Koert van Mensvoort
3 October at 18:00
Koert van Mensvoort will make us jump in at the deep end, analysing the most inspirational scenarios of the future of food. He’ll additionally illustrate them with his speculative works bordering science, technology and design, showing products that we may see on store shelves in the next 10–30 years. Together, we’ll look for answers to the question of whether our increasingly technical food system still allows us to return to nature and whether this idealized nature is not actually an illusion.
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" »
5 October at 17:15
About food design at the intersection of science, technology and design.
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.
5 October at 18:25
On the attitude of people towards clean meat and other new types of food.
Christopher Bryant – PhD student at the Faculty of Psychology at the University of Bath, where he studies the attitude of consumers to pure 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.
When and where?
3 and 5 October
Copernicus Science Centre, auditorium
Free admission, registration is not required