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6 Nov
Day 1
16h00 – 17h00
Atri
Atri
Registration
17h00 – 17h30
Agora
Agora
Opening Exhibition B(i)tes.
Mapping Food Design through Phygital Food Systems.
Mapping Food Design through Phygital Food Systems.
17h30 – 18h00
Sala Aleix Carrió
Sala Aleix Carrió
Informal Opening and Welcome to EFOOD2024.
18h00 – 19h30
Sala Aleix Carrió
Sala Aleix Carrió
Mind Mouth.
Food Design Experience.
Marije Vogelzang
Food Design Experience.
Marije Vogelzang
19h30 – 21h00
Sala de Esdutiantes
Sala de Esdutiantes
Meet & Drink
17h00 – 21h00
Room 212
Room 212
Working Room Open to Authors & Keynotes.
7 nov
Day 2
08h00 – 08h30
Registration
08h30 – 09h15
Sala Aleix Carrió
Sala Aleix Carrió
Institutional Welcome.
ELISAVA
FORK - Food Design for Opportunities, Research and Knowledge
Honour Committee
ELISAVA
FORK - Food Design for Opportunities, Research and Knowledge
Honour Committee
09h15 – 10h30
Sala Aleix Carrió
Sala Aleix Carrió
Marije Vogelzang
Edible Philosophy, Your Mind on Food.
Edible Philosophy, Your Mind on Food.
10h30 – 11h00
Rooms 216-18
Rooms 216-18
Coffee Break
11h00 - 12h30
Room 215
(closed to public)
Room 215
(closed to public)
Hub Food Design in Funded Projects, Research Initiatives, and Policy.
Moderated by Sonia Massari (FORK)
Moderated by Sonia Massari (FORK)
11h00 - 12h30
Room 411
Room 411
Papers Session 1 Design for SustainabilityModerator: Sílvia Escursell
ID72 "El Poble-sec en Peu de Joc": a Participatory Inquiry into the Joyful Potential of Sustainable Food Practices.
ID82 Sustainability through digitality. Perspective of critical food design.
ID14 Design Fiction as a Medium for Socio-technical Transitions Toward Food Futures.
ID98 Transformative design strategies for plant-based diets: Opportunities for the Dutch protein transition.
ID34 Secondary Raw Materials from Agro-Food Waste: SOSIA, a Custom ChatGPT for Supporting Sustainable Design Choices.
11h00 - 12h30
Room 412
Room 412
Papers Session 2 Design for SustainabilityModerator: Jordi Faura Canudas
ID84 Exploring Innovations in Food Product Design: A Review of Cereal-based Snack Educational Projects.
ID170 Timeless Taste: Designing Sustainable Food Experiences Through Time-Conscious Innovation.
ID126 Design of phygital products for the twin transition in the food system.
ID139 The connectivy between food providers and consumers in rural areas of Spain.
ID171 Rediscovering Flavor: Reconnecting with Real Food for a Sustainable and Sensory Future.
11h00 - 12h30
Room 413
Room 413
Papers Session 3 Design for Sustainability & Social InnovationModerator: Gastón Lisak
ID25 Toward smart and sustainable kitchen experience design for self-service restaurants: A function decomposition approach.
ID70 Innovating universities spaces and services for food production, transformation, and consumption: a case studies comparison.
ID146 Digital tools to bridge stakeholder relationships on the production consumption cycles for more sustainable agriculture in the context of a Circular bioeconomy transformation.
ID22 Investigating the propensity of culinary professionals to adopt 3D food printing within their kitchens.
ID38 From Algorithms to Edibles: Exploring the Environmental Impact of Dairy and Plant-Based Milks through 3D food printing and parametric design.
11h00 - 12h30
Room 414
Room 414
Papers Session 4 Design for Sustainability & EducationModerator: Pedro Alvarez
ID111 The Decolonized Decarbonized Dinner Party.
