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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!

31-08-18

People - Hong Kong

“The only way the food system can be influenced is through the people.”

Katharina Unger is probably best known for her project "Farm432", an insect incubator for people to grow their own proteins and nutrients in the form of insects in their home. Having started in 2013, Unger has since commercialised the project, now known as “Hive”. Additionally, she has worked with a Maasai tribe in Tanzania who are affected by climate change and a completely new lifestyle of settled agriculture, bringing about many cultural changes affecting the food they eat. As our correspondent she will be reporting on recent developments in food and design in Hong Kong.

24-08-18

People - UK

“I like to imagine food design as a possible form of activism.”

Francesca Sarti is perhaps best known for being the founding member of Arabeschi di Latte, a design studio that aims to experiment with new design concepts relating to food and beyond. Combining her fields of interest, with experiences and research, she is able to focus on the world around us through a critical and creative filter. As the UK correspondent for The DIFD she will be reporting on the food & design world as it is evolving in the UK.

21-08-18

People - San Francisco

“I’m fascinated by how creatives reimagine materials and immerse people into new rituals of eating.”

Raquel Kalil is a San Francisco based UX Researcher and Service Designer with a foundation in Architecture and Interaction Design. Besides UX design and research, Raquel's creative practice explores gestures and rituals around eating which culminate in a body of work regarding the future of eating. She collaborates with artists and designers to communicate sustainable possibilities through gastronomic experiences.

16-08-18

People - Mexico

“We will need to design the food habits of the present to be adaptable and suitable for the future.”

Nataly is a Colombian Industrial Designer with a master's degree in New Eating Habits at L'École de Design Nantes Atlantique. She is passionate about the relationship between humans and food and how the geopolitical and environmental stakes are evolving the way we eat. With experience in the food field, she has worked as food designer for restaurant chains, food & beverage industry, wine producers, and currently, as the creative director of Foodlosofia, a Mexican food design consulting agency. With an international scope including Colombia, Mexico, France and Australia, her work has a strong focus on human-centered design, applying new research methodologies with the objective of designing meaningful, sustainable and profitable food models.

14-08-18

People - Finland

“When it comes to food design, everyone has different definitions and perceptions.”

Su Park is a former ceramic artist from Seoul, Korea, and recent graduate of the MA course Product and Spatial Design at Aalto University in Helsinki, Finland. She is currently working as a food designer at AÄÅ, a design studio which Su Park co-founded in 2014. Her focus in food design lies in looking at the bigger picture of food production and consumption and using design principles to help solve the issues in these fields. As our correspondent she will be reporting on recent developments in food and design in both Finland and Korea.

06-08-18

People - US West Coast

“How will future technology and food culture change the way we eat?”

Yunwen “Tutu” Tu is a food designer and curator, who seeks ways to push boundaries through her work. Such as envisioning how the food of the global diaspora will be impacted by environmental, socioeconomic, political, and technological trends. Tutu's work has been featured in food design exhibitions at the ACM Future of Computing Academy, Asian Art Museum, Foodinno Symposium, California Academy of Sciences and Chinese Culture Center. As our correspondent she will be reporting on recent developments in food and design along the US West Coast.

31-07-18

People - Lebanon

“Design has always shaped society and it can definitely cause social impact.”

Josephine Abou Abdo is a Lebanese native living between Beirut and Rome. After studying interior architecture in Lebanon and product design in Rome, Josephine is now best described as a multidisciplinary designer and problem solver who uses product, service, and food design for innovation. As our Lebanese correspondent she will focus on writing about design thinking and food design in the Middle East.

Tina Breidi by Retha Ferguson

Tina Breidi by Retha Ferguson

10-07-18

People - 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.

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.

Inés Lauber by Satellite Berlin

Inés Lauber by Satellite Berlin

19-06-18

People - Germany

“Food is a mirror of society and a statement of the zeitgeist”

Meet our German correspondent: Inés Lauber. Inés is a food and experience designer based in Berlin. On a regular base she will be writing for The DIFD about the German scene of Food & Design.