Podcasts about food design

To truly transform the food system, we need retailers to sell food that enables nature to thrive.In this episode, learn how leading retailers from around the world are embracing circular design for food, and facing the challenges that occur on the journey.Our guests are Helly McAlister, Senior Buyer at Fortnum & Mason, and Susy Yoshimura, Senior Sustainability Director at Grupo Carrefour Brazil, two pioneering businesses from the Ellen MacArthur Foundation's Big Food Redesign Challenge.Find out:Why investing in circular design for food is a strategic move that defines the future of retailHow top retailers are cultivating customer demand for products that keep nature in mindThe fundamental importance of cross-team collaboration within organisationsIdeas for engaging suppliers and scaling circular economy initiatives far beyond pilot projectsUseful links:A guide to using circular design for food to build business resilienceExplore the products from the Big Food Redesign ChallengeEp 177: Beyond business as usual: Biodiversity, collaboration and visionary leadership in the food systemEp 179: How are small start-ups, SMEs, and large corporations working together to change the food system?

Co se stane, když spojíme jídlo a umění? V prvním díle nové řady podcastu Raut se bavíme s umělkyněmi Barborou Gábovou a Františkou Malaskovou o jedlých instalacích a designových hostinách nebo o chlebě jako udržitelném sochařském materiálu. Díl prostupuje sedmichodové kunsthistorické menu připravené kurátorem Piotrem Sikorou. —Podcast Raut vydává iniciativa pro současné umění tranzit.cz a vychází každé 3-4 týdny. Přihlaste se k odběru tranzit.cz a Alarmu na platformách Apple Podcasts, SoundCloud nebo Spotify, ať vám žádný díl neunikne. Podcast vznikl díky finanční podpoře Ministerstva kultury České republiky. Hlavním partnerem tranzit.cz je nadace ERSTE. Epizodou vás provázely Ester Grohová a Nela Pietrová. Dramaturgem podcastu je Max Dvořák. Zvukový obal vytvořila Ester Grohová. Zvukový mix a mastering dělal Ondřej Holý. Vizuální identitu pro celou sérii navrhlo studio Day Shift Office, food design pro doprovodné fotografie připravila Barbora Gábová ve spolupráci s Annou Kameníkovou a Natálií Košťálovou z tria Bláznivé bruschetty. Fotografkou série je Viktorie Macánová.IG @tranzit.cz@biennale.matterof.artFB @tranzit.cz@biennale.matterof.artWEB https://matterof.art/cz/podcast-raut-2025  

Elsa Yranzo es diseñadora, directora de arte y comisaria. Al frente de su propio estudio, Creative Food Studio, ha convertido el Food Design & Food Art en su lenguaje creativo. Además, acaba de publicar el libro Food Design, junto a Sergi Freixes e Ivan Merino.Pero más allá de estas etiquetas, en esta entrevista exploramos su imaginario y lo que realmente impulsa su trabajo: una búsqueda constante de la belleza con impacto, tanto en la vida de las personas como en el ecosistema gastronómico.Descubriremos cómo la cocina se cruzó en su camino cuando se formaba como interiorista y cómo ha logrado transformar su visión en un negocio que la ha llevado a colaborar con marcas como BMW y Hermès, además de impartir clases en el Basque Culinary Center.Notas del episodiohttps://elsayranzo.comIG: @elsayranzo► Si te ha inspirado esta entrevista y quieres seguir pensando puedes hacerlo aquí: https://mariacarvajal.es/recursos/masterclass► Sobre la autoraPuedes encontrarme también aquí: Página web: https://mariacarvajal.es/Instagram: https://www.instagram.com/soymariacarvajal/X: https://twitter.com/MariaCarvajalCFacebook: https://www.facebook.com/soymariacarvajalRecuerda suscribirte y darle a me gusta si te ha gustado la entrevista.¡Gracias y hasta pronto!

Dr. Carolyn Ross is a professor of food science and the director of the Washington State University School of Food Science. Her expertise covers sensory science, human perception of food textures, and the formulation of food products tailored to different populations. She joins The Drip to unpack texture's critical role in food acceptance and how this knowledge can be leveraged to design foods for diverse groups, from children with Down syndrome to older adults.00:00 Understanding food texture is crucial for acceptance.03:52 Down syndrome: 80% have eating and swallowing difficulties.07:35 Individual consumer needs shape food product development.10:16 Behavioral and preference studies on children, adults.16:02 Include targeted users in product design decisions.18:28 Water activity affects food consistency over time.21:49 AQUALAB collaboration enhances food sensory evaluation.23:53 Mantra: "I'm brave enough to climb any mountain."

José Antonio Sada, director de la especialidad en Diseño e Innovación de alimentos, de la Universidad Centro, describe a esta nueva carrera como el arte de crear, presentar y consumir alimentos.Es una disciplina relacionada con el diseño de productos, que no solo incluye la creación de nuevos alimentos, sino también envases, espacios, objetos y formas de presentación y conservación.Además, abarca conocimientos de otras áreas como la biología, la genética, la antropología, la psicología, la sustentabilidad, la sociología, la nutrición y la ergonomía, la cual se aplica a la ahora de diseñar desde el mobiliario de un restaurante hasta un tenedor.La Universidad Centro celebra su 20 aniversario con la exposición Superposiciones.Consulta este y otros deliciosos temas en Aderezo. Hosted on Acast. See acast.com/privacy for more information.

Seid ihr bereit? Es erwartet euch eine bunte Mischung spannender Themen. Zuerst berichtet Jana begeistert von ihrer ersten Gospel-Probe und den Eindrücken, die sie dort gesammelt hat. Erfahrt, wie es war, Teil eines solchen Chors zu sein und welche Herausforderungen und Freuden das Singen Jana bereitet. Weiter geht es mit einem Blick auf die Bequemlichkeitsfalle der Convenience-Produkte. Wir diskutieren, wie diese praktischen Helfer unseren Alltag beeinflussen und ob sie immer die beste Wahl sind. Wir klären auf, wofür eigentlich die Abkürzung PET steht und ob ihr wisst, was Polyurethan ist. Zu dem werfen wir einen Blick auf den faszinierenden Beruf des Food Designers. Was macht ein Food Designer genau und wie beeinflusst er unser Esserlebnis? Seid gespannt, hört rein und lasst euch inspirieren!

Dunia Bora means a better world, and that's what Vincent Muhoro, Dunia Bora's Founder, is aiming to achieve with his nutritious cactus juice drinks and cookies. Vincent joins us in this episode of the Circular Economy Show to explain how creating nature-positive nutrition from the cactus plant is helping to tackle the devastating effects of climate change, while creating resilience and economic opportunities for his local communities. Do not miss how Vincent came up with this brilliant idea and the challenges he's encountered on his way to nature positive innovation.Do you want to know more about the Big Food Redesign Challenge? Head to our website to meet other creative food business owners like Vincent who are participating in the Challenge. If you enjoyed this episode, please leave us a review, or leave us a comment on Spotify. Your support helps us to spread the word about the circular economy. And if you have any burning questions for the team at the Ellen MacArthur Foundation, drop us a line a podcast@emf.org.

Marcas de Vino Patrimonial y Food Design. Junto a Francisco del Despossito, Jefe de Carrera Diseño e Imagen UDD.

In dieser Folge widmen wir uns der Welt des Food Designs. Laura führt zwei Interviews mit sehr unterschiedlichen Persönlichkeiten und Pionieren im Bereich Food Design. Von Performancekunst bis hin zur Welt des Kochens - tauchen Sie mit uns ein und erfahren Sie mehr über die Ansichten der beiden Gäste. Von kulturellen Einflüssen bis hin zur Pionierarbeit in Deutschland. @by_david_marx @honeyandbunny_atelier BoldWay auf Instagram: ⁠https://www.instagram.com/boldway.podcast/ CREDITS Leitung: Prof. Daniela Hensel Produktion: Victoria Basel, Timon Gemmer Regie: Nina Zieroth, Vera Baldas Design und Naming: Laura Schowe Social Media und Marketing: Mira Scheel, Sophie Kruschke Studio: Media Maker Space/ Heinrich Böll Bibliothek Sounddesign: Brian Bernhardt

Annoyed by the lack of representation and the  way society media portrayed middle aged women, Michela Di Carlo decided to do something about it.  She embarked on a journey and launched an online magazine to help empower women over 50 and reframe midlife as a colorful journey.  Michela is a seasoned, bilingual lifestyle journalist (Italian/English) with a Masters in Communication Sciences from the University of Rome.  Living between Manchester and The Eternal City,  former feature writer for the most influential Italian National newspaper “La Repubblica”, regular contributor for ANSA, the italian major news agency, she is the founder and chief editor of CrunchyTales.com, the popular first solely illustrated online magazine for sassy, badass women over 50.  Focusing her work on inspirational content to empower women feeling stuck in the second act of their life and highlighting the bright side of growing older, Michela is also the creator and producer of the first pro-age live radio show format called “The Beauty of Aging”.  She also has curated and chaired several talk-shows around the UK promoting a refreshing approach to aging, partnering with several charities and players including Chester University, StoryHouse and the Open University.  Currently holding the role of Adjunct Professor in Food Design at The University of Tor Vergata in Rome, she believes mature students are the best and she continues to be a fierce Late Bloomers advocate determined to change the narrative on aging while promoting the benefits of lifelong learning.    What You Will Hear in This Episode:  2:57 Michela's personal story 6:23 Biggest challenges in launching her magazine, Crunchy Tales 10:57 Things Michela learned about women over 50 15:01 Crunchy Tales format,  illustrations and popular articles 22:10 Gendered ageism in UK vs Italy 30:56 Writing Crunchy Tales in english   Quotes “I think that midlife is a time of reawakening, it's a time when you finally pursue what you always   dreamt about.” “We wanted to show that midlife is anything but a gray, dull time of life, so we encourage women to develop a new path maybe a more authentic path.”   Mentioned: CrunchyTales.com MichelaDicarlo.com eConnect with Bonnie https://bonniemarcusleadership.com/ https://web.facebook.com/bonnie.marcus/  https://www.linkedin.com/in/bonniemarcus https://twitter.com/selfpromote https://www.instagram.com/self_promote_/ Gendered Ageism Survey Results Forbes article 5 Tips to own the superpower of your age IAMMusicGroup Purchase my book Not Done Yet on Amazon:    If you enjoyed this episode of Badass Women Podcast, then make sure to subscribe to the podcast and drop us a five-star review.  

