Laying roosters: sunny side up!

Food waste exists in all kind of forms. It can be the food that w ...

The Zuiderzeemuseum

A cup of coffee, a sandwich or a serving of fries: these are a co ...

Danone Activia concept development

Foodcurators was asked to give our vision about a possible rebran ...

Foodcurators @ Dutch Design Week ’17  – The Egg-game

Since a couple of years, the Dutch Design Week has a strong prese ...

Danone Hotellery

Foodcurators was asked by Danone to provide a unique concept for ...

See our work

One thing that is certain about the projects we carried out in the last couple of years, is the diversity of the subject matter: From an educational installation about eggs to selling meat in a public auction, and from theorizing about yoghurt to contextualizing saffron. This diversity exemplifies the endless possibilities that lay within food design. Nonetheless, there is a regularly recurring concept in our work, namely the interaction between crafts, industry and time. Have a look at some of our projects!

Work with us

Foodcurators works on commission for food-related companies and institutions. Our clients include cultural/social institutions and market leaders in the European food industry. Not only do we deliver commissioned work, but we offer our consulting services to big food companies on a wide variety of inquiries. Also, Lucas is as lecturer connected to the Design Academy in Eindhoven. We initiate our own projects and work for different commercial fields. 

Contact us! We are eager to share our thoughts and ideas about all kinds of food-related issues. 

Commercial Projects

When we design, we stick to one guideline: imagining and generating concepts. The process and progress that we go through while developing a concept is equally as important as the final product. We don't only consider the given question, but also research the wider context. Experience has shown us that a question usually stems from another question. In our critical stance and coupled with our creativity we search avidly for all the answers. With this approach we continue to succeed at paving the way for commercial projects and new breakthroughs. We like to look ahead. As designers, we are keen to propose answers to questions that are yet to be posed.

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See our work

Laying roosters: sunny side up!

Food waste exists in all kind of forms. It can be the food that we throw away, like the leaves of the cauliflower, or the »

ZuiderzeeFood
See our work

The Zuiderzeemuseum

A cup of coffee, a sandwich or a serving of fries: these are a couple of things that one can order at the restaurant in »

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Commercial Projects

Danone Activia concept development

Foodcurators was asked to give our vision about a possible rebranding of Activia yoghurt. The Activia brand is well known for the added Bifidus bacteria, »

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Nieuws

Foodcurators @ Dutch Design Week ’17  – The Egg-game

Since a couple of years, the Dutch Design Week has a strong presence of Food Design, and this year it’s no different. Agri meets Design »

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Commercial Projects

Danone Hotellery

Foodcurators was asked by Danone to provide a unique concept for the Danone Original yoghurt that is offered during breakfast in hotels. The concept Foodcurators »

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Commercial Projects

Danone for Work

Danone for Work is a follow up of the Hotellery concept we developed earlier for Danone. The idea  of customizing the way you eat your »

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Commercial Projects

Ana Love

Ana Love is a brand that produces fruit breads and spreads that are suitable for food pairing with, for example, cheeses or sausage. For Ana »

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Work with us

Making School: the future of professional education

The exhibition Making School researches the future of professional education for youngsters. During the 2016 Dutch Design Week, thirteen design teams presented their research at »