We are deeply concerned with the crisis in our food systems. Climate change, population growth, world health issues, armed conflicts, and other challenges all put our food infrastructure at risk. How can we apply systems thinking, international collaboration and entrepreneurship to create a sustainable food future?
REIMAGINING THE FUTURE OF FOOD
Dunefield and D+FA (Design+Food Atelier) have formed a partnership to reimagine the future of food. Together, we support communities in growing sustainable and equitable food economies. Our teams are uniquely positioned to forge a new type of collaboration between food leaders, innovators, researchers and businesses to bring disruptive solutions to local challenges.
A PROVOCATIVE DIALOGUE
We have launched a provocative series of conversations about the need for a more sustainable and equitable food future. In this dialogue, we question misconceptions about food systems, and discover how ‘frontrunners’ across the world are challenging outdated paradigms and behaviours. The objective is to find inspiration for radically new approaches. Stay engaged as the dialogue unfolds!
LEAH | TURQUOISE GOAT | CANADA
Leah Katz and her partner Joey Kudish are the co-founders of Turquoise Goat, a queer-owned and welcoming board game cafe. Inspired by an extended road trip through North America in their converted van, they saw an exciting opportunity to fill a gap back home and do things differently.
KALIDAS | NORTH DAKOTA STATE UNIVERSITY | USA
Kalidas Shetty is professor in plant sciences and director of the Global Institute of Food Science at North Dakota State University. With his innovative projects across the globe, he brings science and local culture together to achieve more diverse and healthier food systems.
AUSTIN | DOSSIER | CANADA
Austin Chisholm is a creative copywriter at branding agency Dossier Creative. When a client asked him to write a book about the past, present and future of fermentation – a topic he was already passionate about – it started a journey of discovery that changed his perspectives on food, health and nature.
CARLA | FOOD STASH | CANADA
After pursuing a career in international development, Carla Pellegrini decided she wanted to make a difference in her own community. As the executive director of Food Stash, she and her team help rescue good, surplus food that would otherwise go to waste, to combat climate change and address food inequities.
MAHAN | FOOD OF CULTURES | NETHERLANDS
At a young age, Mahan Eslami came as a refugee from Iran to the Netherlands together with her sister and parents. Raised in a family that values social responsibility and entrepreneurship, she co-founded a cultural kitchen led and driven by migrant women. (photo: Studio Pothoff)
HIRO & SORA | VEGAN PUDDING & CO | CANADA – JAPAN
Hiro Takayama and her husband Sora are the owners of Vegan Pudding & Co. After a fascinating journey that connects East and West, poetry and veganism, they pursued their dreams and successfully launched what is possibly the world’s only all-vegan custard pudding store.
MAURICIO | FACULTY BREWING | CANADA
Mauricio Lozano is – together with his wife Alicia – the co-founder of Faculty Brewing. Seeing a need to make craft beer more accessible, he started Vancouver’s first ‘open-source’ brewery, sharing his recipes and methods with anyone who wants to learn about the craft.
WANT TO GET INVOLVED?
Are you interested in re-envisioning the future of food with us? Join the conversation and gain access to a global network of innovative food leaders and collaborators.
Reach out to learn how you can participate: firstname.lastname@example.org