A Praça Amílcar Cabral, na cidade do Mindelo, ilha de São Vicente, acolhe até este domingo, a 8ª edição da URDI – Feira do Artesanato e Design de Cabo Verde. Decorre sob o lema “Emigração na poética das ilhas”, onde busca reflectir sobre a condição atlântica dos ilhéus, intrinsecamente ligada às diversas influências culturais que moldaram as ilhas ao longo dos tempos. “É uma feira que incentiva a partilha do saber-fazer e troca de experiência para que haja uma união dos artistas que temos em Cabo Verde” refere a técnica do Centro Nacional de Arte, Artesanato e Design, Elisangela Monteiro, afirmando que 145 artesãos dos 22 municípios de Cabo Verde participam da Feira do Artesanato e Design.Este ano, a URDI destaca os municípios do Tarrafal de São Nicolau e de São Filipe na ilha do Fogo, pela ligação histórica com a emigração, tendo em conta o lema “Emigração na poética das ilhas”.Em Tarrafal de São Nicolau, os primeiros emigrantes foram para São Tomé e Príncipe, de onde surgiu a inspiração para o compositor, natural da localidade de Praia Branca, Armando Zeferino Soares, da célebre morna interpretada por Cesária Évora - Sodade.O presidente da Câmara Municipal de Tarrafal de São Nicolau, José Freitas, disse que trouxe para a Feira do Artesanato e Design de Cabo Verde o melhor do Tarrafal de São Nicolau, como a farinha de mandioca, a farinha de pau e o atum enlatado.São Filipe, na ilha do Fogo, com a tradição de emigração para os Estados Unidos da América é o outro município em destaque na 8ª edição da URDI – Feira do Artesanato e Design de Cabo Verde. A vereadora da cultura da Câmara Municipal de São Filipe, Lia Barbosa, disse que a participação do município na URDI é uma mais-valia para os artesãos e também dar a conhecer as festas das bandeiras e dos santos que começam em Janeiro e vão até Dezembro, bem como o vinho do Fogo.Os artesãos que participam no certame consideram a URDI com sendo um espaço onde o artesão bem como o artesanato são dignificados. A programação 8ª edição da URDI – Feira do Artesanato e Design de Cabo Verde que é desenvolvida até este domingo das 9h às 22 horas é bastante diversificada, para além da feira em si e dos concertos musicais, na Praça Amílcar Cabral, inclui a exposição 6.1, enquadrada no “Salão created in Cabo Verde”, em que as peças do concurso de design dos anos anteriores estão expostas em diversas montras, na Rua de Lisboa.Este evento inclui igualmente a exposição “Pasárgada” do artista plástico cabo-verdiano residente na Escócia, Irineu Rocha que acontece na Gare Marítima do Porto Grande; a Urdi Júnior, em que alunos do 10º ao 12º anos de Artes e Design Gráfico, da Escola Industrial e Comercial do Mindelo, embarcam no tema da emigração, propondo a reflexão e reinterpretação criativa deste fenómeno.Noutro aspecto, a URDI abrange igualmente o Food Design com a gastronomia tradicional das ilhas, o Urdi Depôs d'Hora com as noites musicais nos espaços de diversão da ilha de São Vicente e ainda “Grandes Conversas” no Centro Cultural do Mindelo, que buscam reflectir sobre a arte e a criatividade relacionadas à emigração, explorando seu papel no desenvolvimento criativo.Podem percorrer a feira aqui em imagens:

A professor and head of the Department of Graphic Design, Apparel Design, Retail Merchandising, and Product Design at the University of Minnesota. He received his PhD from the Mechanical Engineering Department at the Massachusetts Institute of Technology (MIT), studying humor, creativity, and idea generation. Dr. Kudrowitz is interested in how creativity is perceived, evaluated and learned. He has years of experience working with the toy industry and has taught toy design for over a decade. Dr. Kudrowitz co-designed a Nerf toy, an elevator simulator that is in operation at the International Spy Museum in Washington, D.C., and a ketchup-dispensing robot that was featured on the Martha Stewart Show. He is also the associate editor of the Journal of Food Design. 

Join us for a mouth-watering culinary adventure as we sit down with our culinary partner, Thomas Parker. From the exquisite porchetta to a seared tuna with charred broccoli, Thomas takes us on a journey through his most tantalizing dishes. Get ready to uncover the secrets behind these delectable creations and learn some incredible culinary techniques along the way. Trust us, you won't want to miss a single bite! Peninsula Foodservice: The Best Beef! Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

En la conversación de hoy hablamos de La Comida como lenguaje, de la innovación gastronómica, de los negocios y mucho más con una maravillosa y  colorida invitada experta en la industria gastronómica. It´s a yummy conversation. ⭐Recuerda que sí puedes aprender inglés: Un buen primer paso es nuestro boletín con mucho material de apoyo:  ⁠https://ingles.teachingu.co/si-puedo/  y nuestras clases en vivo en Instagram: https://www.instagram.com/teaching_u_/  O tutoriales en Youtube: http://www.youtube.com/c/TeachingU_ingles  o videos cortos en Tik Tok: https://www.tiktok.com/@teaching_u?_t=8c60WqddoV3&_r=1 ✨Para promocionar tus productos o servicios o apoyar nuestro proyecto, escríbenos a: Consultas@teachingu.co

In a circular economy, food ingredients should be diverse, low-impact, upcycled, and produced in a regenerative system. But what does that look like in practice?In this episode we meet three brands - Rubies in the Rubble, Grounded Ingredients and Hodemedod's, to find out how they are applying the principles of Circular Design for Food to their products.This episodes was supported by players of People's Postcode Lottery.Learn more about the Ellen MacArthur Foundation's food workSign up to hear about The Big Food Redesign Challenge, launching soon.Find out more about our guests:Rubies in the RubbleGrounded IngredientsHodmedod's

(2:00) - Honey, the 3D print-I mean, dessert-is ready!This episode was brought to you by Mouser, our favorite place to get electronics parts for any project, whether it be a hobby at home or a prototype for work. Click HERE to learn about how additive manufacturing is being leveraged for industry 4.0!

In the final episode of the four-part series on the potential of protein crops, this week's Tillage Edge podcast looks at how a new European project Valpro Path can help develop new supply chains for protein crops.   Professor Milena Corredig, Head of Food Design, Aarhus University, Denmark, explains how the societal shift to plant proteins is growing with consumers now looking for simple and sustainable foods which have less impact on the environment. Dr Ewen Mullins, Head of Research, Oak Park, Carlow, discusses the project and how it aims to link growers, processors and manufacturers of food with improved protein supply chains where the value of the protein crop is increased for farmers.  For more episodes and information from the Tillage Edge podcast go to: https://www.teagasc.ie/crops/crops/the-tillage-edge-podcast/            Produced on behalf of Teagasc by LastCastMedia.com

Dr. G.B. (Garmt) Dijksterhuis studied experimental psychology and methodology at the University of Utrecht and wrote his Ph.D. dissertation at the department of Data Theory at the University of Leiden, in the Netherlands. He has written or co-authored some 150 publications in sensory and consumer science, statistics and psychology. He is one of the founders of the Sensometric society and was its first president, and is a member of the editorial board of the journals Food Quality and Preference, the Journal of Future Foods, and Frontiers in Psychology/Eating Behavior. He has some 30 years of experience in sensory science and experimental psychology and worked in academia, research institutes, and in the food industry. He has done research on a variety of topics including multisensory perception, consumer (food) choice, and sensometrics. Garmt taught courses in sensory science and methodology and related topics and has been a guest scientist at several universities and research institutes. He is an invited speaker at many scientific conferences as well as at meetings for a more general audience. From 2009-2014 he was Honorary Professor at the section Food Design and Consumer Science at the University of Copenhagen, Denmark. Garmt is currently teaching at the experimental psychology department of the University of Utrecht. Garmt on LinkedIn: https://www.linkedin.com/in/garmt-dijksterhuis-a567045/ To learn more about Aigora, please visit www.aigora.com

Prendete un architetto con la passione per la cucina, mettetela ad immaginare un piatto e subito partono linee, colori, volumi, prospettive: un'arte applicata alla materia prima che passa da una padella ad una tavolozza, perchè anche l'occhio vuole la sua parte a tavola! Lei è Angela Simonelli, toscana, architetto, food designer, autrice di tanti libri sull'argomento e sopratutto ispiratrice e consulente di tanti chef stellati di cui non vi rivelerà mai i nomi! Learn more about your ad choices. Visit megaphone.fm/adchoices

Charles Michel is a man of many talents, not least, thinking deeply about cooking. You may recognise him from the Netflix show "The Final Table", where he was selected to take part in a global culinary competition. But Charles' career has taken him on all sorts of journeys, and his love of the art, science and philosophy of cooking is what motives him. In this episode of the Career Conversations podcast series, he reveals all about his career to date, and discusses some of the philosophical issues he feels are relevant to the food industry today. Sign up for the next Inspiring Careers in Food events in 2023 Charles Michel, Educator and Activist Charles Michel is a nomad philomath, working at the intersection of food education and food activism.  He connects art, gastronomy, psychology, cross modalism, human-centred design, theory of change and ritual to catalyse communities and foster human development.  He was recently selected as ‘one of the best chefs in the world' to participate in Netflix's Global Culinary Competition ‘The Final Table'. Originally trained at the Institut Paul Bocuse and in classical fine-dining kitchens in Europe, including two years at Dal Pescatore Santini, one of the best restaurants in the world.  Between 2009 and 2012, he ran a multi-disciplinary community of artists creating immersive cultural events in abandoned urban spaces in Bogotá. Based at Oxford University between 2013 and 2015, he studied the convergence of art, science and multi-sensory food aesthetics at the department of experimental psychology-publishing over a dozen papers in scientific journals on modalsensory perception.  Most recently, he was a co-editor of the Gastrophysics issue of the International Journal of Food Design.  He has given over 50 talks on the future of food, including three TEDx talks, and presentations at the Royal Institution of Science in London, and the Royal Society. Today, he works as an experience designer in a variety of fields, as a Creator on Patreon, as a food educator, flavour expert, and as an artist using food and ritual as medium.  He is co-founder of Michel/Fabian, a design studio looking at the future of cutlery, has worked with the World Food Programme in Colombia, and teaches culinary leadership, sensorial exploration and transformational hospitality at the Institut Paul Bocuse in Lyonand the Basque Culinary Center in San Sebastián. The World's 50 Best Restaurants and Bars recently named him an Empowering Educator in the 50 Next Class of 2022, a list of global game changers shaping the future of gastronomy. At the intersection of science, food, community and entrepreneurship, Charles is currently writing his first book, aiming to inspire solutions for substantial challenges in the human/nature relationship.

Fabio Parasecoli is Professor of Food Studies in the Nutrition and Food Studies Department at New York University, researching the cultural politics of food in the fields of intangible heritage, media, and design. His recent books include: Knowing Where It Comes From: Labeling Traditional Foods to Compete in a Global Market (2017); Food (2019); Global Brooklyn: Designing Food Experiences in World Cities (2021, co-edited with Mateusz Halawa); and Gastronativism: Food, Identity, Politics (2022). On this episode, Fabio joins host Mitchell Davis and discusses the ideological use of food as a political tool, unpacking the meaning of “Food Design”, and teaching students to think differently versus teaching them to do different things. Follow Fabio on Facebook and LinkedIn under Fabio Parasecoli, and on Instagram and Twitter @fparasecoli. For more on Fabio, visit: https://fabioparasecoli.com/  

Rodrigo Guendelman conversó con Enrique Rivera, director del Museo Interactivo Mirador (MIM), quien habló sobre su llegada a este cargo y los nuevos desafíos que asume para los próximos meses dentro de la institución. En el segundo bloque Elsa Yranzo, experta en Food Design y Food Art, entregó detalles sobre lo que está haciendo en su paso por Chile y comentó qué hay detrás de estos conceptos.

