Episoder
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This episode is a rebroadcast of Food by Design Live. It is a conversation between Magnus, Malena, and Sandeep about supporting equitable and diverse food systems through restaurants, what it means to preserve and evolve traditional foodways, the importance of craft, the challenges of designing for delight in todayâs hyper-connected world, and more.
Magnus was the head chef of FĂ€viken in Sweden, one of the worldâs most interesting and acclaimed restaurants that he intentionally closed last year. He is currently the director of the MAD Academy, which is a school that aims to make the world better through educating people working in hospitality and food. His new book "FĂ€viken: 4015 Days, Beginning to End" is available on Phaidon.com.Malena is the research director of Peru's Mater Iniciativa. Itâs an interdisciplinary R&D lab for food, and itâs behind the equally acclaimed restaurant Central, and others. It started as an effort to learn more about Peruvian biodiversity, but as youâll hear, became much more.
For invites to future live conversations, visit ideo.com/food and sign up to stay in touch.
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Weâre digging into the decades of intentional policies that have created todayâs inequitable food system. Plus, why language matters when talking about the challenges we face, and how agency is key to creating new food systems that work for BIPOC.
Visit https://page.ideo.com/food-podcast-8 for full show notes.
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Manglende episoder?
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From the industryâs painful beginnings when enslaved people worked for no wagesâjust tipsâto the inappropriate behavior and abuses of power, come with us as we explore the history and legacy of the restaurant industry. We then visit one restaurant designing an entirely new, equitable model from scratch.
Visit Visit https://page.ideo.com/food-podcast-7 for full show notes.
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Weâre talking about the psychology of decision-making, drinking âAl Goreâs Kool-aidâ and âmoo-ving away from beef and cheese.â Weâre looking at how to help people make subtle shifts toward more climate friendly choicesâsometimes without even realizing it.
Visit https://page.ideo.com/food-podcast-6 for full show notes.
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Weâre diving headfirst into the future of eating the sea to explore one of the coolest and most climate-enriching food trends you might have never tasted: kelp.
Visit https://page.ideo.com/food-podcast-5 for full show notes.
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Invasive sushi, bread beer, cardboard cocktailsâoh my. Weâre traveling from Connecticut to the UK, into the ocean and out of the trashcan to find more foods that are available for the taking, but often overlooked by our rigid food systems and tastes.
Visit https://page.ideo.com/food-podcast-4 for full show notes.
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Weâre talking Rusty Butz, Kernza bread, and peas in your mac nâ cheese. This episode is an exploration of Indigenous farming practices, ancient grains, and how regenerative farming might just show up on your plate or in your grocery cart.
Visit https://page.ideo.com/food-podcast-3 for full show notes
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How is a cattle ranch in northern California changing its ways to battle climate change? Plus, why a soil biogeochemist looks at the stuff thatâs just under our feet as fertile ground for a new farming future. Also, grape hummus?
Visit https://page.ideo.com/food-podcast-2 for full show notes
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Our food system isnât broken. It was designed this wayâand that means itâs time for a redesign. Thatâs why we started this podcast: we go where the questions are, looking at the gaps in current systems and talking to the people who are building the food systems weâll need in the future... right now.
Visit https://page.ideo.com/food-podcast-1 for full show notes
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Introducing IDEO's first narrative podcast, Food x Design. Help us design better food systems. For more info, visit www.ideo.com/food
