HUNGRY ECOCITIES > Humanizing Technology Experiments
MVP x FFF
“Minimum Viable Protein x Food Forest Flavours” pioneers a dual-circulation food system connecting alternative proteins and agroforestry produce. The project aims to harmonize rhythms and flavor compounds, offering sustainable farming solutions.
DIRECTION OF EXPERIMENTATION
#precision fermentation #AI recommendation system #data set creation
The Center for Genomic Gastronomy + EatThis + KU Leuven Institutes + In4Art
“Minimum Viable Protein [MVP] x Food Forest Flavours [FFF]” is an artistic research project that prototypes a dual-circulation food system that connects two complementary (but differently optimized) farming typologies.
The MVP x FFF Food Computer is a digital tool that harmonizes the rhythms and flavors of alternative proteins (MVPs) and food forest flavors (FFFs).
Users of the food computer will select an MVP ingredient, their geographic location and the date when they want to cook. They will receive instructions (in the form of a recipe or food forest planting guide) for how to make a meal—or how to grow a food forest—that compliments the MVP ingredient they selected. This tool can be explored by individuals or be used more precisely with a human guide as part of a consultation.
Within the project, we will collect key MVP data (such as geographic location, protein content, environmental impact [carbon, energy, water, waste], flavor and texture, etc.), and key Food Forest ingredient data (cultivar name, plant ingredient, harvest times, shelf life (ie. 1 wk, fridge), plantation date, years to mature, life expectancy, yield quantity, etc.). These data will be processed to calculate date-specific ingredient lists which will be converted into recipes using LLM and Generative AI. In the process of creating recipes, users can also select additional inputs in order to compute compelling and achievable “MVP x FFF” recipes that meet their preferences.
This project prototypes a food future that is not either/or but embraces and synthesizes the eco-modern and alternative food production model.
The Center for Genomic Gastronomy is an artist-led think tank launched in 2010 that examines the biotechnologies and biodiversity of human food systems. Their mission is to map food controversies, prototype alternative culinary futures, and imagine a more just, biodiverse & beautiful food system. The Center is based in Amsterdam, NL and Espinho, PT. Its core members are Cathrine Kramer, Zack Denfeld, and Emma Conley.
The Center has completed research and exhibited in Asia, Europe and North America, collaborating with scientists, chefs, hackers and farmers. Their work has been published in WIRED, We Make Money Not Art, Science, Nature and Gastronomica and exhibited at the World Health Organization, Kew Botanical Gardens, National Geographic, V&A Museum London, MAAT Lisbon, Lisbon Architecture Triennale, Science Gallery Dublin, World Economic Forum and many others.