The DIFD creates a global platform
for designers working with food

"Pasta tra parentesi" by Yue Liu


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Interview Reading Recommendation - South Korea

Magazine F

Magazine F is a bimonthly food documentary magazine co-created by Magazine B and Baemin publishing in South Korea. This magazine helps capture a multi-faceted perspective on food, by diving into an ingredient's journey – from the origin to the table. Our Finland & Korea correspondent Su Hyun Park spoke to the magazine's editor-in-chief Eunsung Park, editorial director Sojeong Jeong and marketing manager Hyunjoo Kim, for us.


Correspondent interview - Milan, Italy

Food culture is about food choices

Yue Liu is a Milan-based designer from China. Her childhood painting experience and academic studies in Product Design have built her design identity. Four years ago she dove into the world of food invited by one of her friends, to participate in a food project about tofu culture. From there she found food — the subject that has also guided her research for her Master’s degree in Product Design for Innovation at Politecnico di Milano. In Yue Liu's opinion, food and design is not only about creating new things, but also recovering those food cultures of value from the past and let them relive in the present, and take part in our future.


Event - Cape Town

Distanced Dinners

Studio H, in collaboration with Tiny Empire and Hendrik Works, is excited to share their ongoing research project MINI MEET, a micro, two-day pop-up experience held at Tiny Empire, a co-working space in Cape Town. MINI MEET is a real-life exhibition and demonstration where clients and the public will is invited to experience some of the strategies Studio H has designed for an altered, post-coronavirus landscape. To this end, MINI MEET encourages social interaction while maintaining a safe social distance, using food and eating tools to measure and implement a safe and interactive social experience.


Interview - Paris

3D Cake Creations

Our Food & Space design correspondent Jashan Sippy reached out all the way from India to Russia to interview the architect who turned to pastry craft, Marie Troitskaia. Using the skills she learnt during her architecture education, Marie creates detailed illustrations of cakes before realising them in an edible form. Using 3D printing, AutoCad and other tools more frequently used in architecture than in patisserie, she has found a cross over niche to express her creativity in a unique way.


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.


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.