Protein Fantasy is a speculative food design project that was created based on Cellular Agriculture and the technology of “clean meat”. The way we prepare food and eat it has affected the path of human evolution. This project takes a step forward in discussing the possible food futures and our relationship with new food technology and design.
Having just recently graduated from the Food Non Food Department of Design Academy Eindhoven, Alexandra Genis sees her work as critical food design - sometimes very critical. ‘If I look at food design today, I see a lot of direct problem-solving. Vegetarian meat, technologically enhanced cooking, design against obesity and recycling of food waste dominate the media when it comes to food. These are important tasks at hand, of course. However, it’s what the public demands to see and I am sceptical about that.’ Thus the work of Alexandra is often the exact opposite of what is officially stamped as desirable. For her graduation project ATOMA she has travelled a universe of aromatic molecules to shed light on the secretive world of flavour.
“I suddenly could combine my passion for food and interest in nature and science with technology and design.”
Chloé Rutzerveld is a Dutch designer that critically explores food production and consumption. After graduating from the Eindhoven University of Technology in 2014 with the project Edible Growth, she started her own studio Food & Concept Design. Chloé successfully combines design, science and technology in order to find new ways of making food more efficient, healthy and sustainable. By using food as medium, she makes new technologies and food issues tangible for a wide variety of people, facilitating better understanding and in-depth discussions of related themes.
Albert Fuster i Martí is an Architect who is doing his PhD in History of Art and Architecture at ETSAB-UPC, Barcelona. He is the Academic Director of ELISAVA, Barcelona School of Design and Engineering since 2014, and he has lectured in history of art, design and architecture and project methodology at various schools. He has collaborated with Ferran Adrià and the elBulli team since 2013 for the project of the new creative lab in elBulli restaurant in Cala Montjoi (Catalunya). He is also the Director of the Master in Creative Process, by Elisava and elBullifoundation. And for us he will be writing about the food & design developments in Barcelona!
Katharina Unger is probably best known for her project "Farm432", an insect incubator for people to grow their own proteins and nutrients in the form of insects in their home. Having started in 2013, Unger has since commercialised the project, now known as “Hive”. Additionally, she has worked with a Maasai tribe in Tanzania who are affected by climate change and a completely new lifestyle of settled agriculture, bringing about many cultural changes affecting the food they eat. As our correspondent she will be reporting on recent developments in food and design in Hong Kong.
Francesca Sarti is perhaps best known for being the founding member of Arabeschi di Latte, a design studio that aims to experiment with new design concepts relating to food and beyond. Combining her fields of interest, with experiences and research, she is able to focus on the world around us through a critical and creative filter. As the UK correspondent for The DIFD she will be reporting on the food & design world as it is evolving in the UK.
In October 2017, “Menu from the new wild” was selected as one of the top 20 projects to take on the antenna stage organised by Design Indaba and Dutch Design Week in Eindhoven, the Netherlands. Industrial designer Alexandra Fruhstorfer is tackling an essential ecological issue. Invasive plants and animals are threatening the stability and functionality of our wildlife. Her solution is to reduce their numbers by making them commercially viable. Clearly, the next step will be to integrate them into our business cycle by eating them!
“I’m fascinated by how creatives reimagine materials and immerse people into new rituals of eating.”
Raquel Kalil is a San Francisco based UX Researcher and Service Designer with a foundation in Architecture and Interaction Design. Besides UX design and research, Raquel's creative practice explores gestures and rituals around eating which culminate in a body of work regarding the future of eating. She collaborates with artists and designers to communicate sustainable possibilities through gastronomic experiences.
“We will need to design the food habits of the present to be adaptable and suitable for the future.”
Nataly is a Colombian Industrial Designer with a master's degree in New Eating Habits at L'École de Design Nantes Atlantique. She is passionate about the relationship between humans and food and how the geopolitical and environmental stakes are evolving the way we eat. With experience in the food field, she has worked as food designer for restaurant chains, food & beverage industry, wine producers, and currently, as the creative director of Foodlosofia, a Mexican food design consulting agency. With an international scope including Colombia, Mexico, France and Australia, her work has a strong focus on human-centered design, applying new research methodologies with the objective of designing meaningful, sustainable and profitable food models.
Su Park is a former ceramic artist from Seoul, Korea, and recent graduate of the MA course Product and Spatial Design at Aalto University in Helsinki, Finland. She is currently working as a food designer at AÄÅ, a design studio which Su Park co-founded in 2014. Her focus in food design lies in looking at the bigger picture of food production and consumption and using design principles to help solve the issues in these fields. As our correspondent she will be reporting on recent developments in food and design in both Finland and Korea.
