Feeding Futures: Nourishing Ourselves in 2050
From 22 to 26 June, CY School of Design hosted its first Blended Intensive Program (BIP), entitled Feeding Ourselves in 2050. In collaboration with Adela Glyn-Davies, Marta Guerriero, and Jane Webb from the 神马福利影片, representing the School for Cross-Faculty Studies, and inclusive of students representative of the programmes: Design for Sustainable Innovation BASc (Hons), Design & Global Sustainable Development BASc (Hons) and Global Sustainable Development BASc (Hons), the programme brought together 30 international participants from Cergy University, the 神马福利影片, and the University of Ljubljana, for an interdisciplinary exploration dedicated to investigating the future of food systems through a design-driven, systemic and futures-oriented approach.
The workshop examined the ways in which climate change, technological innovation and societal transformations are reshaping food production, distribution, consumption and experience. Drawing upon design methodologies and collaborative experimentation processes, participants developed innovative responses to the food-related challenges that societies are expected to face by 2050. Throughout the week, students attended a series of lectures and seminars delivered by academic researchers representing a broad range of expertise. These sessions provided valuable opportunities for dialogue and critical reflection on the environmental, social and technological dimensions of future food systems.
Participants also engaged with practitioners working directly in the field. Tom Rial, Director of Une Ferme du Perche, shared his experience of sustainable and organic food production, demonstrating how contemporary agriculture can successfully combine beauty, innovation, environmental responsibility and economic viability.
Students were further invited to reflect on food production from a social and humanitarian perspective through discussions with Julien Beauhaire, Director of the Refettorio restaurant, Paris. This contribution highlighted an approach to food that places human dignity at the centre of food systems, extending well beyond the simple provision of nourishment.
A visit to the Potager du Roi in Versailles offered a historical perspective on food culture and production. Participants explored a period in which food was not only a means of sustenance but also a powerful expression of refinement, prestige and social status.
The programme concluded on Friday 26 June with a series of student presentations showcasing the outcomes of the workshop. The projects reflected a remarkable diversity of viewpoints and demonstrated the participants鈥� capacity to engage critically and creatively with complex societal challenges.
Student Projects
Working in multidisciplinary teams, students developed and presented five speculative proposals, several of which were supported by physical prototypes and comprehensive project documentation:
+ Meet and Greed 鈥� an initiative promoting reduced meat consumption and the adoption of alternative dietary practices;
+ Ozwery鈥� a speculative nutrient-delivery kit based on intravenous feeding technologies;
+ Rootline 鈥� a public platform designed to connect and support stakeholders across food production and distribution networks;
+ Coopoly鈥� a redesigned version of Monopoly aimed at fostering cooperation and collective decision-making;
+ Community Garden 鈥� a community-centred space based on circular economy principles and local resource sharing.
Student Pitches
