Summits are one-day gatherings where a diverse group of people come together to discuss the bigger picture, share insights, and challenge best practices. They are invitation-only and have limited seats, so you need to apply to join a summit.
Interfaces—physical and abstract—shape our relationship with food. Whether it’s the impulsive “buy” response to snack packaging or the directives in the payment system at your favorite lunch spot, design is the invisible hand that dictates access and attitudes to what and how we eat. As new ingredients push into pantries and foodways become more complex, how might we leverage technology to champion the human elements of intimacy, connection and transparency in our food system?
With presentations and interactive workshops by:
- LinYee Yuan + Dr. Johnny Drain, MOLD Editors
- Louise Beck Brønnum, Researcher + Food Scientist, Restaurant Alchemist
- Simon Caspersen, SPACE10 Future Living Lab
- Yasaman Sheri, Designer + Creative Director, Faculty CIID
- Estefania Simon Sasyk, Research Chef and Co-Lead Project Gastronomia
- Lining Yao, Assistant Professor, Morphing Matter Lab
Emilie Baltz, food technologist and experience designer
About the hosts
LinYee Yuan is the founder and editor of MOLD (thisismold.com), a critically-acclaimed editorial platform about designing the future of food. Through original reporting, MOLD explores how designers can address the coming food crisis by creating products and systems that will help feed 9 billion people by the year 2050. In addition to the website and a self-published bi-annual print magazine, MOLD hosts events and exhibitions, works with next generation food brands, and commissions products from emerging designers.
LinYee was previously the entrepreneur in residence for QZ.com and an editor for Core77, T: The New York Times Style Magazine and Theme Magazine. She has written about design and art for Food52, Design Observer, Cool Hunting, Elle Decor and Wilder Quarterly. LinYee also contributed the foreword to Food Futures: Sensory Explorations in Food Design and Cooking Up Trouble.
After completing his PhD in Materials Science at the University of Oxford Johnny has been cooking and using his background in chemistry to help people make food more delicious.
He has carried out culinary R&D and consultancy around the world, including for the Nordic Food Lab, Mirazur and the Argentinian Ministry of Agriculture. His specialisms include fermentation, butter, ice cream, ramen and sake. He has recently set up a workshop aimed at helping London restaurants repurpose their food waste into tasty produce via various fermentations.
He has written about food and the future of food for Sabor Journal, GEN Japan and Weapons of Reason. He co-founded and co-edits MOLD magazine with LinYee.
About the venue
SPACE10 is a future living lab that researchs and designs forward-thinking solutions for a better, more meaningful and sustainable life for the many.