Nataly Restrepo is a “strategic food designer” who is pioneering new connections between food design and commerce. We talked to her about brand responsibility, active information-sharing and the future of food labelling.
Designer architect Rianne Makkink talks about her studio's harbour redevelopment plan complete with low-impact food and energy resources: mushrooms, insects, duckweed and seaweed.
In order to talk about food and food practice today, we need a vocabulary that acknowledges and reflects the dynamic complexity of the systems involved. The Common Table introduces our new clustered category system.
Through some of the most ancient and familiar food processes, designer Philipp Kolmann addresses the topic of hygiene and its power to threaten biodiversity, physical and even mental health.
Cooking Sections is a collective examining the systems that organise the world through food using research-based practices. Their project focusing on salmon farming is currently on show at Tate Britain.
Sara Harper and Danielle Schwab on shifting brands and farmers towards regenerative practice, the futility of waiting for legislation, organic greenwashing and the challenge of changing mindsets.
A conversation with Franz Drack, CMO of the vertical farm company &ever, about the high rise of dryponics, the value of food and changing the food chain.
The Berlin-based company Eat Small has created a dog food range made from insect-based protein that offers a more circular alternative to our outdated meat system.
A conversational journey with food anthropologist Richard R. Wilk from eels to instant noodles via nationalism, bioprospecting and Proust, providing much food for thought along the way.