”Think about food design as a system. We are innovating at the product end, but we're also trying to innovate ….to get food that would be otherwise be wasted back into the food supply chain…(including through) canned (and frozen) fruit and vegetables, which are really good accessible nutrition,” especially in the face of climate change. Dr. Lara Ramdin on Electric Ladies Podcast We spend Labor Day weekend focused in part on food, from BBQs to picnics, to meals with friends and family. But our food supply is threatened by climate change – as we've seen with tons of food destroyed by droughts and floods. Today, there are 2.37 billion people across the world who are food insecure, including millions in the U.S.  Believe it or not, packaged fruits and vegetables may be a way to address these challenges. How? Listen to Dr. Lara Ramdin, Chief Innovation Officer of Dole Sunshine Foods explain it and much more in this enlightening and inspiring interview with Electric Ladies podcast host Joan Michelson. You'll hear: What a circular food supply looks like, from farm to table to plant to table. How surprisingly nutritious canned, frozen and dried fruits and vegetables are – especially for people living in “food deserts” where fresh fruits and vegetables are scarce. How packaged fruits and vegetables help combat climate change, and reduce food loss from it. How design thinking is reinventing their process of developing new and more nutritious fruit and vegetable products, and more sustainable packaging for them that also retains the food's nutrition. Great career advice, especially for women in mid-career. “Look for things outside of your comfort zone…And, I think that, especially in mid-career and above, what becomes more important is…that whoever it is that you report to…understands what it is that you bring to the organization and what your strengths are and allows you to be authentic to yourself…and is also able to give you feedback and allow you to grow.” Dr. Lara Ramdin on Electric Ladies Podcast Read Joan's related Forbes articles here too. You'll also want to listen to: (some of these were recorded under our previous name, Green Connections Radio) Michele Wucker, thought leaders and author of “You Are What You Risk: The New Art & Science to Navigating an Uncertain World.” Gabrielle Rubenstein, Managing Partner and Founder, Manna Tree Partners, investors in food companies making our food supply more transparent and healthier. Rosemary Atieno, Women Climate Central International, on women addressing climate change through everyday activities like feeding their families Robin Currey, Professor of Sustainable Food Systems at Prescott College. Jackie Roberts, AppHarvest, on their massive sustainable indoor farm Cindi Bigelow, CEO, Bigelow Tea, on converting a 75-year old tea company to combat climate change. Subscribe to our newsletter to receive our podcasts, blog, events and special coaching offers.. Thanks for subscribing on Apple Podcasts or iHeartRadio and leaving us a review! Reach us on Twitter @joanmichelson

Silvana Juri es uruguaya y está haciendo su doctorado en diseño en la Universidad de Carnegie Mellon (CMU). Ella se dedica a la sabiduria alimentaria. Y en esta entrevista vamos a aprender sobre alfabetización alimentaria, preservación de saberes y creatividad. Silvana también es Investigadora Asociada al Instituto SARAS (ubicado en Uruguay pero de alcance regional). En este ámbito acaban de terminar un proyecto de 3 años sobre Transformación de Sistemas Alimentarios hacia la Sustentabilidad. Ella es co-coordinadora del Laboratorio para las Transiciones (SARAS T-Lab). Ella es parte de la Red Latinoamericana de Food Design en donde participa del comité editorial de su revista. Silvana hace su tesis doctoral dentro del programa Transition Design (diseño en transición). Su tesis se titula "Food Wisdoms through Design: a transdisciplinary approach for sustainability transitions" y cuenta sobre Sabidurías Alimentarias, y de como se puede entender al diseño como práctica sabia y/o ayudar a desarrollar la sabiduría a través del diseño (esp. la creatividad). Un artículo en español sobre su tesis: "Nutriendo Sabidurías Alimentarias" 2 artículos sobre el Lab: uno es un capítulo de libro con presentación del Lab y uno más reciente comparando experiencias latinoamericanas. Lo ven acá. Esta entrevista es parte de las listas: Diseño en transición, Uruguay y diseño, Diseño y comida, Diseño sostenible, y EEUU y diseño.

El nombre de mi invitada de este día encierra mucho significado en arte culinario que pudo abrirse campo en el mercado nacional como una pionera en un sector con bastante demanda, pero también con bastante oferta. Esta excelente y destacada Chef sensorial and food hunter, se describe a sí misma en su perfil como alguien de Experiencias curadas, con pasión por las cocinas abiertas y productos basados en su sentir; lo que la ha llevado a dar con la combinación perfecta entre Food Design, creatividad y alimentación. Aunque su pasión por la cocina era evidente desde niña, el llegar a ser la emprendedora que es ahora no fue sino después de muchos cambios que experimentó en la vida. Marce es una joven muy alegre, sencilla, pero con una meta clara de destacar en el mercado culinario de una forma no tradicional y que la ha llevado, en poco tiempo, a ser reconocida y solicitada por su sencillez, su calidez, su conexión con la gente y, sobre todo, por esas deliciosas creaciones que prepara con tando detalle para sus comensales. No te pierdas este episodio y compártelo para que mucha más gente reconozca la calidad de profesionales de nuestro país. Síguela en sus redes como @marcerichardson

On this episode I chat with Chef Sandhya Kumar. There is nothing better than your passion being your profession. And that is exactly what Chef Sandhya Kumar has always believed in. Passion for cooking hit Sandhya at an incredibly young age owing to her grandmother's influence. Her Mom let her loose in the kitchen where she made lots of cake and a lot of mess Pursuing her passion, she acquired her bachelor's degree in Hotel Management and Hospitality Administration from The Institute of Hotel Management, Kovalam. Sandhya was trained by the head chefs at The Oberoi, Bangalore and Marriott Chennai, before starting her career at Four Seasons. She worked in the culinary department at Four Seasons Hotel, Mumbai where she gained valuable experience working under reputable international chefs across various cuisines ranging from Japanese, Chinese and Thai to Italian and French. Chef Sandhya recently did a major feature film project with Bollywood actor Saif Ali Khan in the remake of Jon Frauveau's Hollywood movie ‘CHEF', which released in October 2017 in India. She was the Stylist and Consultant for the movie. “Cooking in my family was a skill, handed down over generations, from my grandmother to my mom and now to me, something I'd like to call my legacy. I would like to make a mark and give back to this global community, what I have learnt over time from some extremely gifted people and what I carry within me, my heritage” – Chef Sandhya. She was on the lookout for a change when home and her brainchild ‘Indulge In' came calling. As an enterprise, our primary focus is to help upcoming restauranteurs in setting up their dream projects the way they want it, however big or small. Indulge In provides technical assistance in developing a restaurant concept, understanding the market, design and implementation, operational strategies and business management, human resource handling and marketing approaches that are tailored to your specific needs. She also organises regular Culinary Workshops, in either a corporate format or for individuals, to help them learn the basics of cooking and preparing easy, healthy meals at home. Food styling is what gives the first impression of your product to your target audience. Indulge In works with top photographers, cinematographers and branding companies in the field to better the portfolio of your brand, which can make your customers crave your product. Indulge In started off as a small home-catering business when I had left Four Seasons and was back in my hometown. Mostly catering to friends and family for their small, exquisite events where they had the liberty to indulge in food that they loved to eat but couldn't find in the city. Then it slowly grew into a restaurant consultancy where people want me to help their dreams of owning a restaurant become a reality. I kept the same name as Indulge In, as I wanted them to know they could be free to indulge in their dreams and the worrying, and getting things done part can be left to me. So, Indulge In by Sandhya came into realisation along with other people's dream projects. She took yet another leap by joining for her master's degree in Food Design and Innovation at the Scuola Politecnica di Design in Milan, Italy and is currently exploring and learning what the future, a more sustainable future might hold for the Food & Beverage industry. ~~~ Chef Sandhya Follow us on Instagram & Facebook : https://www.instagram.com/travelingchef_sk/ http://i.instagram.com/indulge.in/ https://m.facebook.com/catererindulgein Leave a review on Apple, and go to linecookthoughts.com for more info on the brand. --- Send in a voice message: https://anchor.fm/raymond-delucci/message

William Cook is co-founder with lemonGRAFT a digital marketplace for buying local, homegrown food. They are empowering growers and shoppers to connect in their own neighborhood, making the most fresh, ethical, and nutritious foods on the market readily accessible. This conversation is a fascinating tale of how an architect turned to food systems to get at the deeper build he wanted to work on. Learn more at lemongraft.com --- Send in a voice message: https://anchor.fm/theworkethic/message Support this podcast: https://anchor.fm/theworkethic/support

Martí Guixé (*1964) ist ein spanischer Designer, der in Barcelona und Berlin lebt. Studium der Innenarchitektur an der Elisava in Barcelona und des Industriedesign an der Scuola Politecnica di Design di Milano. 2001 etablierte er den Begriff "Ex-Design", um sich gegen die begrenzten Möglichkeiten des traditionellen Designers zu positionieren. Er lehnt Design als stilisiertes Objekt und Form ab. Anstatt bestehende Produkte umzugestalten, will er unsere Art und Weise des Sehens und Denkens verändern. Sein Ansatz spiegelt sich in der häufigen Verwendung von Wegwerf- oder Billigmaterialien und dem flüchtigen Charakter vieler seiner Arbeiten. Seine Sensibilität für schnell verfügbare, auf den Massenkonsum ausgerichtete Materialien, hat ihn zu einem wichtigen Innovator im Food-Design gemacht. Er verstand das Food-Design als Möglichkeit, Strukturen rund um Lebensmittel, die Industrie und den Verbraucher neu zu bewerten und zu gestalten. Er arbeitete im kommerziellen Bereich für Marken wie Camper, Alessi, Danese, Dentsu, Desigual, Drill, Droog Design, Magis, Nani Marquina, Vitra und andere. Auf er anderen Seite weckten seine Arbeiten raschweckten das Interesse der Kunstwelt. Seine Entwürfe, Installationen und Performances wurden in zahlreichen internationalen Gruppen-Asusstellungen und Einzelprojekten gezeigt, darunter im MOMA, Centre Georges Pompidou, Design Museum London, Centre d'Art Contemporain Genève, National Art Center Tokyo und Museum für angewandte Kunst.

Hola Agroescuchas. Esta temporada estuvo muy buena, y estamos en un sitio donde no esperábamos. Rompimos muchas paredes y hemos llegado a un camino que tiene cosas muy buenas. Les traemos un recuento de los episodios y lo que les traemos. Les damos muchas gracias por su preferencia y esperamos que esta sea la puerta del gran inicio que viene en la Temporada 3. Episodio 1: Nuevos horizontes Episodio 2: Soluciones nutritivas Episodio 3: Microbiología en la agricultura Episodio 4: Cannabusiness Episodio 5: El ABC de las exportaciones Episodio 6: Diseñando lo que comemos. Food Design y agro Islote: Micorrizas, los simbiontes de las plantas Episodio 8: Glifosato, un mar de confusión Cápsula técnica 1: Producción de Berries Episodio 10: Plan de uso de agroquímicos Episodio 11: Islote: Cómo tener un suelo saludable para producción sustentable Episodio 12: ESPECIAL De nutrientes y contenedores, la crisis mundial de fertilizantes Episodio 13 Islote. Cálculo de flujo de aire en un invernadero Episodio 14: Agricultura Millennial Episodio 15: Emprendiendo en el Agro Episodio 16: Hidroponía Recargado. Experiencias y Consejos Episodio 17: Agricultura urbana como medio de aprendizaje. Huerto Romita Cápsula técnica 18: Y es crisis de Agroquímicos - Mercado actual y opciones Episodio 19: Biotecnología Agrícola Episodio 20: De cultivo de Forrajes a cerdos en rascacielos Episodio 21: Compostas y vermicompostas Episodio 22: Productos Milagro en el Agro Nuestras redes sociales en: linktr.ee/agronauta Mensaje de voz: https://anchor.fm/agronauta/message Página WEB: proi.mx Correo: agronauta@proi.mx --- Send in a voice message: https://podcasters.spotify.com/pod/show/agronauta/message

Sustainable food Design, ha presentato oggi l'iniziativa che intende documentare le esperienze e i progetti dell'Italian Food Design, ovvero il modo nuovo di riprogettare i prodotti del nostro agroalimentare, coniugando una maggiore sostenibilità (ambientale e sociale) con una migliore qualità.

