Innovation
A real Playground for food-tech startups that will have the possibility to demo their technologies and receive feedbacks from final users whether corps, restaurants, NGO’s etc.
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Services
Coworking space for the Worksumers / Coffice cafeteria / Tortellino / Gudful / Fermentation lab
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Community
A place where people can eat, meet and learn, adding value to the region by focusing on Food at a global level. A deep involvement of the entire community: students, artists, foodies, residents, industries and food operators over all through educational programs and events.
A futuristic food scenario exploring eating, food cultures and science.
The university canteen concept in the historical stables (or ‘Scuderia’) located in the heart of Bologna University Campus.
A place for cross-pollination, to exchange ideas and innovations in Italy’s very own “Food Valley” in the midst of the oldest historical university campus and in the heart of a city that has become an icon for good food globally.
Turns food into a joyful moment of growth and nourishment for both individuals and its community.
A permanent laboratory located in the city centre of Bologna named as the City Of Food
It offer traditional, genuine food, but also healthy options informing and raising people’s awareness
Food Format
COFFICE
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TORTELLINO
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GUDFUL
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FERMENTATION BAR
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Labs
Food is Healing.
Food is Life.
In the Food Alchemist house science and cuisine coexist in symbiosis creating a new ecosystem. Nutraceutic properties from raw materials are enhanced through 3 techniques: fermentation, aroma water and tisanes; suggesting a circular economy model where the word “waste” is reinvented.
Considering Kitchen as the first human known example of makerspace and cooking recipes and the first example of open innovation we think that food makers will play a strategic role in the future kitchens.
In this lab you can play with food 3D printers, precision eating sensors, robots, AI and VR systems, and digital fabrication tools to explore and ideate game changing solution for the future of food
A lab dedicated to the farmer’s role in the cultivation of aromatic herbs, sprouts, and vegetables.
The lab will feature a rotating installation of technologies exploring indoor agricultural innovations and DIY solutions.
A space where the first link from the trophic network is grown by applying the most advanced and sustainable technologies.
The only aim: to feed the rest of the trophic network within the Scuderia’s ecosystem.
Programs
FOOD WASTE ACT
A playground where different food waste recovery and valorization solutions will be tested and showcased.
A Circular Economy model developed inside Scuderia, involving startups and food waste experts, that will involve the university community, schools and citizens to learn how to give new value to waste.
FOOD INCUBATOR
A playground where different food waste recovery and valorization solutions will be tested and showcased.
A Circular Economy model developed inside Scuderia.
FOOD TECH KIDS LAB
The Future Food Institute created the Kids Lab with the aim of proposing an innovative and disruptive model of food education labs for the youngest food innovators starting from the age of five.
These labs give kids the sense that they can make a change in the world sparking their motivation and confidence to work hard in understanding and persevering in looking for solutions to the challenge.
Inspired by the Reggio Children philosophy, FFI views children as competent, curious, full of knowledge and potential who approach obstacles with a unique lens, often coming up with solutions that are unperceived by adults. Kids Lab engages children in open-ended experiments so they can engage with food naturally and easily, inspiring in themselves a better relationship with food and in adults unprecedented inspiration and solutions to food problems at any level.
Quest
CIRCULAR eco-SYSTEM
Francesco Dell’Onze – UNIBO & Future Food
Research Thesis: “Food waste as a potential substrate for medicinal mushroom and its influence at the nutraceutical level”
This thesis pretends to draw new paths of knowledge around food waste as a new link that close Scuderia’s Ecosystem.
FERMENTATION “PIETRA VIVA”
José de la Rosa – Basque Culinary center & Future Food
Research Thesis: “Living stone’s microbiota as a source of microorganisms responsible of food fermentation at Scuderia’s”
Considering that Scuderia’s cellar microbiota has been proliferating for 450 years, this thesis offers a particular identity (story-telling) to fermented products developed at Scuderia’s Ecosystem.
without data you’re just another person with an opinion
W. Edwards Deming
FOOD IDENTITIES
Future Food USA
This project has the vision of enabling purpose driven organisations to assess global cities food identities in order to understand better the globally scattered markets and consequently optimise their specific food interventions. The ultimate goals is to enable individuals to make personal, informed, sustainable food choices, shift diets, enhance transparency, reduce loss and waste and accelerate the circular economy transaction.
NEURO FOOD QUEST
Thimus, in collaboration with Future Food
and mechatronics experts will work on brain-gut correlations and develop new brain analysis devices for the personalized health care of the future.