Open Lab Evening at Futurium: Perspectives on Future Food Systems

10.06.2026

Exchange and discussion during the Open Lab evening at Futurium. Photo: food4future/IGZ J. Duderstädt

What might the food of the future look like? This was the question explored at the Open Lab night ‘Into the Foodiverse – The Future with All the Senses’, which took place on 21 May 2026 at Futurium in Berlin. Organised by the food4future research network, the event combined scientific insights, interactive formats and direct dialogue with the audience.

Prof. Dr Monika Schreiner, Jette Berend and Leonhard Meitner from the IGZ hosted the evening. Together, they moderated discussions and talks on future food systems and invited participants to explore different perspectives on nutrition, sustainability and social change.

Dr Ferike Thom (Thünen Institute) provided expert insight with her presentation on the food transition. The subsequent discussion focused on issues of accessibility and affordability of healthy food. The discussion made it clear that dietary behaviour does not depend solely on individual decisions, but is also shaped by education, everyday experiences and societal conditions.

In particular, the importance of educational opportunities was highlighted Access to knowledge about food and how to prepare it is unevenly distributed across society. Schools can therefore play an important role in imparting practical experience with food and promoting openness towards new foods and dietary patterns.

During the workshop part of the evening, visitors were able to explore various aspects of future food systems. One station focused on the concept of community kitchens and the social potential of cooking together. Another station showcased a mobile insect kitchen, where poffertjes were prepared using insect flour. Participants were given the opportunity to gain their own experience with alternative ingredients and to discuss habits and the acceptance of new foods.

In addition, food4future presented “Food Visions” and “Future Food”, two digital applications that use mixed and virtual reality technologies to bring potential future food scenarios to life. The applications demonstrated how digital tools can help to convey complex issues surrounding sustainable food systems in a clear and accessible way.

The Open Lab evening highlighted that designing future food systems is not merely a scientific and technological challenge. Social dialogue, education and the active participation of various stakeholders are equally important. The event provided a space for this, bringing together scientific findings, practical experience and personal perspectives.

Further information

Website of the BMFTR-funded joint project “food4future – Food of the Future”