With the Future Food Design Awards 2018 just weeks away, we are taking a look back at last year's 13 best entries from: Fernando Laposse, Marie Caye & Arvid Jense, Katharina Unger, Anastasia Eggers & Ottonie von Roeder, Carolien Niebling, Chloé Rutzerveld, Studio Playfool, Doreen Westphal, Leo Fidjeland & Linnea Våglund, María Apud-Bell, Mariet Schreurs, Mies Loogman and Yunwen Tu. Together they covered a broad range of relevant food&design topics - from autonomous kefir machines to urbanised agriculture, from gene modification technology to augmented reality supermarkets and from future farming to surreal sausages. We can’t wait to see what’s next!
Yunwen “Tutu” Tu is a food designer and curator, who seeks ways to push boundaries through her work. Such as envisioning how the food of the global diaspora will be impacted by environmental, socioeconomic, political, and technological trends. Tutu's work has been featured in food design exhibitions at the ACM Future of Computing Academy, Asian Art Museum, Foodinno Symposium, California Academy of Sciences and Chinese Culture Center. As our correspondent she will be reporting on recent developments in food and design along the US West Coast.
The 2018 Future Food Design Awards are approaching fast. With the application deadline on 12th of August, here is another look at the six individuals who will be judging this year's awards: Clemens Driessen, Kees de Gooijer, Jolanda Nooijen, Pedro Reissig, LinYee Yuan and Marije Vogelzang. Overall, the goal of the Future Food Design Awards is to stimulate designers that have an important, remarkable and innovative perspective on the food system. Thereby establishing a better connection between the two worlds of food and design as well as promoting exchange and a more open attitude.
Josephine Abou Abdo is a Lebanese native living between Beirut and Rome. After studying interior architecture in Lebanon and product design in Rome, Josephine is now best described as a multidisciplinary designer and problem solver who uses product, service, and food design for innovation. As our Lebanese correspondent she will focus on writing about design thinking and food design in the Middle East.
Digital Seasoning by Laila Snevele
Laila Šnēvele is a recent graduate from the Design Academy Eindhoven. She sees her work as translations of food and human relationships. “Food is our common necessity, pleasure and culture. I am curious to explore the different roles that food plays in all of our lives. What is obvious for one, might be unacceptable for others. Where is the common ground?”, she says. Laila aims to explore people’s perception of food and how we look at things out of the norm. Her goal is to create edible experiences that are comprehensible, engaging and can improve our well being. With her new 3D visualisation of taste, "Digital Seasoning", she has done just that.
Tina Breidi by Retha Ferguson
Tina Breidi is a Lebanese born designer, based in Cape Town, driven by exploring traditional cultures and tackling social and environmental challenges. Since completing her Masters in Food Design at the Scuola Politecnica di Design last year, she joined Design Indaba and helped launch Antenna 2017, a new initiative between Design Indaba and Dutch Design Week. As our correspondent for South-Africa & Lebanon she will focus on writing about real human values. By presenting provocative concepts and projects she aims to show alternative ways of living, and changing people towards a more sustainable mindset.
Volumes by Marije Vogelzang
This is a call to designers to dive into the world of behavioural sciences. Especially for food designers, applying insights into why people behave in a certain way will take your design multiple steps further. Yes, we as designers already do research ourselves, but I found that it happens in a different way than how social psychologists do their studies. So let’s see what they know, how they do it and let’s learn from them.
Emilie Baltz by Tim Wilson
Emilie Baltz is an American award-winning food designer, technologist and experiential artist. As a correspondent for the DIFD she will give a regular update on the technological and sensorial side of Food & Design.
Totomoxtle by Fernando Laposse
Last year Fernando Laposse won the Future Food Design Awards with his circular design project Totomoxtle, by turning waste of coloured cobs of Mexican native corn into beautiful surfacing veneer for interiors and furniture. In the meantime his project is raising awareness about the rapid loss of the original species of corn in today’s globalised world. Read how his project evolved in the past year.
Inés Lauber by Satellite Berlin
Meet our German correspondent: Inés Lauber. Inés is a food and experience designer based in Berlin. On a regular base she will be writing for The DIFD about the German scene of Food & Design.
Human Hyena by Paul Gong
The Food Revolution 5.0 is now on show in Berlin at the Kunstgewerbemuseum. Our German correspondent Ines Lauber takes a look and tells us what to expect.
SAM - Marie Caye & Arvid Jense
SAM is a Symbiotic Autonomous Machine, designed by French-Dutch designers Marie Caye and Arvid Jense, but not owned by them.
Ever since food-delivery services like Deliveroo and Foodora started appearing in cities, spontaneous meeting spots have formed as well – places where the deliverers gather while waiting for the next order. For practical reasons, the spots are often central and highly visible, and could therefore be considered one of the major physical manifestations of the gig economy in cities across the world.
Future Food Design Awards
The Future Food Design Awards (FFDA) is now open for entries that challenge the way we view food. The FFDA invites designers from all corners of the world to share their ideas and projects for this leading international prize, which was started to encourage and highlight innovative and disruptive designs for a sustainable food future.
Lab Pearls - The In Vitro Meat Cookbook
We've just launched our new website! We're excited to introduce you to our new fresh look.
Sign up for the Dutch Institute of Food&Design newsletter and stay up-to-date!