Our design process starts by examining the historical, ecological and socio-cultural context that have led to the current situation and diet. We analyze the global status quo and explore the local manifestations for which we create alternative visions for the future. In collaboration with academics, scientists, chefs and hospitality professionals, we develop menu’s, dishes, products and installations that respond to these newly developed theories and resulting future aspirations.

Working with food leads us to connect our work to the gastronomic world. This is the place where innovative or provocative experiments with food take place, and the field that the world looks to for inspiration and concrete examples about what to eat next. Therefore, gastronomy and taste research can play a fundamental role in promoting sustainable practices, and in communicating cultural and environmental issues. We call this “Speculative Gastronomy.”

During our dinner events, which usually involve policymakers, academics, activists, and economic stakeholders, we encourage guests to participate in critical discussions and learn about the risks and possible ways to address current issues affecting the food system. We facilitate natural moments of interaction among participants from diverse backgrounds, with the ultimate goal of increasing awareness and sparking conversations about possible solutions.

Following the event, we elaborate on our research, concept, and outcomes in an artistic installation, a lecture accompanied by tasting sessions, and a publication. Additionally, we ensure that the project’s reach is expanded through various public media, such as podcasts, newspaper and magazine articles, and documentaries, to guarantee a sustained outcome.