Almost 2 weeks ago, at the Future Food Institute, we kicked-off our second Global Mission with the ambitious goal of visiting 12 cities in 10 countries in 60 days. 16 Master’s students from the Institute are conducting research around four key themes: scalable sustainability and circular system; future of proteins; agro-innovation in smart cities; food care and future of food service.
Environmental and health concerns are constantly growing: the UN defined 17 goals to achieve by 2030 for a more sustainable planet. Food has a key role in almost all of them. We cannot solve problems with the same mindset which brought them to life; that’s why we believe our food system urgently needs bold, remarkable and innovative designers.
Our Institute’s foundations lays on design thinking principles: our goal is to foster user-center creation, constant iterations and endless prototyping. This can happen only combining a multicultural and multi-background group of impressive people, able to innovate together around a validated design challenge. And we believe this should happen especially in food, a sector that touches everyone, at least three times a day. As Matteo Vignoli, Director of our Food Innovation Program, always says, “Innovation is a cooperative effort”: it touchs everybody and needs everybody to carve new solutions out.
Matteo Vignoli and the 16 Researchers will be on stage during the opening of San Francisco Design Week at the Design Hub at Pier 27.
The goal will be to tell their design journey with the San Francisco Design community, as well as share some precious insights on the four research topics.
Food Innovation is a Cooperative (Design) Effort
and Global Food Trends
June 7th, 10:45 AM – 12:15 PM
Purchase a ticket
If you are interested in knowing more, please ask also for a seat at our event on Wednesday, June 6th, from 5 to 8pm at Airbnb HQ. Future Food Institute’s documentary “Food Makers. A journey around the future of food” will be screened for the first time.
Written by Chiara Cecchini
Chiara is Future Food US Director, managing international research projects as well as US business relations. She has a MSc in International Management (ICN Business School, France), a MSc in International Relations (MGIMO University, Moscow), and a MSc in Design Thinking and Food Innovation (UniMoRe, Italy). Based in California, she is also a Research Scholar at Food Science and Technology at UC Davis, working on building the first comprehensive Internet of Food to enable food care through food systems semantics. She is a selected member of Barilla Center Food Nutrition Foundation, Unleash, a global innovation lab organised on the SDGs, as well as a Research Affiliate at Institute For The Future. She writes for The Spoon, Food Tank and Make. She is part of Sandbox San Francisco (US) and Global Shapers Sunyani (Ghana). Three years ago she started a company in Italy, Feat, providing wellness programs to corporations.