FUTURE FOOD'S LEARNING APPROACH

Our learning approach is an educational platform inspired by creative learning and design thinking methodologies 

Inspiration
Combine learning and innovation to get a view of the future, through the eyes of big visionaries and experts.

Aspiration
Unlock your potential by making real your ideas  at the side of the doers.

Action
Convert ideas  into action and make a transformation in the communities in which you are part of .

future food learning pillars

Human-centered design & design thinking

It’s all about getting in the shoes of the people you are talking to and ideating putting them at the center. […] “When we think about design thinking we think about a process that is made of collaboration”  – Chhavi Jatwani

Prosperity Thinking

 

We challenged our Boot campers on Prosperity Thinking, designed to be an evolution of Design Thinking.

Prosperity Thinking does not start from the method, but from the values: what mindset people should have, what are the principles behind and finally you reach the method.

Ecosystem Thinking to build a Thriving Society

Reversing the mental model is when the true innovation happens.
Shifting from “me” to “we” is at the basis for a long-lasting change in the actual structures, patterns and eventually events.
Because nothing happens in silos, every single action has a cause and generates an effect in the whole ecosystem.

Be a Maker: time for prototyping

Sometimes the how is more important than the what. And prototyping perfectly entered this case, because a prototype is worth 1,000 words.

Taking inspiration from the Maker Movement Manifesto, our class has been challenged, hands-on, in real life prototyping activities: sharing, learning, playing, participating were just some of the steps they went through, guided by the mantra: “Show don’t tell!”

“You learn how to fail in the kitchen, but you don’t stop cooking. Instead reshaping, iterating and getting better. Kitchen and food is the perfect playground for innovation”Sara Roversi

Future food's powerful conversations

Collaborative Leadership & Collective intelligence

An extra session led by the insightful Carlo Giardinetti, Dean of Executive Education and Global Outreach at Franklin University Switzerland, led our class to consider the role of group bias and psychological safety. We have been triggered by the fear of failure, marginalisation, and the pressure of acting differently from the group as concrete obstacles to sharing our ideas and behaviours.

We have followed examples of social conformity, reflected on the process of disclosing mistakes, and questioned the role of our leaders, just as their potential to lead the group towards high-performance zones, rather than anxiety.

Our Climate Shapers have been inspired by the importance of creating platforms for collective sharing also through the real-life experience of the Good After Covid-19 and the format of the fishbowl, which is designed exactly to maximise rooms for psychological safety to bloom. Team psychological safety creates a shared understanding that candor is expected.

Food & Social Justice

One of the most powerful conversations on how to transform purpose into a business. One global class characterised by multidisciplinary expertise, intergenerational participants, all interconnected and reunited into one digital room to hear about the art of humility, trust, and reciprocity. Sharing and being in service with the community is a powerful, transformative, and innovative business model that eventually rewards you back. We have all been empowered by the inspiring words of Mark Brand, about making good in an innovative way, about advocacy, empathy, integrity,  food sovereignty, justice, the need for listening and using our critical voices to make the world a better place to live.

Measuring our impact

How can we measure our impact we want to make in the society? How can we efficiently mitigate the effects of climate change? What are the key drivers for success? We first have to abandon the idea that changes come overnight. Impact measurement and impact in itself needs a lot of players to be able to work together, but also requires a combination of qualitative and quantitative changes,  behavioural shift both from an individual and societal point of view and strategy implementation from global to local. These are only some of the main takeaways that our Food & Climate Shapers have gained from this inspiring conversation on food waste.

SDGs and food

17 SDGs, 169 targets: an ambitious Agenda that looks at the long terms, and that stresses our responsibility as humanity. These are goals and targets that, directly or indirectly, all relate, touch, influence or affect the whole food system because speaking about SDGs means speaking about food.

We have understood the power of partnership between public and private sectors, individuals and organisations, multidisciplinary expertise, to encourage cooperation and coo-petition, to progress and unlock the opportunities in the food system. We can save the planet through food!

Unveiling Dormant Resources

How many “Sleeping beauties” do we usually leave aside? Scientific papers that are not recognised, local products and recipes, cultural heritage. Thanks to the inspiring presentation led by Professor Lorenzoni, we have dug into the unexplored world of the dormant resources: assets, capabilities, information, knowledge that are visible but still not seen, in the roadmap toward the value creation process.

Opportunities and resilience: Migration Is More Positive Than We've Been Led to Believe

“The only thing that needs to be separated by colour is laundry”.

With this powerful affirmation, we have reflected on the value of immigration and immigrants in every single area of the society, including their potential in the creation of new jobs and economic opportunities, besides the major common challenges that immigrants face globally.

If immigration is the effect of wrong policies, we should value more data in this field to better manage immigration.

Equally, financial exclusion, social exclusion, and poverty are hitting the global population without any distinction. Speaking about inclusion will not be sufficient as long as immigration continues to divide, rather than unite, communities in their diversity.

Is going to be Blockchain: A Digital Solution for Modern Democracies?

Blockchain and cryptocurrencies are just the tips of the iceberg.

During this conversation, we have learnt the value of decentralized economies, starting from the decentralization of individuals.

We have focused on redistributing resources, increasing resilience, and building self-sovereign communities. Whether the Internet is decentralised by design, our Food and Climate Shapers have been galvanised on the future of the sharing economy, and the development of possible new trends, such as the ownership economy.

Food Open Innovation

We often forget that today’s traditions were original forms of successful innovation and that the first example of open innovation comes back to the time of Galileo Galilei. Innovation requires cooperation, that happens when people share hands, and necessitates thinking global but acting local. This exactly helps to set the table for the last chapter of our learning journey: gathered together, now our designers and Climate Shapers have to come to action with a final Digital Hackathon, a marathon with the objective of examining, innovating and changing the well established paradigms of the way people eat.

Here’s the 10 ground rules:

  1. Get your ingredients before
  2. Get to know your peers
  3. Work in a collaborative way: embrace the “Yes and…”
  4. Embrace the uncertainty
  5. Don’t talk, prototype!
  6. Remember to pass the salt sometimes…
  7. Define your roles in advance
  8. Learn about the context of your idea
  9. Be purpose driven and think ecosystems
  10. Peer to Peer Voting
  11. Have fun!

Our guests:

  • Sara Roversi: Founder, Future Food Institute
  • Chhavi Jatwani: Lead Designer, Future Food Network
  • Claudia Laricchia: Head of Institutional Relations and Global Strategic Partnership at Future Food Institute
  • Carlo Giardinetti: Dean of Executive Education and Global Outreach at Franklin University Switzerland
  • Mark Brand: Social Impact Entrepreneur, Chef, Professor of Innovation at University of Southern California
  • Matteo Vignoli: Co-Founder of Future Food and Director Open Innovation Program at Almacube in Bologna (Italy)
  • Philippe Schuler: Global Movement Coordinator at Too Good to Go
  • Cristina Petracchi: Head of FAO E-Learning Academy
  • Gianni Lorenzoni: Professore Emerito, Università di Bologna, Honorary Professor, City University London, Visiting Scholar Stanford University (1984) – Visiting Scholar New York University (1990) – Visiting Professor Texas A&M (1996) – Uppsala Business Lectures (2001)
  • Chris Richmond Nizi: Founder Mygrants
  • Antonio Gagliardi: Future Food Fellow – BluRhapsody