The DIFD creates a global platform
for designers working with food

"FoodSystem" by Food by Design

Articles

13-12-20

Review - The Netherlands

2020 Review

Our founder Marije Vogelzang summarised this year, looking at the ways in which food and design has adapted. As with every impactful, large-scale change, after the shock come new possibilities for growth and adaptation.

08-12-20

Projects - Korea

A Love-Hate Relationship

Fermentation is at the centre of Korean food culture, and the fermentation process begins with the bacteria. Without bacteria, we would not have the variety of forms, tastes and foodstuffs such as yogurt, kimchi, cheese, and kombucha. We feel thankful for this and the existence of bacteria is precious to us. But bacteria can also cause illness and decay, and for that they have earned our fear and even hatred. The DIFD’s correspondent Su Hyun Park reports on two projects from an exhibition in Seoul, South Korea called ‘On Qyun, An existence that we don’t know about’ that explored the healthier side of our symbiotic relationship with microorganisms – fostering coexistence rather than eradication.

06-12-20

People Projects - Worldwide

Opportunities in Adversity

In a feedback session with our own correspondents, The DIFD has been taking stock of opportunities and new pathways in food design that have opened up during the COVID-19 situation of 2020 and asked how designers have been refocusing their work and developing interesting new initiatives.

24-11-20

Correspondent interview - Milan

Mad About Saffron

What if saffron was an experience? ‘Secret Saffron’ explores this question through analogue and digital technologies, using simple glass and porcelain tools for measuring saffron in the kitchen. The project was designed to be shown during Milan Design Week 2020. Our correspondent Yue Liu talks to Stefano Citi, co-founder of TourDeFork about creating an interactive food project in the middle of a pandemic.

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.