Developing Recipes for the Future

Recipes should be considered the final step of processing food instead of the beginning. However, it is the food demand coming from consumers that can orient and regenerate from the bottom the way food is produced and processed. The kitchens of the future do not only need to be smart but ideal places where people develop the recipes and tools that are needed for a better world.

[Climate & Earth Regeneration]: The kitchens of the future do not only need to be smart, but ideal places where people develop the recipes for a better world, by using products responsibly, by reducing food waste and by opting for local and sustainable diets. Food choices are a primary means to sustain our body and feed our health. However, the World Health Organisation (WHO) has stressed that the health and future of every child and adolescent worldwide is under immediate threat from ecological degradation and climate change.

[Humana Communitas]: Malnutrition, in particular, refers to deficiencies, excesses, or imbalances in a person’s intake of energy and/or nutrients. Obesity contributes to 4 million deaths globally. In 2018, 40 million were children under five were overweight, while 70% of global overweight people live in low- or mid-income countries.  Every country in the world is affected by one or more forms of malnutrition, making the fight against malnutrition in all its forms, one of the most significant global health challenges.

The participants will be developing new strategies, concepts, and tools that focus on the future challenges in the food system, including plant-forward eating, food waste, malnutrition, obesity, and climate change.