Gallery
foto: Paweł
Project overview
An immersive culinary project translating theoretical debates on future food systems into a direct, sensory experience.
Instead of traditional lectures, participants engaged in an interactive dining format that allowed them to taste and explore alternative food sources and preparation methods firsthand.
Strategic focus
The project approached future food exploration through:
☀︎ Participatory tasting as a tool for understanding systemic change
☀︎ Introduction to entomophagy as a sustainable protein alternative
☀︎ Exploration of fermentation as a regenerative preservation method
☀︎ Expansion of sensory perception through olfactory and experiential design
Outcomes
The project successfully reframed unfamiliar food sources as accessible and desirable by embedding them in a convivial social setting.
Collaboration with a local restaurant demonstrated how speculative food concepts can be seamlessly integrated into everyday culinary culture.
Participants left with broadened perspectives, reimagining domestic spaces as sites of future food production and experimentation.
Key insight
By positioning innovation within pleasure rather than obligation, the project reduced resistance to dietary change and fostered curiosity toward alternative food futures.
It demonstrated that meaningful transition toward sustainable food systems begins not with persuasion, but with lived, embodied experience.