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The DIFD creates a global platform
for designers working with food

Planets by Bianca Bellani

Articles

15-09-18

Projects - US West Coast

Part 1: Clean Meat and Food Design

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.

11-09-18

Projects - The Netherlands

“Lifting aroma from its secretive niche into the spotlight.”

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.

07-09-18

People - The Netherlands

“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.

03-09-18

People - Barcelona

“Food as culture would help us better understand ourselves.”

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!

Future Food Design Awards

Future Food Design Awards

15-06-18

People - Netherlands

Apply now for the Future Food Design Awards! (Applications are now closed)

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

Lab Pearls - The In Vitro Meat Cookbook

18-06-18

Projects - The Netherlands

A new website!

We've just launched our new website! We're excited to introduce you to our new fresh look.

07-06-18

Papers - The Netherlands

Agri Meets Design celebrates 5 year anniversary

Agri meets Design, our partner in the Future Food Design Awards, is celebrating their 5 year anniversary and published an extended edition of their magazine.

Apply now!

Click on the button to apply for the Future Food Design Awards