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◇Day 1◇ The Food of the Future: Innovation and Sustainability at the Table

In an era marked by major climate shifts, social challenges, and technological transformation, food stands out as one of the most urgent and fascinating areas for reimagining a more sustainable future. This session, dedicated to food, innovation, and sustainability, offers participants a space for reflection, inspiration, and active exchange. Two expert speakers will guide the dialogue through talks exploring future scenarios and emerging solutions to tackle tomorrow’s food challenges—from regenerative supply chains to biotechnology, from new eating habits to the impact of individual and collective choices. Keynotes will alternate with group work sessions and open Q&As, where participants will actively engage in the discussion, share experiences, and co-envision new models to feed the planet in a fair, innovative, and sustainable way.

◇Day 2◇ Food in Practice: Stories, Taste, and Gestures in the Kitchen

The second day brings us straight into the kitchen, where food becomes a tangible experience made of technique, relationships, and creativity. In an open conversation with a Michelin-starred chef and a restaurateur, we will explore the contemporary world of gastronomy through three key lenses: the daily work and challenges of a chef today, the importance of understanding the concept of taste to connect with customers’ preferences, and the art of gestures—like the art of mantecare—that turn technique into a form of expression. This session is designed for anyone curious about how innovation, culinary culture, and sensory awareness come together every day at the stove.

◇Day 3◇ Food in Practice: Stories, Taste, and Gestures in the Kitchen

The final session of the day brings together the insights, inspirations, and questions that emerged throughout our journey into the future of food. After exploring innovation, sustainability, and emerging food systems in the first session, and diving into the concrete practices of taste, craft, and culinary expression in the second, this closing moment offers space for synthesis and shared reflection. Through an open discussion with participants, we will connect ideas from the worlds of research, creativity, and daily practice—highlighting how innovation and tradition, vision and gesture, can come together to shape the way we eat, cook, and nourish the planet. A final moment to co-imagine the next steps in our collective food story.

【Reflection】
"Food Beyond Taste"", held at the Italy Pavilion, was highly acclaimed as an international and educational initiative in which young people from Italy and Japan came together to envision the future of society through food. Organised by the European Institute of Innovation for Sustainability (EIIS), the three-day event featured inspiring talks, discussions, and hands-on culinary experiences.

The opening session welcomed speakers from the Italian Ministry of Education and relevant research institutions, who shared their vision of food as a fundamental pillar of life, while emphasising the importance of sustainability and innovation. Notably, the introduction of case studies involving the use of satellite data, AI, and blockchain to support small-scale farmers attracted significant attention, showcasing the possibilities of linking cutting-edge technologies with local communities.

World-renowned chefs and restaurant owners delivered passionate talks on the transmission and reinvention of food culture, the power of leadership and creativity in culinary professions, and the emotional and cultural value of food. The heartfelt story of the origins of Fettuccine Alfredo and the values of “love” and “tradition” embedded in it resonated deeply with the audience.

Furthermore, students participated in a workshop based on six food ingredients valued in both Italy and Japan. Working in groups, they expressed their visions for the future of food in creative ways. The process of discovering shared values and overcoming cultural differences through collaboration was particularly meaningful.

This programme offered an integrated experience of education, culture, and technology, and left a strong impression on visitors.


【Post EXPO Initiatives】
The insights and experiences gained through this programme have not only become a valuable asset for each participating student but also provided meaningful perspectives for the future of international education and cultural exchange. Using food as an everyday and cultural theme enabled a deep and tangible understanding of sustainability, diversity, and co-creation—extending the potential for dialogue and collaboration across generations and national boundaries.

After the event, students are expected to apply the perspectives they gained to their own academic or research activities. Their experience of reconstructing themes such as tradition and innovation, regional identity and international outlook, using shared food ingredients as a starting point, was particularly impactful for this generation who will shape the future.
Moreover, the presentations on technological support for agriculture and environmentally conscious culinary practices offered practical insights that can be applied not only in education but also in sectors such as agriculture, the food industry, and regional development. We foresee future collaboration with relevant organisations in further developing these ideas.

Moving forward, we plan to facilitate continued communication among participants and promote further collaboration building on the networks established through this programme. Creating transdisciplinary platforms where science, culture, education, and industry intersect—using “food” as a shared focal point—will be key to carrying the programme’s vision into the future.

We remain committed to developing inclusive and sustainable approaches to future society, through ongoing initiatives that take “food” as their point of departure.