Bibimbap

We would like to start the next post introducing an assumption: The New styles of life are changing the type of consumer and It is making precise adapt their requirements to the gastronomy process.

So much so, that currently, when the customers get a product, they are looking for it with the goal “find something else to buy a good product”: the meaning is, they select products produced through production methods compatible with the environment, achieving quality and, of course, adjusted with the legislation on food safety.

We consider that Food innovation industry has to begin this goal starting from the creation of new products improving the conservation, until the packaging of it, always focusing in the final product the customer gets. In fact, this value should be present also in the creative changing of the environmental sustainable production processes.

How we could hear from Sr L. Cavazzoni in the last event offered by Bibimbap in collaboration with Alma graduate and Future Food Institute: “Creare una relazione forte tra chi fa il cibo e chi lo consuma. Senza di essa il cibo è solo un bene industrial ” refered on second edition celebrated the last 8-9th May in Bologna.

“This new edition of BIBIMBAP has deal with the topic of catering through the use of the innovative human centered design approach. Following the model of disruptive innovation they want to focus on the concept of tradition and of innovation of the tradition, starting a real food revolution in this sector, more specifically focusing on firms and schools. The main reason behind this decision is that, despite the current economic connection, there has been proven rediscovery of the quality of time, which implies a diversity of eating habits, a greater knowledge of territories and of its resources, and above all a rediscovering of eating out as a part of a family and personal collective history. Maintaining these premises, they want to create a revolution that points to the sustainability of the service and that reinforces a food culture based on the principles of healthy living, respecting the environment and paying attention to the quality of food and experience.” Bibimbap

 
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Following the strategic key “rethink food to remake the world” we could absorb the perspective of the mentors “making the future” with new ideas and with clear information concerning to five innovation areas: GOVERNANCE, ECOSYSTEMS, CULTURES, CITIES and ECONOMY. At same time each area consider four dimensions MODELS, TOOLS, METRICS, and PEOPLE… and in addition, one of each dimension gives thinking by questions which we have to reformulated and get inside for resolve and improve the process at all.

Then, when we “have cooked” our idea there is one more step –> go back through the process to make it even better ( or like the developers well know: measure the impact, see back what you should improve)

In what ways can food entrepreneurship increase equity in local economies, and how can we measure the impact?

What advances in infrastructure can ensure physical, financial, and social access to markets?

 

Sostainable Food

Finishing the post, a memory comes to me in mind in relation to the last point of view refered: “go back through the process and reformulated to make it even better”, I would like to share with you and example of “reformulation, go back and begin again” in relation with gastronomy… it is the theory of Deconstruction and Constructionism, the most clear example of innovation, creativity and food art by the expert Ferran Adriá, “il Bulli” (even with missing a master class of Bibimbap for include the sustainable issues like a appreciate value).

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