Workshops and events organised by members of the FFF collective and amazing collaborators from across the spectrum of design, anthropology, HCI/HFI, environmental and health studies, and more.
We are co-organising a two-day online workshop Experimental Food Design for Sustainable Futures (July 6-7 2020) at the upcoming Designing Interactive Systems (DIS) 2020 conference. The workshop experiments with food as bio-design material and socio-culturally potent, aesthetically rich starting point from which to critically reflect on social and ecological uncertainties. Participants will co-design scenarios, prototypes and artifacts, engage in foraging ‘walk-shops’ in their kitchens and pantries, and propose diverse imaginative approaches to nurture transformations towards positive sustainable futures. More info on how to attend available here.
Our open panel Feeding Food Futures: From Techno-solutionism to Inclusive Human-Food Collaborations be held **virtually** at the EASST+4S 2020 conference in Prague, August 19-21, 2020. Fourteen selected authors will present and discuss their work in HFI and beyond. Info about registration coming soon at the conference website.
Human-food practices are key drivers of personal and planetary health and have the potential to nurture both. However, current modes of food production and consumption are causing ill health and amplifying climate change (Willet et al., 2019). A burgeoning realm of food-tech entrepreneurs and venture capitalists propose solutions for healthier, more sustainable and more efficient food practices—from smart kitchenware and diet personalization services to digital farming platforms. Yet, such techno-solutions offer uncertain food futures. The ‘disruptive potential’ of food-tech products and associated celebratory narratives of the next food revolution are, to a large extent, exhausted by techno-solutionism. Many such products are problematic in their impacts on food cultures. Scholars from STS and elsewhere have discussed the negative role of food-tech innovation: for instance, in deepening socio-economic inequalities on global food markets, disturbing social food traditions, and jeopardizing consumers’ privacy (Biltekoff & Guthman, 2019; Choi, Foth & Hearn, 2014; Lewis & Phillipov, 2018; Lupton & Feldman, 2020). This panel will address the challenges of food-tech innovation through a diversity of post-disciplinary and intersectional contributions from food-oriented researchers, designers, and other practitioners. We call for a wide range of empirical explorations, theoretical reflections, critical speculations, and experimental inquiries into uncertain food-tech futures to be presented as traditional paper formats or participatory interventions and walk-shops around the local Prague foodscape. We aim to support a productive exchange among authors of diverse geographical and professional backgrounds to collectively unpack our troubling global and local food conditions, and feed food futures that are inclusive, safe, and just.
Salon2020 – Whose [Future 50 Foods]?
The future will taste different. The World Wildlife Federation and Knorrs identified 50 plants that enrich both people and planet. The contents of the list may surprise you. Join Danielle Wilde in a tasty discussion, as we use these Future 50 Foods to think about what to wear, eat and grow moving forward.
21. Februar 2020 hos Vibeke Jerichau, Kongebrogade 48, Kolding, DK
Hvor – Danielle Wilde udfordrede ud fra overskriften ’Mad som et sociokulturelt sofistikeret materiale’, og ved at fokusere på – 50 fremtidige fødevarer udvalgt af World Wildlife Federation og Knorrs – som alle (næsten) var virkeligt tilstede på bordene, blev det til en sanselig, provokerende og øjenåbnende aften.
Tak til alle der tog udfordringen og deltog med engagement og god debat.
samt support fra (many thanks to): Easyfood, funding; Lisbeth Voigt Durand and Mette Ravn: fabulous ceramic cups and bowls; Grethe Sørensen: cider; Benjamin Wolters: surdej; Marcus Ronalds: wooden tiles.
WORKSHOP at CHI PLAY 2019
The workshop brought together designers and researchers from diverse backgrounds to discuss how personally relevant cultural traditions can serve as a source of inspiration for play design. To facilitate nuanced discussion, we narrowed the scope of our enquiry to food-based traditions, motivated by three factors: i) there is increasing interest in food-related research in the CHI and CHI Play communities; ii) food rituals often have elements of play; and (iii) food is culturally rich and food practices universally relatable.
