FOODTURE, summit of food design, food tech and social food

This Thursday November 7th, will take place FOODTURE, a summit that showcases the talent of Barcelona in terms of food design, food tech and social food. It will present the gastronomic trends on digital manufacturing, design experiences, sustainability, among others.

FOODTURE is an event organized by BCD — Barcelona Centre de Disseny and Plat Institute, where the future and culture of food come together through round tables, gastronomic experiences, workshops, talks, exhibitions, talent showcases and sustainable innovation awards.

Albert Fuster, Academic Director of Elisava, will give a talk on the relationship between food, personal identity and territory and he will also present the educational programmes on food design of the School. In addition, three students of Elisava will present their projects:

(Sex)abled, by Guillem Alemany (Undergraduate Degree in Design) intends to make visible the reality of people with functional disabilities and make it public by presenting an innovative and critical programme that demonstrates the need of the role of the sexual assistant, as well as the free sexual expression of this people.

BLUE SHEL(L)TER, from Licia Desideri (Master in Design through New Materials) experiments with seafood waste. The final product becomes a healthy finishing plasters for the walls made entirely of mussel shells. The shell, that once protected the mussel, is given a new purpose, now protecting us and our homes.

Food, design and tomatoes, a project by Gemma Sanchis, Belen Jiménez, Danae Vime, Ristil Skovgaard and Lauren Beich (Study Abroad and Undergraduate Degree in Design), in collaboration with Espai Sucre, reinterprets the way in which “pa amb tomàquet” is made, turning it into a fun and festive experience.