Here we will continously update on what is going on in the organizing group, and which important dates to remember...
Go read the abstracts, and get inspired by the wealth of knowledge and diversity of people that are going to be part of CT2020.
We in the organizing group are excited to announce that CT2020 will take place at the beautiful, world-class Moesgaard Museum. The museum is placed in the spectacular nature of Moesgaard Wood, where the renowned Danish architects Henning Larsen Architects have created an extraordinary building inspired by the layers by which archaeologists slowly excavate hidden history. We are sure that Moesgaard Museum will create a beautiful and creative setting for CT2020 to unfold, and are looking forward to welcoming you all here. Read more about the museum
*Moesgaard Museum is located in the south of Aarhus. The organizing team will help plan the transportation there to make it as easy as possible for everyone.
We are proud to announce that Roberto Flore, manager of DTU SKYLAB FoodLab, is joining CT2020 as a moderator in session 1 on stage. Read more about Roberto's impressive CV here.
Twitter, Facebook, LinkedIn, Instagram - you name it, we are there! Follow us on SoMe for weekly updates and info about our speakers and their work. Get inspired on the topic of sustainability and taste and see what the symposium is all about.
From the organizing team, a warm thank you to Carlsbergfondet for supporting the symposium.
When you work with food you work with the most important material in the world. Most of the issues that we face today are linked to food and food consumption
For all of our modern food quandaries, delicious still wins. Sustainability matters, for sure, but what really speaks to us most about food remains the pleasure that it gives to us.
At present we are faced with finding alternative food sources, but it is difficult to get people to eat something they do not like. That is why taste comes first
With the knowledge of what good food is, and how we enjoy it as part of our daily life, we can create new and innovative foods that change the way the world eats in favor of diversity and sustainability
There is nothing more vital or intimate than eating
"Positive" values and practices such as cooking from scratch, or eating with family and friends, are more often the cause of food waste than laziness, profligacy and ignorance.
Promoting good nutrition, health and sustainable food systems in the context of population growth, dietary transition and a changing climate is a central challenge of our time. While climate change has an impact on our diets, our food systems (and therefore our diets) also affect climate change.
We should design utopias or positive futures rather than speak of dystopia.
In a time of climate crisis and increasing global inequality afflicted by hunger and obesity, we are urged to downsize individual pleasures for the sake of our common future on earth.
How can we use our sense of taste to make new and better choices? And can we rely on taste to guide us well?
"A triumph! A totally RETHINK project. Stimulating, thought provoking and subject enlarging. I hope Tastebuds might convert to an annual conference in which we see all matters of food taste, from science to aesthetics, and in between, on the menu and generating in the next generation of makers, thinkers and researchers, the desire to go deeper into food knowledge to improve our relationship to healthy, sustainable and good eating."
Juliana Engberg, programme director, European Capital of Culture Aarhus 2017