Food Think Tank explores current and critical topics in food design from transdisciplinary and transcultural perspectives on how to feed the planet informed by the relationship between food identity, food practices and planetary resources. As both a cultural and ecological system, food is a shared language across cultures with distinct food dialogues that are based on traditions, values and environmental contexts.
Food Think Tank explores current and critical topics in food design from transdisciplinary and transcultural perspectives on how to feed the planet informed by the relationship between food identity, food practices and planetary resources. As both a cultural and ecological system, food is a shared language across cultures with distinct food dialogues that are based on traditions, values and environmental contexts.
We invite food experts from a diversity of disciplines and sectors to share their research, educational, pedagogical, industry and policy-making insights. Contribution to this working group aim to promote ecological food practices and design food systems that preserve and protect the planet’s natural resources and identities.
Focus Areas
Food Think Tank focuses on the following topics:
• The role of designers in protecting and regenerating food ecosystems and natural resources through transdisciplinary and transcultural collaboration
• Designing ecological food systems, and living models based on behavioural patterns
• The evolving relationship between food and technology from production to consumption
• Cultural, political, environmental and social significance of ecological and sustainable food systems
• Local and global perspectives influence understanding of food systems
• Designing food strategies that connect designers, policy-makers, education, industry and food industry (disciplinary and cultural perspective)
• Emerging topics proposed by working group members
Background and Mission
Founded in 2009 by Dr Dolly Daou and Eija Salmi (Secretariat General of Cumulus), Food Think Tank was established to bring together the international food design community and to foster rigorous research and educational outcomes amongst Cumulus members in the area of food design.
Food Think Tank supports research and practice-based food design research to explore current and relevant food and sustainability issues. Experts from diverse cultural and disciplinary backgrounds are welcome to participate in the working group to advance and disseminate credible research and pedagogical initiatives in food design as reasoning, practice, and methodology.
Activities:
Food Think Tank contributes to Cumulus network through:
• Curated sessions for the Biannual Cumulus conferences
• Seminars for group meetings, and public events
• Ongoing Food Think Tank initiatives and collaborative projects
• Peer-reviewed publications and edited volumes
• Knowledge exchange amongst academia and industry
Publications and Research Outputs:
Food Think Tank offers opportunities to participate in high-ranking, peer-reviewed publications, including:
The Transformative Nature of Food, edited by D. Daou & ed. 2006, Routledge
DOI. 10.4324/9781003646655
https://www.routledge.com/The-Transformative-Nature-of-Food-Adaptation-Connectivity-and-Identity/Daou-Sarantou/p/book/9781041087038
This manuscript was initiated by Dr Dolly Daou and Professor Pier Paolo Peruccio during Food Think Tank sessions titled Food Adaptation I & II, held at Cumulus conferences in Detroit and Antwerp. The publication includes contributions from many Cumulus members as chapter authors and/or reviewers.
D.Daou. 2006. Food memories within urban interiors of marketplaces. in The Transformative Nature of Food, edited by D. Daou & ed., Routledge. https://doi.org/10.4324/9781003646655-5
This initiative documented and validated a new food design methodology, contributing to the development of food design research within urban and cultural contexts.
This initiative documented and validated a new food design methodology, contributing to the development of food design research within urban and cultural contexts.
Join the Working Group
Food Think Tank welcomes academics, researchers, educators, designers, industry professionals, and policy-makers whose work engages with food systems, sustainability, ecology, and cultural identity.
Members are invited to contribute to conference sessions, collaborative research initiatives, and publications, and to help shape emerging agendas in food design within the Cumulus network.
Founders and Chairs
Dr. Dolly Daou
Eija Salmi
