Protein Fantasy is a food design fiction that suggests a different way of looking at the “natural” process of culturing meat and pushing the possibilities of producing food. It also visualizes a possible living context and new foods in the future, with the research on “clean meat”. Protein Fantasy is also designed to question industrialized food systems across the world today that prioritize high volume, low cost, unsustainable practices, and a lack of design diversity.
Teresa Berger is a young product designer based in Vienna, Austria. She aims at improving products and believes they can enhance our everyday lives, if they are well designed. She sees food as one of humankind’s greatest pleasures but also biggest struggles, as eating is heavily influenced by external elements of consumption through the tools and objects we use. “Size, color, and the usability have a tremendous influence on creating consumption patterns that might lead to negative eating habits. This is where I felt I could really make change as a product designer.” We talked to Teresa about her work around food and design and her upcoming exhibition at the Vienna Design Week.
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.
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.
In October 2017, “Menu from the new wild” was selected as one of the top 20 projects to take on the antenna stage organised by Design Indaba and Dutch Design Week in Eindhoven, the Netherlands. Industrial designer Alexandra Fruhstorfer is tackling an essential ecological issue. Invasive plants and animals are threatening the stability and functionality of our wildlife. Her solution is to reduce their numbers by making them commercially viable. Clearly, the next step will be to integrate them into our business cycle by eating them!
With the Future Food Design Awards 2018 just weeks away, we are taking a look back at last year's 13 best entries from: Fernando Laposse, Marie Caye & Arvid Jense, Katharina Unger, Anastasia Eggers & Ottonie von Roeder, Carolien Niebling, Chloé Rutzerveld, Studio Playfool, Doreen Westphal, Leo Fidjeland & Linnea Våglund, María Apud-Bell, Mariet Schreurs, Mies Loogman and Yunwen Tu. Together they covered a broad range of relevant food&design topics - from autonomous kefir machines to urbanised agriculture, from gene modification technology to augmented reality supermarkets and from future farming to surreal sausages. We can’t wait to see what’s next!
Digital Seasoning by Laila Snevele
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.
Totomoxtle by Fernando Laposse
Last year Fernando Laposse won the Future Food Design Awards with his circular design project Totomoxtle, by turning waste of coloured cobs of Mexican native corn into beautiful surfacing veneer for interiors and furniture. In the meantime his project is raising awareness about the rapid loss of the original species of corn in today’s globalised world. Read how his project evolved in the past year.
Human Hyena by Paul Gong
The Food Revolution 5.0 is now on show in Berlin at the Kunstgewerbemuseum. Our German correspondent Ines Lauber takes a look and tells us what to expect.
SAM - Marie Caye & Arvid Jense
SAM is a Symbiotic Autonomous Machine, designed by French-Dutch designers Marie Caye and Arvid Jense, but not owned by them.
Ever since food-delivery services like Deliveroo and Foodora started appearing in cities, spontaneous meeting spots have formed as well – places where the deliverers gather while waiting for the next order. For practical reasons, the spots are often central and highly visible, and could therefore be considered one of the major physical manifestations of the gig economy in cities across the world.
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