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The DIFD creates a global platform
for designers working with food

Planets by Bianca Bellani

Articles

Digital Seasoning by Laila Snevele

Digital Seasoning by Laila Snevele

16-07-18

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Digital Seasoning: healthier eating behaviour for the new digital era

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 by Retha Ferguson

10-07-18

- South Africa

“Food is a global language to connect and act upon.”

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

Volumes by Marije Vogelzang

28-06-18

- The Netherlands

What can food designers learn from behaviour scientists (and the other way around)?

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 by Tim Wilson

26-06-18

People - East Coast, United States

“Food and design both have as a goal to better the human experience – functionally & fantastically”

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.

Future Food Design Awards

Future Food Design Awards

15-06-18

People - Netherlands

Apply now for the 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

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