Panel discussions

Health is not enough

4 October at 15:45, level 0 

How does the development of science and technology change how we think about health? A personalized diet is designed to activate the brain, help maintain good condition and even slow down aging. During the meeting, we’ll check how modern diagnostics enriches our knowledge about the impact of food on health:

  • Will genome and microbiome studies help perfectly match the menu to the body’s needs, and a tailor-made diet will prove to be the best prevention of civilization diseases?
  • How does what we eat in the first years of life "program" our body and to what extent can we later "reprogram" it with a proper diet?
  • Are food supplements just a marketing fraud?
  • Are the diets completely excluding meat healthy?
  • Is the intermittent fasting harmful?

Artificial or natural?

4 October at 17:00, level 1

In the face of modern food research and the possibilities of biotechnology, the border between "artificial" and "natural" is getting less and less precise. During the meeting, we’ll get to know different methods for obtaining new plant varieties (including GMOs). We’ll talk about urban crops and cellular agriculture, which may soon reduce the need for meat from slaughter, ensuring the production of pure meat in laboratories. We’ll discuss the benefits and problems arising from the use of plant protection products and various food additives (dyes, emulsifiers, preservatives).

We’ll look for answers to the following questions:

  • Is the distinction between "natural" and "artificial" food still justified?
  • Is what we consider "natural" always healthy?
  • Do we live in a time of harmful food?
  • Can science give us a chance to produce safer food?

Food of the future

5 October at 14:45, level 1

What barriers – psychological, social, business, legal – should be overcome to create a sustainable food system? During the meeting, we’ll consider which products have the best chances to change our menus in the future. We’ll talk about cell-cultured meat, edible insects, plant substitutes for meat and milk, hydroponics. We’ll also ask ourselves some additional questions:

  • What guides us when we change our eating habits?
  • What are flexitarianism, reductarianism, and other popular ideas for making our menu more healthy, ethical and ecologic?
  • Can speculative designer projects help create a sustainable food system?