Next food, next nature
Koert van Mensvoort
3 October at 18:00
Medical candy, programmable wine and lab grown meat are a just few of the food products that might be on our plate in the future. Dr. Van Mensvoort designs speculative products to stir debate on the innovations that transform our lives. In particular he will focus on the future of meat. Expect both dreams and nightmares, appetite and apathy. Food technology is highly intimate as the food you eat becomes part of your body. Dr. Van Mensvoort will show how truly successful technology eventually becomes our next nature.
Koert van Mensvoort – artist, scientist and philosopher. Head of the Next Nature Lab, which he founded at the Department of Industrial Design at Eindhoven University of Technology. He proposes a brand new, dynamic understanding of "return to nature". The kind of return in which the realization of the ambition of scientific and technical development of our civilization doesn’t come into conflict with nature, but responsibly and creatively uses the mechanisms that govern it, leading to the emergence of a "new nature".
Read "Letter to Humanity" »
Imagining the Future of Food
5 October at 17:15
How far are you willing to go to continue eating meat? Isn’t overconsumption and inefficient nutrient absorption the actual core of food waste? What if we stop producing potatoes but directly grow carbohydrates with microorganisms to shorten the food production chain? And if we would switch to a fully functional eating system in which we separate the functionality of eating from the sensorial experience, how are we going to create new sensory eating experiences in a digital age? In her lecture, Chloé will share her vision on the future of food and food design by showing a selection of her multidisciplinary projects and by asking critical questions to the audience. She will share her curiosity, way of working and talk about the value of imagination and tinkering.
“By daring to look ahead and envision alternative futures, we can gain new perspective on what we eat, why we eat it, and what we may (or may not) eat in the future.”
— Chloé Rutzerveld
Chloé Rutzerveld – designer of the food of tomorrow. Teacher, inspirational speaker, curator and consultant. Encourages people to take a critical look at food production and consumption. She studied industrial design at the Eindhoven University of Technology. She’s a member of the Next Nature Network. By combining design, science and technology, she comes up with new ways to make our food more efficient, healthy and sustainable. She furtherly uses them to create interactive installations, exhibitions, workshops and experimental tastings. She treats food as medium to reach a wide range of people. Chloé’s work is designed to inspire, provoke and educate, while closing the gap between research, production and consumption.
Cultivated Meat: The Social Context and Consumer Acceptance
5 October at 18:25
Cultivated meat has the potential to revolutionise agriculture, drastically reducing the environmental footprint of meat production, addressing major public health issues around animal agriculture, and sparing billions of animals from slaughter each year. However, given the failure of genetically modified foods to become widespread in Europe, it is important to consider the social context for such a technology if we are to realise these benefits. Christopher Bryant explores what we know about consumer attitudes to cultivated meat: who will eat it, what motivations and barriers exist, and how we can increase acceptance. He considers some of the economic, regulatory, and religious issues around cultivated meat, as well as how media coverage will impact adoption. Christopher will talk about his researches during the lecture..
Christopher Bryant – PhD student at the Faculty of Psychology at the University of Bath, where he studies the attitude of consumers to cultivated meat and other innovative food products. The purpose of his scientific research is to understand human attitudes and change them towards greater empathy and altruism.
Partner of the lecture – British Council
When and where?
3 and 5 October
Copernicus Science Centre, auditorium
Free admission, registration is not required