In episode 66 of The Eric Norcross Podcast, Eric talks with Francesca Zampollo in a 101-style introduction on Food Design Thinking - a concept rooted in Design Thinking. Francesca has been immersed into the world of Food Design for 16 years. She approached Food Design from a Design background, and specifically from Design Theory. Francesca says, "I'm a future-optimist stargazer working for this Earth's evolution through unity. I'm the Founder and Chair of Inspiration at the Online School of Food Design. And I love Pizza." Intact Discourse: Online School of Food Design: https://onlineschooloffooddesign.teachable.com/ Link to Food Design Nation: https://www.fooddesignnation.com/ Francesca's YouTube Channel: https://www.youtube.com/c/FrancescaZampollo -- About this podcast: Eric Norcross is the creator and host of The Eric Norcross Podcast. He is a filmmaker, writer, and mixed-media artist with an interest in community building, education, and creative careers. If you're interested in bringing your story to the podcast, please contact Eric via his website (link below). Please contribute to my PATREON. My official website. Sponsorships, Questions, and Feedback: Reach out direct. Copyright © 2021 Eric Norcross - All Rights Reserved --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/eric-norcross/support

Si nos han escuchado antes, sabrán que hablamos mucho de la interconexión de múltiples aspectos de la agricultura. Si es la primera vez que nos escuchan, lo más importante que pueden aprender de este podcast, es que no hay una solución única para los problemas y oportunidades de la agricultura y que ninguna de estas soluciones está completamente aislada de otros conceptos y de sus consecuencias. El tema de hoy nos ayudó a darnos cuenta que también a veces nos quedamos cortos, nos enseñó a tomar en cuenta al resto de la cadena productiva y nos enseñó cómo utilizar la mentalidad de diseño para entender que presentamos, que procesos utilizamos y que estamos vendiendo. Este episodio marca un punto importante para Agronauta, un punto donde se nos abre el panorama hacia otro entendimiento de lo que es la producción de alimentos, desde su cultivo y cosecha, hasta su venta y consecuente deshecho. Acompáñenos a entrevistar a Nataly Restrepo en este episodio donde hablamos de Food Design y cómo este concepto tiene el potencial de revolucionar cómo percibimos a los alimentos y los procesos que los rodean. Si tienes otra contáctanos en los siguientes medios: agronauta@proi.mx Mensaje de voz: https://anchor.fm/agronauta/message Contáctanos https://linktr.ee/agronauta Datos de Nataly Restrepo: www.krautfoodstudio.com @krautfoodstudio @natalyrestrepov --- Send in a voice message: https://podcasters.spotify.com/pod/show/agronauta/message

Dr. Sonia Massari has more than 20 years of experience as a researcher, lecturer, consultant, and designer in the fields of food and sustainability education, design methods for innovative agri-food systems. She holds a Ph.D. in Food Experience Design from the Engineering Department at the University of Florence, Italy. For 12 years, she was the Academic Director of the University of Illinois Urbana-Champaign Food Studies programs in Rome, and she designed and coordinated more than 50 academic programs and 150 educational activities on food and sustainability for prestigious international institutes. She teaches at several Universities around Europe. She teaches Sustainability Design Thinking at Roma Tre University and Sociology of Change, Emergent Sustainable Scenarios at ISIA Design School. She is a senior researcher and consultant at the Barilla Foundation and the academic director of the Future Food Academy. She is the co-founder of FORK: Food Design Opportunities Research Knowledge. She received the International Women Innovation Award “Tecno-visionaria” (2012), the NAFSA TLS Knowledge Community's Innovative Research in International Education Award (2014), and the Food Studies ASFS Pedagogy Award (2020). She is a board member of the Association for the Study of Food and Society and serves on the editorial board of the International Journal Food Design. She has published several scientific papers about education, food and design, food studies, ICT, HCI applied to the agri-food sector. She has presented her research results in international conferences and workshops in 5 continents. In 2015, she was co-director and co-founder of the first European Conference on “Understanding Food Design: from user-centered to people-centered design” ( Milan, Italy). She works as a consultant for national and international TV programs, JRC Science Hubs, ADI, Gambero Rosso Magazine, ElleDecor, etc. She is a member of the Permanent Observatory on Design (ADI) and for 4 years she coordinated the thematic commission of the ADI Index on Food Design. https://www.soniamassari.com/

From Bravo TV's “Top Chef” star to Middle West Spirit's “Service Bar”, Avishar Barua joined us for this episode of M+Ake it Innovative, talking about what keeps him up at night, where he sources his inspiration, and of course - the Cheesy Brisket Crunch *cue the pavlovian response*Joined by M+A Managing Principal, Carrie Boyd, today's episode explores the parallels between food and design, two incredible art forms with unlimited possibilities of expression and great potential to make meaningful experiences. Listen and learn about Avishar's journey from growing up in a traditional Bangladesh household, to dual degrees in biology and psychology at The Ohio State University, and how he ended up bringing Michelin to the Midwest, as the Executive Chef at M+A's newest client, Middle West Spirit's “Service Bar” -  one of the city's most prestigious, diverse and unique foodie spots.From sharing tips on how regular people can become a “top chef”, to exploring ways to make multisensory experiences innately unique, to what's next, this is an episode you won't want to miss.

מאמא עוף היא תרנגולת. היא מופיעה על אריזות השניצלונים כמי שמציעה לנו לאכול את האפרוחים שלה, שהם בכלל דינוזאורים. מה מנסים המשווקים ומעצבי המזון לעשות לצרכנים עם כל השבאנג הזה? מה זה אומר על החברה שבה אנחנו חיים, ולמה, למען השם, אין במבה בצורת תינוק? מירב פרץ, ראש המחלקה לעיצוב תעשייתי בשנקר, היא בכלל צמחונית, אבל יש לה משיכה רבת שנים לשניצלים קפואים ולנגיסי עוף. בשיחה עם ירון לונדון, היא מדברת על איך דברים מנורמלים בחיינו, מספרת על פרויקט החיפוש שלה אחר הצלמית החמישית שתתווסף לארבע הצורות הקבועות של נגיסי העוף, וקוראת לאנשים להשתהות לרגע מול המקרר של הקפואים בסופר. לונדון, בתמורה, מספר לה על כל קורות המחמצת המיוחסת שלו.

Un frutto fresco, dolce, con quel bel color rosso che piace a tutti...avete capito, sono le fragole, uno dei cibi afrodisiaci per eccellenza. Come potevamo dunque non chiamare un esperto di amore? Con noi il wedding planner più famoso d'Italia, Enzo Miccio: chissà quante fragole avrà visto sulle torte nuziali delle sue spose! Le fragole sono anche uno degli ingredienti preferiti di Alessandro Negrini, chef del ristorante due stelle Michelin “Il luogo di Aimo e Nadia” di Milano, ora impegnato con il suo partner di cucina Fabio Pisani nella riapertura della sede estiva meneghina "Voce in Giardino"...andiamo a scovare le fragole nel loro menù! Quattro atleti italiani omaggiato questa settimana nel premio "Food&Sport" promosso dal Consorzio Cacciatore Italiano: sono Aldo Montano, Michael Magnesi, Nina Corradini e Alessandro Terrin gli sportivi che, oltre a tenere alta la bandiera italiana, si fanno ambasciatori delle corrette pratiche alimentari nel mondo. Del valore di questo riconoscimento e del salamino che fa impazzire non solo i cacciatori, parliamo con la responsabile del Consorzio Sara Margiotta. Siccome anche l'occhio vuole la sua parte e le fragole, oltre che buone, sono anche belle così come sono, abbiamo chiesto alla food designer Angela Simonelli come le usa nei suoi capolavori di pasticceria...qualche esempio nel suo ultimo libro "A scuola di Food Design in pasticceria". Il menù dello chef: - Composta di fragole, basilico e riso - Pinzimonio d verdurfrutta e vinaigrette di fragole - Seadas e fragole marinate al rosmarino

Food Design é o encontro da gastronomia e design. Juntos têm a capacidade de redefinir a experiência de consumo dos alimentos e gerar novas sensações. O post Food Design? Para que serve isso? apareceu primeiro em ATOM studios.

La Arquitectura y el Food Design se relacionan desde los utensilios hasta el espacio donde se consume. Veamos unos tips para aprender de espacios en los proyectos de gastronomía. Mira el post aquí: https://vainascooltas.com/arquitectura-y-food-design/ ¡Si te gustó, comparte! Y si nos quieres apoyar: suscríbete al Newsletter o alimenta a estos cerebros hambrientos (☕

"I always say to myself at the end of the year, okay, how many failures did I have this year? Because if I haven't made failures, it means I've been too comfortable."In this week's episode of the Change Happens podcast, host Jenelle McMaster is joined by world renowned food creator and publisher Donna Hay who shares her change journey as a ground-breaker in the world of food publishing and beyond.Host: Jenelle McMaster  is Managing Partner, Oceania Markets at EY. Guest: Donna Hay, Founder and Director at Donna Hay P/L is a world renowned food creator and publisher.  Website: donnahay.com.auTwitter:  @donnahayListen here on Apple Podcasts  on Spotify or where ever you get your favourite podcasts.

Andrés Sicard Currea es profesor de diseño en la Universidad Nacional de Colombia. En esta charla nos cuenta como trae a la enseñanza del diseño la trasdisciplinaridad al ser parte de una red sobre diseño y comida (Food design). Nos cuenta sobre el trabajo de esta red. A la vez trabaja en un espacio de diálogo y aprendizaje llamado Aula Viva. A través de este espacio los diseñadores se involucran afectivamente con su trabajo y el hacer del diseñador. Según Andrés es importante que los diseñadores no solo aprendan a hacer intervenciones, sino también a acompañar. En este acompañamiento surgen el diálogos afectivos que también abrazan el conocimiento y la temporalidad en la que estamos inmersos. Esta es una charla para dejarte llevar por tus corazonadas y tus corazonamientos, mientras escuchás. Las palabras claves son #conocimientos ancestrales #diseño #transdisiciplinaridad #temporalidad #intuición #temporalidad Esta charla será parte de la lista Diseño y comida/ Colombia y diseño/ Comunidades indígenas y diseño / Educación en diseño. La red de Food design tiene su próximo encuentro en Curitiba: 9no Encuentro Latinoamericano de Food Design

Our next guest is Amanda Huynh, a Canadian product and food designer working at the intersections of community-building, social innovation, and sustainable design. Amanda’s design career has allowed her to work across a variety of sectors in Vancouver, Bali, Shanghai, and London. Amanda earned a BDes in Industrial Design from Emily Carr University of Art + Design and worked as a professional designer for several years before pursuing a MSc in Food Design from Scuola Politecnica di Design in Milan, Italy. She is an Assistant Professor of Industrial Design at Pratt Institute in Brooklyn. Thank you @amandahuynh for being on our platform to talk about design. Thanks for tuning in, be on the lookout for our next podcast! Send us a DM or email at hello@advdes.org to provide us with your thoughts and comments on our dialogue with designers!

On this episode we sit down (virtually) with Nicole and Jashan from Food Design Nation. From Barcelona to Mumbai and San Fransisco, this international duo are shaking up the food design community by bringing us designers together: www.fooddesignnation.com - @fooddesignnation

How can we use food design as a tool to talk about mental health issues? Holly talks to us about how she first discovered the world of food design, but also how experiences can influence what we eat and the memories that come with it. linktr.ee/hollytem - @hollytem @fillerzine @par.cooked

這一集我們邀請到來自UOVO Foodesign 的詹慧珍 Amber 老師，在這一集 Podcast 尬聊食物設計的思考。你知道什麼是食物設計嗎？其實就和我們認知的平面設計、產品設計師是一樣的意思，談及食物設計時，也很像是在講使用者經驗、概念。裏面廣泛地觸及了美食、社會學、色彩學，甚至室內設計、展覽、企畫等等，都包含在其中喔！ .

