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--- potf:tasting_tomorrow_futurecrafting [2017-04-29 17:41] – nik
+++ potf:tasting_tomorrow_futurecrafting [2021-12-16 12:02] – nik
@@ Line 1: / Line 1: @@
 ====Tasting Tomorrow: Futurecrafting====
-[[Tasting tomorrow]] is a series of three participatory events exploring food futures in Malta. In Tasting Tomorrow: Futurecrafting FoAM designs and hosts a food futures workshop and culinary design challenge. We use futures techniques to ask "What might thriving food cultures in Malta look like?" In a day-long futuring workshop on the 27th of April, we seek answers in divergent scenarios with food as the main protagonist. What might be interesting historical examples, what changes could be made today, what things should remain the same, and what could look different in 5, 50 or 500 years? We jointly explore such questions through a series of futuring exercises. By the end of the day we aim to design several scenarios that point to divergent futures. We might also identify signals in the present to function as guiding lights or warning signs, to help the participants pro-actively contribute to the futures they prefer, and develop abilities to adapt to any future that might unfold.
+[[Tasting tomorrow]] is a series of three participatory events exploring food futures in Malta. In Tasting Tomorrow: Futurecrafting FoAM designs and hosts a food futures workshop and culinary design challenge. We use futures techniques to ask "What might thriving food cultures in Malta look like?"
-Together with local chefs, farmers and other foodservice providers, we will translate the stories into dishes, ingredients, tools, preparation and serving methods. In a series of culinary prototyping sessions we will jointly cook up a reception menu with dishes from alternative futures.
+During a day-long futuring workshop on the 27th of April, we sought answers in divergent scenarios with food as the main protagonist. Looking for interesting historical examples, we asked what changes could be made today, what things should remain the same, and what could look different in 5, 50 or 500 years? By the end of the day several scenarios had emerged, pointing to divergent futures with signals in the present functioning as guiding lights or warning signs. Participants explored ways they could pro-actively contribute to the futures they prefer, while developing abilities to adapt to any future that might unfold. Together with local chefs, farmers and other foodservice providers, stories were translated into dishes, ingredients, tools, preparation techniques and serving methods. In a series of culinary prototyping sessions we cook up menus with dishes from alternate futures.
 Workshop participants: Kurt Mifsud, Greta Muscat Azzopardi, Natalie Debono, Kurt Micallef, Johannes Buch, Stephen La Rosa, Leta Shtohryn, Diemo Gebhardt, Tim Boykett, Maja Kuzmanovic and Nik Gaffney
-Workshop design and facilitation: Maja Kuzmanovic and Nik Gaffney of [[http://fo.am|FoAM]]\\
+Workshop design and facilitation: Maja Kuzmanovic and Nik Gaffney of [[http://fo.am|FoAM]]
+{{>http://www.flickr.com/photos/foam/33546194773/}}
-{{>http://www.flickr.com/photos/foam/33959572060/}}\\
 ==== Signals & drivers of change====
-selected critical uncertainties
+What do you notice emerging or changing in Maltese food culture?\\
+What signals and drivers of change are you aware of in the present, that could influence food culture in Malta (positive, negative, neutral)?\\
+How are they related? How are they influencing each other? What effects/impact do connections produce? \\
+Selected critical uncertainties:
   * local food (locally grown and produced; what is "local", how far does "here" extend?)
   * conscious eating
@@ Line 26: / Line 30: @@
   * education and branding (in schools, in events. empowerment of those feeling powerless to affect change
-signals
+{{>http://www.flickr.com/photos/foam/33545840463/in/album-72157678023470793/}}
-  * local food
+Signals
   * food events (combination of celebration and education, e.g. pesticide action week, festival del gusto)
   * food trucks
@@ Line 33: / Line 39: @@
   * rise in 'conscious' eating (e.g. veganism, ethical meat consumption, food allergies etc.)
   * food waste (garbage to gardens, composting...)
-  * grassroots food co-ops (post-industrial collectives)tradition + innovation in reviving/reinterpreting traditional dishes
+  * grassroots food co-ops (post-industrial collectives)
+  * tradition + innovation in reviving/reinterpreting traditional dishes
   * people scarcity (lack of people willing to be involved/engaged in sustainable food-related initiatives)
   * disappearing ingredients
-  * bureaucracy
+  * bureaucracy blocking entrepreneurial food initiatives
   * 'pastizzi plague', copy culture, cutting corners
-drivers
+Drivers
+  * local food
   * political and economic climate
   * fast-food culture (pastizzi etc.)
@@ Line 55: / Line 63: @@
 ==== Four archetypal futures====
-{{>http://www.flickr.com/photos/foam/34342712885/}} {{>http://www.flickr.com/photos/foam/34342704395/}}
+See [[Tasting Tomorrow Scenarios]] for more details.
+{{>http://www.flickr.com/photos/foam/34360532955/}}\\
+==== Scenario testing ====
+Design session to translate [[tasting tomorrow scenarios|four scenarios]] into a [[tasting tomorrow prototyping|brief for culinary prototyping]], towards [[tasting tomorrow menu|menu]] and series of related artefacts for the [[https://fo.am/futures-harvest/|Archived Futures Harvest]] exhibition at [[https://www.facebook.com/studiosolipsis/|Studio Solipsis]] in Rabat.
-{{>http://www.flickr.com/photos/foam/34342696585/}} {{>http://www.flickr.com/photos/foam/34342719605/}}
+| {{>http://www.flickr.com/photos/foam/34342712885/ ?maxwidth=300}}|{{>http://www.flickr.com/photos/foam/34342704395/ ?maxwidth=300}}|
+| {{>http://www.flickr.com/photos/foam/34342696585/ ?maxwidth=300}}|{{>http://www.flickr.com/photos/foam/34342719605/ ?maxwidth=300}}|