The DIFD creates a global platform
for designers working with food

Planets by Bianca Bellani

Articles

01-07-20

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.

29-06-20

Essay - Berlin

Food and Planetary Geologies Part 2

Our Berlin-based Food, Design & Innovation correspondent, Alexandra Genis, looked to space and earth for us. In this second part of her essay for us, about questioning and rethinking food as an intermediary between living and dead matter, she looks to space.

22-06-20

Essay - Berlin

Food and Planetary Geologies Part 1

Our Berlin-based Food, Design & Innovation correspondent, Alexandra Genis, looked to space and earth for us. In this first part of her essay about questioning and rethinking food as an intermediary between living and dead matter, she looks to the mountains.

16-06-20

Interview - UK / France

Edible Words

In the midst of the global pandemic shut down, Maud de Rohan Willner, founder of Salty Studio UK, decided to initiate an online webinar platform about food, design and more, called "Edible Words", in order to "host online discussions that are accessible to the whole world". With a wide range of exciting panelists from around the world, Maud has created a regular online meeting place for food engaged creatives. With multiple events a week, she is giving a routine and creating a space for new inputs that do not focus on current events but rather help remind of a certain normality and exchange.

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.