Roversi, founder of Future Food,told us a bit about the pavilion dedicated to Food Makers at #mfr17.
Roversi is one of the most innovative mind working on spreading the culture of Innovation, wherever food is involved.
Q. Ms. Roversi! What does the Maker Faire Rome mean to you?
A. Maker Faire is one of the most significant events of the year for the global Food Maker community.
It’s a celebration, and in the course of the event it really turns into a home where all of these incredible innovators come together.
It’s wonderful that it happens in Italy, a country that, when you talk about food, people take it very seriously!
Our team is really an all star list of Food Makers from around the world.
We’ll have:
- Chiara Cecchini with us, the editor of Edible Innovation from Make Magazine
- Chloe Rutzerfeld, a gifted young entrepreneur, food designer and Maker pioneer who used her skills to realize Edible Growth, a sphere for cultivating mushrooms that is 3D printed and made from earth and compost.
- Marie Kaye will be showcasing her project SAM, a machine that uses AI software to produce and serve a soda made from Kefir. She’ll also soon be making Kombucha with SAM, so we can’t wait to see her.
Along with these stars more friends coming to join us for three days of hacking, experimenting, and sharing our passion for DIY food projects.
Q. Ms. Roversi In the last edition, within the Food Area you showcased there was a bit of everything, from astronaut food to algae burgers to 3D printed cocktails. What can we expect this year?
A. This year we want to take a journey across the global food chain centered around what it means to be a “Food Maker”.
Food Makers are important actors throughout the entire alimentary cycle and they take an incredibly proactive role in cultivating, producing, exchanging, consuming, and recycling food.
It is through their actions and their choices, however small, that we will see a real impact on the entire community.
The exhibit hall will thus be filled with:
- Installations,
- demonstrations,
- workshops,
- talks designed to create an environment that really transports visitors to the different points of the global food chain.
We want this to be a sensory experience for all ages, where everyone feels welcome and engaged.
In addition, after the success of last year’s Maker Faire Romw, we will also be holding a kids lab that will be run by Beatriz Jacoste, as a host.
Q. What are the hot-button topics for Food Makers this year, Ms. Roversi?
A. Food Makers are revolutionizing every aspect of the food world, from farm to table and beyond.
It isn’t surprising then that the main topics around which Food Makers gather will be incredibly diverse.
This year, we will definitely be talking about digital agriculture, food design, mindful eating, smart kitchens, and superfoods.
However, there are some themes that do have an impact across all of these different specialties, and which will generate considerable attention, such as how to reuse food waste, and food safety.
Some of these topics will be presented for the first time.
This is the mix of people whom makes the Food Makers pavilion such a great discovery for everyone!
Q. MS. Roversi you spoke earlier about a path dedicated to the global food chain. How do you plan to reproduce this process during the Faire?
A. The exhibition area will be defined by a path through which visitors will be able to really experience the different points of the food chain.
It starts in the field, where Alex Giordano and his team from Rural Hub, will be discussing smart agriculture while displaying technology for future farming as well as holding workshops.
From there, the path leads to production and recycling, passing through transformation and distribution.
In each area, Food Makers that specialize in these areas will be representing the specific themes and trends.
These talented young people will be able to participate in and share the processes by which they created their products, and visitors will be able to speak with them, ask questions, and test their creations wherever possible.
Q. MS. Roversi can you tell us about some of the projects that are involved?
A. Of course here they are:
- Scuderia CooLab, Doctor Antonella Leone, from ISPA -CNR, is working on a fascinating project looking at ways to make jellyfish edible, I
- Aninga who displayed a really unique project called Music of the Plants, which is an experimental technique that animates plants through music.
- Waste2Value, which aims to create an innovative model of a circular economy to recuperate mixed waste taken from shopping centers.
- “RECYCLheart, the Art of Recycling”, an online platform designed to create a bridge between industries that produce waste and those who use these materials to create their own original products.
- PancakeBot, where they can choose from a selection of pre-designed images and 2D print them onto pancakes
They will have an area to showcase their work in collaboration with technical and scientific partners along with innovative businesses, and will organize events for both the press and the general public.
Ma Roversi adds; there will also be a workshop dedicated to small producers where Superfoods for Super Heroes. special gues Beatriz Jacoste Lozano,
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