{"id":8299,"date":"2015-10-28T17:00:29","date_gmt":"2015-10-28T17:00:29","guid":{"rendered":"http:\/\/vps182827.ovh.net\/FFI\/?p=545"},"modified":"2022-05-23T07:55:47","modified_gmt":"2022-05-23T05:55:47","slug":"ffi-at-its-finest-at-google-headquarters","status":"publish","type":"post","link":"https:\/\/futurefoodinstitute.org\/it\/2015\/10\/28\/ffi-at-its-finest-at-google-headquarters\/","title":{"rendered":"FFI at its Finest at Google Headquarters"},"content":{"rendered":"<span style=\"font-weight: 400;\">As part of London Food Tech Week the Future Food Institute held a special event inside the Google St Giles Campus entitled <\/span><i><span style=\"font-weight: 400;\">FEEDING THE FUTURE<\/span><\/i><span style=\"font-weight: 400;\">, which centered on cultivating cross-pollination for the future of food. It was an experience exploring technologies, taste, research, disruptive innovation, human centered design and entrepreneurship.<\/span>\n<span style=\"font-weight: 400;\">F<\/span><span style=\"font-weight: 400;\">ood story-teller Nick Difino played host, introducing guests and their work. To kick-off Jim Glass (Food Service Manager EMEA) presented his Google Food team and the work of Chef Ben, who fashioned the creative menu for the afternoon. Guests were treated to a selection of hot and cold finger foods including: <\/span><span style=\"font-weight: 400;\">Tinned SPAM, airbag and piccalilli; Lyme Bay scallop ceviche with pickled watermelon and golden samphire; smoked chicken, with quail egg and smoked paprika; oyster beignet with kimchi, black sesame and spring onion; Ironbark pumpkin veloute, with pumpkin oil and goat\u2019s curd; salt baked celeriac with compressed Williams pear and black garlic; and a Comte mac \u2018n\u2019 cheese slider with fennel choucroute and sauce antiboise. The spread was fit for a King, or just a group of hungry and enthusiastic food innovators and Google employers that shared the space. <\/span>\n<a href=\"http:\/\/foodinnovationprogram.org\/wp-content\/uploads\/2015\/10\/DSC03580.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-large wp-image-2273\" src=\"http:\/\/foodinnovationprogram.org\/wp-content\/uploads\/2015\/10\/DSC03580-1024x715.jpg\" alt=\"DSC03580\" width=\"700\" height=\"488\"><\/a>\n<span style=\"font-weight: 400;\"><a href=\"http:\/\/timnotchris.com\/\" target=\"_blank\" rel=\"noopener\">Tim West<\/a>, chef turned social entrepreneur, took the stage to speak about his experience with food hackathons and the importance of cross-pollination. <a href=\"http:\/\/www.moving-walls.com\/it\/play-first-read-manuals-second\/\" target=\"_blank\" rel=\"noopener\">Francesco D\u2019Onghia<\/a>, Academic Coordinator of the Food Innovation Program, followed with an introduction to the Master degree, and how design thinking and disruptive innovation is integrated into the educative model. After, a panel discussion took place with four of our students \u2013 Elisa Bedin, Kelly Angela Lee, Hildreth England and Chiara Cecchini whose <\/span><span style=\"font-weight: 400;\">speech focused on \u201cthe bright space that&#8217;s available to innovate in food that happens at the intersection of tradition and novelty,\u201d says Hildreth. <\/span>\n<strong><strong><a href=\"http:\/\/foodinnovationprogram.org\/wp-content\/uploads\/2015\/10\/DSC03647.jpg\"><img decoding=\"async\" class=\"alignnone size-large wp-image-2282\" src=\"http:\/\/foodinnovationprogram.org\/wp-content\/uploads\/2015\/10\/DSC03647-1024x680.jpg\" alt=\"DSC03647\" width=\"700\" height=\"464\"><\/a><\/strong><\/strong>\n<span style=\"font-weight: 400;\">Innovating in the food space means \u201centering into a very intimate sphere of food choices, which are based in each individual&#8217;s unique, personal story of food,\u201d she adds. \u201cFood innovation can happen both with technology and without it. Chiara and I focused on changing behaviors around food with technology, Elisa spoke about the innovations that can happen in the long pathways that lead up to our kitchens and our tables (our &#8216;foodscapes&#8217;), and Kelly talked about how innovation can simply happen in the kitchen, around food.