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Hands-on workshops about the future of our food systems

The Interactive Food Lab at the National Museum of Science and Technology Leonardo da Vinci, Milan, Italy. Credit: @MuseoScienza

As part of the FIT4FOOD2030 project, several Ecsite members developed hands-on activities to engage different publics about our food sytems: their challenges and the transformation necessary to make them ready for the future. Explore below five hands-on workshops created by Science Center AHHAA (Tartu, Estonia) and the National Museum of Science and Technology Leonardo da Vinci (Milan, Italy) and the questions they raise:

  • Beeswax Food Wrap uses the making of this type of reusable wrap to discuss different methods and materials to package food, why do we it and how to prevent unnecessary packaging.
  • Food and Vacuum shows how science and research are an integral part of our food system, and introduces a method of food preservation that will be used more and more in the future – freeze drying.
  • Taste Alternative Protein! invites participants to make their own seitan patties from wheat flour and a discussion on different sources of proteins, the environmental footprint of meat production and consumption, and sustainability.
  • Valuable Market connects the collection and recovery of fruit and vegetables remaining unsold or at risk to be thrown away at the end of the day in a neighbourhood market and an experiment about the nutritional values still present in the recovered food (presence of vitamins) to start a discussion on food waste.
  • Visions of Future Food proposes an exploration of what we will eat in the future in several stages, starting with the creation of a concept map, an experimental activity about proteins in insect-based food, and the expression of future scenarios using artistic tools.

You can explore more resources on food systems on the FIT4FOOD2030 Knowledge Hub.

Public resource


  • food system
  • hands-on
  • workshops
  • experiments
  • nutrition
  • food waste
  • packaging
  • future thinking



FIT4FOOD2030 supported the development and implementation of the European Commission’s FOOD 2030 policy framework to transform European food systems towards greater sustainability, resilience, competitiveness and inclusion. The project integrated existing and emerging networks and infrastructures, creating Communities of Practice that foster RRI and use transformative learning processes to build competences among citizens and stakeholders who are not currently actively integrated in decision-making.