“We are what we eat” were telling the Upanishads some thousands years ago. In 1826, Jean Anthelme Brillat-Savarin, a French lawyer, politician, and famous gastronome, wrote ”Dis-moi ce que tu manges, je te dirai ce que tu es”, which translates to ‘Tell me what you eat and I will tell you what you are’. And the neurophysiologist Alain Berthoz is talking about movement and projection and activity and perception through his works feeding the coCreatiocamp thinking: ‘The world in which we operate is complex, and evolution has endowed us with bodies and brains of great complexity. \u201cSimplexity\u201d (Berthoz, 2009), as I understand it, is the set of solutions found by living organisms so that, despite the complexity of natural processes, the brain can prepare the act and project its consequences in the future. These solutions for action are simplifying principles for processing information or situations, based on past experience and anticipating the future. These are neither caricatures nor shortcuts or summaries. These are new ways of acting, \u201cknow-how\u201d, sometimes at the cost of a few detours, to arrive at faster, more elegant, more effective actions or judgments.’ <\/p>\n\n\n\n
So, by connecting Food Systems to Design Thinking\/Making to Sport practices, and looking at different scales of operations and activities, we might explore some fascinating questions connecting us also to health, to taste, to well-being, to empathy, to action, to nature, … for co-creating meaningful futures.<\/p>\n\n\n\n
These are some of the questions we are aiming to explore in coCreationcamp sessions. Join the conversations.<\/em><\/strong> You can get in touch and explore with coCreationcamp<\/a> these areas at the crossroads of paradigms, behaviours and narratives.<\/p>\n\n\n\n _ February 2024<\/em><\/strong><\/p>\n\n\n\n In Bengaluru, a workshop at Pearl Academy allows to dialogue on the interconnections of design with other fields of practices. Movement, cognition were discussed in relation to languages, food, interactions. <\/p>\n\n\n\n _ December 2023<\/em><\/strong><\/p>\n\n\n\n An interactive session pre-scoping some topics on Food-Sport-Design is taking place on December 21st 2023 at the Department of Planning, Design, Technology of Architecture – PDTA, Sapienza, Universit\u00e0 da Roma<\/strong>, as part of an open lecture on design, given by Alok b. Nandi: “Design\/ing interactions in hybrid scapes \u2022 A parcours on what and how is design servicing for multiple publics”<\/em>.<\/p>\n\n\n\n _ May 2022<\/em><\/strong><\/p>\n\n\n\n In May 2022, we already approached some of these themes (in French language) in the Meetup Food Transition<\/a> at Decathlon Brussels<\/strong>, gathering innovators, intrapreneurs and entrepreneurs working on SportTech, FoodTech, Sportware as a Service and more. The journey continues with coCreationcamp Food Sport Design<\/em>.<\/p>\n","protected":false},"excerpt":{"rendered":" Movement makes us alive. Food makes us alive. Design makes us alive. Alive meaning active, alert, animated and aware? Then, how do these areas of activities [in sport practice, in food systems, in design praxis] interact? What are the interesting …<\/p>\n![\"\"](\"https:\/\/www.cocreationcamp.com\/cocreation\/wp-content\/uploads\/2023\/12\/fsd-base-e-1024x1024.png\")
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