\u201d<\/span>\n<a href=\"http:\/\/foodinnovationprogram.org\/wp-content\/uploads\/2015\/10\/DSC03653.jpg\"><img decoding=\"async\" class=\"alignnone size-large wp-image-2283\" src=\"http:\/\/foodinnovationprogram.org\/wp-content\/uploads\/2015\/10\/DSC03653-1024x680.jpg\" alt=\"DSC03653\" width=\"700\" height=\"464\"><\/a>\n<span style=\"font-weight: 400;\">Guests were then encouraged to get up and experience a 3D printer in action with the help of digital fabrication specialist Antonio Gagliardi. <a href=\"https:\/\/twitter.com\/andreabez\" target=\"_blank\" rel=\"noopener\">Andrea Bezzecchi <\/a>from <a href=\"http:\/\/www.acetaiasangiacomo.com\/home.aspx\" target=\"_blank\" rel=\"noopener\">Acetaia San Giacamo<\/a> in Reggio Emilia was&nbsp;<\/span><span style=\"font-weight: 400;\">there too in order to showcase his traditional aged balsamic vinegar, which had been used at the Roma Maker Faire in the 3D printing process. Guests were treated to a sample of traditional 25 year old balsamic vinegar with printed white chocolate moulds. <\/span>\n<strong><strong><a href=\"http:\/\/foodinnovationprogram.org\/wp-content\/uploads\/2015\/10\/DSC03672.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2284\" src=\"http:\/\/foodinnovationprogram.org\/wp-content\/uploads\/2015\/10\/DSC03672-1024x680.jpg\" alt=\"DSC03672\" width=\"700\" height=\"464\"><\/a><\/strong><\/strong>\n<span style=\"font-weight: 400;\">It was then time for policy-shaker Alessandro Pirani along with <a href=\"http:\/\/www.wikiexpo.org\/\" target=\"_blank\" rel=\"noopener\">WikiExpo<\/a> ambassadors <\/span><span style=\"font-weight: 400;\">Mercy Chatyoka and Karla Gonzales Ramos, to explain the importance of the crowd-sourced platform&nbsp;<\/span><span style=\"font-weight: 400;\">built especially for Milan Expo, and the necessity to memorialize the events of the Universal Exhibition for future generations.<\/span>\n<a href=\"http:\/\/foodinnovationprogram.org\/wp-content\/uploads\/2015\/10\/DSC03690.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2286\" src=\"http:\/\/foodinnovationprogram.org\/wp-content\/uploads\/2015\/10\/DSC03690-1024x680.jpg\" alt=\"DSC03690\" width=\"700\" height=\"464\"><\/a>\n<span style=\"font-weight: 400;\">To wrap up the event <a href=\"http:\/\/magazine.expo2015.org\/cs\/Exponet\/it\/innovazione\/algae-factory--bonta-che-viene-dal-mare\" target=\"_blank\" rel=\"noopener\">Stefania Abbona <\/a>from the Algae Factory introduced their newly developed <a href=\"http:\/\/thealgaefactory.com\/\" target=\"_blank\" rel=\"noopener\">chocolate bar<\/a>, which combines rich extra-dark chocolate with spirulina (microalgae). Together with their NGO partner Antenna, The Algae Factory is supporting and promoting the development of Spirulina farms in Africa in the fight against malnutrition. A portion of the sales will go back to the communities that provide the company with this precious ingredient as part of their Bite4Bite Corporate Social Responsibility program.<\/span>\n<strong><strong><a href=\"http:\/\/foodinnovationprogram.org\/wp-content\/uploads\/2015\/10\/DSC03685.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2285\" src=\"http:\/\/foodinnovationprogram.org\/wp-content\/uploads\/2015\/10\/DSC03685-1024x680.jpg\" alt=\"DSC03685\" width=\"700\" height=\"464\"><\/a><\/strong><\/strong>\n<span style=\"font-weight: 400;\">Overall the event was a great success and the Future Food Institute looks forward to many more collaborations and events with Google Food <\/span><span style=\"font-weight: 400;\">across all sectors. <\/span><span style=\"font-weight: 400;\">&nbsp;<\/span>\n&nbsp;","protected":false},"excerpt":{"rendered":"<p>As part of London Food Tech Week the Future Food Institute held a special event inside the Google St Giles Campus entitled FEEDING THE FUTURE, which centered on cultivating cross-pollination for the future of food. It was an experience exploring technologies, taste, research, disruptive innovation, human centered design and entrepreneurship. Food story-teller Nick Difino played [&#8230;]\n","protected":false},"author":3,"featured_media":655,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_theme","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[117,167,75],"class_list":["post-8299","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-future-food-institute","tag-google-food","tag-wikiexpo"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>FFI at its Finest at Google Headquarters - Future Food Institute<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/futurefoodinstitute.org\/it\/2015\/10\/28\/ffi-at-its-finest-at-google-headquarters\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"FFI at its Finest at Google Headquarters - Future Food Institute\" \/>\n<meta property=\"og:description\" content=\"As part of London Food Tech Week the Future Food Institute held a special event inside the Google St Giles Campus entitled FEEDING THE FUTURE, which centered on cultivating cross-pollination for the future of food. 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