Correspondent at DIFD
In June 2018, I joined the Dutch Institute of Food and Design - DIFD, founded by Marije Vogelzang, as a correspondent for Lebanon and South Africa. I write articles about design projects that bring forward pressing social issues.
Bug ice-cream
Gourmet Grubb is a substantial food solution responding to three of our global issues: smaller footprint on nature, alternative protein sources, and the protection of animals from exploitation.
“Forget what you think you know about insects as a food source” says Leah Bassa.
Nude Food
This project demonstrate how design can shape our food behavior and trigger new habits. NUDE FOODS tackles our plastic waste issue by offering new models that alter our weekly choices and practices around food.
Menu from the new wild
“Menu from the new wild” is a culinary concept solution by Alexandra Fruhstorfer targeting two major problems: protecting our native biodiversity from invasive species and offering new food resources for our growing population.
“Could invasive species, harming the ecosystem, be our next source of food?”
The Dutch Institute of Food & Design creates a global platform for designers working with food and eating. We explore how we create food and what, why and how we eat. We show the relevance of food connected to design and design connected to food. We ask critical questions about the discipline and link designers to each other and other sectors. The DIFD brings an emerging design discipline to the next level. With our final goal in mind: to enrich eating cultures and address the societal and environmental challenges around food using design as a tool to achieve this.
Read more about the DIFD on their website: www.thedifd.com