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!
Foodcurators works on commission for food-related companies and institutions. We are as tutors connected to the Design Academy in Eindhoven, where we teach in the Living Matter department. We regularly give lectures or keynote talks about food and design. Even though almost everyone knows what design-thinking is, not everyone has considered food as a field that would benefit from it. We gladly take the audience on a quick journey through the many possibilities of design for food-related products, services and systems. We also create workshops for food professionals to get creativity flowing, and come up with new ideas and commitment to change.
We will gladly prepare a keynote for your event!
Our clients include 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. We don't only consider the given question/challenge, 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.
On request, we can provide you with references from other clients. Please get in touch!