![]({
"default": "https://ddw.ams3.cdn.digitaloceanspaces.com/thumbs/the-eatelier-the-remedybar-03-small-ruudscheerens_1602772425_1800x1010.jpg",
"tablet-wide": "https://ddw.ams3.cdn.digitaloceanspaces.com/thumbs/the-eatelier-the-remedybar-03-small-ruudscheerens_1602772425_1280x720.jpg",
"tablet-small": "https://ddw.ams3.cdn.digitaloceanspaces.com/thumbs/the-eatelier-the-remedybar-03-small-ruudscheerens_1602772425_968x544.jpg",
"phone-wide": "https://ddw.ams3.cdn.digitaloceanspaces.com/thumbs/the-eatelier-the-remedybar-03-small-ruudscheerens_1602772425_680x.jpg"
})
What will we snack on in 2030? Could we hack our own digestive system? Can we eat ourselves to happiness? What could be new, sustainable sources of green protein? And could these be personalized to my health goals and flavor preferences? Can something nutritious be equally delicious?
Katinka Versendaal researches, with her food design studio The Eatelier, our food system and designs future scenarios for the safety, accessibility and affordability of food. In her own words: speculative gastronomy. So expect experimental food concepts,
