FORK & ELISAVA, the organizing institutions of the 4th International Food Design and Food Studies Conference, Experiencing and Envisioning Food: Designing for Phygital Food Systems, invite professors, MA and PhD students, researchers, chefs, professionals and designers from all scientific areas to submit unpublished articles or projects for presentation at the 4th International Food Design and Food Studies Conference, Experiencing and Envisioning Food: Designing for Phygital Food Systems. The conference emerges as a forum where academics and experts collaborate in an interdisciplinary and transdisciplinary way on the current food system and its food. Like the first, second and third conferences, it is intended to be a meeting between the world of design and gastronomy and food industry and reserach with other scientific areas. The 4th International Food Design and Food Studies Conference, Experiencing and Envisioning Food: Designing for Phygital Food Systems, seeks to explore potential solutions to current problems of the food system and scenarios on the future of food and nutrition. The fundamental objective of the conference is to generate value for our food and the design as a research and work methodology. This important goal can only be achieved if specific steps are taken if we carry out essential tasks. If to define a goal, it is necessary to emphasize the benefits and reasons for this. To achieve it, it is instead necessary to focus on a specific and positive process. For this reason, the word envisioning, as the ability to plan the present and activate change, having a holistic and systemic approach, looking towards the future. It is also intended that academics interact with the industry, and the proposed format facilitates collaboration between diverse scientific domains. Soon we will upload the call for papers and projects!