International Food Design Conference & Studio
29 June - 1 July 2016


Food design, preparation and production is often faceless, the 2016 International Food Design Conference and Studio, 29 June – 1 July 2016 is dedicated to celebrating the people who design, prepare and produce our food. Whether they are a chef, artisan producer, farmer, processor, manufacturer, charity worker or home cook, these are the people that sustain, educate and entertain us.

Good design can help improve the work and lives of all of us and good food design is no exception to this. It can help us to:

• make work practices more efficient, enjoyable and sustainable for those producing food.

• tell the stories of the people behind our food so that their work is more appreciated and valued.

• build stronger relationships between different players in the industry to make for more robust value chains and processes.

It is time to recognise the human side of food design. Food Design: The Human Touch celebrates the people that feed us in so many different ways and explores ways that we can add value to their work and lives.

Food Design: The Human Touch will explore:

• Design that enhances the lives and work practices of domestic and commercial food producers;

• Design that tells the story of the people behind the food;

• including a special session on stories of New Zealand and the Pacific;

• Design that bridges the gap between producer and consumer (whole-of-value-chain).

We are seeking proposals for the following:

• Short (10-15 minute) presentations that will engage a broad (academic and non-academic) audience;

• Hands-on workshops of 2 - 4 hours that will appeal to a wide audience of food professionals and enthusiastic amateurs (these are normally delivered to between 15 and 30 people and may be delivered once or twice);

• Art works, installations and short performances (of between 51and 30 minutes) related to the theme of the conference;

• Short films, digital and/or print media that will appeal to the intended audience for the conference and contribute to the story-telling aspect of the conference theme.

• Collaborations with local restaurants and cafes for evening dining experiences that relate to the theme of the conference (these are ticketed events that are purchased by conference attendees and the general public).


• 19 February 2016 2-4 page proposal and 100 word bio (.doc & .docx only) sent

• 4 March 2016 Outcome of proposals sent to authors. Formal acceptance letters will be sent2.

• 29 March 2016 300-word abstract (.doc & .docx only) for accepted work sent

• 6 May 2016 Feedback on abstract sent to authors.

• 27 May 2016 Final abstract sent to

• 29 June – 1 July 2016 International Food Design Conference and Studio.


1. Relevance to the theme of the conference (Food Design: The Human Touch, outlined above).

2. The quality of the proposal in terms of its written and/or visual communication.

3. The likely appeal of the presentation/workshop/artwork/dining experience/media to the intended audience.

The intended audience includes:

• Chefs and other food professionals;

• Food designers and designers with a professional interest in food;

• Food and design media;

• Farmers, food producers and manufacturers;

• Food educators (secondary and tertiary);

• Interested foodies;

• Artists interested in synergies between art and food practices.

4. The experience and reputation of the presenter(s) may also be taken into consideration. It is therefore important that we receive a short bio for the presenter(s) and links to relevant previous presentations and work. However, new presenters are encouraged to submit a proposal and should not be discouraged by the requirement to include a bio.


All proposals and abstracts will be double-blind peer reviewed by experienced reviewers so that you may count your presentation or creative work towards your research quantum.

If you also wish to have your creative works formally reviewed and critiqued at the conference, this may be possible.

Please contact Richard Mitchell ( or 021301296) if you wish to have your work reviewed.

There will be no formal paper proceedings published for this conference; only a book of abstracts will be published directly from the conference. However, a special issue of the International Journal of Food Design will be published in 2017 on the theme of this conference (Food Design: The Human Touch). Presenters may be asked to submit a manuscript for review post conference. A call for papers for this special issue will be available in due course.

Posted by Eden Joseph at 15:49 (0) comments
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