The Sausage of the Future as an example of how product design can improve the current food situation.
Can we count on the sausage to provide a solution, in order to reduce the consumption of meat? And can the use of new ingredients increase the diversity of our diets? Can the sausage make a considerable contribution to a sustainable food culture? To answer these questions, a chef of molecular gastronomy, a master butcher and a designer have teamed up to look into sausage production techniques and potential new ingredients – like insects, nuts and legumes – to reinvent the sausage of the future.
The sausage is one of mankind’s first-ever designed food items. A paragon of efficient butchery, it was originally designed to make the most of animal protein in times of scarcity. With its wide variety of sizes and its endless choice of possible fillings, the sausage offers itself again to take a pioneering role. This time, not only to make the most of animal protein, but to be a shell for all kinds of nutrition.
In her presentation, Future Food Designer Carolien Niebling will explain how the production process of sausage products and their variety of possible fillings and sizes can be used, emphasize the need to reduce our meat consumption, highlight the greater variety of other nutrients and thus take another step towards shaping a future-oriented consumer culture.
The event takes place in the context of this year's host country cooperation with Switzerland and on the occasion of the launch of the Urban Food funding competition of the Vienna Business Agency.
Online stream of the talk with Carolien Niebling on the Facebook page of the VIENNA DESIGN WEEK.