Pre-EFOOD26 by Elisava 6 Fork

When designers and chefs sit down at the same table, the future of food changes.

What happens when a chef's knowledge meets a designer's vision? When the gastronomic experience intersects with systemic thinking, innovation, and creativity?

Pre-EFOOD2026 is that meeting point: the space where fairer, more sustainable, and more inspiring food futures begin to take shape. This unique event celebrates the collaboration between chefs and designers, two professions that, when brought together, have the power to transform food systems and make them healthier, more inclusive, more sustainable, and more meaningful. 
It's not just about collaborating: it's about co-creating. And doing so now is urgent. 

Born out of the new Degree in Design for Food Systems at ELISAVA and CETT-UB, the event presents an emerging professional profile: the creative food systems strategist, a figure capable of moving from science to culture, from logistics to innovation, integrating perspectives and building solutions with real impact. On stage, chefs, designers, and change agents will share ideas and provocations about the role of food design in today's world. 
At the heart of the event—and in front of the audience—creative teams will transform these visions in real time: edible prototypes, speculative concepts, immersive rituals, and future-oriented experiences. The result will be a living gallery, a space to savor, reflect, and imagine what food design can become.

EFOOD is an initiative of FORK—Food Design for Opportunities, Research, and Knowledge—dedicated to promoting critical reflection, transdisciplinary thinking, and creative experimentation around the future of food systems. It is conceived as a platform for encounters, projects, and actions that brings together designers, chefs, scientists, farmers, activists, artists, and specialists from multiple disciplines, with the common purpose of imagining and designing fairer, more sustainable, and healthier food futures. Since its inception, EFOOD has sought to challenge dominant paradigms and explore the role of design as a transformative tool in the relationship between food, people, and the planet.