Journal of Futures Studies’ Post

The much-anticipated Food&Design book, "Experiencing and Envisioning Food: Designing for Change," is finally out! It features papers on gastronomy, food design, sustainability, and social practices research presented at the 3rd International Food Design and Food Studies Conference (EFOOD 2022, Lisbon, Portugal, April 28-30, 2022). A special thank you to all the authors who participated in the conference and contributed to this volume. Your insights and expertise have enriched the content and made this book possible. If you're interested in exploring potential solutions to current problems in the food system and envisioning the future of food and nutrition, this book is for you. It's aimed at academics and professionals involved in the food sector. I'm thrilled to announce that the book has been edited by myself, along with Ricardo Bonacho, Mariana Eidler. Ph.D, and @MariaJosePires. It's a significant achievement, and we're proud to share it with you in open access. The EFOOD conference, initiated by Ricardo Bonacho in Portugal, has seen tremendous success over the years. The third edition was co-organized by us The Fork Organization, and the tradition continues with the upcoming fourth edition in November 2024, hosted by Elisava Barcelona School of Design and Engineering. We look forward to seeing you there! Happy reading! #FoodDesign #Sustainability #EFOODConference #foodsystems #design #designthinking #fooddesignedducation Taylor & Francis Group PAGE - Pisa Agricultural Economics Università di Pisa ISIA Roma Design

🌱 As the Director of Innovation at Asif: Culinary Institute of Israel, I'm truly fascinated by the evolving relationship between food tech companies and chefs, and it was a pleasure to collaborate with writer Adam Sella on this insightful article. The dynamic interplay between tradition and innovation in the culinary world is both inspiring and crucial for our future. In a world where modern farming methods and dietary choices are contributing to the climate crisis, the relationship between food tech companies and chefs has often been one of divergence. While tech entrepreneurs seek innovation, many chefs draw inspiration from tradition. However, the gap is narrowing as Israeli chefs co-found food tech start-ups that aim to meet both climate change challenges and the discerning taste standards of chefs. The conversation between these two worlds is evolving, with chefs like Asaf Doktor and Yair Yosefi recognizing the potential of technology to address sustainability. Yet, there are still hurdles to overcome, as some chefs remain critical of the taste and ideology behind alternative foods. The key lies in forging partnerships that prioritize taste, experience, and collaboration between culinary expertise and technology. As the culinary landscape evolves, the fusion of tradition and innovation offers hope for a more sustainable and delicious future. Special thanks to the featured experts in the article: Asaf Doktor; Yair Yosefi; Shirel Berger; Raz Rahav; Ran Shmueli Habib and Minerva Daoud; Ilanit Kabessa; BZ Goldberg; Hadar Ekhoiz Razmovich; Dok, HaAchim, Abie Restaurants; Brut Wine Bistro; The Mediterranean Food Lab (MFL); Remilk; Rutenberg Restaurant; Claro; Kabakeh; Ezba; Meala Foodtech. Their perspectives shed light on the exciting possibilities that lie ahead in the world of food and sustainability. Let's continue this important conversation! #FoodTech #Sustainability #Innovation #CulinaryWorld A special thanks to Or Ayalon for playing with the AI Midjouney to get these amazing illustrations!!

The Future of Food Technology 🍔 How does tech change food production? Innovations for sustainable solutions? Delve into the fusion of technology and gastronomy. #AIEdutainment #PodcastLearning #HistoryBroughtAlive #AIKnowledge #LearnFromLegends #EducationalPodcasts #ImmersiveLearning #HistoricalConversations #AIHistoryLessons #PodcastEducation

