Milan 2018 Ventura Future 17-20 April

From 17-22 April 2018, Zuiderzeemuseum and Foodcurators presented ...

Zuiderzee Condiments

The Zuiderzee Museum showcases everyday life in the former Zuider ...

ZuiderzeeFood

In exploring the kitchen and the eating habits of the former Zuid ...

Polderwafels (potato waffles)

The Zuiderzee was closed off from the North Sea in 1932. Thereaft ...

Laying roosters: sunny side up!

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

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 and Digna are as lecturers 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.

ZuiderzeeFood Milan
News

Milan 2018 Ventura Future 17-20 April

From 17-22 April 2018, Zuiderzeemuseum and Foodcurators presented their collaboration “ZuiderzeeFood” during Salone del Mobile in Milan. In Ventura Future (FuturDome), thousands of visitors tasted »

condimenten-web
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Zuiderzee Condiments

The Zuiderzee Museum showcases everyday life in the former Zuiderzee (South Sea) region of the Netherlands. The specific culture in this region has faded away »

Zuiderzeefood
See our work

ZuiderzeeFood

In exploring the kitchen and the eating habits of the former Zuiderzee area, we found that the traditional recipes from this bygone culture do not »

KaartNL
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Polderwafels (potato waffles)

The Zuiderzee was closed off from the North Sea in 1932. Thereafter, part of the water was embanked. That happened for two important reasons: firstly, »

leghaantjes01
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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 »

Schermafbeelding 2018-04-13 om 13.47.27
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 »

mesearch
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, »

leghaantjes_15fps kopie-min
News

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 »