Call for projects

We are pleased to announce the call for projects for EFOOD24, the 4th International Food Design and Food Studies Conference, Experiencing and Envisioning Food: Designing for Phygital Food Systems. exploring the innovative intersection of food design and the phygital world. At a time when digital technology and physical experiences are converging, we invite designers, food entrepreneurs, food tech start-ups, researchers, scholars, practitioners, and enthusiasts to contribute to the discourse on re-imagining the future of food through the lens of phygital design. The organizing institutions invite professors, MA and PhD students, researchers, chefs, professionals, and designers from all disciplines to submit projects and contributions to the 4th International Food Design and Food Studies Conference, Experiencing and Envisioning Food: Designing for Phygital Food Systems that will take place in Barcelona, 7/8/9 November, hosted by ELISAVA.

Conference theme:

The 4th Edition of the International Food Design and Food Studies Conference, Experiencing and Envisioning Food: Designing for Pyigital food systems, has partnered with well-known food brands and food industry leaders to choose the best projects applying to our food design for phygital food systems call for projects.

EFOOD24 clear driver is to get food designers and the food industry to work together. Therefore, the following interest areas aim to inspire food design applications in real and concrete projects that contribute to paving the way and become an inspiration to create the next phygital generation of food systems.

Thematic areas

This edition’s EFOOD24 subject is a bold step toward understanding the immense potential of phygital solutions. The fusion of the physical and digital realms offers a revolutionary way forward. Phygital food systems promise to bridge the gap between nutritious, affordable diets and the livelihoods of struggling food producers, while addressing the pressing environmental concerns that plague our current food industry practices.

Aligned with the theme of the 4th International Food Design and Food Studies Conference, Experiencing and Envisioning Food: Designing for Phygital Food Systems, we challenge designers, chefs, professionals of food-related areas to submit their projects. Do you have a project that will change the way future generations of consumers, actors and stakeholders work and think about food?

The five areas of interest are:

Next Generation of Food Brands

(sustainability checklist; new uses of ancient ingredients; plant-based products; clean labels; honest branding; transparency; packaging-free foods; increasing new and equitable sustainable diets…)

Next Generation of Food Services and Restaurants

(new business models; growing our own food (indoor farming, aquaculture), local foods; plant-based menus; reducing food waste…)

Next Generation of Food Products and tools

(novel farming systems (indoor, aquaculture, insects, seaweed…) intelligent kitchen appliances; nutrition aid and technologies; reduce food lost; increase efficiency and working conditions…)

Next Generation of Food Communication

(conscious eating; reducing food waste; building trust; home food safety; new way of communicating and education communities locally and globally; food journalism…)

Next Generation of Food Systems

(sustainable institutional food practices, digital solutions for institutional kitchens, food safety and traceability in institutions, institutional food policies and regulations, community engagement in institutional food systems, institutional food education, institutional food waste reduction, food equity and inclusivity in institutions)

Projects can be edible products, objects of use or communication, spaces, processes, services or experiences related to the proposed areas. We welcome participants who present their projects regardless of being prototypes, projects in progress, concluded or commercialized.

Tracks

We are thrilled to present the 7 diverse and exciting conference tracks that will shape our exploration of the Phygital Food Design World. Each track represents a unique avenue for delving into the intersection of gastronomy, digital technology, and innovative food design. As you prepare your submissions, consider how your work aligns with these tracks, fostering an enriching dialogue and paving the way for the future of food systems in the digital age:

Design for Sustainability

Design for Social Innovation

Design for Education

Design for Policies and Communities

Design for Gastronomy

Design for Nutrition and Health

Design for Tourism

Topics of interest (not limited too)

  • New online food connection platforms
  • Social service design digitally promoted
  • Organic material research and digital promotion and dissemination
  • Phygital interfaces in culinary arts and gastronomy
  • Virtual and augmented reality applications in food experiences
  • Digital tools for sustainable food production and consumption
  • Intelligent packaging and interactive food displays
  • Robotics and automation in kitchens and food service
  • User experience design for food applications
  • Data analytics and artificial intelligence in food personalization
  • Online platforms for sharing culinary knowledge and experiences
  • Gamification and interactive storytelling in culinary education
  • Ethical considerations in digital food design
  • Sustainable sourcing and farm-to-table initiatives using digital platforms
  • Green kitchen technologies and their impact on sustainable cooking practices
  • Community-driven food initiatives using digital interfaces
  • Social impact of digital culinary education and awareness programs
  • Online culinary courses and interactive learning platforms
  • Gamified approaches to culinary education and skill development
  • Design for Policies and Communities in the Phygitally Connected Culinary World
  • Data-driven approaches to shaping food policies for healthier communities
  • Digital menus and nutritional apps promoting healthier food choices
  • Augmented reality applications for enhancing nutritional awareness in dining experience
  • Interactive digital guides for wine tourism experiences
  • Virtual reality wine-tasting tours and their impact on tourism industry
  • Phygital and gastro gastronomy events and immersive culinary experiences
  • Digital storytelling in gastronomic experiences, enhancing customer engagement

How to participate?