Aprende todo sobre la relación entre el alimento y el diseño desde perspectivas culturales, ambientales y económicas. Platicamos con la Food Designer Nataly Restrepo, nos cuenta la mayor incógnita de todo... ¿Qué es y qué no es Food Design?. Repasamos su trayectoria que la llevo a ser Food Designer y su experiencia para poder crear la primera Maestría de Food Design en Latinoamérica. Mencionamos todas las ramas que deriva el Food Design e incluso hablamos de la Eating Designer Marije Vogelzang. Este episodio sin duda te abrirá la menta sobre una nueva rama de investigación del mundo de alimentos y bebidas. Recuerda que estamos disponibles en YouTube. https://youtube.com/channel/UCE1Z0UTHTFNydOK373FKeLg No te olvides de ver las imágenes complementarias en nuestras redes https://www.instagram.com/desordenandopodcast https://www.facebook.com/desordenandopodcast Maestría Food Design and Innovation https://www3.centro.edu.mx/Posgrados/maestria-food-design-and-innovation.html Redes Nataly https://www.linkedin.com/in/natalyrestrepo/ https://www.instagram.com/natalyrestrepov/ https://www.instagram.com/fooddesigneducation/

Luuvu Hoang first moved to Tokyo, Japan from Seattle Washington, USA working as a food photographer, capturing the action of a successful kitchen, or the art of a skilled sushi chef for international publications. https://youtu.be/xIVu8asg9Ic (Watch the video of the talk here.) From food-photographer he became a food entrepreneur as he collaborated with other food entrepreneurs in Tokyo to create a place for high-quality food at a food-truck area in Tokyo's Kanda district. He also helped design a popular Basque restaurant from a run-down eatery- adding bright wood, lights and large windows that spilled warmth onto the street in dark areas to invite customers in. He talks here about the push-back he often gets for changing the status quo of the food industry in Japan, but when there is change from his creative ideas, they are happily surprised to be accepted by Japanese customers. Luuvu Hoang has such talent for food design, I am sure we will see many exciting projects he is a part of in Japan to take dining to the next level. Luuvu's official website: http://luuvu.com/ (http://luuvu.com/) Music thanks to @hikosaemon via SoundCloud Support this podcast

Folge 35 – Heute wird's ästhetisch: Thomas Ruhl – Kopf des exquisiten Foodmagazins Port Culinaire gibt sich die Ehre. Der Verleger, Fotograf, Autor und Food-Spezialist Thomas Ruhl ist bekannt für seine Kochbücher, unfassbar schöne Food-Fotografie und seine Aktivitäten als Mitorganisator des Kochsymposiums „Chef-Sache“ (die leider dieses Jahr aus [bekannten] Gründen nicht stattfindet). Ralf und Thomas arbeiten schon seit Jahren zusammen – Buddy lernt Thomas erst während des Podcast kennen. Es entstand ein geschmeidiges Gespräch über „Food-Ästhetik“ und die Bewegenden Themen des 2.Corona-Lockdowns. Und auch einige Fragen werden geklärt: Wie geht es weiter mit der unvergleichlichen „Chef-Sache“? Wird der Event digital – oder weiter verschoben? Welche Projekte hat der Tausendsassa Thomas Ruhl noch im Gepäck? Fragen über Fragen, die Buddy und Ralf – unsere zwei Gastro Survial Passionistas auf den Tisch bringen. Natürlich wird auch die eine oder andere Anekdote zum besten gegeben… dafür stehen ja Ralf und Buddy auch irgendwie.Übrigens: Neu am Start ist die Website des Podcast: www.gsp-podcast.de – ist der Startpunkt für alle die a) am jeweiligen Preisausschreiben teilnehmen wollen (geht aber auch via gsp@bosfood.de) und b) alle Folgen nochmal im Überblick haben möchten. Schön auch zum „Teilen“ mit Freunden die nicht via Spotify unterwegs sind…Man mag es kaum glauben – aber auch diesmal gibt es wieder ein Chroma-Turbo S-18 zu gewinnen. Also: Aufmerksam zuhören, Frage per E-Mail beantworten und mit ein wenig Glück gibt's dieses sensationelle Kochmesser. Einfach klasse…   

My guest on the podcast today is designer Heidi Uppa, who has been working with food for a long time and who is also conducting her doctoral research in Aalto University. Heidi and I talked about what critical food design means and how she uses design with and about food to create a positive change in the world. We also discussed some of her recent food design works in depth.

En este nuevo capítulo conversamos con Nataly Restrepo, consultora y food designer, quien nos comenta acerca de este importante rol en la industria alimenticia, sus principales desafíos y además, las herramientas y conocimientos que se necesitan para adentrarse en el Food Design.

PKN Managing Editor & Publisher Lindy Hughson is joined by Joanne Howarth, the Founder & CEO of Planet Protector Packaging.Joanne is an entrepreneur with big passion determined to make a big impact.Joanne explains how she was driven to find a planet-friendly form of packaging through her extensive use of polystyrene packaging for cold chain distribution in her previous role. This led her to research the use of sheep's wool as a natural thermal insulator, allowing her to convert otherwise discarded belly wool into Woolpack, a lining material for boxes that can be recycled or composted.Woolpack delivers superior performance to polystyrene for thermal packaging and is currently being used by clients shipping dairy products, meat, seafood and pharmaceuticals. It was recently featured as a case study with the World Wildlife Fund Australia's "Plastic: Revolution to Reality" report while the Lobster Protector variant won the gold medal award in the Food Design of the Year category at the 2020 Australasian Packaging and Innovation Design (PIDA) Awards,Joanne was recently named one of the seven winning laureates of the 2020 Cartier Women's Initiative, the French jeweller's international business program aimed at uncovering, recognising and supporting women entrepreneurs worldwide. This has provided her with new business connections and led to working with the UN's Industrial Development Organisation to support their sustainability development goals.Planet Protector is currently working with the Tasmanian government to replace polystyrene as part of the state's sustainable packaging initiative and is in the process of establishing a production site in Tasmania to reduce the cost of transporting packaging from the mainland. They are also seeking capital to move into the South East Asian market with a particular interest in Mongolia due to the volume of wool the country produces.We wrap up by discussing the importance of government support to help incentivise organisations to use sustainable packaging. Momentum is slowly gathering with Australian companies, but we are lagging behind New Zealand where the supermarkets have mandated the removal of polystyrene packaging for all products supplied to them.------------------------------The PKN Podcast is produced by Southern Skies Media on behalf of PKN Packaging News, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of PKN Packaging News, Yaffa Media, or the guest's employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast's audio, please contact PKN Packaging News via their website www.packagingnews.com.au or send an email to editor@packagingnews.com.au.MC: Grant McHerronHost: Lindy HughsonEditor: Chris VisscherProducer: Steve VisscherPKN Packaging News - (c) 2020

#NoSabesNah | En este capítulo, conoceremos detalles este encuentro online en el que se resalta el #diseño y los #Alimentos, una iniciativa organizada por Marchantes y hoy, Paz Osorio, CoFundadora de esa organización, nos viene a explicar. Hosted on Acast. See acast.com/privacy for more information.

