To give the whole world a taste of India’s culinary complexity by cataloguing and mapping its astonishingly varied urban, rural and tribal cuisines. Helping build, at the same time, the country’s immense potential for sustainable food-based tourism.
We should always remember that food starts way before it enters the kitchen doors, it takes months to grow and produce- and its lifecycle doesn’t end either when it leaves the kitchen. But us being one of the intermediaries, we have the tools and the potential knowledge to make a change.
Our story begins in Italy. After three months of design thinking workshops and community engagement projects, 16 researchers from all over the world are preparing to set sail for their 60-day Global Mission. These students of The Food Innovation Masters… Read More »Food Shapers | Circular Economy and Sustainable Food Systems
What would the future of Indian food look like? 3D printed roti’s? Cultured meat cooked in tandoors? 7th July 2018 Is this our preferred future and if so how are we shaping it? Edible Issues, along with the Future Food… Read More »Edible Issues at The Bombay Canteen
Hangzhou, ChinaJune 2018 Our Food Innovation Global Mission took us to Hangzhou, China. We spent the day with FoodTalk, a forum with a focus on the relationship between food and people at an International school talking about food and education. … Read More »Wast(ED) | Tea & Conversations on Food waste with kids in Hangzhou
As a volunteer at the Serendipity Arts Festival in 2017 I got an opportunity to work with the Centre for Genomic Gastronomy on their public engagement exhibit BTBS: BRINJAL TASTE-TEST | BRINJAL SEED-SAVE. BTBS: Brinjal Taste-Test | Brinjal Seed-Save is a… Read More »BT BS: Brinjal Taste Test & Brinjal Seed Saving at Serendipity Arts Festival 2017
CDMX, MexicoSept 7-16 2017 I attended the Global Entrepreneurship Summer School in Mexico City from September 7th to September 16th. The theme was FOOD and during this 7-day program, we worked in teams to learn to develop ideas that have… Read More »Developing Ideas for Social Entrepreneurship at GESS, Mexico
Researching century-old breads with historian William Rubel