We are here to talk about what happened at the Embassy of Food during the Dutch Design Week in October 2017. Marije Vogelzang who leads the food design department at Design Academy Eindhoven curated the event.
The discussion involved changing the way food is produced, processed and consumed and how food waste is managed in the future. The innovations and alternatives provided by geniuses and highly creative designers would be the future of sustainable practices and inculcate a positive, healthy eating habit.
The Food Design Studio known as Botanic Bytes produced a meat-free sausage that is 15 times longer than traditional sausages and is created from the stems of oysters that would normally be at the bottom of the bin. They claimed that it shows the inefficiency of meat production using the same quantity of resources.
It is an interactive installation where visitors could contribute in producing food by breathing on algae. Dutch Food Design Collective, Cateringa said that the algae grow when we feed them carbon dioxide and thus provides an alternative in sustainable food production.
The visitors will get a small algae shot – that they helped to grow – and consume them. Algae are known for their high concentration of vitamins, minerals, and antioxidants.
Anna Diljá Sigurðardóttir and Sorrel Madley created plant-based fish that is said to have similar taste, texture and provide the same nutritional value of real fish. That’s one step to a healthy vegan lifestyle if we ever run out of fish!
S/ZOUT by Studio H worked together with Salt Farm Texel to develop salt-tolerant crops as a response to global water shortages. This resulted in carrot, strawberry and tomato condiments.
Other known crops that are saltwater tolerant include barley, asparagus, and wheat grass. Water consumption for agriculture could be reduced, thereby supporting sustainable global farming practices.
Truthfully, none of us can truly imagine how these innovations for sustainable food practices will perform or change our eating habits once they are exercised all around the world.
Points for creativity is a solid 100, but some of them leave a bad taste in our mouth by just knowing that such food concepts exist. However, with advanced technology and improved food manufacturing science, it will soon be possible for us to safely consume and inculcate the practice of sustainable food in the future.
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