My guest today is Nataly Restrepo. Nataly is an industrial designer specialized in food design. She works as a food and beverage innovation consultant for restaurants and consumer goods, and is based in Mexico. In this conversation we explore food design and how designing for experiences calls for a holistic understanding. Listen to the full conversation Download episode 42   Show notes Nataly Restrepo Nataly Restrepo on Instagram Nataly Restrepo on Linkedin Food Design Education on Instagram Food Design Education Facebook group CENTRO Marije Vogelzang Play-Doh Some show notes may include Amazon affiliate links. I get a small commission for purchases made through these links. Read the full transcript Jorge: Nataly, welcome to the show. Nataly: Hi, Jorge thank you for inviting me. Jorge: For folks who might not know you, can you please introduce yourself? About Nataly Nataly: Sure. So, my name is Nataly Restrepo. I am from Colombia, but I currently live in Mexico. I have a bachelor's degree in industrial design and a master's degree in new eating habits in a school of design of Nantes in France. I work as a food designer and as an innovation consultant for the food and beverage industry. And I also have some educational programs regarding food design, and I am currently also the director of the food design and innovation master's degree in CENTRO, that is a school of design in Mexico City. Food design Jorge: What is food design? Nataly: Okay. Yes. And it's a very common question because also there are a lot of misunderstandings about the term food design. Because most of the people relate food design to the presentation of a dish or the way you interact with ingredients in a visual way. But food design actually is everything — like every designed action — that improves our relationship to food. So, it can be from a product and service, a business model, an object… everything that you can design that has an aim to improve our relationship to food. Jorge: You mentioned a business model, you mentioned presentation — that's a very wide range of interests. Are your clients primarily restaurants? Who do you work with? Nataly: Okay. So, I have two types of clients. I work with a food and beverage industry. So, fast moving consumer goods. This means global brands that sell packaged foods like Nestle. PepsiCo, Heineken — those kinds of brands. And I work with them designing innovation portfolios for different categories. And I also have another type of clients that is restaurants and hotels. And for them, I use the service design to design all the experience of the service. Jorge: Okay. Those strike me as two very different objectives. In the one case, it sounds like they are companies that package or manufacture food products, and in the other, it sounds like organizations that create food experiences. What are the differences between them? Because it strikes me… like, I would expect those to be very different from each other. Nataly: Yeah. The outputs of every client are super different, but the methodology is not that different. So, normally I apply design thinking to do innovation for food. And why is this important? Because normally when we think about innovation in food specifically, we think of methodologies that have nothing to do with the final consumer. And this sounds very obvious, let's say. But when you see it in the practice, if you see, for example, how innovation is made in the industry, but most of the decisions are made because they bought a new machine or they want to reduce some costs or they want to optimize some production process or these kind of things. And that's the way innovation has been done throughout many years in the food industry, specifically. So, when I speak about applying design thinking methodologies to doing innovation in food, it can be like innovation in product or in services that are like the two types of clients I was speaking about. You put the decisions and you understand all the decisions in terms of the user, in terms of the human. And this is very important because when we think about food, food is a very intimate material and it has a lot of impacts: social impacts, environmental impacts, health impacts. A lot of very deep impacts that have to take into consideration the human factor. And when we speak about innovations made a from a business point of view — only business — is very risky because you start knowing all of the diseases that are related to food issues, all of the environmental impacts, all of the social problems that are a lot issued from the food systems and the way we construct the food systems. So, this is the main thing: I apply design thinking for products and for services. Obviously, the way I interact with these two types of clients is different because, obviously in one, I am designing the edible products for the food industry, and in the other one I'm designing the experience and the service part. So, for example, for the product I use more my skills has an industrial designer. And when I speak about designing edible product, it's like a regular industrial designer can design a car or a building or a piece of furniture or something like that that would take into consideration the use, the ergonomics, the texture, the color, the shape — all of these things. But I apply those kinds of things and those kinds of knowledge to an edible product. So, I designed the texture, the shape, the way you are going to use the product, the packaging, obviously, and those kinds of things. And when I speak about service design for the food industry — so, for example, restaurants and hotels, mainly — I design the experience like the desired user experience and how this experience is deployed in different aspects. So, it can be deployed from the brand, from the menu, on the structure of that menu. I mean, not only the graphic menu, but also the structure and the way you tell the story of the menu through all the ingredients, the space, the interior space, the furniture, the lighting, the layouts of the space, and the communication strategy. So, this service design can be deployed in different aspects that are finally the touch points of the experience. A holistic discipline Jorge: It strikes me as a very holistic role. It's looking at the big picture of the experience of interacting with food. Is that fair? Nataly: Yes, totally. Actually, it's very holistic discipline. And I would say, it's not a new discipline. I mean, industrial designers, graphic designers, experience designers, architects, have been working in the food field for a lot of time, and they have been touching the food from each part of the fields. But food design, what makes it different from other traditional disciplines or other traditional fields of design, is that food design understands food itself. So, we have a very anthropological and sociological approach to food in order to design for it. It's a very complex universe. You have to understand like all of the imaginaries, all of the notions, their intimate relationships. It has to do with religion, with geography, with the place you are born, with the rituals that you use to do when you eat. So, it has a lot of complexity in terms of symbology and in terms of a lot of things. So, food design, what makes it different to other disciplines is that it understands the complexity of food, and how you can design for this complexity. So, for example, an industrial designer, obviously can design, for example, a machine for cooking, or tableware, or those kinds of things from an object point of view, but not from a food point of view. The food designer understands what the symbolism of food is, what are the rituals, and how can you apply obviously skills from industrial design to design an object that is very coherent to this complexity and this universe of food. Jorge: So, in the case of the machine, that is designed around the way that the food is produced. But it sounds to me like you're more concerned with the experience of consuming the food. Is that right? Nataly: Yes, actually, there are a lot of food designers that call themselves eating designers and not food designers. For example, there's one in particular, that is one of the pioneers in this field that is called Marije Vogelzang, a Dutch designer. And she says that she doesn't consider herself as a food designer because food is already perfectly designed by nature. But she designs more the act of eating. So, that's why she called herself an eating designer, because she's designing the ritual and the way you approach to food through different media. It can be a media throughout an object, for example. That can be the case of tableware. Or it can be an application or an app that allows you to take certain decisions towards your food choices. So, there are different media that you can use to approach food. So, that's why a lot of people called food designers, not food because you are not designing the food itself, but the act of eating. Working with other disciplines Jorge: What comes to my mind when I'm hearing you describe this is my own impression of memorable eating experiences. When I think of experiences that stick with me, I think of not just the food, but the environment where it happened, the way that I was treated by the people who served me, for example. And I'm talking now in the case of a restaurant setting, right? And the image that I have in my mind is that there are different disciplines that focus on the architecture of the restaurant versus the chef who designed the dish. So, can you speak to the relationship between the food designer and those different disciplines? Nataly: Yes, of course. Actually, what makes interesting the food design is that it perceives the perception. It's very repetitive, but a food designer is capable of understanding all of the inputs that give you and contributes to your appreciation to food. For example, a lot of people think that appreciation of food comes specifically from the organoleptic attributes of the food. So, the way it tastes, the temperature, if it's good, if it's tasty or not. And actually, this is almost like only 10% of your appreciation to food. The rest has to do with the environment. For example, if you go to a restaurant and you are with some friends, so, this is also part of your pleasure and your appreciation to food. So, a food designer not only focuses on food itself, that is like the work of a chef, maybe, but all of the inputs that are around this ritual. And it has to do also for example, with the space or the architecture where you're living these experiences. So, food design can be obviously like a connecting point from all of these disciplines. Actually, food design is right on the middle of different traditional disciplines that have touched food traditionally, no? So, for example, you have the area of gastronomic sciences that you have chefs, you have people that work specifically with food as a material, then you have another area that is like food sciences, that is like food technology, food scientists, physics, chemicals, that are related specifically to the technical part of food. Then you have another part that is more the social relationship to food, where you find sociologists, anthropologists that understand the human relationship to food. And then you have this fourth part that is more like the communication and the design point of view that is packaging, advertisement, graphic design, architecture, those kinds of things that contribute to the visual appreciation of food. And food design is right on the middle of these four big areas of knowledge. And food design, what it does is it connects all of the knowledge of these different areas and translates them in a coherent product, service, business model, or whatever you're going to do. But it takes like knowledge from all of these different areas and disciplines. Jorge: In that it sounds a lot like a movie director or the conductor of an orchestra, right? Like the person who is looking after the coherence of the whole. If I'm directing a movie, I may know how to edit the film, but I'm not a film editor. Nataly: Yes. Totally. That's a very good analogy because obviously you're not doing everything by yourself, no? For example, when I'm working with restaurants, normally I'm the one that creates the concept from a strategy point of view. You said, this is the concept, this is the desired user experience I want to communicate. And then you start working with the different fields that are going to make possible this whole experience. So, you have to work very cool closely with the chefs to make sure that these concept that you created is going to be deployed in the right way. Then you're going to work with the architects that obviously you are not… I know something about architecture, and I'm capable of doing some layouts or some mood boards to understand the materials and the lighting, those kinds of things. But I always work with an architect that helps me to download like all of these visions that I have on these concepts and translate it into an architectural project. So, yes, it's basically that the food designer understands the whole picture and understand the deep concept that you want to communicate, and then start working with the different fields that can help you download and make tangible this experience in different things like in architecture, in a menu, in furniture, in the tableware, and those kinds of things. Recognizing the value of food design Jorge: Is food design an accepted discipline within the world of hospitality and food production? Like, do restauranteurs know to hire someone like you to help them with this? Nataly: It's very difficult. And I'm glad that you asked this question, because it's always very hard to understand the value of design in these kinds of processes. It's just starting, I think. I have been working with a lot of culinary schools around the world that are trying to open and include this type of thinking within the methodologies of the creation of a chef, for example, because a chef normally is very creative and uses ingredients to express different messages, but sometimes they don't have these methodologies and these ways of thinking in terms of solving problems. Design thinking is very oriented to solve something, it's a very problem-solving approach, and gastronomy is not always the issue. A chef sometimes explores different combinations, different textures, just to express a message, but they're not always trying to solve something. Normally, when you think about the creation of a chef, for example, it's a lot of experimentation with textures and ingredients and rituals and those kinds of things, but they don't necessarily have this problem-solving approach that design has. But nevertheless, I'm starting to work with a lot of culinary schools that are including these types of thinking on their educational programs. So, for example, chefs are all already changing the way they create a concept. For example, the way they create a restaurant. And they are starting to think about different methodologies, and design thinking is one of the methodologies. I think that gastronomists are starting to understand the value of design in their processes, but it's always difficult to explain this value. I have worked with a lot of restaurants that started already to understand this, and it's specifically, to understand the value of having a concept, like a superior meaning that can be deployed in the different parts, because it helps a lot to take decisions. So, for example, if you have a clear concept, the owner of a restaurant can easily say, “okay, so this is the menu we're going to have because we are answering to these concepts. This is the type of space that I need because it is answering to this concept.” So, more and more, I think I have worked with some restaurants that are beginning to understand the value of design, but it's always a difficult thing. It's always very difficult to sell this approach because it's something that can be very intangible sometimes because you're selling an experience, you're selling that concept that obviously can be translated into tangible things, but it's like a second part of the process. First you have to understand the vision and the superior meaning that you want to create, and it's not always easy for the owner of a restaurant or the managers of a chef to recognize the value. But it's starting to become easier. Jorge: Yeah. I find that to be an issue in a lot of design contexts where defining the big picture — the concept — precedes all the other decisions and informs all the other decisions. Prototyping food design I want to come back to you spoke of the particular problem-solving approach that design brings to the table, pardon the But, I'm trying to picture how you prototype these food experiences. And I'm imagining it must be a lot of fun. So, I was hoping that you would tell us a little bit about how you go about prototyping these experiences. And also, like I was saying earlier, I've had some very memorable experiences in restaurants and it often comes down to the details. And details are something that you don't often see in early prototypes. So, can you talk a little bit about prototyping and the degree to which having all of the elements of the experience come together and evolve as you go through a design process, how that works in this discipline? Nataly: Yeah, sure. I'm going to divide the prototypes in the two fields that I was just speaking about. Like, one is more product-driven, that is for the food industry, and the other one is more service-driven, that is for restaurants and hotels. And so, for the food industry, I think it's easier to understand how you can communicate the attributes and the innovation characteristics in a product using a prototype. So, for example, when I work with, I don't know, let's say an ice cream brand that wants to open a market for children that want to eat ice cream based on vegetables. And I'm saying like different things now. So, it's very easy because you start understanding what are the attributes that you have to communicate. So, for example, in a vegetable-based ice cream, you know that, for example, color is an attribute that you can communicate, the texture is another attribute, the fiber is another attribute, the playful shapes is another attribute. So, you start working with prototypes that are going to mix edible and non-edible materials. So, for example, I have been doing some prototypes that mix Play-Doh with oatmeal or Play-Doh with chia seeds or those kinds of things. Because Play-Doh, for example, is a non-edible material that allows me to explore different shapes of the edible object, and then I can start like exploring the edible part on the edible texture mixing some ingredients like seeds, like nuts, like oatmeal, like a grains or whatever, to give them appearance of the sensoriality of food. So, in terms of prototypes of food objects is I think a little bit easier to prototype, because you can start exploring different things and having feedback of the sensorial part in a very early stage. For service, it's a little bit different, because I use different levels of prototype to understand how these experiences can be useful for consumers or it can be understood by consumers. So, an early prototype for a service can be just a consumer journey, for example, where you understand the different stages of an experience, and start analyzing what are the touch points that you are going to design for this desired user experience. So, for example, one of my prototypes tells the story of a person that is arriving to a restaurant in certain occasion, that is going with their friends at certain hour of the day. So, you start thinking, “okay, so this person is visiting this restaurant with her friends, and they're probably going to ask for cocktails.” But for example, the restaurant where they are going doesn't have any menu for cocktails. So, you start analyzing these needs and trying to understand what are the touch points that you have to include in the experience in order to respond to the needs of the consumers and in order to respond to the story you want to tell of these part. So, this is a very early prototype. And then once you start advancing in the process and you start making prototypes way more loyal, let's say, or more… I don't know how to say, more defined and with more specific things, you can do, for example, a pop-up restaurant. And this is starting to be more common in restaurants that maybe you don't have to invest the building of a restaurant, you don't have to invest in the furniture, you don't have to invest in all of the staff of waiters and cooks and whatever. And then you can do like a small pop up in your home, or outdoors, or in a specific place where you can try the experience. Not only the food, obviously there are ways to prove the sensorality of the menu you are preparing. But what you want to understand is the relationship between all of the inputs that you have in the experience. You want to understand the relationship that the service you have proposed… I mean, the way the server speaks to you, the table where, how it behaves with the food itself, if the lighting is working, if the music is working, if this space and the size of the restaurant is working. So, a very easy way to do is pop up restaurants and we are seeing that more and more. And right now, I think that because of the pandemic, this is a whole new business model that has been increasing a lot, that is the dark-kitchen model. So, in dark kitchens, you don't have to invest obviously in a restaurant, because the restaurant doesn't exist. It's a virtual restaurant that can be in any part of the city and it only exists through social media or through delivery. And this is also a very good way to prototype because you can start up a new business, a new restaurant, with very few things. You don't have to have a very big kitchen and buy all the machines and all of the resources you need for opening a restaurant, and then you can start testing different concepts. Even in a dark kitchen, you can have two, three, four concepts happening at the same time with different brands and then you can prototype, which is the brand that behaves the best, which is the brand that is better accepted by consumers? So, there are different ways in different levels of the process where you can test and prototype the concepts. Nataly's evolving experience of food Jorge: Well, that's fantastic. It sounds like a lot of fun, and it's also making me hungry. I'm wondering, Nataly, how being a food designer has changed your own experience with food. Nataly: Yes, it has changed a lot because you are always explaining and thinking and talking with the clients about the food choices and how everyone communicates a lot of themselves through the food choices. And sometimes you realize that not all of your food choices are that intelligent and that smart. Maybe you just want to eat something from the fridge and don't think about it. And sometimes I do feel bad because of that, because I think, “no, why am I eating that, this…” And I have to always cook super tasty meals and I feel bad when I don't want to cook because actually I love to cook, but when you have to do it all of the days, and it's also part of your work, you get tired of it. So, yes, it has changed a lot my, the way I approach to food, because one, I think I overthink all of my food choices, not in terms of health or not, but I do think about the social impact and environmental impact, if I'm taking pleasure of it, if I can enjoy it more, if I want to go to a new restaurant. Those kinds of things, I overthink them a lot. But it's fun because it helps you to rationalize, to understand way more your eating habits. You are way more conscious about the impact of your eating choices. And I'm not speaking about the health impact, because actually, I don't think a lot about that, because I really like to enjoy food, but more about like the social impact and what is the future of food, and should I start transforming already my habits towards future challenges, for example. I work a lot with future food, because I give a lot of lectures about future food and a lot of my clients need these perspectives, strategic thinking. So, I'm constantly thinking about the future of food. And actually, my master's degree was based on that, was based on understanding what are the main challenges of the future of the food systems and design our eating habits of the present to be more coherent and more positive towards this future. So, this is something that I think a lot and I frequently ask myself about, what are going to be the future eating habits? And in my present, I think a lot about that. I think like, I should eat more plants, I should become more flexitarian, I should start like getting more insects for example. And I do make a lot of experiments in my house to start including different ingredients in my daily diet. Closing Jorge: Well, it sounds like you're very passionate about your work and it's a good thing to be passionate about work that involved something as fundamental as food. Thank you so much for sharing it with us, Nataly. Where can folks follow up with you? Nataly: Yes. So, I have my personal Instagram, that's my chat communication channel that I use the most. So, you can find me in Instagram. And I have another Facebook page and Instagram page that is called Food Design Education, where I share a lot of courses, masters, readings, some interesting inspiration that is related to food and design. And I have the page in Instagram, and I also have a group in Facebook. I started a page in Facebook that was called Food Design Education, but I realized that the communication was very unilateral. So, I was the only one that was posting information. And then I am working with a lot of students right now that have a lot of information, valuable articles, and posts. And I wanted to create this space where everyone could share important information. So, I gave up a little bit in the page of Facebook, and I'm starting to create these groups and this community where it's not only me, but all of my students or all of the people that are interested in the food field can share different experiences. So, those are my main channels, like my personal Instagram, that is mostly professional Instagram, and the Food Design Education page in Instagram and Facebook. And obviously in my LinkedIn. Jorge: Fantastic. I will include those in the show notes. Thank you so much for sharing with us. Nataly: Thank you very much, Jorge, for the invitation.