ID112 Future Foodies: A Speculative Design Approach for Youth Engagement and Policy Shaping.
ID36 Venice Lagoon sitopìa. Design for hyperlocal food ecologies.
ID9 Broadening horizons: applying data-driven design across food industries for enhanced phygital experiences.
ID13 Sweet Data: Creating alternative content for a cookbook’s phygital experience with data visualisation.
12h30 – 12h45
Mini Break
12h45 – 13h30
Sala Aleix Carrió
(open to public)
Sala Aleix Carrió
(open to public)
Round Table Outcomes from the Hub Food Design in Funded Projects, Research Initiatives, and Policy.Moderated by Sonia Massari (FORK)
13h30 – 15h00
Rooms 215/218
Rooms 215/218
Lunch
15h00 – 15h45
Sala Aleix Carrió
Sala Aleix Carrió
Joan Simó
Food Design for Sustainable Innovation: Ametller Origen's Agroparcs.
Ametller Origen Group
Food Design for Sustainable Innovation: Ametller Origen's Agroparcs.
Ametller Origen Group
15h45 – 16h30
Sala Aleix Carrió
Sala Aleix Carrió
Alexandre Dilmé
Tackling systemic malnutrition in Africa.
GBFoods
Tackling systemic malnutrition in Africa.
GBFoods
16h30 – 16h45
Sala Aleix Carrió
Sala Aleix Carrió
Q&A keynotes
16h45 – 17h00
Sala Aleix Carrió
Sala Aleix Carrió
Get to Know Food Design Magazine
Fernando Martínez (Editor-in-chief)
Ricardo Bonacho (FORK)
Fernando Martínez (Editor-in-chief)
Ricardo Bonacho (FORK)
17h00 – 18h30
Room 215
(closed to public)
Room 215
(closed to public)
Hub for Food Design and Food Innovation, Entrepreneurship & Industry.Moderated by Pedro Alvarez (FORK)
17h00 – 18h30
Room 411
Room 411
Projects Session 1 Design for SustainabilityModerator: Paolo Susteric
ID103 The Kitchenette of Future Dust.
ID106 Wavi: The Revolutionary Pasta Cooker.
ID117 Lunch break. Restoring industrial activity in two existing buildings in the Agricultural Area of Baixa Tordera.
ID91 Towards a Wicked Solution to Food Insecurity: An ethnographic study of sustainable food design outcomes at the 2024 eFood Conference in Barcelona.
ID62 The Taste of Memory / Exploring Collective Memories Through Food.
ID170 Pioneering the Future of Food Design Education: The World's First Degree in Design for Food Systems by Elisava + CETT.
17h00 – 18h30
Room 412
Room 412
Projects Session 2 Design for SustainabilityModerator: Laura Freixas Conde
ID2 The Kiss: Translating Gustav Klimt’s masterpiece into a Gastronomic Bio-Art Experience through Artificial Intelligence and Computational Design.
ID78 Roots – An Edible Landscape.
ID49 Culinary Architectures: Crafting Gastronomic Experiences with Edible Moulds, Generative Artificial Intelligence and Biodesign.
ID47 Saving Energy.
ID46 Itinerante.
ID63 Food Design In A Fine Dining / Redefining the culinary experience and beyond.
ID181 Reach. Regeneration, Education & Advacement by Coaching and Innovation.
17h00 – 18h30
Room 413
Room 413
Projects Session 3 Design for Sustainability & Social InnovationModerator: Anna del Corral
ID51 Time is (not) money.
ID168 Milk and Mirrors.
ID151 The Cooking Ape Institute - the renaissance of food preparation.
ID172 Moldling the Industry.
ID142 Culinary Commons.
17h00 – 18h30
Room 414
Room 414
Projects Session 4 Design for Sustainability & Social InnovationModerator: Sonja Stummerer
ID44 The "Table" Project -What food design can do for regional design.
