Description

 

What will food look like if we change the food production process?

What will the future utensil be if the dining behavior shifted?

Can the perception of food waste be reformed to reflect a better future?

 

Eating is one of the most repetitive behaviors yet most of the time we do it without much reflection. This inspiring group of talented designers is exploring the meaningful moments of making, eating and storing food. The exhibition demonstrates the design of foods, utensils, dining manners, social interactions, and the production methods in an alternative future.

We want to invite you into those moments and reimagine the future of our dining culture and food society.

Why don’t we eat differently?

What is a preferable food future to you?


Designers

 
[foodinno]speakers_bio_tutu.jpg
 

Yunwen “Tutu” Tu

Yunwen “Tutu” Tu is a food designer and curator whose passions are the future of food and education. Tutu seeks ways to push design boundaries through her work envisioning how the food of the global diaspora will be impacted by environmental, socioeconomic, political, and technological trends. Tutu has collaborated with social mission restaurants Perennial and Don Bugito on reducing the environmental impacts of the food we eat. Tutu's work has been featured in food design exhibitions at the Asian Art Museum, Foodinno Symposium, California Academy of Sciences, Chinese Culture Center, and BlackRock.

Tutu is the Creative Director and Lead Design Explorer of the-Six.co, a design thinking consultancy. In this role, Tutu creates moments of wonder and delight for her clients' customers across their customer lifecycle.

tuyunwen.com

 

 
 

Praree Kittidumkerng

Praree is passionate about challenging herself to utilize the graphic design sensibility by combining the realms of design and art through various mediums.

Originally from Bangkok, Praree has grown up in a city that is full of contrast: developed and developing, cultural and capital. This cultural experience along with the last four years in New York, San Francisco, and Seoul has nurtured her to become a designer who is fearless of the boundary. She has found that being a designer allow her to explore who she is as an artist. She is constantly seeking new ways to communicate through design and art, and exploring these intersections through her practice, in order to find new possibilities which become her unique working process later.

www.praree.com

 

 
[foodinno]speakers_bio_shinhan.jpg
 

Shihan Zhang

Shihan Zhang is an interdisciplinary designer whose passion lies in challenging cultural stereotypes and social preconceptions through building experiences of future-present intersections. Her works are expanding technologies’ possibilities and extrapolating world conditions to address Anthropocene challenges, such as global warming. Through a systematic and cultural lens, her works inspire conversation and empower her audience to reflect. She is currently an incubator member in Gray Area Foundation for the Arts, and curator for PRIMER Speculative Design Exhibitions.

www.shihanzhang.com

 

 
 

Raquel “Rocky” Kalil

Raquel “Rocky” Kalil is a designer whose practice weaves architecture, research, and design methodologies to make holistic experiential systems. She embraces both research and intuitive material experimentation which allows her to create practical and speculative work that aims to inform and expand realities. Her latest work in Food Futures focuses on waste innovation and alternative eating experiences that advocates sustainable futures.

She has presented culinary experiences at the California Academy of Sciences, the Institute for the Future, and with Don Bugito. Her MFA Design Thesis has been featured at Primer Speculative Futures Conference and at the California College of the Arts commencement show where she recently received the Curator’s Award.

Raquel holds an MFA in Design from the California College of the Arts, is an interaction design intern at the Systems Sciences Lab at Xerox Parc and is working with Future Farmers this summer at YBCA. Raquel is currently based in San Francisco.

raquelkalil.com

 

 
 

Ji Won Yeom

Ji Won Yeom is a designer, food enthusiast, and an explorer and collaborator. She received her Master’s Degree in Design from California College of the Arts, and her Bachelor’s Degree in Industrial Design at Savannah College of the Arts. Her primary area of focus during her MFA was food waste issue in the U.S. Her work is deeply focused on how users can apply her practices in their daily life. How can those assist people to live with less impact on the earth? Now, her passion for food leads her to explore further steps on how could what and how we eat affect us in the future.

jiwonyeom.com

 

Benner Boswell

Benner Boswell is a designer and maker whose work visualizes sustainable futures through material experimentation and research. He approaches projects as provocations. They are meant to evoke and test, not to answer. Benner’s practice focuses on expanding design’s material vocabulary and advocates for a regenerative approach to making. Benner is currently an MFA candidate in Industrial Design at California College of the Arts and will be working with Future Farmers this summer at YBCA.

Bennerbenner.com

 

 
 

Weichung “Jonathan” Joong

Architectural designer

https://issuu.com/jonathanjoong/docs/weichung_joong_architecture_portfol

 

Sida Li

Interaction designer

http://sidalidesign.com/

 

John Wegner

Experienced print & digital designer

http://cargocollective.com/hellojohnwegner/About

Perennial

The Perennial strikes a balance between sophistication and satisfaction with a menu that has fun reinventing classics with an optimistic vision of sustainability that's all about finding the restorative element in restaurants. Executive Chef Anthony Myint and Chef de Cuisine Michael Andreatta love to showcase vegetables from our greenhouse and local farms, seafood grown or caught sustainably, and pastured meat from ranches that prioritize ecology, animal welfare, and carbon farming. We bake bread daily with the perennial grain Kernza.

http://www.theperennialsf.com/


Exhibition

[Unconventional Tablescape]

Do you eat food because of the food itself?

