Running from January 18–22, this year’s edition of SIGEP World—an annual expo for foodservice excellence—at the Rimini Expo Centre in Italy, showcased several food supply chain exhibitions from over a thousand brands in the bakery, chocolate, coffee, gelato and pizza sectors. Among these, the Glacial Drip installation, as a part of the gelato sector’s debut pavilion Taste of Tomorrow, stood out as—from both a biotechnological and gastronomical perspective—one of the most innovative design projects at the event. Designed by the British architecture and design innovation firm ecoLogicStudio, in collaboration with Innsbruck University’s Synthetic Landscape Lab and Italian architecture and design studio The Ne[s]t, Glacial Drip utilised biotechnology and biophilic design to inspire radical thinking among the visitors in the face of climate change.

The ecoLogicStudio was established in London, United Kingdom, in 2005 by British architects Claudia Pasquero and Marco Poletto. In 2018, the practice kickstarted PhotoSynthetica, a biotechnology-focused venture in association with the Synthetic Landscape Lab and UCL London’s Urban Morphogenesis Lab as academic partners. Since then, with the use of computational design, strategic thinking, biotechnology and digital prototyping, the practice has been developing scalable organic design solutions in an attempt to offset climate crises. Having completed several experimental installations, pavilion designs and built environment interventions over the years using biotechnology, the studio has developed a ‘broadened approach’ to micro and macro scale biodesign initiatives, including a private residence, a public library and several blue-green infrastructures and urban planning proposals.

For the Glacial Drip design installation, the designers crafted an abstract botanical garden of biotechnology, envisioning a future where natural biodiversity and technological innovation coexist through an adaptive ecosystem comprising alpine vegetation and bioreactors. Navigating through ice stalactites, the visitors experienced the rich flora of the Alps on tall wooden posts, engaging in a visual and tactile experience as the gelato appealed to their senses of smell and taste, resulting in a sensorial experience. Described as a 'regenerative bio-architecture', Glacial Drip featured 13 bioreactors, which processed the newly formed alpine microbiomes—comprising algae, moss and lichens—that take the place of former glaciers. Additionally, the photosynthetic bioreactors exhibited air-purifying qualities, absorbing carbon dioxide, releasing oxygen and vitamin and protein-rich biomass, facilitating nourishment for the human body and the planet.

At the centre of the culinary science experiment were six distinct flavours of gelato superfood—chives, fennel, lemon balm, mint, sage and thyme—developed by gelato-expert Sergio Colalucci, from nutrient-rich algae such as spirulina and chlorella. Spirulina, known for its anti-inflammatory, antioxidant and immunity-boosting properties, and chlorella, which could potentially facilitate improved aerobic endurance, cholesterol and energy levels, were essential ingredients in making the indulgent Italian frozen dessert healthy. Grown using indirect sunlight, edible algae cultures were harvested and dried for the production of the nutritious microalgae powders essential in making the ‘Gelato of the future’.

As disappearing glaciers become one of the harsh realities of the present amid the ever-deteriorating state of global climate, projects such as the Glacial Drip urge one to look forward and work towards developing adaptive ecosystems that turn crises into opportunities while making efforts to minimise the damage to design a better future. Applying such biotechnology to an unceasing and ever-growing sector such as the food industry opens the door to several possibilities of circular design and production process. By achieving the delicate balance between natural and man-made ecosystems, one could perhaps find immersive and personal ways to reconnect with nature while reflecting on ‘resilience and renewal’ as a way towards sustenance.