ID45 The 'Cows Save Cows' Project. -Upcycling whey from the perspective of a circular economy in small and medium-sized dairy farmers in Japan.
ID149 LIFE Climate Smart Chefs.
ID173 "Històries de la cuina."
ID180 Be the Seed, Conscious Eating Community.
ID64 MOME / food design in education.
18h30 – 19h00
Room 216-18
Room 216-18
Coffee Break
19h00 – 19h45
Sala Aleix Carrió
(open to public)
Sala Aleix Carrió
(open to public)
Round Table Outcomes from Hub Food Design for Food Innovation, Entrepreneurship & Industry.
Moderated by Pedro Alvarez (FORK)
Moderated by Pedro Alvarez (FORK)
19h45 – 20h45
Sala Aleix Carrió
Sala Aleix Carrió
Carolyn Steel
Sitopia: How Food Can Save the World.
Sitopia: How Food Can Save the World.
08h00 – 21h00
Room 212
Room 212
Working Room Open to Authors & Keynotes.
8 nov
Day 3
08h30 – 09h15
Welcome Day Two
09h15 – 10h30
Sala Aleix Carrió
Sala Aleix Carrió
Andoni Luis Aduriz
Mugaritz: Design as a Creative Trigger.
Mugaritz: Design as a Creative Trigger.
10h30 – 11h00
Room 216-18
Room 216-18
Coffee Break
11h00 – 12h30
Room 215
(closed to public)
Room 215
(closed to public)
Hub for Food Design Education & Training.
Moderated by Ricardo Bonacho (FORK)
Moderated by Ricardo Bonacho (FORK)
11h00 – 12h30
Room 411
Room 411
Papers Session 5 Design for GastronomyModerator: Laura Gusart
ID109 Multisensory experience and environmental well-being for gastronomic spaces using new computational neuroscience systems: Case study in Barcelona.
ID88 A Taste of Innovation: ESHTE's Collaborative Experimentation with Sea Urchin Delicacies in Ericeira Festival.
ID154 Towards Inclusive Gastronomy: How 3D Printing Could Enable Allergen-free Dining.
ID41 Exploring the Impact of Gastronomic Experiences: A Case Study of "Cultura à Mesa" by Cascais Food Lab.
ID125 Environmental and Emotional Well-Being of Staff and Diners in Restaurant Contexts. An Approach to the Impact Against the Space Design Parameters.
11h00 – 12h30
Room 412
Room 412
Papers Session 6 Design for Nutrition, Health & GastronomyModerator: Anna del Corral
ID152 Focus on food instead of nutrients improves consumers’ understanding of meals’ nutrition quality.
ID77 Italian Food Design: crafting healthy, sustainable products for target diets.
ID32 Eating Scoby: Designing food prototypes for situated more-than-human eating.
ID10 Mobile Food Printing in Professional Kitchens: An inquiry of potential use cases with novice chefs.
ID54 Social Media as a Powerful Tool for Food Preparation and Gaining Healthy Eating Habits.
11h00 – 12h30
Room 413
Room 413
Papers Session 7 Design for TourismModerator: Ricardo Bonacho
ID79 Follow-up research of focus groups on dining experiences.
ID52 The impact of QR coded digital menus on consumer perceptions in the restaurants.
ID138 Painting the flavors: how the colors may influence the perception in microalgae-enriched dishes?
ID53 "L’Anòmala": Exploring the Design Space of Immersive Gastronomic Experiences that Are Both Delightful and Provocative.
ID50 Preserving cuisine heritage through a digital platform: the Izmir Cuisine case.
11h00 – 12h30
Room 414
Room 414
Papers Session 8 Design for EducationModerator: Gastón Lisak
ID140 Mapping food design and its agents according to a design ontology model.
ID119 Touching Eating: Textile = pseudopodial experience for human.
ID121 From Food Waste to Biomaterial: Creating a new Learning Methodology.
