from Edo Sustainability. We will therefore be able to enjoy a discussion of the future of food from various different perspectives.