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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 »

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 »

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 »

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 »

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 »

Lunch: uitvoeringsovereenkomst  Green Deal Eiwitrijke Gewassen 27-01-2023. Er zijn zo veel redenen om te kiezen voor bonen als duurzaam plantaardig eiwit-alternatief: Lokaal, gezond, biodivers, smaakvol en »

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 »

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 »

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 »

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 »

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 »

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 eight locations of Zeeland Placemarkers & Souvenirs on this map. Travel through Zeeland and taste history!

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 »

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 »

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 »

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 »

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 »

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 »

The inspiration is infinite, so new beers can be created over time. For the launch of the beer project two beers were created by two »

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 »

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 »

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 coast of Zeeland has attracted many visitors since the 19th century. Dr. Mezger performed his therapies here, drawing notability from all over Europe to »

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 »

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. »

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. »

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 »

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 »

Millionaire’s hothead – Lemon Break – Banana Head – Cinnamon Fun – Carrot Bake: our crunchy take on barista’s favorites is suitable for everyday enjoyment! »

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. »

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 »

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 »

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 »

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 »

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 »

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, »

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 »

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 »

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, »

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 »

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

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 »

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 is an autonomic research project, which resulted in a scaled model. This so-called paradigm shows us what a process can look like, »

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 »

On June 17th 2016 the sixth edition of the design talkshow ‘Future Series’ took place, with the theme Food & Design. Main guest Marije Vogelzang »

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

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 »

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 »

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 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 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 »