The DIFD creates a global platform
for designers working with food

Planets by Bianca Bellani

Articles

17-10-19

Interview - India

An experimental collaborative food and human lab

Project Otenga is a multimodal space for nurturing cross-disciplinary collaborations and creative convergence through the medium of food. The name Otenga comes from a fruit, widely popular in Assam, India. The petals of the flower which is to become this fruit, instead of shedding, start wrapping around each other and grow thicker and stronger to become the fruit. We used this as a metaphor to signify our philosophy of collaboration and transformation towards betterment. We gradually started this journey as a slow cafe with slow design principles and now we are growing as an experimental collaborative food and human lab.

25-09-19

Interview - Scotland

“Scottish cuisine sort of got absorbed”

'Gathered' is a photographic exploration by Jack Mercer into the people and places that are behind some of Scotland's most iconic foods and drinks. The book is the result of working with five different producers to create photographic essays that use portrait, still lifes, documentary and landscape photography to create a detailed visual representation of their work. Along with the photographs of each producer, each story ends with a recipe created by ‘That’s Yer Dinner’, a Glasgow run supper club, that showcases the produce in all its glory. Scottish correspondent Steph Marsden spoke to Jack Mercer and Grant Reekie from 'That's Yer Dinner' about the project and their collaboration.

18-09-19

Reading Recommendation - UK

Writing on Food & Design: “You & I eat the same”

In this new review series about publications that write about food and/or food and design, we have asked our international correspondents to share their most inspiring publications with us! The first to share her food and design reading recommendations is our Food & Experience correspondent Maud de Rohan Willner.

17-09-19

Reading Recommendation - UK

Writing on Food & Design: “Food Futures”

In this new review series about publications that write about food and/or food and design, we have asked our international correspondents to share their most inspiring publications with us! The first to share her food and design reading recommendations is our Food & Experience correspondent Maud de Rohan Willner.

26-10-18

Awards - Eindhoven

The Winner of the Future Food Design Awards

With a clear design backed up by thorough research, Adelaide Tam is the winner of this year’s Future Food Design Awards. Her project 0.9 Grams of Brass takes the only piece that is left over from the slaughter of a cow, the cartridge of the stun gun, and turns it into a mundane object, a paperclip. This paperclip costs exactly the same as the cartridge and leaves us wandering, what is the value of life within the meat industry? With her design she won the audience award, as well as the jury prize.

22-10-18

Projects - Eindhoven

The Food & Design Manifesto Event

The Food & Design Manifesto of The DIFD will kick-off at this year's Dutch Design Week. Make sure you are there to explore the question of “what design can do for food” together with us.

Vote now!

Who wins the Future Food Design Awards 2018? Click on the button to watch the projects and vote!