Product, Design, Arnhem.

Food Design, Food Under Construction, 2016.

In the Food under Construction project, 2nd-year students worked towards new scenarios and products concerning the future of food. Their work was developed through searching for new opportunities, questioning the food industry and experimenting with sustainable alternatives that may help us treat our planet and each other in a responsible way. Students presented the results of the Food Under Construction project during the 2016 Finals. The students hosted an event during which the audience could taste and experience their projects.

 

The project tutors were Katja Gruijters and Sander Luske.

 

Food Design, Obesity, 2015.

Students presented the results of the project Obesity during the 2015 Finals. In this project, supervised by Katia Gruijters and Sander Luske, students engaged with eating habits, food production and health. Their design proposals and narratives were discussed with visiting guests Kees de Graaf (Wageningen University) and Ed van Hinte. The students hosted an event during which the audience could taste and experience their projects.

Food Design, Survival Clinic, 2014.

Over the past years, students have formed their projects on a briefing by Katja Gruijters and Sander Luske. Through questioning, experimenting and debating the relevance of the briefing, students create their own vision on the theme. In the project Food Survival Clinic, students went on a foraging survival trip with herbalist Frank Radder in search of edible and healing ingredients on the riverbanks of Meinerswijk, Arnhem.Students presented their Food Survival Clinic products and installations at the Finals exhibition in Arnhem. They invited the audience to take part in their projects and experience food in a different way.