The domain of food design has long been much more than designing food(materials). The role of the designer in this is increasingly that of a catalyst to to design and initiate a transition of eating culture. That food culture transition is necessary to achieve the climate targets but also for the general aim of a broader public health and animal welfare. So food alone is not the only thing the food designer. Also topics such as urban planning in relation to the Food flow, science, waste and biology are the fields of food designers. What is the current state of affairs of the most prominent food designers keep?
We speak with the designers Chloé Rutzerveld, Annelies Hermsen and Marije Vogelzang.