In this episode of Design Cast I had the pleasure of speaking with Mr. Suhail Khan. Mr. Khan is a relatively new teacher to the profession, but has lots of experience beyond time in the classroom. We talk about a range of topics, but what was most interesting about our chat was the time spent talking about how he has used Food Design as a service activity in Pune, India. I am sure that you will all enjoy listening to it as much as did speaking with him about it. I would like to ask everyone who enjoys this podcast to review it wherever you listen to it! Please subscribe and share with your professional network. Also, please check out my other podcast guest appearances where I talk about loads of topics with other content creators from around the world. You can see the list of my appearances at my website www.jasonreagin.ga. I would love to hear how you and your school are preparing to teach students this year! I know that everyone is at different places in their journey whether it be face to face or completely online or somewhere in between. Please share your experience with me! Head over to Twitter, Linkedin, Facebook, or Anchor to connect with me about this topic. I hope to put some of these thoughts into a future episode! Again, thank you all to the overwhelming positive response to this podcast! I will keep going as long as I can and there is a need for this sort of information!!! On a final note, I’ll be leading a discussion on August 26th about the World Economic Forum and how it can be used to produce robust units and classroom activities for #IB_C_P/ IB_DP! Don’t miss the opportunity to register for this PD workshop! The link for registration will be listed on my LinkedIn and Twitter feeds starting August 24th, so be on the lookout for that!!! Now, sit back and enjoy this chat between myself and Mr. Khan! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/design-cast-podcast/message

¿Sabías que el Food Design es actualmente la rama del diseño con el campo laboral más amplío?Descubre de que trata de la mano de 4 de las mejores food designers de estos tiempos. Italia, Brasil, México y Holanda todo en español, todo en un solo lugar.Instagram: @acozinhanomade @astridluglio @artvictoriam @marije_vogelzang @_dsgnsupplyDOBLAJE: @saraymardi

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Je vous embarque avec moi dans un entretien au cœur d'un laboratoire ultra contemporain, où dans chaque coin sont installées des sculptures sur le départ ou en cours de fabrication. Accrochez vos ceintures, pour tenter de comprendre ce qui se passe dans la tête de Patrick Roger, amateur de motos, de vitesse et de sensations fortes !  Dans cet épisode, Patrick Roger explique qu’il n’a fait ni chocolaterie ni sculpture. Il a tout appris sur la table de ses parents dans le Perche et est parti à contre courant scolaire en apprentissage en pâtisserie. Il comprend alors qu’avec la matière il va pouvoir réaliser. Pour le goût, c’est inné et il n’a pas besoin de le travailler. Son arrivée à Sceaux va lui permettre de se présenter au grand public. La valeur travail et les clients vont faire ce qu'il est devenu. Chaque copeau de chocolat est un don du ciel, qui s’inscrit dans une boucle entre minéral, végétal, homme et animal. Son travail oscille entre discipline, expérience, excellence et même intransigeance. Il repose sur une dizaine de métiers, tous aussi indispensables les uns que les autres et qui sont une porte ouverte sur le monde entier. Patrick Roger est revenu sur son concours de MOF où il arrivé les cheveux longs, pas rasé, en moto. Comme la coupe du monde, il a gagné en gardant sa liberté et en traitant le sujet sans obligation. Il parle de l’expérience irrationnelle qu’il y a derrière manger et explique être son premier client et garant de l’histoire. À Noël c’est 240 000 personnes qui mangent 4 millions de ses chocolats soit 3 stades de France ! Vous entendrez aussi parler de Karl Lagerfeld, Jean-Paul Gauthier, Lady Gaga, Madonna, Freddy Mercury, de Brigitte et Emmanuel Macron… je vous laisse écouter pour découvrir ce personnage, lui aussi, haut en couleurs ! Dans ses boutiques, il sait exactement ce que je veux : pour le goût, le design, l’architecture. Vous révélera-t-il l’origine de sa couleur verte signature ? – • Instagram de Patrick Roger chocolatier • Instagram de Patrick Roger sculpteur • Le site internet de Patrick Roger, notamment pour trouver l'adresse de ses boutiques. – Plus d'informations sont en ligne sur le site www.chefs-oeuvre.com – Si le podcast vous plaît, et si vous utilisez iTunes ou Apple Podcasts, n'hésitez pas à le noter ★★★★★. C'est très important pour lui donner plus de visibilité. Merci ! [ Post-prod : Gorilavox • Jingle : Aurélien Ung – Sonotone KO ]

The latest (sort of) lockdown special episode of Material Matters features the excellent Fernando Laposse. The up-and-coming designer has made his name in recent years with his colourfully beautiful veneer, Totomoxtle, which is made from the husks of Mexican corn grown in the tiny village of Tonahuixtla. The product was included in last year’s exhibition Food: Bigger than the Plate at the Victoria and Albert Museum, as well as being shortlisted for the London Design Museum’s Beazley Designs of the Year in 2018.In this episode the Paris-born but Mexican-bred designer talks about the background of this deeply personal project, which involves macro-economics (and Mexico’s controversial free trade agreement with the US and Canada); agricultural heritage; global food culture; old family friends and childhood summer holidays; as well as craft and, of course, corn. Importantly it illustrates how design thinking can genuinely make a difference to an entire community, showing that traditional techniques and ways of living can still thrive in the globalised economy. As Fernando says his work ‘is preoccupied with sustainability, the loss of biodiversity, community disenfranchisement and the politics of food’. It's fascinating stuff.To find out more about Fernando and his work check out: www.fernandolaposse.com

El Food Design se come con todo gusto cuando el pensamiento de diseño innova en el área de alimentos, materia prima de propuestas que proporcionan bienestar y satisfacen gustos. Ha sido por mis andanzas con el pan que he experimentado la maravillosa sinergia del diseño y la comida. Puedes visitar el post en: http://vainascooltas.com/fooddesign --- Send in a voice message: https://anchor.fm/vainascooltas/message

In this episode, we are diving into one of the leading causes of chronic disease - oral health. Our guest is one of the world's leading biodentists and naturopath Dr. Dominik Nischwitz. We talk about why your mouth could be one of the most important areas to focus on when it comes to overall health, removing toxicity from your body and as a precursor to any biohacks you may do. Time Stamps His origin story and personal connection to biodentistry [1:36] How dentistry can negatively affect people [5:47] His ‘all-in approach’ of removing toxicity from your mouth to achieve optimal health [13:43] The protocol guidelines recommended before you were to visit Dr. Dome [23:48] Who is his latest book, It’s All in Your Mouth, written for? [35:15] Where to start if you want aesthetically looking teeth [42:23] The importance of prioritizing optimal health, having a growth mindset and practicing what you preach [52:45] Featured Guest: Dr. Dominik Nischwitz Website YouTube Instagram Related Links/Products Mentioned It's All in Your Mouth: Biological Dentistry and the Surprising Impact of Oral Health on Whole Body Wellness – Book by Dominik Nischwitz Health Optimisation Summit Methyl Group, Methylation, Methyl Trapping: What Are They? International Academy of Ceramic Implantology Biological Dentistry Root 2 Disease- Root canals from a biological point of view Metal removal Food Design a. Dr. Dominik Nischwitz How to successfully place implants article Episode Sponsors Now more than ever it is massively important to make sure your immune system is in tip top shape. BiOptimizer's P3OM does just that with it's "Navy Seal" team of probiotics. If you want to stay healthy it starts with your gut and there isn't a better gut support than P3OM. Use the code KRIS20 at P3OM.com to get 20% off the best probiotic on the market. Speaking of optimizing your immune system... Laird's Superfood is here to do that and so much more with their Performance Mushroom Blend. Laird's uses some of the best varieties of mushrooms to support your immune system and cognitive health. Use the code GETHIN20 to get 20% off at LairdsSuperfood.com. Feeling stress or anxiety in your everyday life or because of the state of the world? One of the best ways to relieve the symptoms of anxiety and calm down is with CBD. Now not all CBD is created equal that's why Kris turns to Ned CBD. Ned uses full spectrum CBD from REAL hemp. No isolates, no synthetic ingredients, just CBD and organic MCT oil. Go to HelloNed.com/Gethin or simply use the code GETHIN to get 15% off and free shipping on your first order. Connect with Kris Instagram: @krisgethin

Uma comida bem diagramada faz diferença? Existe UX Pasta? E o Phillippe Starck, o que ele tem a ver com isso tudo? Neste primeiro episódio #foradesérie, recebemos Camila Pazello – chef de cozinha e coordenadora do curso de Nutrição na Faculdade Opet; Carolina Rosenmann – mestra em Design e professora do curso Técnico em Cerâmica … Continue lendo "#foradesérie 01 – Food Design"

Pierre Hermé a inventé le terme de « haute pâtisserie » et a véritablement fait faire un saut dans la modernité à sa profession. Il est considéré comme le "roi du macaron", ce petit gâteau d’apparence si simple ou techniquement contraignant, qui est pour lui un champ inépuisable d’explorations et de créativité. Il a été surnommé par Vogue « La Picasso de la Pâtisserie ». Dans ce nouvel épisode de Chefs d'œuvre, Pierre Hermé parle de son processus créatif et de son besoin de temps pour apprivoiser les choses. De la naissance du principe de collections dans la pâtisserie comme d'un moyen de contourner la résistance au changement. Du dessin qui permet de travailler la structure du goût et de rendre les choses tangibles. De la démarche créative et des idées qui partent toujours de quelque chose vu quelque part. D’être dans un mouvement perpétuel pour s’inspirer et nourrir son imaginaire. Du besoin de toujours partir de quelque chose pour assembler les idées et donner du sens. Du produit qui drive toujours le marketing. Et de ne jamais parler de déclinaison, car chaque produit, il faut réinventer l’association. Pierre Hermé est revenu sur les histoires de 2 de ses co-créations. Avec le designer Yan D. Pennor’s, emboitement du travail de designer avec celui de pâtissier, pour créer l’emblématique entremets "La Cerise sur le gâteau". Et avec l’artiste Bernar Venet où une commande de fève a permis d’aller plus loin que l’idée de départ. – • Instagram de la Maison Pierre Hermé • Instagram de Pierre Hermé – Plus d'informations et de photos en lien avec ce dont nous avons parlé pendant l'épisode sont en ligne sur le site www.chefs-oeuvre.com – Si le podcast vous plaît, et si vous utilisez iTunes ou Apple Podcasts, n'hésitez pas à le noter ★★★★★. C'est très important pour lui donner plus de visibilité. Merci ! [ Post-prod : Gorilavox • Jingle : Aurélien Ung – Sonotone KO ]

La ilustración para un chocolate con saní fue un proyecto de food design como bastión de identidad, envuelto en el diseño emocional. Visita el post acá: https://vainascooltas.com/identidad-y-diseno/ --- Send in a voice message: https://anchor.fm/vainascooltas/message

As a food designer, Annelies Hermsen looks at the world of food and drinks with different eyes. With her designs, she likes to stimulate all the senses. Marijn talks to her in her studio at Strijp-R, next to Piet Hein Eek.

