Our food systems face major challenges, but also unprecedented opportunities. Climate change, population growth and shifting health needs demand creative solutions. How can we apply systems thinking, collaboration and innovation to create a resilient future?
REDESIGNING OUR FOOD FUTURE
Dunefield and D+FA (Design+Food Atelier) partner to reimagine the future of food by growing sustainable, equitable food economies. Our design studios bring together food innovators, researchers and businesses to tackle challenges like reducing waste, preserving traditions and improving diets, while proposing feasible solutions. By empowering food leaders, we spark dialogue and build lasting change.
FOOD LEADERS WORLDWIDE
Join our provocative series of conversations about the need for a better food future. In this dialogue, we discover how ‘frontrunners’ across the world are challenging outdated paradigms and behaviours. The objective is to find inspiration for radically new approaches, and to demonstrate how small teams of people can make a big difference.
KEITA-SAN | SHONAN SOY STUDIO | JAPAN
Keita Onooka is the founder of Shonan Soy Studio, a food studio in Oiso, Kanagawa, that reimagines Japanese fermented soy products for new audiences. With innovation, sustainability and craftsmanship, Keita bridges Japan’s culinary heritage and the changing tastes of health-conscious, eco-aware consumers.
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.
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.
KOTA-SAN | THE CRAFT FARM | JAPAN
Kota Kajiwara works at The Craft Farm, a small-scale enterprise dedicated to producing unrefined tea products essential to Japan’s culture. Although he didn’t grow up immersed in tea culture, Kota-san quickly discovered its significance in daily life, a realization that forever changed his perspective.
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.
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.
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)
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.
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.
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 food leaders.
Reach out to learn how you can participate: food@dunefield.ca