Where tradition meets innovation, the Scotch egg is getting a groundbreaking makeover that's nothing short of egg-ceptional 🥚 In a landmark collaboration, Ivy Farm Technologies and Fortnum & Mason have announced the development of a pioneering product in the food sector: a lab-grown Scotch egg. This innovation represents a significant step forward in sustainable food technology, combining traditional culinary art with modern scientific advances. Originating from Fortnum & Mason, the creators of the Scotch egg in 1738, this new version encapsulates a quail's egg in sausage meat derived from cell-cultured techniques. The meat, grown from cells obtained from an Aberdeen Angus cow, has been developed in partnership with Ivy Farm, a leading entity in cultivated meat technology based at our ARC Oxford campus. Taste assessments have yielded positive feedback, highlighting a rich, meaty flavour that aligns with traditional expectations of this classic snack. Fortnum & Mason's chef, Allistaire Lawrence, has commended the lab-grown meat for its satisfactory flavour profile, underscoring the potential for cell-cultured meats in haute cuisine. Anticipated to be available by early 2025, this initiative not only marks a significant achievement for Ivy Farm and Fortnum & Mason but also sets a precedent for the future of food technology. It exemplifies the tangible benefits of collaboration between the culinary arts and scientific research within the UK's innovation ecosystem. A huge pat on the back to Ivy Farm on this one. A huge step in the right direction 👏 Read the full article here: https://lnkd.in/e2JezEk3 #labgrown #cultivatedmeat #labgrownmeat #innovation #oxfordinnovation #foodinnovation #sustainability #arcoxford

"Excited to share our latest paper published in IRJMETS - 'Advanced Culinary Capture: Exploring Deep Features in Food Recognition'. Our research delves into the intricacies of food recognition technology, shedding light on its potential applications in the culinary world. Looking forward to further discussions on how this innovation can revolutionize the way we perceive and interact with food. #FoodRecognition #CulinaryTech #IRJMETS"

I'm excited to announce the publication of our recent study, "Analysis of the scientific knowledge structure on automation in the wine industry: a bibliometric and systematic review," co-authored with my respected colleagues Eduardo Sánchez García, BARTOLOME MARCO LAJARA, and Luis Antonio Millán Tudela. Our research is now available in the European Food Research and Technology journal, published by Springer Berlin Heidelberg. In this comprehensive study, we have analyzed the evolution of academic research on automation in the wine industry, spanning from 1996 to 2022. Using a blend of bibliometric analysis and systematic review techniques, including data from the Web of Science Core Collection and tools like VosViewer and Bibliometrix, we have mapped the intellectual landscape of this dynamic field. Our findings reveal significant trends and developments in areas such as computer vision, data aggregation, life cycle assessment, and precision viticulture. We also observed the shifting focus of research over the years, highlighting emerging technologies that are shaping the future of viticulture and enology. This work not only sheds light on the past and current state of automation technologies in the wine industry but also provides insights into future research directions. It’s a must-read for academics, industry professionals, and technologists keen on understanding the integration of innovative automation solutions in viticulture. Feel free to reach out for more information or access the full article through the following link: https://lnkd.in/gtPsTNaG #WineIndustry #Automation #BibliometricStudy #SystematicReview #AcademicPublishing #FutureOfViticulture

