Gallery
foto: Paweł
Experiment overview
An immersive culinary event that transformed theoretical discussions about future food systems into a tangible, sensory experience.
Rather than presenting food trends through traditional lectures, the project created an interactive dining environment where participants could directly engage with and taste potential future food sources and preparation methods.
Main objectives
The project approached future food exploration through:
Interactive culinary engagement: replacing conventional presentations with hands-on tasting experiences that made abstract concepts tangible
Entomophagy introduction: creating a socially comfortable environment for participants to experience insect-based proteins as viable food sources
Fermentation exploration: demonstrating advanced preservation techniques that combine traditional wisdom with modern applications for health and regeneration
Sensory experimentation: expanding the dining experience beyond taste to include intentional olfactory elements that enhance nutrition and satisfaction
Achieved results
This educational experience transformed participants’ relationship with novel food sources by creating a social context that normalized experimentation.
The collaborative menu development with a local restaurant demonstrated how future food concepts could be integrated into familiar dining experiences.
Participants left with expanded culinary perspectives, viewing their gardens as potential protein sources and their kitchens as fermentation laboratories.
Main reflection
By embedding future food concepts within a pleasurable social dining experience, the project effectively bypassed initial resistance to novel food sources.
The success of this approach suggests that preparing society for necessary dietary transitions requires not just information but immersive, positive experiences that create new associations with unfamiliar foods — proving that the most effective way to prepare people for the future is to literally feed them with it.