At Climate Week NYC 2025, I designed with the Food Alchemist Lab a four-day culinary activation as a narrative journey rather than a traditional sequence of dishes. Framed around the themes of soil, transformation, regeneration, and future foods, the experience used food design as a methodology for translating climate science into sensory form.
 

Circular plating, color gradients, fermentation, and textural contrasts became communicative tools—embodying ecological cycles, microbial life, and systems thinking through taste, aroma, and visual storytelling. Guests engaged with “Talking Jars” and concise scientific narratives at each station, turning dining into dialogue. Presented by the Food Alchemist Lab of the Future Food Institute in partnership with Green Top Farms and HowGood, and curated for 17+ global brands including PepsiCo, Unilever, Danone, Kraft Heinz, HelloFresh, Amazon, Bain & Company, The Rockefeller Foundation, and the World Business Council for Sustainable Development, the project positioned gastronomy as a bridge between data and emotion—demonstrating how designed food experiences can catalyze climate awareness and systemic change.