In the past, we were interested in food that could fill our stomach. In today's society, the motive behind your food choice could range from media to marketing strategy to advertisement. But do we purchase food because of its own value or because we are obsessed with the illusion of a fancy and expensive taste?

Tablescaping is a practice that has been developing for more than one thousand years. Intricate decorative elements are incorporated into formal table settings that reflect the theme of the occasion, the hosts’ aesthetic and wider cultural values. “Unconventional Tablescapes” transforms the common table setting into works of art prompting reflection on the everyday ritual of eating and associated social norms.

In product design terms, meaning comes through functionality. Table settings are tools that offer support for eating and engaging with other over food. But when table settings are not arranged in a common way, the experience of food is altered. Does this help us access deeper meaning?. An eating experience that engaged emotion and meaning from personal to social, economic and political. It is a space where product design meets philosophy, poetry, and theater of the imagination.

 

[U.F.O.]

Unidentified Food Object

The way we use cooking tools and eating utensils influences how we approach food culture both economically and socially. The traditional European table setting which includes fork, knife, and spoon are based on etiquette and table manners. Eating is a physical need, and meals are a social ritual, therefore we conform to unspoken rules.

Between art and everyday life a blurry boundary exists. I am investigating whether a new combination of objects’ forms can lead to new culinary objects that produce new uses. I created a design intervention that stimulates people’s curiosity about the objects and challenges users’ imagination in response to the objects’ forms.

This project visualized how the meaning of objects’ forms was translated to two-dimensional space, three-dimensional space and provoked users' perception.

 

Praree Kittidumkerng | www.praree.com | miss.praree@gmail.com

 

[SYMBIOSIS]

According to scientific research, even with all the Paris Climate Agreement proposals fully implemented by 2100, humanity is still far away from a sustainable life. How could we live in a more carbon conscious live? What will we wear, grow and eat in order to reduce carbon emission? What if we embrace diverse species and reimagine our relationships with nature and food?

SYMBIOSIS has speculated an alternative future where human beings embrace new symbiotic lifestyles with plants (algae and moss) and take responsibility for reversing global warming. Within this fictional future, carbon sustainability has become a value system and individuals offset every gram of carbon dioxide they emit, including food and breathing.

Carbon Garden Dresses incubate genetically altered Spirulina that is cultivated by the wearer’s body temperature. These dresses can absorb CO2 efficiently and release fresh O2 for wearers to breathe. In addition, wearers can harvest the Spirulina as main nutrition rather than emit more carbon dioxide to buy other food.

Cultivating Moss Beards to offset personal carbon footprints has become a popular lifestyle and fashion trend among gentlemen in London. After moss beards get mature, customers can rinse and blend them into smoothies with fruits. Mr. Beard, a famous moss beard brand, released new looks for the 2030 Spring collection. They also added broader choices of moss for beard customizations.

SYMBIOSIS builds artifacts and scenarios to bring this possible future in front of audiences with the goal of triggering conversations and reflections about our today’s lives.

 

http://www.shihanzhang.com/ | shihanzhang.design@gmail.com
 

[Wasplates]

(pronounced: “was” as ‘in she was here’ + “plates”)

A collaboration with Benner Boswell + Raquel Kalil

Wasplates are created using traditional paper pulping methods to expand the definition of food waste and farm to table. The plates are made of discarded menus, packaging and invoices to begin to trace the food system’s paper trail. Through these alternative plate-forming materials, Wasplates is designed to in-form the unseen elements of the food chain. As a ‘farm to table concept,’ this work is a provocation intended to help unpack the challenges of a sustainable food system. The future of food is also the future of material.

 

Raquelkalil.com | kalil.raquel@gmail.com | @kaliko_

bennerbenner.com | benner@cca.edu | @hashtagbenner

 

[Pocket Picnics]

How might the future of eating reduce food waste?

Pocket Picnics is a design fiction food-themed future that reimagines zero-waste consumers who eat street food or in urban settings. Set in a parallel world not too dissimilar from our own, Pocket Picnics imagines a food future where Urban Eaters provide their eating implements as a way to actively reduce packaging. The templates and artifacts represent designed initiatives that advocate material innovation and visualize the gestures for eating waste free.

Food waste is a huge issue that we waste 40% of produced food only in the U.S. each year. It happens every day in our lives, but we don’t realize how severe it is.

My challenge during the whole exploration was how things might be, by developing initiatives to curb food waste in households while raising awareness of food waste dilemma and bringing new perspectives to inform choices with an inspiring invitation. Changing one’s behavior seems very difficult, but if people are equipped with the right information, I believe behavior change is possible. Also, I believe our habits around how we get food on our plates are central to how much food we waste. I made an effort to inspire people to change their behavior to reduce food waste through my work by using an alternative labeling system, a color-changing reminder, and a leftover food potluck.

Households should realize what a significant role they play in generating food waste, and know that they can contribute to making a difference by starting in their kitchen. During the journey, I hope that my design can open people’s eyes to the value of food.

 

kalil.raquel@gmail.com | raquelkalil.com | @kaliko_
 

[In The Balance]

How much food can you afford with the same amount of carbon emission?

Most criteria for food is about flavor, price and health. However, we are entering an era that considers what environmental impact comes from the food we eat everyday. 24% of global greenhouse gas emissions are mostly coming from agriculture, and various categories of food emit considerably different CO2. We designed and fabricated In the Balance to find an efficient and playful way to help people understand the idea. It provides a suggestion about adjusting the daily diet in a feasible way.