Get all links mentioned in the episode here:  http://bit.ly/150-linda-moniqueSkip through the episode:00:28 - Welcome to Uncommon01:45 - Fav Silicon Valley character04:00 - Her Polish background14:00 - Food curiosity & hospitality22:00 - Dealing with ulcerative colitis28:07 - The almond milk issue35:53 - Almo: the beginnings48:45 - Perks of owning a business51:28 - 2020 goals for Almo53:42 - The process behind Almo Milk01:02:45 - Almond vs Soy01:06:42 - Global competitors01:09:50 - Daily routine01:10:21 - Netflix recommendations01:10:49 - A book she’d gift

Un listado para moldear propuestas enmarcadas en el Food Design, ensalzando el arte culinario venezolano con énfasis en nuestros rasgos culturales más distintivos: lo familiar y la mezcla, y que coincidan con las exigencias actuales de los mercados en términos experienciales, emocionales y de sostenibilidad. Visita el post acá: https://vainascooltas.com/manual-food-design-venezolano/ --- Send in a voice message: https://anchor.fm/vainascooltas/message

El ser humano ha diseñado desde que existe, seguramente empezó haciéndolo con las cosas más cotidianas de su vida. Pero qué más cotidiano que la comida? De los mejores momentos del dia! La combinación de sabores, las texturas, la nutrición, el condimento, que me hace daño! Que me gusta! Que no me gusta! Nada como una buena comida para reparar un dia dificil, o como un snack para acompañar un buen momento. Hoy en design talks hablaremos sobre el food design, algo que el ser humano ha hecho desde siempre pero que ahora se está tomando cada dia mas en serio, con varios niveles de diseño y grandes oportunidades de innovación. Bienvenidos a un nuevo y delicioso episodio de Design Talks, el podcast que habla sobre comida, perdón, sobre diseño en español.   Notas del episodio  What Food Design is and what Food Designers do | Francesca Zampollo https://youtu.be/mdBiVR67p-Q   Encuentro latinoamericano de Food Design http://fooddesign2019.com/   Red latinoamericana de Food Design https://www.lafooddesign.org/   Producto-Alimento Legumotti (Italiano) https://www.esselunga.it/cms/il-mondo-esselunga/progetto-con-i-produttori/progetto.html Prototipo de cocina y “Speedee Service System” https://youtu.be/jTageuhPfAM   Proyecto Horti Ideario https://lorenabohorquezid.wixsite.com/hortiideario   Proyecto Coltivando (Ingles) http://www.coltivando.polimi.it/en/   El aguacate - El lado oscuro del superalimento | DW Documental https://www.youtube.com/watch?v=lWqUSGJg1eU   Síguenos en: Facebook: fb/designtalks Instagram: @designtalks_es Twitter: @designtalks_es Linkedin: /designtalks-podcast Youtube: goo.gl/41mAS5   Suscríbete y escúchanos en: Spotify: spotify.designtalks.co Itunes & Apple Podcast: iphone.designtalks.co Google Podcast: android.designtalks.co Ivoox: goo.gl/ozMYqq   Música Safe and Warm in Hunter's Arms (ROLLER GENOA) http://jamen.do/t/1314412 Pondré Tu Nombre (VIEJO DEN) http://jamen.do/t/1254617 Canto del ayer (MOAVE) http://jamen.do/t/1312858 Is It Right? (LOWER LOVEDAY) http://jamen.do/t/1559614

I'm joined by LinYee Yuan for a lunch of slow roasted salmon with citrus and chiles, along with a simple avocado salad and parmesan lemon Israeli couscous. LinYee is the founder and editor of MOLD, a critically-acclaimed editorial platform about designing the future of food. Through original reporting, MOLD explores how designers can address the coming food crisis by creating products and systems that will help feed 9 billion people by the year 2050. LinYee was previously the entrepreneur in residence for QZ.com and an editor for Core77, T: The New York Times Style Magazine and Theme Magazine. She has written about design and art for Food52, Design Observer, Cool Hunting, Elle Decor and Wilder Quarterly. LinYee also contributed the foreword to “Food Futures: Sensory Explorations in Food Design” and “Cooking Up Trouble.”

Plática con el diseñador brasileño Diego Ruzzarin. El cuenta con una especialización en "Food Design" por el Politécnico de Turín de Italia. Trabajó durante 6 años en PepsiCo y posteriormente abrió agencias en París, São Paulo y Singapur. Fue consultor de las empresas de alimentos más grandes del mundo (Coca Cola, Danone, Nestlé, JBS, etc.) y actualmente es CEO y fundador de Foodlosofía una de las agencias de diseño de comida más importantes del mundo, así como de Casa Nomo un lugar enfocado en brindar experiencias gastronómicas.

Food Design, quattro millennials su dieci scelgono il ristorante in base al fattore social e l'avocado è il frutto più instagrammabile Fede in collegamento dalla Tunisia e secondo i sondaggi gli italiani scelgono le destinazioni vacanziere instagrammabili

 Kalen and David talk about wontons with mashed potatoes, Thai food and curry. send us your questions comments and concerns at bloodandgutspodcast@Gmail.com 

For the eighth episode we are joined by Veronica Fossa, Founder and Chief Happiness Officer at WE Factory - a social research and food design studio with the mission of reimagining how we eat on the job and interact at work. As well as working for WE Factory, Veronica travels the world lecturing and holding keynote speeches about her passion turned profession. Follow her on Twitter @veronicafossa. To stay up to date with what we are doing, follow us on Instagram @wonderinc and on Twitter @wonder__inc.

Isabel Vallejo y Paco Collado de “La Buki” agencia de diseño y comunicación, nos contarán su nuevo proyecto Food Design, una futura revista de diseño y gastronomía. Y desde aquí le queremos desear lo mejor.

Isabel Vallejo y Paco Collado de “La Buki” agencia de diseño y comunicación, nos contarán su nuevo proyecto Food Design, una futura revista de diseño y gastronomía. Y desde aquí le queremos desear lo mejor.

Was uns schmeckt und wie es uns schmeckt ist ein gestaltetes Erlebnis. Wir beleuchten Pfade der Manipulation und der Konstruktion. Food Design reicht von der Bearbeitung von Lebensmitteln bis zur Konstruktion von Kochutensilien. Was man noch alles darunter verstehen kann und wie es unsere Art der Vorstellung von Essen beeinflussen kann, das erfahren Sie in dieser Episode. Ein Schwerpunkt liegt diesmal auf der Fotografie. Die beiden Fotografen Michael Inmann und Michael Langoth erzählen von ihrem Metier und ihren Erfahrungen.

En el programa de hoy hemos catado el vino etiqueta Roja de Viñedos y Bodega Marcelino Serrano y para ello hemos hablado con Blanca María enóloga dela Bodega. Que estos días están por Andalucía Sabor. En la sección de gastronomía hemos tenido al Chef ameriense Frank Gomez, el cual nos ha comentado sobre su gran singladura gastronómica, la cual la llevo a ser Chef del Fútbol Club Barcelona. Y por últimos, nuestros grandes amigos de Isabel Vallejo y Paco Collado de “La Buki” agencia de diseño y comunicación, nos contarán su nuevo proyecto Food Design, una futura revista de diseño y gastronomía. Y desde aquí le queremos desear lo mejor. Con Fran León y Rafa de Convino

En el programa de hoy hemos catado el vino etiqueta Roja de Viñedos y Bodega Marcelino Serrano y para ello hemos hablado con Blanca María enóloga dela Bodega. Que estos días están por Andalucía Sabor. En la sección de gastronomía hemos tenido al Chef ameriense Frank Gomez, el cual nos ha comentado sobre su gran singladura gastronómica, la cual la llevo a ser Chef del Fútbol Club Barcelona. Y por últimos, nuestros grandes amigos de Isabel Vallejo y Paco Collado de “La Buki” agencia de diseño y comunicación, nos contarán su nuevo proyecto Food Design, una futura revista de diseño y gastronomía. Y desde aquí le queremos desear lo mejor. Con Fran León y Rafa de Convino

"What does the grocery store of 2065 look like? What are the hot topics at start-up conferences around the world? On this episode we talk with Danielle Gould founder/CEO Food + Tech Connect and Mike Lee, Founder/CEO Studio Industries. Since they were last on the show, they’ve joined forces in life and business, with their new Alpha Food Labs an innovation lab for next-gen food startups and corporations building products that are better for by people, planet, and profit. Hungry for more? Listen to Episode #5 Food Design & Supermarket 2065 with Mike Lee, and Episode #20 Danielle Gould Founder of Food+Tech Connect.

Food Design Webinar from Online School of Food Design. your host Dr. Francesca Zampollo discusses Food Design with guest artist Jean Paul Ganem

Food Design Webinar hosted by the Online School of Food Design. Your host Dr. Francesca Zampollo discussed Food Design with the food designers from the studio Papila (Spain) and Amebe (Italy)

Food Design Webinar hosted by the Online School of Food Design. Your host Dr. Francesca Zampollo discussed Food Design with LinYee Yuan founder and editor of thisismold.com

What’s up FLY Zone, Today’s FLY guest is David Welsh, and David is the Founder of Food Design HQ LLC, and Marketing Officer at Airfive Inc. David is a young professional with Aspergers, who is doing what he loves and has recently launched the Mypalate Project, which could be the next big app. David says he wants to make the 30 Under 30 list, and time will tell if he does, but from what we talked about on today’s show, he’s well on his way to making that a reality. His latest project, Mypalate Project was influenced by his love of food, and we get to hear the behind the scenes story of what it’s like in start-up culture, as well as inside look into the mind of an entrepreneur. As an entrepreneur, David is definitely looking to connect with other entrepreneurs or anyone that help him with his idea. If that’s you, or you know someone, feel free to get in contact with David on Linkedin.com, or emai --- Support this podcast: https://anchor.fm/blake-soulet/support

In this episode of The Rightly & Co. Show, we'll take some time to explore the term “fast food design,” along with some specific examples of tools and services that fall into this category. We'll also discuss steps you can take to get your brand off on the right foot—or correct course where necessary if […] The post Episode 26: What Is ‘Fast Food Design?' appeared first on Rightly & Co..

“Dress the black” è il primo Contest di idee dedicato al Food Design promosso dall'azienda Amarelli Fabbrica di Liquirizia in partnership con Talent Garden Cosenza. L’AD dell’azienda, Fortunato Amarelli, descrive i dettagli del concorso. La settimana scorsa Eclettica ha dato il via ai lavori del progetto che è stato finanziato grazie a Boom - Polmoni Urbani, iniziativa del M5S Sicilia e Farm Cultural Park. Alessandro Ciulla, presidente dell’associazione dice ai microfoni di Start Me Up cosa succederà a Caltanissetta nei prossimi tre anni. Il Perlana4Women è stato vinto da Hair Truck, parrucchiere ambulante inventato da Francesca Lattante e Michela Pulieri. È Francesca a raccontarci le particolarità del progetto.

“Dress the black” è il primo Contest di idee dedicato al Food Design promosso dall'azienda Amarelli Fabbrica di Liquirizia in partnership con Talent Garden Cosenza. L’AD dell’azienda, Fortunato Amarelli, descrive i dettagli del concorso. La settimana scorsa Eclettica ha dato il via ai lavori del progetto che è stato finanziato grazie a Boom - Polmoni Urbani, iniziativa del M5S Sicilia e Farm Cultural Park. Alessandro Ciulla, presidente dell’associazione dice ai microfoni di Start Me Up cosa succederà a Caltanissetta nei prossimi tre anni. Il Perlana4Women è stato vinto da Hair Truck, parrucchiere ambulante inventato da Francesca Lattante e Michela Pulieri. È Francesca a raccontarci le particolarità del progetto.

Un cioccolatino componibile è l'idea di due designer. Nato come un gioco sta diventando un prodotto di successo

Un cioccolatino componibile è l'idea di due designer. Nato come un gioco sta diventando un prodotto di successo

Imagine the grocery store of the future. In 2065, what does the cart look like? Is there a produce section? Thinking about what food looks like in the future, can influence what we do with our food today. At Studio Industries in Brooklyn, the team uses design thinking and technology to create new products, solve old problems and imagine the future of food. Guest: Mike Lee, Studio Industries Founder and CEO. This program was brought to you by Whole Foods Market. “I think packaged food is a very new industry… we’re starting to get into the second draft of what it could look like. How can we make it more sustainable and healthy, not just for people but for the planet? [16:00] –Mike Lee on Tech Bites

Where: New York Showroom Classic Party Rentals where âEvery Event is a Big Eventâ? Friend and colleague Nancy Swiezy invited us to a special industry event and we want you ...

Where: New York Showroom Classic Party Rentals where âEvery Event is a Big Eventâ? Friend and colleague Nancy Swiezy invited us to a special industry event and we want you ...

Episode #42. We speak with Soh Kim, a PhD '13 alumna who did her research on Open Innovation Ecosystem: Chez Panisse Case which encompassed Food Innovation. She was guided under Henry Chesbrough through the Berkeley Haas Garwood Center for Corporate Innovation.Support this podcast at — https://redcircle.com/onehaas/donations