#sustainability food

Gastronomic Sciences Meet Edo Sustainability

Date TBA

The time has come for us to take into account food sustainability when solving food crisis. Furthermore, in order to achieve a sustainable society, we need to adopt countermeasures against food crisis arising from such pressing problems as the burgeoning population. The processes of solving such food crisis involve a wide-range of inventions and concepts including food tech, alternative proteins, and Slow Food ideas. This context makes it difficult for us to envision the route to solving the food crisis in the future. The session will feature Roberto Flore, Manager of DTU Skylab FoodLab; Dr. Kim, executive director of food design research, Stanford University, Dr. Nonaka and Dr. Kamatani, Ritsumeikan University. We will therefore enjoy a discussion from various different perspectives.

Programming descriptions are generated by participants and do not necessarily reflect the opinions of SXSW.

photo of Roberto Flore
Roberto Flore

DTU SKYLAB - Technical University of Denmark

photo of Kaoru Kamatani
Kaoru Kamatani

Ritsumeikan University

photo of Soh Kim
Soh Kim

Stanford University

photo of Tomomi Nonaka
Tomomi Nonaka

Ritsumeikan University

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