1st phase

Call for projects until March 5th, 2024. Midnight CET (extended if necessary) Submission of abstracts (max 500 words + 4/5 keywords + 2 or 3 illustrative images (72 dpi’s – maximum 3mb) of the project).

2nd phase

If the project is selected by the Innovation Committee, the authors are asked to register. At least one of the authors needs to register and come in person to present the project. Authors are asked to send an extended project summary, technical information and images with resolution for poster printing.

Confirmed entries are entitled to:

  • Be part of the official program
  • Receive official documentation
  • Obtain a certificate of participation
  • Publish the project in the catalogue of the conference
  • Lunches and coffee breaks
  • Be eligible for selection of our partners to pitching sessions.

3rd phase

The selected projects will be announced for pitching sessions with our partners during the conference. The pitching sessions will occur on November 8th, 2024, afternoon.

Important Deadlines

Submission of abstracts– March 5th, 2024. Midnight CET (max 500 words + 4/5 keywords + 2 or 3 illustrative images (72 dpi’s – maximum 3mb) of the project)

  • Notification of accepted abstracts - May 5th, 2024. Midnight CET
  • Submission of full project poster - Jun 20th, 2024. Midnight CET
  • Notification of accepted poster project – July 24th, 2024. Midnight CET
  • Deadline for submission of the final project poster and summary for publication - August 20th, 2024. Midnight CET
  • Pitching session - November 8th, 2024, afternoon (Notification of selected projects for pitching session by email)

Notes for submission:

Guidelines for project abstract submission:

  • 500 words maximum (the abstract should state the purpose of the research, methods, principal results and brief conclusions) + 4/5 keywords.
  • Structure of the text: introduction, methodology, results, discussion, and conclusions
  • Pictures of the project: 2 or 3 illustrative images (72 dpi's – maximum 3mb) of the project.
  • The scientific committee will analyze the abstracts and papers, following a blind review process, and select those that demonstrate relevance, originality and adequacy to the proposed themes. It will exclude proposals that do not meet the conference criteria.

Important notes:

  • Authors with more than one accepted project submission have a 50% discount on the second enrollment.
  • In the case of a submission where there is more than one author, the main author must pay the full registration corresponding to the participation in the conference.
  • Secondary authors should pay only the registration corresponding to the assistance if they want to attend the conference.
  • Observation: If you have special dietary restrictions, special accessibility needs or some important information for your safety that the organization should know, please fulfill this item.
  • Emergency contact (optional).

Submission platform:

To submit the complete project:

Submit the poster. It must be in English, and It should be uploaded on the platform, using the template provided by the efood organization (link in the call for projects page from May 5th). Failure to comply with the submission rules set forth in the template will lead to the exclusion of the publication.

To submit a project, you need to be a FORK member. All applicants will have a one-year free membership. You can become a Forky when you get into the registration form.

Oral presentation:

You will have 15 minutes to present your project in English. Still, the graphic presentation should be in English too. The graphic and audiovisual material will be delivered in advance (in Keynote, PowerPoint or PDF by October 25, 2024) to be digitally checked by the organization committee. However, the speaker needs to bring the document to the event in PDF, Keynote, or PowerPoint format.

NOTE: Project and digital publication do not involve the payment of any additional fees, as they are included in the conference registration fee. Sending these elements involves the transmission of publication rights to the organization, notwithstanding that the authors retain the intellectual property. Authorization to publish images is the responsibility of the authors. The deadline for submitting a communication proposal will not be extended unless prior notice is given by the organizing committee.

During the conference, we will have the 2nd edition of the EFOOD24 Awards. One for the best paper, and one for each category of projects will be award it. The 10 best projects, selected by the Innovation committee, will have the opportunity to pitch in front of a jury from the industry on Friday November 8. Selected projects will be advised by email.