All posts
Het vijfde seizoen
Groentjes achter glas Voedselproducten zijn seizoensproducten, maar in de supermarkt zijn ze het hele jaar door beschikbaar. Voor een deel komt ons voedsel van ver »
True Price
De duurste wegwerpverpakkingHightech materialen met schitterend full color printwerk zijn tijdens de productie al voorbestemd voor de afvalbak. Dit is het lot van vrijwel alle »
Greenwashing
Consumptie in een groen jasje Greenwashing is een term om misleiding rondom duurzaamheid aan te geven. Het wordt vooral gebruikt voor bedrijven die zich duurzamer »
Stamtafel De Wolden
Rural municipality De Wolden consists of sixty-four small villages and hamlets and as a communal municipality it celebrates its 25-year anniversary in 2024. To mark »
Design Research Schelde Delta
Future regional products within Schelde Delta region. Drinking milkshakes for stronger dikes, connecting asparagus to elderly care; these are just a few scenarios from the »
Land of milk and honey
Lunch editie Mostly Modern Festival 23-04-2023, Oostkerk Middelburg Heeft ons voedsel wel een toekomst? Wetenschappers refereren vaak aan 5 fases (of stadia) in ons voedselsysteem. De lunch »
(un)Happy Meal
Lunch editie Mostly Modern Festival 23-04-2023, Oostkerk Middelburg Heeft ons voedsel wel een toekomst? Wetenschappers refereren vaak aan 5 fases (of stadia) in ons voedselsysteem. De lunch »
The industrialized craft
Lunch editie Mostly Modern Festival 23-04-2023, Oostkerk Middelburg Heeft ons voedsel wel een toekomst? Wetenschappers refereren vaak aan 5 fases (of stadia) in ons voedselsysteem. De lunch »
Roots of growth
Lunch editie Mostly Modern Festival 23-04-2023, Oostkerk Middelburg Heeft ons voedsel wel een toekomst? Wetenschappers refereren vaak aan 5 fases (of stadia) in ons voedselsysteem. De lunch »
In Control – No Control
Lunch editie Mostly Modern Festival 23-04-2023, Oostkerk Middelburg Heeft ons voedsel wel een toekomst? Door de natuur te reguleren kreeg de mens zekerheid van voedsel: meer »
Biodiversity menu
We have been designing conceptual projects for over a decade. Oftentimes, projects are not focused on food as an outcome. With FOOD MATTERS we have »
Uitvaart van de banaan
Biodiversiteitsmenu – Mostly Modern Festival 30-04-2022, Oostkerk Middelburg De hele wereld ligt op ons bord, maar ons voedsel wordt steeds minder divers. Overal ter wereld »
Fast Food Shake Slow
Biodiversiteitsmenu – Mostly Modern Festival 30-04-2022, Oostkerk Middelburg De hele wereld ligt op ons bord, maar ons voedsel wordt steeds minder divers. Overal ter wereld »
Innovator AOP
Biodiversiteitsmenu – Mostly Modern Festival 30-04-2022, Oostkerk Middelburg De hele wereld ligt op ons bord, maar ons voedsel wordt steeds minder divers. Overal ter wereld »
Wereldreiziger
Biodiversiteitsmenu – Mostly Modern Festival 30-04-2022, Oostkerk Middelburg De hele wereld op ons bord, maar ons voedsel wordt steeds minder divers. Overal ter wereld worden »
Designing a creative workshop for Protein Delta
How do you generate ideas and commitment to realise a large and complext ambition? Professionals in the sustainable protein sector of Zeeland (companies, institutions, research »
Find all Zeeland Placemarkers & Souvenirs here
Find all eight locations of Zeeland Placemarkers & Souvenirs on this map. Travel through Zeeland and taste history!
Speed dating with faba beans
The faba bean is a crop which has been grown in The Netherlands for centuries. Yet very few consumers are familiar with faba beans. Faba »
Longing across the water
Zeeland is a land of opposite sides, even though the former islands are now all connected. Nevertheless, differences remain between the areas of Zeeland that »
The Netherlands rooted in Zeeland
Throughout its lifetime, Zeeland has been characterized by strife. This province has always been an important strategic area because of the Scheldt Delta. The Dutch »
A souvenir made by tourists?
