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GastroEdu_SXSW2021_panelpicker

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GastroEdu: Gastronomic felicity in sustainable way
Changing the way we learn is one way to change our future.
The children of today will become the adults who build tomorrow.
By working with them to reconsider our thoughts about food, we can change the way we look at the world.

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GastroEdu_SXSW2021_panelpicker

  1. 1. GastroEdu: Gastronomic felicity in sustainable way Beyond Borders of
  2. 2. Changing the way we learn is one way to change our future. The children of today will become the adults who build tomorrow. By working with them to reconsider our thoughts about food, we can change the way we look at the world.
  3. 3. Discussions on sustainability for food should be based on human felicity and the food production and consumption environment.
  4. 4. The GastroEdu project aims to develop a value creation platform that connects producers and consumers through education.
  5. 5. 4 Dive into the world Think the world Co-Create the world 世界をリアルに⽬の当たりにすることで動機が⽣まれ,⾏動することから学びが得られる。
  6. 6. Dr. Soh Kim Executive Director of Food Design Research, Stanford University Dr. Tomomi Nonaka Associate Professor, College of Gastronomy Management, Ritsumeikan University Masayoshi Ishida Professor, College of Gastronomy Management, Ritsumeikan University
  7. 7. Introduce an innovative SDGs online workshop entitled "Tomato Adventure" which was launched in August 2020 collaborating with Japan and Italy. Beyond Borders of
  8. 8. Japanese primary school students look at the world’s favorite fruit, the tomato, in their quest to reduce food loss and waste through studying gastronomic sciences.
  9. 9. They have each of them come up with new ideas for pizza toppings or other foods and then they’ll show their suggestions to our friends in Italy. Their creative dishes are served in the esteemed True Neapolitan Pizza Association’s restaurants.
  10. 10. Masayoshi Ishida will introduce his online lecture series. The lectures can bring the voice of food producers to the students with reality.
  11. 11. The first editor-in-chief la grande cucina delle OSTERIE D'ITALIA(Slow Food Editore)
  12. 12. A discussion among three panelists who hail from different disciplines will hopefully help us propose new approaches for the future of food.
  13. 13. Food innovation Food tech Slow food Gastronomic sciences Design thinking Systems engineering Food culture Food innovation Food tech Slow food Gastronomic sciences Design thinking Systems engineering Food culture
  14. 14. Dr. Soh Kim is a researcher whose specialty is mechanical engineering. At present, she serves as Executive Director for Food Innovation Design Research at Stanford University. She is also active in the field of food innovation and food technology (food tech), including international collaborative research cooperation with corporations. Dr. Kim is one of the foremost up-and-coming researchers in this field. “Food” has a connection to a wide range of fields, including agriculture, fisheries, food manufacturing, distribution, preservation, cooking and delivery. Artificial intelligence (AI) and robots are even being employed for R&D related to automatic food processing, development of alternatives to meat, 3D food printing and other exciting new approaches. Dr. Kim will discuss some examples of the most recent developments in the world of food innovation and food tech, and the role that food innovation will play in food for the future.
  15. 15. Dr. Tomomi Nonaka is an associate professor in the College of Gastronomy Management at Ritsumeikan University, which was established in April 2018 as Japan’s first center for research and teaching related to the gastronomic sciences. Her field of expertise is systems engineering and sustainable manufacturing. She is currently engaged in research concerning sustainable social and business system, with an eye to developing sustainable food system designs. In August 2020, together with Masayoshi Ishida, Kyoya Fukuda and Yoshio Koiwai they inaugurated the GastroEdu project with the goal of reconsidering from the standpoints of gastronomic science and systems engineering. The project targets not only university students but also wide range of people including adults. They are currently pursing this innovative approach for designing the sustainable future of food through education. Dr. Nonaka will discuss an approach for designing the sustainable future of food through education.
  16. 16. Masayoshi Ishida is a professor in the College of Gastronomy Management at Ritsumeikan University. He studied at the University of Florence as a Rotary Foundation Ambassadorial Scholar. He worked as a certified tourist guide for the city of Florence. Later, as the only Japanese staff member at the Slow Food Association Italy headquarters, he supported the Slow Food movement in Japan and was involved in the International Producer's Conference and the creation of the University of Gastronomic Sciences. He specializes in Italian food culture, Slow Food philosophy and food activism. Ishida will introduce what is Gastronomic Sciences and discuss a possible way to develop food sustainability from food culture perspective. Also his expertise can provide many examples from Europe.

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