Thanks to the collaboration between Future Food and Maker Faire there will be a second chapter devoted to Food of the future within the Maker movement. After the European Maker Faire in Rome (October 14-16, 2016), where Future Food took care of the entire food area, it travels to the Bay Area in San Mateo, California from May 19 to 21.
This partnership has created by the will of both organizations to highlight the Food Maker’s movement to demonstrate the potential for innovation and the ability to create positive impacts on the entire agri-food chain. The project consists of an exhibition, a panel, workshops for children and various communication activities.
FOOD MAKERS / EXHIBITORS
On 19th, 20th, and 21st May 2017 at the Faire Bay Area Maker in San Mateo, California, fifteen food makers will showcase their work in the Future Food Area, discovering the growth path that led them to develop their projects. These food makers will have to touch different prototypes, give visitors the opportunity to taste their products and explore their stories. One project will be selected for the impact created and the innovation brought and awarded with the creation of a personalized infographic by Douglas Gayeton, founder of Lexicon of Food. The Lexicon of Food is the most comprehensive database about sustainability in food. The Lexicon of Food network illuminates success stories around the heroes of sustainable agriculture and food production serving both industry and the public as the content map to our interconnected food system.
Eventually, all food makers will be given the opportunity to organize a food-focused event at Startup Embassy, one of Palo Alto’s early startup communities who is supporting entrepreneurship in Bay Area.
The main objective is to let people know the different realities working on innovative solutions for the following themes:
– Don Bugito: It focuses on preparing a kitchen inspired by the pre-Columbian Mexican tradition by making insect-based dishes, thus succeeding in offering an innovative solution to the assumption of alternative proteins.
– Bitty Foods: All the dishes are made from grilled flour. A project designed to make consumers aware of the positive effects of this type of nutrition, such as sustainable food production, “healthy fats” and micronutrients, the active ingredients needed for human metabolism.
Reuse of Food Sprays
Food Waste Reuse
– Regrained: Dan Kurzock and Jordan Schwartz, two former UCLA students, have developed the way to eat beer. Thanks to the recovery of the waste ingredients from the production of handmade beer, these two young makers have found the way to turn it into granola a delicious mixture of edible cereals.
– Ugly Juices + Imperfect Produce: Two fruits or vegetables on 5 are classified as too “ugly” for retail and therefore discarded. This huge food waste is fought by these two realities. The first, Ugly Juices, produces organic fruit juices with raw materials not used by large distribution, while the second, Imperfect Produce, is the startup that brings home custom cassettes of “ugly” but delicious fruit and vegetables.
– Hamama: Camille Richman and Daniel Goodman are two former MIT medialab students, and have always focused their research on indoor farming. So they founded Hamama, a startup that makes it possible for individuals to grow their own home different types of microgreens to support healthy and conscious nutrition through a small-sized kit with seeds and reaches of any flat.
– Green Sky Vertical: one of the leaders in the vertical cultivation sector. This innovative method is able to grow large quantities of products by significantly reducing the use of water and soil, thus reducing negative impacts such as carbon dioxide pollution and the use of less energy.
– Root: Brielle Pettinelli and Eric De Feo have left their design career to engage in indoor cultivation, to give everyone the chance to transform their homes not only in a place to live but in a place to grow food. Thanks to their knowledge they launched a crowdfunding campaign to build Root, a small hydroponic greenhouse that grows up to 16 different plants through the use of LED lights and the ability to control all the growth phases by an app.
– Grow Bucket Life: Indoor Cultivation and Materials Recovery. This is the goal of this project. Thanks to their kits, they give the opportunity to individuals to turn old and unused metal cans into greenhouses that are functional and faithful to do-it-yourself makers.
– Local Greens: Instead of bringing large distribution to urban centers with the increasingly exponential growth of supermarkets, this project aims to bring citizens closer to production by eliminating the intermediary and reducing distances. How? By creating places for indoor cultivation near the inhabited centers. Their first experiment is already active, and was built at Berkley.
– Back to the Roots: Two young boys, Alejandro Velez and Nikhil Arora, who left their “safe job ” to devote themselves to their project to help families find a way to go back to a short chain, succeeding in farming inside their homes.
– Common Garden: A software that manages to apply precision automation for indoor cultivation. By doing so, it not only helps to grow plants simply by using technolog y but also makes it more efficient and cheep.
“New Foods” and “Super Foods”
– Dandelion Chocolate: A small chocolate factory that wants to bring back to us the true flavor of cocoa beans. All this in the heart of one of the most vibrant and industrialized cities in the world, San Francisco.
– Pique Tea: The tradition of tea meets technology thanks to Pique Tea. Crystallizing the leaves of various types of tea from India, China and Sri Lanka, this innovative reality is able to give the authentic flavor of one of the oldest drinks in the world.
– Zego: Intolerances and allergies make it increasingly difficult to find foods that fit the needs of people. That’s why Zego produces gluten-free, allergen-free snacks and foods to offer healthy food to people without having to worry about the ingredients used.
FUTURE FOOD TALK
On May 20, Future Food will set up a panel with four different food heroes: people who are innovating the food space from completely different angles, from education to new technologies.
Tim West, West Venture – Food Hackathons: an “distortive” tool for education
Matthew Lange, UC Davis – IC Foods: How to Build the Internet of Food
Monica Martinez – Don Bugito: Alternative Proteins and Sustainable Food
Jasmine Hume – Hampton Creek: Plant universe screening for functional proteins
Chiara Cecchini – Future Food Institute: Former student of Food Innovation Program and now Global Ambassador of Future Food Institute
Food Tech Kids Labs
On May 19, in conjunction with the Jamie Oliver Food Revolution Day, Food organizes workshops for children aged 10 to 14 merging hands-on education, food and technology. Faire Maker will be populated by more than 5000 students and Future Food wants to spread as much as possible the values of healthy nutrition. All this is through the typical approach of the makers: learning by doing.
Since its foundation, Future Food has always been dedicated to the celebration of this day devoted to healthy nutrition for children, thus supporting the design of a chef who can be described as one of today’s heroes.
To support and develop the know-how of the foodmaker world, a new space dedicated to innovation in Make Magazine, the official magazine of the movement maker, was born at the end of March. These insights are born with the intent of telling the stories and experiences of food makers around the world.
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