Food Culture Lab

Design Future Food Scenarios

Food culture lab

Description

This Lab will explore how to transform people’s relationship with food through a multidisciplinary, sustainable and human-centered approach, following the recycling-upcycling mainstream. Under the slogan Refuse, Reduce, Reuse, Repurpose, Recycle, the Lab seeks to promote waste reduction through creative reuse. The idea is to empower people, through food innovation, to become responsible, as their decisions can have a major impact on global sustainability and human health. Using the Zero Waste movement as a reference, students will analyze the waste produced in a Michelin Star Restaurant or Food Brand and will think about new products for the table and business opportunities that reverse the impact of materials such as plastic on the environment. Students will have the opportunity to meet different professionals in the food industry and understand how a Michelin Star restaurant or a conventional food brand work.

Objectives

Rethink new business models applying creative reuse to generate a positive effect in the environment.

Define a clear concept proposal enhancing specific values to a real client from the Food Industry.

Learn how to define a brand storytelling to connect with costumers.

Become familiar with all the phases of a project from its ideation, planning, prototype, production and presentation.

Learn who are the current referents in the Food, Design and Gastronomy sector associated with innovation and sustainability.

EXAMPLES OF CONSULTANCIES

Clients

Teatro Real

Thyssen Museum

Talgo

IE Student Life

Tiermes Archaeology Department

PI Audio

Tanaka

Asocine and Futsal

Lab Directors

Andrea Santamarina

info@santamarinastudio.com

Andrea Santamarina is a designer who explores the space that exists between drawing and sculpture and between contemporary sculpture and design by creating “frontier objects” and exploring interdisciplinary in design. Her work is represented by Rossana Orlandi gallery in Milan and Mint gallery in London. Her doctoral thesis reflects on how the visual arts influence contemporary Basque cuisine. She currently is the Head of the Food Lab department of the Innovation Center of the Istituto Europeo di Design (IED Innovation Lab). She also teaches the Rey Juan Carlos University of Madrid and has presented papers and communications in different universities and centers such as: Royal College of Arts (London) or Pontificia Università della Santa Croce (Rome). She has previously worked for the Design Department of FABRICA, The Benetton Communication Research Center (Italy) and for Empty in Madrid, coordinating the design of large scale installations and the interior design for museums and exhibitions.

Lab gallery

Food Culture Lab ’20

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