"Shaping Tomorrow's Food: A Reflection on Sustainability Week" The Sustainability Week of the International Fresh Business Management students concluded with a compelling presentation and thoughtful reflection on the future of food. Here's a recap of the week's events: Day 1: Defining the Link between Sustainability, Food Technology, and Morality The week kicked off with a deep dive into the intricate relationship between sustainability, food technology, and moral considerations in making food decisions. Day 2: Dialogues with Phytowelt GreenTechnologies GmbH Engaging discussions were held with Phytowelt GreenTechnologies GmbH, a leading food tech company, focusing on the challenges associated with gaining approval for innovative (food) technologies. Day 3: Exploring Ethical Crowd Sourcing at Moral Design Lab Fontys University of Applied Sciences A fascinating visit to the Moral Design Lab at Fontys University of Applied Sciences provided insights into their ethical crowd-sourcing methodology, involving citizens in the development of technology. Day 4: Prioritizing Moral Food Decisions through a Survey A survey was conducted to understand the varying priorities in making moral food decisions. Day 5: Concluding Insights The week concluded with profound revelations: 1. Health First: Our primary driver in making food decisions is personal health. 2. Planet Health Matters: Ecological aspects, representing the health of our planet, stand as the second most important factor in moral food decisions. 3. Varied Values: Factors such as social and global fairness, along with the value of tradition in recipes, exhibit significant variation in importance among individuals. The Moral Food Lab-Project: The outcomes of this week serve as valuable input for the Moral Food Lab-project. This information will guide a research initiative, leading individuals through a reflective process on opinions and emotions. The goal is to vividly illustrate how our society envisions eating in the future, defining common goals like personal health and a thriving planet. The research will also outline pathways, incorporating various technologies, to achieve these goals. We finished this intense and exciting week with a lunch saying good bye to a group of students who now starts their bachelor projects. Thank you to: Luca BorcherdingSophia GehlenVadim Mahu Andreea Popescu Graeme Gommans Philipp Wuthenow Bart WernaartMarieke van Vliet - van der Graaff Steve Smeets Carla Arts Chantal Vogt #sustainability #foodtech #Circularfood #wijzijnfontys #research #moralfoodlab #moraldesignlab #foodinnovation #foodtransition Fontys Venlo University of Applied Sciences

Mmmm, are those hints of silicon? Do you detect an undertone of GPU? From AI-driven tractors in California’s Napa Valley to precise yield forecasting in Australia’s vineyards and advanced grape quality analysis in Chile, AI is enhancing every aspect of wine production. This innovation is not only improving the quality of our favorite wines but also helping to combat climate change and manage natural resources more effectively. #AI #WineIndustry #Innovation #Sustainability #TechInWine

Call for Congress, Food Media and Communication, Piedmont (Italy), Over the past two decades, media and popular culture have been inundated with images of food. Among these, there has been a significant increase in attention to sustainability, communicated through the rhetoric of 'happy farming', 'rural idylls', or conversely, 'agro-apocalypses'. In public debates on media power, some commentators and writers argue that these images have trivialized 'gastro critique' (also known as critical thinking in gastronomy) by offering little guidance to envision a way out of the crisis beyond individualistic slogans such as "vote with your spoon" or "do it yourself". Others hold more ambivalent opinions, emphasizing the potential of popular culture - including food media - to enrich people's awareness and political engagement and even encourage processes of policy change. The advent of digital platforms in media consumption has also ignited similar debates on the potential of media technology to enrich food culture. Some researchers argued that this evolution of media environments and the advent of social media, encompasses the merging of food consumption and production, expanding into a more comprehensive ecosystem. With a generally optimistic tone, these writers claimed that ‘platformization’ introduces novel modes of individual and social engagement, reshaping food activism, movements, and overall political implications of one's own action. With a more pessimistic tone, other researchers argued instead that the ‘platformization of culture’ has expanded the commodification of ‘the social’, reducing rather than increasing users and audiences’ autonomy and potential for empowerment. This stream aims to explore both debates about narrative strategies and about technological change in food media and communication, offering insights from a diverse range of national and regional contexts. Potential topics might include: Contemporary food representations in popular culture Food narratives in food television VoD platforms and new experiential environments for food media Agency and structure relationships in food communication Platformization and big data in digital food communication The politics of algorithmic culture and consumer’s food choices More details: https://lnkd.in/dQwPA6R7 #Congress #cfp #SpecialIssue #publications #fundedconference  #mediastudies #masscommunication #journalism #onlineworkshop #Conference #mediaconference #projects #eventbrite #mediastudies #university #communication  #media #work #doctoralcall #Fundedphd #Callforpapers #Documentary #Filmstudies #paperpublication #Journals #mediajournals #scopus #research #fullyfundedscholarships #fullyfundedphd #workshop