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September 26 - 29, 2019
Vancouver Convention Centre West
We are thrilled to be hosting Edible Futures: Food for Tomorrow, a travelling exhibition curated by the Dutch Institute of Food & Design and presented by the Embassy of the Kingdom of the Netherlands.
Edible Futures is a thought-provoking installation from artists around the world that invite visitors to reflect on our shared food future. Presenting multiple perspectives on global food security issues such as climate change, declining fresh water supply, loss of biodiversity, food waste, and the gap between producers and consumers, Edible Futures asks visitors to imagine what the future of food will look like, and what role each of us might play in changing it.
Visit the show to experience this interactive pavillion!
The ‘value’ of life within the meat industry is well hidden behind closed doors by keeping the slaughter process anonymous from society. The deaths of these animals remain unknown and unvalued, while the perception of the consumer is distorted and often misunderstood. Re-evaluating the value of life within the meat industry begins by transforming the 0.9 grams of brass making up the cartridge of the stun gun. After pulling the trigger, the cartridge case is the only piece left over in the killing process. A vending machine is made to question the representation of ethical value in contrast to the monetary value.
The object sold from the machine is made from the 0.9 grams of brass cartridge casings and costs the same price as the bullet itself. It also costs the same amount as the cost of one cow’s life. The resulting brass paperclip (which has its origins in a system of mass production and distribution) is an object consecrated for daily use that serves as a constant reminder of the loss of an animal’s life.
Soup from the invasive pond slider turtle, roasted raccoon with shoots from Japanese knotweed and seed on cream from Himalayan Balsam could appear on the menu of a near future.
“Menu from the new wild” by industrial designer Alexandra Fruhstorfer is a culinary concept solution targeting two major problems: protecting our native biodiversity from invasive species and offering new food resources for our growing population.
Through a special dining experience, Alexandra provokes discussions about global ecological changes and human role within it. “Do we have to change our paradigms of consumption if we want to protect what we consider to be our ‘pristine’ nature? Or is this only a late justification of our own ecological mess? How do we even define ‘nature’ in the age of the anthropocene?”
Using molecules to spice up gastronomic experiences, Russian-German food designer Alexandra Genis proves that not everything artificial is unsustainable, as she eliminates the need to transport produce around the world.
Atoma is a collection of spices that create flavour through nothing but pure molecules. Each molecule has an individual flavour and can be added to a dish by rasping. Every flavour can be concocted everywhere, in any season or climate, eliminating the need for transporting exotic and expensive produce from faraway places. Atoma ensures high-quality food experiences without affecting the landscape.
Diasporic Dumplings by Canadian food designer Amanda Huynh explores a sense of territory and resilience through bite-sized tastings of ingredients harvested from the immediate surroundings. The project considers indigenous plants, as well as the invasive species that have adapted to a new life, far away from home.
What would our food system look like if it was run and owned by robots? Which choices would be made and would the system become more fair?
SAM is a Symbiotic Autonomous Machine, designed by French-Dutch designers Marie Caye and Arvid Jense, but not owned by them. SAM produces soda made from Waterkefir and sells it. Since he can’t taste the flavour of his produced soda, he adds his Twitter account to the receipt given at purchase, where he asks customers to rate the flavour online in order to adjust the recipe.
He uses the money earned to employ humans to work for him. Notions of profit, or even greed, are superfluous and SAM produces at cost, reimburses debt and pays bills as a single economic entity. Since our current society does not give agency yet to non-human commercial entities, he rent’s Marie’s identity to be able to get registered at the Chamber of Commerce.
Food Futures will radically alter your ideas about consuming and producing food. Food designer Chloé Rutzerveld questions and explores new food production technologies and translates multidisciplinary research into future food scenarios. The project explains her thoughts, process and work, which is often described as provocative, cheeky and playful - inspiring and involving consumers in the discussion about potential food futures.
Totomoxtle is a new material that harnesses the brilliant spectrum of colours seen in the husks of heirloom corn. Ranging from deep purples to soft creams, Totomoxtle showcases the range of species of native corn that exist in Mexico. The husks are flattened and glued by hand onto fiberboard and card for reinforcement, and can then be used in various applications for interiors and furniture.
But this project goes far beyond simply aesthetics. Totomoxtle focuses on regenerating traditional agricultural practices in Mexico and creating a new craft that generates income for impoverished farmers while conserving biodiversity for future food security.
69% of the world’s fresh water is used for agriculture. S/ZOUT envisions the future of food if the water used for agriculture is sea water. The project presents research into the edible properties and possibilities of sea water and sea salt to draw attention to the worldwide water problem that has reached crisis-level in the Western Cape in South Africa. The project is in collaboration with Salt Farm Texel in the Netherlands, who has had great success over the last ten years growing crops using sea water irrigation, specifically lettuce, cabbage, strawberries, potatoes, carrots and tomatoes.
Lichen, a mossy fungus could be used to make nutritional food products after an apocalypse, or on Mars, according to research by designer Julia Schwarz.
In her project Unseen Edible, Julia has developed a range of food products made from lichen, a hardy fungus-like species that grows on plants, tree bark and rocks. Lichens could offer a source of nutrition in a potential future food shortage, as they are easy to grow, even in harsh climates and environments.
Our mind creates taste expectations before food reaches the mouth. With this finding, Laila Snevele imagines taste could be created mostly (if not entirely) in our minds with the right tools.
Combining empathy with material, color and overall feeling of a taste, she creates five taste visual digitalizations called "Digital Seasoning." The project’s application potential could have a great impact on the food industry by employing Digital Seasoning to reduce the amounts of salt, MSG, sugar, and citric acid levels in processed foods, therefore enabling a healthier eating behavior with less harmful ingredients.
“Human Hyena” raises the question of whether humans can modify their bodies using synthetic biology to consume and digest rotten food like the scavenger hyenas.
Inspired by the hyena species, these "human hyenas" use synthetic biology to create new bacterias and modify their digestive system to be like that of the hyena – with its different sense of smell and taste.
Tea Drop is a tea machine that has the ability to condense water vapour from the surrounding atmosphere. It functions on its own timeframe, so one has to wait for the tea vessel to be filled up with water before it can be boiled and ready for making tea.
South African designer Shaakira Jassat discovered that water is a by-product of processing tea, and harvested tea leaves are dependent on the weather and subject to time. Tea Drop aims to recapture this precious resource whilst giving power back to the environment.