8 Aug – 16 Oct 26, Mumbai, Brussels, Antwerp
@edibleconfluence
You will start from Antwerp Central Station, where you will meet your guide. Daphne will take you on an immersive tasting journey through historic Chinatown and Antwerp’s North district, where people and cuisines from all continents have come together to shape the multicultural fabric of the city. It is a wonderfully lively neighbourhood, full of…
Food shapes our cities, a process that has been going on for centuries. A guide will show you the surprising, tortuous and often invisible trail of the food chain through Antwerp.Join Leen Beyers, curator at the MAS Museum, for a special guided tour of Antwerp à la Carte, an exhibition that explores how food has shaped the…
Join Kaye Winwood and Nuala Clooney for an intimate edible ritual that embraces softness as a source of pleasure, strength and knowledge.Recognising that food is more than nourishment, Tender Acts invites participants to experience food as a collaborator in self-care, connection and reflection. Through a menu of flavours, textures and gentle acts of care—including cooling…
Who owns a food story—and who has the right to tell it? This panel explores cultural ownership, heritage, appropriation and the intellectual rights surrounding food, examining how recipes, traditions and culinary knowledge travel across communities, cultures and generations. Moderated by Ghina Bazzi (BE)Speakers include Chris Bryssinckx (BE), Daphne Aalders (BE), Maureen Duru (BE), Caroline Huyghe…
coCreationcamp is an interactive, transdisciplinary workshop founded in 2011 by Brussels-based design strategist and creative director Alok Nandi.The initiative operates as an unconventional “unconference” and collaborative incubator designed to solve complex global challenges by bridging the gaps between different sectors.The coCreationcamp Antwerp 2026 is taking place in University of Antwerp / Faculty of Design Sciences…
The PechaKucha concept: each speaker has 400 seconds – 6 minutes 40 sec. – for a presentation in 20 images. Each image is on screen for only 20 seconds. No more, no less.Hosted by Alok Nandi Line up:_ Carola Breuer – Food Design for Bliss_ Mansi Deshpande – Beyond the Barcode: Can a Scan tell…
“What can art mean for food?”To mark the opening night of the pilot edition of EDIBLE: Food + Design Confluence in Antwerp, the International Center for Food Design (i-fooddesign) presents ENSEMBLE – Food, Art & Community Dinner on Wednesday, 14 October from 18:00 onwards at Lucy’s, Paleisstraat 41, 2018 Antwerp. The event is made possible…
How are women across Belgium’s food landscape driving change? Bringing together entrepreneurs, food professionals and changemakers, this panel explores how new approaches to production, entrepreneurship, sustainability and community are helping shape the future of food in Belgium. Moderated by Lily Joan RobertsSpeakers include Katrien Maes (BE), Saskia Neirinckx (BE), Amy Verbeke (BE) & Nona Verstraelen (BE). Followed by Q+A.
Cooking Workshops in Preparation of the End of the World #beans is an interactive research performance exploring the world of beans and pulses and their role in the food systems of the future. Through storytelling, sensory exercises and collective tasting experiences, participants are invited into Sien Vanmaele’s ongoing artistic research. Blending performance, ritual and food…
How can Europe build food systems that are better prepared for future challenges? This panel explores practical approaches to food security and resilience, bringing together perspectives on policy, production, health, sustainability and collaboration to examine how Europe can strengthen its food systems for the future. Moderated by Magdalena Anna Kropiwnicka (PL/BE). Speakers include Suzy Sumner,…
How can cities create healthier, more sustainable and connected food environments? This panel explores urban agriculture, neighbourhood food initiatives and community-led models, examining how local action can reshape the way food is produced, accessed and shared in our cities. Moderated by Caroline Huyghe (Coup de chocolat& Voedselraad Antwerpen). Speakers include Bram Van Hove, coordinator Stadsakker,…
Through herbs and food, this aperitivo experience invites participants to explore often unseen connections, meanings, memories and perspectives, discovering a new language that makes the invisible tangible. Participants are divided according to a shared element: herbs. Here, the identity of each one finds its place within the group, and becomes a story to share, encouraging…