ID110 Sonic Sweetening: The Use of Music to Enrich the Sweet Taste Experience.
ID39 "Voices at the Table: Co-Developing Equitable Solutions for Healthier and Sustainable Food Systems through New Orleans Restaurants".
12h30 – 12h45
Mini Break
12h45 – 14h00
Sala Aleix Carrió
Sala Aleix Carrió
Alice Rawsthorn
Design Emergency and Food.
Design Emergency and Food.
14h00 – 15h30
Rooms 215-218
Rooms 215-218
Lunch
15h30 – 16h15
Sala Aleix Carrió
(open to public)
Sala Aleix Carrió
(open to public)
Round Table results from Hub Food Design Education & Training.
Moderated by Ricardo Bonacho (FORK)
Moderated by Ricardo Bonacho (FORK)
16h15 – 17h15
Sala Aleix Carrió
Sala Aleix Carrió
Toni Massanés
Designing good, healthy and sustainable food for the third millennium.
Fundación Alícia
The Responsible Food Lab
Designing good, healthy and sustainable food for the third millennium.
Fundación Alícia
The Responsible Food Lab
17h15 – 18h45
Room 414
Room 414
Projects Session 5 Design for Education Moderator: Nicole Vindel
ID153 How can 3D food printing change the way to design food and desserts?
ID33 Soundametric Food.
ID69 La Rosa Etrusca PGI “Carciofo Romanesco del Lazio” became a Flower.
ID71 "La Wanda": a new beverage for healthy people.
ID160 La voz del Delta.
ID80 Redesigning Two Traditional Italian Pastries: Introducing a New “Maritozzo Laziale” and “Occhio di Bue” with Low Glycemic Index and High Nutritional Value.
17h15 – 18h45
Room 412
Room 412
Projects Session 6 Design for EducationModerator: Sonia Massari
ID120 Touching Eating: Textile = pseudopodial experience for human - To what extent can be discoursed the interaction between food and tactility through textile using pataphysics applied Food Kansei Engineering?
ID167 Catering for Tomorrow: Co-Designing for Sustainability.
ID89 Fictionary: Creative Food Experience Through Collaborative Lexical Building.
ID171 Food Design Education for Sustainability and Social Innovation.
ID165 Regenerative Food Design for Healthy and Sustainable Food Systems.
17h15 – 18h45
Room 413
Room 413
Projects Session 7 Design for Social InnovationModerator: Cristina Taverner
ID27 In Touch with Nature - Foraging experience as an approach to a more natural and sustainable diet.
ID96 Future Foodies: the power of young people in creating the future of what we eat.
ID6 Proyecto Elena.
ID174 Lo que no se ve.
ID90 A Sweet History: ice cream storytelling.
ID166 Design (En)Vision, The Future of Food Design.
17h15 – 18h45
Room 414
Room 414
Projects Session 8 Design for Social Innovation.Moderator: Paolo Susteric
ID43 Sustainable Food Education: Insights from the Miso Soup Project.
ID97 La Combi Rosa.
ID 169 NUDO, Food Waste System.
ID123 Sexy Beans. Landscape 2065. A project to improve beans consumption for Z generation.
ID86 Pasta nella pasta.
18h45 – 19h15
Rooms 216-18
Rooms 216-18
Coffee Break
19h15 – 20h15
Sala Aleix Carrió
Sala Aleix Carrió
Pablo Britton
Feeding Culture: How Food, Design, and Technology Shape Who We Are.
Bompass and Parr
Feeding Culture: How Food, Design, and Technology Shape Who We Are.
Bompass and Parr
21h00
BAR LOBO
BAR LOBO
Networking Dinner
08h30 – 21h00
Room 212
Room 212
Working Room Open to Authors & Keynotes.
