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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!
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 »

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 »

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 »

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 »

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 »