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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 »

leghaantjes_15fps kopie-min
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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 »

unnamed
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The Zuiderzeemuseum

A cup of coffee, a sandwich 0r a serving of fries: these are a couple of things that you can get at the restaurant in »

MS_2_yk
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Making School: the future of professional education

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

yoghurt klok
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The Yoghurt Clock: a paradigm

The Yoghurt Clock is an an autonomic research project, which resulted in a scale model. This so-called paradigm shows us what a process can be, »

Patécafé
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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 adresses the »

Pakhuis de Zwijger 17-06-2016
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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 »

Mannenvlees BBQ 05
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Male meat

Male animals are a waste product of the meat and dairy industry. Males are considered as waste and are killed almost instantly after their birth. »

presentaties-151_web
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With a ‘golden’ lining

Saffron is the most expensive spices on earth. The price can go up to 8.000 euros per kilo. Because of this, saffron is also called »

DAE_Milaan_160415_5864
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Infinite Sausage Machine: The Never Ending Dish

The Infinite Sausage Machine is a note on the interaction between industry and crafts. The machine squeezes a uniform product on a conveyor belt. A »

PFP2
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Tradition X Industry: a proposal for public food production

The demand for traditional food is growing and growing. But what is traditional exactly? Is it about handmade, a traditional recipe, or is traditional connected »

BIO4
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Knowing Food: Future Scenarios on the Slovenian Design Biennial

Knowing Food was part of the program of the Slovenian Design Biennial (BIO50). Foodcurators was asked to curate this project and mentor twelve international professionals »

FC1
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The world of Foodcurators: Collective 2 Design Fair NYC

The World of Foodcurators is a conceptual project in which we show our continuous search for the definition of a food curator. The project exists »

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Foodcurators in movie about Keep An Eye Grant

Foodcurators started from the graduation project of Lucas Mullié. Lucas graduated from the Design Acamdy Eindhoven in 2010 with the project: ‘The Industrialised tradition’. He »

UM2
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Foodconvertors: time as an ingredient

Foodconvertors are our vision on the kitchen of the future, with the focus on the most important question: how can you combine cooking with a »