Tasting tomorrow is a series of three participatory events exploring food futures in Malta. In Tasting Tomorrow: Futurecrafting FoAM designs and hosts a food futures workshop and culinary design challenge. We use futures techniques to ask “What might thriving food cultures in Malta look like?” In a day-long futuring workshop on the 27th of April, we seek answers in divergent scenarios with food as the main protagonist. What might be interesting historical examples, what changes could be made today, what things should remain the same, and what could look different in 5, 50 or 500 years? We jointly explore such questions through a series of futuring exercises. By the end of the day we aim to design several scenarios that point to divergent futures. We might also identify signals in the present to function as guiding lights or warning signs, to help the participants pro-actively contribute to the futures they prefer, and develop abilities to adapt to any future that might unfold.

Together with local chefs, farmers and other foodservice providers, we will translate the stories into dishes, ingredients, tools, preparation and serving methods. In a series of culinary prototyping sessions we will jointly cook up a reception menu with dishes from alternative futures.

Workshop participants: Kurt Mifsud, Greta Muscat Azzopardi, Natalie Debono, Kurt Micallef, Johannes Buch, Stephen La Rosa, Leta Shtohryn, Diemo Gebhardt, Tim Boykett, Maja Kuzmanovic and Nik Gaffney

Workshop design and facilitation: Maja Kuzmanovic and Nik Gaffney of FoAM

selected critical uncertainties

• local food (locally grown and produced; what is “local”, how far does “here” extend?)
• conscious eating
• food waste
• industrial food (fast food, fisheries, manufacturing desire, continuous availability, processed food for ease of import and as time saver, traditional food overtaken by industrial, so that traditional food becomes souvenir food)
• ingredients (availability, disappearance)
• logistics (traffic congestion, food to door by boat and bike, smart logistics, lack of space, low/no carbon transport
• seasonality and tourism
• education and branding (in schools, in events. empowerment of those feeling powerless to affect change

signals

• local food
• food events (combination of celebration and education, e.g. pesticide action week, festival del gusto)
• food trucks
• tourism becoming more 'conservative' (i.e mass tourism, cheap familiar food, pasta/grill/fish)
• rise in 'conscious' eating (e.g. veganism, ethical meat consumption, food allergies etc.)
• food waste (garbage to gardens, composting…)
• grassroots food co-ops (post-industrial collectives)tradition + innovation in reviving/reinterpreting traditional dishes
• people scarcity (lack of people willing to be involved/engaged in sustainable food-related initiatives)
• disappearing ingredients
• bureaucracy
• 'pastizzi plague', copy culture, cutting corners

drivers

• political and economic climate
• fast-food culture (pastizzi etc.)
• tourism
• ingredients (availability, temporality - best before)
• fragmentation (lack of cohesion)
• industrial food production (no concern for externalities and long term effects)
• water resources (fresh water)
• sea (water, fisheries)
• fisheries
• traffic problems
• unsupportive political climate - supporting industrial production over more sustainable alternatives
• weather, rain, climate