Much of Zeeland’s agricultural heritage has lost its function over the years, but the images of traditional costumes, crafts, farms and ‘paeremessen’ are still very »
Zeeuwse Suikerwerken, sugar-coated politics
The sugar industry was an important part of Zeeland’s industrialization. From the 19th century onwards, welfare policies have left their mark: the agricultural province was »
Verkade Melk Tinten
For Verkade Chocolate we have developed a concept of “blends” of chocolates. Ranging from extra dark to extra white, this range of blends covers all »
Zuiderzeebier
For Zuiderzeemuseum Enkhuizen we have developed a concept for creating beers inspired by the rich and diverse history of the former Zuiderzee. Following our extensive »
Bonen van Zeeuwse bodem
Bonen van Zeeuwse Bodem paires four bean farmers to three restaurants, without any middlemen in between, all within the province of Zeeland (NL). Provincie Zeeland »
Broodformules: bread baked with pulses
Bread bakers do not use a recipe, they use a ‘formula’. This formula can be adjusted to fit in what is needed. Not just the »
Food 100 2020
We are proud to announce that Digna has been listed in Food100 2020. She is listed in the category of established leaders, among colleagues such as »
The Zeeland light: ecological spa in Domburg
The coast of Zeeland has attracted many visitors since the 19th century. Dr. Mezger performed his therapies here, drawing notability from all over Europe to »
Zeeland Gateway to the world: exactly how authentically regional is the bolus?
For centuries, Zeeland has been a refuge for religious refugees. Among others, the Huguenots, who as protestants had no religious freedom in 17th and 18th »
Zeeland Flooded and resurrected: The drowned gruut beer of Koudekerke
Koudekerke is one of 117 flooded villages. The Plompe Toren (plump tower) is the only remnant of this village on the south coast of Schouwen-Duivenland. »
Zeeland Lords and churches: the unmanaged tombe of the Evertsen’s
Many prominent figures (nobility, clergy, patricians) have made their mark on Zeeland. This can still be seen in impressive churches, town halls and many monuments. »
Zeeland: Food, Design and Heritage
The diverse landscape and rich history of Zeeland contain many narratives. These have been collected in nine iconic storylines about the heritage of Zeeland.To materialize »
Zuiderzee Slow Coffee set
A ceramic coffee set commissioned by Zuiderzeemuseum Enkhuizen. Based on our previous research and projects for the museum, we have been asked think of ways to serve »
Verkade biscuits
Millionaire’s hothead – Lemon Break – Banana Head – Cinnamon Fun – Carrot Bake: our crunchy take on barista’s favorites is suitable for everyday enjoyment! »
Verkade covered chocolate
In 2017 we started a periodic consulting process for Verkade chocolate. This started with an over-all concept and creative vision on all future chocolate products. »
Zuiderzeekoffie & Polderwaffles
Commissioned by the Zuiderzee Museum, design studio Foodcurators has explored the region’s traditional food culture, and designed new interpretations of forgotten flavors and recipes. These have been »
Verkade Chocolate
Foodcurators was invited by Verkade to develop a whole new vision on chocolate and the concept of the chocolate bar. We developed multiple concepts in »
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 »
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
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 »
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, »
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 »
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 »
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, »
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 »
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 »
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 »
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 »
The Yoghurt Clock: a paradigm
The Yoghurt Clock is an autonomic research project, which resulted in a scaled model. This so-called paradigm shows us what a process can look like, »
Patécafé FoodLabPeel
FoodLabPeel is an artproject about the social issue of food and food production and the influence of food on culture. De project specifically addresses the »
Future Series #6 Food&Design
On June 17th 2016 the sixth edition of the design talkshow ‘Future Series’ took place, with the theme Food & Design. Main guest Marije Vogelzang »
Made in Knoal – guiding young designers
What can you design with potatoes, hemp and saffron? Six starting designers face this challenge in Made of Knoal, a project of Centrum Beeldende Kunst »
With a ‘golden’ lining
Saffron is the one of most expensive spices on earth, potentially costing up to 8,000 euros per kilo. As a result, saffron is also aptly »
Infinite Sausage Machine: The Never-Ending Dish
The Infinite Sausage Machine is a nod to the interaction between industry and crafts. The machine squeezes a uniform product on a conveyor belt. A person »
Foodcurators in movie about Keep An Eye Grant
Foodcurators began with Lucas Mullié’s bachelor thesis project. Lucas graduated from the Design Academy Eindhoven in 2010 with the project: ‘The Industrialised tradition’. He won the »
Foodconvertors: time as an ingredient
Foodconvertors are our vision on the kitchen of the future, with a focus on the most important question, posed as how can one combine cooking with a »