The Harvest of 2017

Winner: Totomoxtle by Fernando Laposse

The 13 best projects of last year’s Future Food Design Awards

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!



1. Totomoxtle by Fernando Laposse

Totomoxtle is a project inspired by Mexico’s relationship with corn. Fernando used the skins of corn to create a veneer that showcases the naturally colorful variation of corn. The process is quite simple: the skins are flattened and stuck onto a hard material. As a result, the product can be sliced into tiles, ready for use. Not only is Totomoxtle a new sustainable material, Laposse also hopes that his project will create more awareness about the insecure future of farmers and traditional harvesting methods in a modern world. Fernando wants to use the prize money, which is intended to stimulate the project, to further involve and educate the local community.



2. SAM (Symbiotic Autonomous Machine) by Marie Caye & Arvid Jense

To serve the discussion of the relationship between humans to autonomous machines on the topic of food, Marie and Arvid created SAM. SAM employs water kefir grains to produce a beverage, acting as a small scale automated food production system. This hybrid entity is both technological and organic, intelligently managing recipes, prices, maintenance, service and labour, using humans only when necessary.

@mariecaye @arvidjense


3. Livin by Katharina Unger

The Livin Farms Hive is a desktop farm to grow edible insects in people’s homes, to make people independent from larger systems to grow their own sustainable protein on food scraps in the kitchen.



4. Cow&Co by Anastasia Eggers & Ottonie von Roeder

Cow&Co is a project that aims at redefining the farm animal in the society by bringing both the cows and the dairy production processes back into the city. Cow&Co reconnects the consumer to the producer, confronting him with issues like animal welfare and ethics of our food production, speaking metaphorically about the exploitation of farm animals. At the same time, the project proposes a transformative business model that enables decentralised fabrication, fusing agricultural innovations such as robotic milking, making use of the animal as a power source, and combining the physical and virtual world.

@ottonieroeder @anastasiaeggers


5. The Future Sausage by Carolien Niebling

To respond to the global need to eat less meat in the future Carolien teamed up with a molecular chef and a butcher and invented ten new sausages (Future Sausages) with ingredients with future potential. She created a book to explain the design of the sausage, including the construction and material of the sausage, production methods and the recipes of the ten developed Future Sausages.



6. Futurist Farming Recipe Generator by Chloé Rutzerveld

With the rise of more high-tech production methods, to increase efficiency and and reduce the need of resources, the group of skeptical consumers who are longing for transparency and old school farming increases as well. With her project, Chloé aims to reduce the ‘fear’ by turning complicated, unsexy information into understandable, interactive experiences that educate and excite consumers about the opportunities these technologies can create.



7. HALF / FULL by Daniel Coppen & Saki Maruyama – Studio Playfool

With their project, Daniel and Saki aim to target the future food shortages. They designed a set of tableware containing mirrors to trick visual perception of our food to increase satisfaction even though eating less than the usual amount.



8. Planty Share Culinair by Doreen Westphal

Over 60,000 kg of oyster mushrooms are produced every year by Van Lieshout, but the stems end up in the bin – about 20% of the harvest. What if you turn it into a plant-based sausage? That’s Botanic Bite. It is fifteen times longer than a regular sausage, because the same amount of land carries fifteen times the plant-base protein production capacity compared to animal-based protein. The Botanic Bite both addresses food waste and produces tasty meat alternatives.



9. Pink chicken by Leo Fidjeland & Linnea Våglund

With their project, Leo and Linnea suggest to create a time capsule by genetically modifying the chicken species Gallus Gallus Domesticus and thereby change the colour to pink. The colouring will produce a pigment that will be fossilized. Additionally the DNA would carry a message: a call for change on a planet with unjust power and balance.



10. Mela by María Apud-Bell

The bacteria in your gut say a lot about the state of your well-being. Maria Apud-Bell from London wondered if these bacteria could be measured to then draw precise conclusions about someone’s health. She developed a chocolate containing a cocktail of bacteria. Using an app that reads the information from the bacteria, you can see exactly how to manage the microbiotics. Would you take one?


11. Food Dream by Mariet Schreurs

To phase out e.g. tempting hamburger signs or take out whole sections of the supermarket that provide no nutritional value, damage the planet or animal life, Mariet and her team designed an AR tool to enable consumers to edit their life and visual world.


12. Gene Machine by Mies Loogman

Say, would you prefer ‘regular’ or genetically modified vegetables on your plate? We all agree that a sustainable food future is highly necessary. Still, there are great differences of opinion about how that future should be accomplished. Do we want to let nature run its course with regards to our edible landscape, and if we do, will it be nutritious enough? Or do we opt for high-tech solutions such as genetic modification? And what would be the consequences? Mies Loogman explores this with her Gene Machine.



13. Protein Fantasy by Yunwen Tu

Protein Fantasy is a conceptual and speculative project that was designed to question industrialized food systems that prioritize high volume, low cost, unsustainable practices and lack of design diversity. It is an alternative reality, an at-home self-sufficient farming system, which consists of a domestic garden and a protein fermentation machine to grow various proteins at home and ferment them. Food will be categorized by their own eating textures and the way humans utilize them.