Contributions at Creative Tastebuds 2021

"Can we taste sustainability?"

Contributors: Nicolas Brinch

Engineering in Biotechnology, Aarhus University & PeaGo Foods, Denmark

"From food waste to food happiness – meaningful and impactful sustainable initiatives in everyday life"

Contributors: Johanne Birn & Jane Dyrhauge Thomsen

Consultant firms Johanne Birn, Denmark & Jane Dyrhauge, Denmark

"Innovation for Circularity in practice - Tvedemose Food"

Contributors: Michael Bom Frøst

Smag for Livet, Department of Food Science, University of Copenhagen, Denmark

"Savouring soundscapes: Towards a sustainable coffee culture"

Contributors: Signe Mathiesen

Department of Food Science, Aarhus University, Denmark

"Broaden your taste for the future"

Contributors: Linda Hofman & Danielle Naafs

Fontys Academy for Creative Industries, Trend research and concept creation in Lifestyle, Tilburg The Netherlands

"The shared process of culturing eco tastebuds"

Contributors: Bee Farrell

University of Kent, England

"Burger-ness and power"

Contributors: Bee Farrell, & M. Fischer

University of Kent, England

Abstract: Innovation showcase and research paper

"Consumer perception and expectations of organic versus conventional wine: Two case studies"

Contributors: Qian Janice Wang

Aarhus University, Denmark

"Teaching taste and design - A trend in Danish food education"

Contributors: Jacob Højgaard Christensen and Karen Wistoft

Danish School of Education, Aarhus University, Denmark

Abstract: Video abstract

"Acoustic design strengthening local food culture and cultural heritage"

Contributors: Silén Sami, Hopia Anu, Uimonen Heikki & Kontukoski Maija

University of Turku, Finland

Abstract: Opinion paper & Video abstract

"Betray the family, Save the planet"

Contributors: Leena Samin Naqvi

the EAT project, Umeå Northern Sweden

"Redeem, replace, reduce: Strategies for sustainable lifestyle change"

Contributors: Bonnie Averbuch

Aarhus University, Denmark

"Literature Is Food: Recovering a Lost Conceptual Metaphor"

Contributors: Christopher M. Kuipers & Loren Stephenson

Indiana University of Pennsylvania, Indiana, PA, USA

"Taste and sustainability. Why this combination?"

Contributors: Susanne Højlund

Department of Anthropology, Aarhus University, Denmark

"Sustainability, health and consumer insights for plant-based food innovation"

Contributors: Federico J.A. Perez-Cueto

Department of Food Science, Section for Design and Consumer Behaviour - Future Consumer Lab, University of Copenhagen, Denmark

"Gathering at the table - taste education for children with neurodevelopmental disorders and their families"

Contributors: Anna S. Olafsdottir (Co-author Sigrun Thorsteinsdottir)

School of Education, Faculty of Health Promotion, Sport and Leisure Studies, University of Iceland

"Teaching sensory science to practitioners can change what we eat"

Contributors: Michael Bom Frøst

Smag for Livet, Department of Food Science, University of Copenhagen, Denmark

"Rethinking food well-being through the lens of epicurean philosophy and consumer research"

Contributors: Liselotte Hedegaard & Valérie Hémar-Nicolas

University College Lillebaelt, Denmark & Université Paris-Saclay, France

"The Role of Emotions in Children's Food Preferences"

Contributors: Julia Sick

Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy

"Children as food designers – the potential of co-creation to make the healthy choice the preferred one"

Contributors: Martina Galler

Nofima Ås, Department of Innovation, Sensory and Consumer Science, Norway

"Algorithmic Palates: Accounting for Taste in the Age of Big Data"

Contributors: Alexios Tsigkas

University of Zurich, Switzerland

"Silence of the Tastes"

Contributors: Zsofia Anna Toth

Gastronome

"Are we ready for sustainable cookery? Comparing current (and future) cooking and time use practices in UK, US and Australia"

Contributors: Christian Reynolds

University of Sheffield, England

"Playful Design and Children’s (Dis)Liking of vegetables: A closer examination of the role of color and familiarity"

Contributors: SunMin May Hwang, Sarah Alfalah, Jieun Misa Kwon, PI: Barry Kudrowitz, Zata Vickers

University of Minnesota, USA

"Speculative Gastronomy: a new approach to design pedagogy"

Contributors: Danielle Wilde

University of Southern Denmark

"Travelling Sustainably With Your Taste Bud as Guide. Examples of Sustainable Food Tourism in the Nordic region"

Contributors: Jonatan Leer

University College Absalon, Denmark

"Fermentation Design as Social Design"

Contributors: Keisuke Takayasu

Graduate School of Letters, Osaka University, Japan

"A taste for nature in an Inuit perspective"

Contributors: Aviaja Lyberth Hauptmann

Ilisimatusarfik, University of Greenland & The Greenland Institute of Natural Resources

"To Meat or not to Meat - Is the Taste of Sustainability Black and White?"

Contributors: Louise Beck Brønnum, Asmus Gamdrup Jensen, Peter Nøhr Christensen, Taryn Cullen Humphrey, & Charlotte Vinther Schmidt

Department of Food Science, University of Copenhagen, Denmark, Kost KBH, Denmark, & Shiso Studio, Denmark