Over the course of a day, through hands-on co-creative activities, we shared and analysed playful, culturally situated food traditions, and creatively experimented to create novel and interesting play experiences. We unpacked and made designerly use of cultural manifestations of play to inspire technology design. We identified strategies to reflect on the socio-cultural and ethical implications of making use of cultural play in design, ensuring cultural sensitivity and ownership, avoiding over-simplification, stigma and stereotype. We explored mechanisms through which ideas can be vetted by people from the culture of inspiration, and promoted discussion of how to avoid distortions in culturally-grounded play design
publication: Altarriba Bertran. F., Duval, J., Isbister, K., Wilde, D., Segura, E. M., Panella, O. G., & Leon, L. B. (2019). Chasing Play Potentials in Food Culture to Inspire Technology Design. In Extended Abstracts of the Annual Symposium on Computer-Human Interaction in Play Companion Extended Abstracts (CHI PLAY ’19 Extended Abstracts). ACM, New York, NY, USA, 829-834. DOI: https://doi.org/10.1145/3341215.3349586
WORKSHOP AT DIS 2019
The DIS’19 workshop focused on the predominance of solutionist approaches in contemporary HFI and proposed that the field needs to assume more critical and self-reflective position. Through a foraging ‘walkshop’ around local San Diego foodscape followed by creative food crafting and discussion, we addressed both existing and anticipated issues in HFI research and design. Our main objective was to engage in collective down-to-earth human-food interactions, to reflect on the current state of HFI and imagine desirable futures.
During the walkshop, we documented our experiences through written notes, sketches, photos, and found or bought food items and we collaboratively crafted an HFI Zine. The Zine is not a manifesto or fixed set of guidelines but rather a humble set of ideas and suggestions on what HFI could do in the future.
publication: Dolejšová, M; Altarriba Bertran F., Wilde, D. & Davis, H. (2019). Crafting and Tasting Issues in Everyday Human-Food Interactions. In Companion Publication of the 2019 on Designing Interactive Systems Conference 2019 Companion (DIS ’19 Companion). ACM, New York, NY, USA, 361-364. DOI: https://doi.org/10.1145/3301019.3319994
WORKSHOP AT CHI 2018
The CHI’18 workshop addressed emerging food-tech trends and controversies and sought to extend the existing body of HFI research with reflective hands-on experiments and insights. Through scenarios and food-tech prototyping navigated by our Food Tarot cards, we unpacked issues and proposed diverse imaginative yet plausibly functional HFI ideas.
Participants also presented their HFI research and design prototypes, ranging from a DIY wine fermentation kit to an AI-based recipe recommender using machine learning to suggest spectacular flavour combinations. These tools provoked discussion about the contrast between ‘new’ food technologies aiming for ‘clean’ food practices and ‘old’ traditional food techniques supporting ‘messy’ practices and experimental human-food entanglements. We recognised that while safety needs to be assured, we should support and revive messy, experimental, and playful approaches to food.
publication: Dolejšová, M, Khot, R.A., Davis, H., Ferdous, Hasan S., Quitmeyer, A. (2018). Designing Recipes for Digital Food Futures. In Extended Abstracts of the 2018 CHI Conference on Human Factors in Computing Systems (CHI EA ‘18). ACM, New York, NY, USA, Paper W10, 8 pages. DOI:https://doi.org/10.1145/3170427.3170622
WORKSHOP AT DIS 2018
The DIS’18 workshop aimed to articulate values associated with handmade through a co-creative exploration in the food domain. Our objective was to explore the potential of integrating such values into future food-related technologies. In a full day workshop we critically reflected on the notion of handmade; engaged actively with food—production, plating and consumption—as design material; and conducted collective discussions around the values that these processes and materials can embody when attended to through lenses other than efficiency.
By handmaking: touching, smelling, tasting, listening, speaking and enacting choreographies with the materials at hand, we deepened the discussion of the meaning associated with the handmade and brought a richness to ways that designers, developers and other thinkers imagine future food-related technologies.
publication: Vannucci, E., Altarriba, F., Marshall, J., & Wilde, D. (2018). Handmaking food ideals: Crafting the design of future food-related technologies. In Proceedings of the 2018 ACM Conference Companion Publication on Designing Interactive Systems (DIS ’18 Companion). ACM, New York, NY, USA, 419-422. DOI: https://doi.org/10.1145/3197391.3197403