Gastronomy in transition: Exploring directions, dilemmas, and consequences

Gastronomy in Transition: Exploring directions, dilemmas, and consequences 
Conference at Aarhus University, Denmark.
The conference brought together researchers, educators, chefs, food writers, retailers, farmers, and food producers to explore the future of food at a time of ecological, political, and societal transition. 
CiFOOD – Centre for Innovative Food Research, based at the Department of Food Science, Aarhus University co-organised the session “𝑮𝒂𝒔𝒕𝒓𝒐𝒏𝒐𝒎𝒊𝒄 𝑰𝒏𝒏𝒐𝒗𝒂𝒕𝒊𝒐𝒏 – 𝑮𝒂𝒔𝒕𝒓𝒐𝒏𝒐𝒎𝒚 𝒊𝒏 𝑻𝒓𝒂𝒏𝒔𝒊𝒕𝒊𝒐𝒏”, during which participants explored how:
   • scientific knowledge and culinary creativity can support responsible innovation
   • gastronomy can advance sustainability, circularity, and climate-conscious food systems
   • sensory perception, consumer behaviour, public trust, and democratic engagement shape impact
   • cultural identity and local traditions can contribute to inclusive global sustainability transitions
Róisín Burke (2nd from the right) represented Tradinnovations at this session and presented a “Slice”, a 7-minute presentation on ‘Tradition reimagined by a younger generation: How interdisciplinary education can shape sustainable and inclusive food futures’. The session members then discussed the Tradinnovations educational project-based learning methodology and project ideas and found them to be relevant and important especially in the current time when interdisciplinary team work provides a holistic approach.

Image: Violetta Perini
 

The conference has also featured inspiring keynote perspectives from Nora Bateson, Chido Govera, and @Matt Orlando — opening rich conversations around complexity, memory, place, circular gastronomy, and the future of food.