{"id":5148,"date":"2014-11-15T20:45:18","date_gmt":"2014-11-15T20:45:18","guid":{"rendered":"https:\/\/cumulusassociation.org\/?post_type=working_group&p=5148"},"modified":"2026-03-05T12:39:18","modified_gmt":"2026-03-05T12:39:18","slug":"new-eating-habits","status":"publish","type":"working_group","link":"https:\/\/cumulusassociation.org\/events\/working-groups\/food-think-tank","title":{"rendered":"Food Think Tank"},"content":{"rendered":"

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.
\nFood 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. <\/p>\n

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\u2019s natural resources and identities.<\/p>\n

Focus Areas<\/strong>
\nFood Think Tank focuses on the following topics:
\n\u2022 The role of designers in protecting and regenerating food ecosystems and natural resources through transdisciplinary and transcultural collaboration
\n\u2022 Designing ecological food systems, and living models based on behavioural patterns
\n\u2022 The evolving relationship between food and technology from production to consumption
\n\u2022 Cultural, political, environmental and social significance of ecological and sustainable food systems
\n\u2022 Local and global perspectives influence understanding of food systems
\n\u2022 Designing food strategies that connect designers, policy-makers, education, industry and food industry (disciplinary and cultural perspective)
\n\u2022 Emerging topics proposed by working group members<\/p>\n

Background and Mission <\/strong>
\nFounded 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. <\/p>\n

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.<\/p>\n

Activities<\/strong>:
\nFood Think Tank contributes to Cumulus network through:
\n\u2022 Curated sessions for the Biannual Cumulus conferences
\n\u2022 Seminars for group meetings, and public events
\n\u2022 Ongoing Food Think Tank initiatives and collaborative projects
\n\u2022 Peer-reviewed publications and edited volumes
\n\u2022 Knowledge exchange amongst academia and industry <\/p>\n

Publications and Research Outputs<\/strong>:
\nFood Think Tank offers opportunities to participate in high-ranking, peer-reviewed publications, including:<\/p>\n

The Transformative Nature of Food, edited by D. Daou & ed. 2006, Routledge
\nDOI. 10.4324\/9781003646655
\nhttps:\/\/www.routledge.com\/The-Transformative-Nature-of-Food-Adaptation-Connectivity-and-Identity\/Daou-Sarantou\/p\/book\/9781041087038<\/a><\/p>\n

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.<\/p>\n

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<\/a>
\nThis initiative documented and validated a new food design methodology, contributing to the development of food design research within urban and cultural contexts.<\/p>\n

This initiative documented and validated a new food design methodology, contributing to the development of food design research within urban and cultural contexts.<\/p>\n

Join the Working Group<\/strong>
\nFood Think Tank welcomes academics, researchers, educators, designers, industry professionals, and policy-makers whose work engages with food systems, sustainability, ecology, and cultural identity.<\/p>\n

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. <\/p>\n

Founders and Chairs
\nDr. Dolly Daou
\nEija Salmi<\/p>\n","protected":false},"author":401,"featured_media":5151,"comment_status":"open","ping_status":"closed","template":"","tags":[],"class_list":["post-5148","working_group","type-working_group","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nFood Think Tank - Cumulus Association<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cumulusassociation.org\/events\/working-groups\/food-think-tank\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Food Think Tank - Cumulus Association\" \/>\n<meta property=\"og:description\" content=\"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. 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