Gastronomic sciences meet Edo Sustainability
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.
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Additional Supporting Materials
- Robert Flore will introduce the rapid advances being made in the area of culinary technology and cutting-edge developments in the culinary world.
- Edo Sustainability is an effort to look back to the Edo Period (1603-1868), an example of a sustainable society, to get hints for food sustainability.
- A discussion among four panelists who hail from different disciplines will hopefully help us propose new approaches for the future of food.
Tomomi Nonaka, Assoc Professor, Ritsumeikan University