Thursday 13 April at 13.30 – 15.00 (local time CEST, Antwerp, Belgium)
at Cumulus Antwerp 2023 conference
Onsite: the University of Antwerp, Rector Dhanis, Kleine Kauwenberg 14, 2000 Antwerp, Belgium
Online: Zoom (link to come, open to all Cumulus members)
FOOD ADAPTATION II:
Co-chairs: Dolly Daou & Pier Paolo Pieruccio
Christian Guellerin, Honorary President of Cumulus Association and Executive Director of L’École de design Nantes Atlantique
Nicolas Brouté, Director of Corporate, Alumni and Philanthropic Relations ESA, L’Ecole supérieure des agricultures
Franco Dipietro, Founder and CEO at Biova Project
Massimo Imparato, Professor at Xi’an Jiaotong-Liverpool University
During Food Adaption I session speakers proposed the idea of making sustainable food and healthy eating habits available and affordable to everyone, this led to a series of food issues and questions being raised at the end of the session, that we wish to probe in Food Adaption II session. Antwerp. We invite speakers to explore these issues from different countries, such as France, Mexico, China, Italy … each explaining food adaptation “In Spirit’ rather than in conflict of their own cultural and professional perspectives. Following on from the Food Adapta3on I workshop in Detroit, as we travel across con3nents, we ask food conflic3ng ques3ons: As our tradi3onal ea3ng habits travel with us, some of the local food ingredients might not be available to cook our tradi3onal recipes, how do we reconcile between the original food iden3ty and sustainability. How can we be self sufficient with the available ingredients of a territory or region? How to be resilient in preparing a traditional cultural food and spirits recipes such as pizza, or wine if ingredients and/or an environmental elements are not available? Since the new recipe will not taste the same, how do we preserve our cultural food identity, while reversing our planet’s natural resources? How do we remain in spirit. Since food security and food transport are becoming major concerns across the globe these questions are becoming more and more urgent. Food is not only travelling from one place to the next but also travelling in time to the future into a new spatial continuum , a new identity and new frontiers such as outside our comfort zone and even into outer space galaxies and universe. What would be le_ from our food identity and what would be worth while holding on to and leaving behind?
In Spirit Photo
Photo credit ©Dolly Daou
The Food Think Tank is a continuation of the Cumulus Working Group New Eating Habits.