Our food system isn't broken, it was designed this way. And if it was designed this way, then it’s time for a redesign. That’s why we created this podcast. We believe in dialogue, collaboration, and creative inquiry, and talking to the people who are building the food systems we’ll need in the future ... right now. Let's dig in. For more info, visit www.ideo.com/food

&lt;p&gt;This episode is a rebroadcast of Food by Design Live. It is a conversation between Magnus, Malena, and Sandeep about supporting equitable and diverse food systems through restaurants, what it means to preserve and evolve traditional foodways, the importance of craft, the challenges of designing for delight in today’s hyper-connected world, and more.&lt;br /&gt;&lt;br /&gt;Magnus was the head chef of Fäviken in Sweden, one of the world’s most interesting and acclaimed restaurants that he intentionally closed last year. He is currently the director of the MAD Academy, which is a school that aims to make the world better through educating people working in hospitality and food. His new book &quot;Fäviken: 4015 Days, Beginning to End&quot; is available on Phaidon.com. &lt;/p&gt;&lt;p&gt;Malena is the research director of Peru&#039;s Mater Iniciativa. It’s an interdisciplinary R&amp;D lab for food, and it’s behind the equally acclaimed restaurant Central, and others. It started as an effort to learn more about Peruvian biodiversity, but as you’ll hear, became much more.&lt;/p&gt;&lt;p&gt;For invites to future live conversations, visit ideo.com/food and sign up to stay in touch.&lt;/p&gt;<br />


Food by Design: an IDEO Podcast

The Data