9 nov
Day 4
08h30 – 09h15
Welcome Day Three
09h15 – 10h15
Sala Aleix Carrió
(open to public)
Sala Aleix Carrió
(open to public)
Hub 4 for Food Communication and Dissemination of the Food Design Concept. In Fish Bowl format.
Moderated by FORK
Moderated by FORK
10h15 – 10h45
Sala de Estudiantes
Sala de Estudiantes
Coffee Break
10h45 – 12h15
Room 411
Room 411
Papers Session 9 Design for Nutrition, Health & GastronomyModerator: Laura Gusart
ID104 Exploring Gastronomic Landscape of Old Town Phuket as a Creative City of Gastronomy.
ID21 Design at Wine: How wine labels are going phygital.
ID15 Using disgust to encourage desirable food behavior.
ID24 Dining out. Visual atlas of bars, cafés and restaurants in Barcelona.
ID102 Portuguese parents’ perspectives on children’s eating habits and dietary practices in schools.
ID19 A table for 5000. Visual atlas of food retail in small municipalities of the metropolitan region of Barcelona.
10h45 – 12h15
Room 412
Room 412
Papers Session 10 Design for Policies and CommunitiesModerator: Paolo Susteric
ID127 Exploring the Potential of Beans: A Transdisciplinary Bootcamp to Sustainable Diets.
ID12 Design of alternative food systems for Venetian soilless communities.
ID20 Transforming challenges into opportunities: food waste as a regenerative resource in materials design education.
ID29 Digital Ties, Shifting Values: Suggestions for the Phygital Future of Alternative Food Networks.
ID141 Hybrid design dialogues for a sustainable food future: The role of food designers in bridging urban and rural communities for change.
10h45 – 12h15
Room 413
Room 413
Papers Session 11 Design for Social Innovation.Moderator: Tania Hernandez
ID60 Leveraging the digital to decrease the physical. A digital approach for reducing individuals’ and communities’ food waste.
ID122 Food for Reconciliation: Design for Social Innovation in Colombian Post-Conflict Communities.
ID17 Beyond Homeostasis and Hedonism: Food's journey to self-actualising.
ID30 From grave to cradle: the coffee dead cities.
ID48 The Bio-AI Era: Biomaterials and Artificial Intelligence Transforming Design, Architecture, Gastronomy and Art.
10h45 – 12h15
Room 414
Room 414
Papers Session 12 Design for Social Innovation.Moderator: Sílvia Fernandez
ID95 LAGA - Innovation program for Healthy & Sustainable Eating.
ID143 Enhancing Lupin Consumption through Phygital Vending Innovation for Sustainable Food Systems.
ID137 Hybridising knowledge: Co-creation, co-design and participatory learning in shaping a sustainable future for food and agriculture.
ID66 Digitalizing the Ballarò historic Market for Social Innovation.
ID73 Co-designing the Milanese food system: from future scenarios to experimentation.
12h15 – 13h30
Room 110
Room 110
Best Paper Award Pitch.
12h15 – 13h30
Sala Aleix Carrió
Sala Aleix Carrió
Best Projects Award Pitch.
13h30 – 14h15
Sala Aleix Carrió
Sala Aleix Carrió
EFOOD Awards and Farewell.
14h15 – 16h00
Sala de Estudiantes
Sala de Estudiantes
Closing Experience by Makeat.
16h00 – 19h00
Manual Thinking Studio
Manual Thinking Studio
Workshop
Luki Huber
"Food Design Phygital" with Manual Thinking.
Luki Huber
"Food Design Phygital" with Manual Thinking.
16h00 – 19h00
Rooms 215/218
Rooms 215/218
Workshop
Honey & Bunny
re:imaging FOOD: How to create narratives for future food systems / storytelling and art direction in food communication and food futures.
Honey & Bunny
re:imaging FOOD: How to create narratives for future food systems / storytelling and art direction in food communication and food futures.
08h30 – 19h00
Room 212
Room 212
Working Room Open to Authors & Keynotes.