The FORK Organization - Food Design for Opportunities, Research & Knowledge.
Brussels
Joined September 2021
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“The decline in the diversity of our food, and the fact that so many foods have become endangered, didn’t happen by accident: it is an entirely human-made process”. Dan Saladino, 2021 - “Eating to Extinction”
The FORK Organization will be organizing the 3rd International Food Design and Food Studies Conference in April 2022. The call for papers and projects are open until 21 January under the theme Experiencing and Envisioning Food: Designing for Change #food #fooddesign #efood2022
The FORK Organization will be organizing the 3rd International Food Design and Food Studies Conference in April 2022. The call for papers and projects are open until 21 January under the theme Experiencing and Envisioning Food: Designing for Change #food #fooddesign #efood2022
The FORK Organization will be organizing the 3rd International Food Design and Food Studies Conference in April 2022. The call for papers and projects are open until 21 January under the theme Experiencing and Envisioning Food: Designing for Change #food #fooddesign #efood2022
our speaker is Robin Vroom, The Food Museum, ‘n Wilde Keuze (A Wild Choice), is the first prototype of a pop-up exhibition that uses design to showcase the sustainable, inclusive and future-proof solutions.
@ Jashan Sippy about Sugar and Space
We are a food-focused design and innovation agency based between Mumbai and San Francisco transforming the way you perceive food every day #futurefood #foodtechnologies #fooddesigneducation #1wfdd21 #FORK #Forkorganization
CAROLIEN NIEBLING Reduce meat consumption. Can the sausage make a considerable contribution to a sustainable food culture? Dutch born, Switzerland based food designer Caroline Niebling saw a spark of beauty that hadn’t been explored yet in this age-old invention.
Plant speak! with @Angel Galan, Eating Design, Sounds and gamification are an excellent way to show, claim and internalize fundamental concepts about our culture, innovation, traditions and sustainability.
AHORA! @JulianOtero from Mugaritz. It has been located since its inception on the dividing line of two Basque towns, Errenteria and Astigarraga, in a rural area surrounded by mountains. gastronomy and art or between those of the culinary world and the scientific world.
we are with ANNA ANCHON, BARCELONA DESIGN CENTER. The Design & Food area at BcD highlights Barcelona’s talent in relation to Food Design, taking sustainability and innovation into account as the main axes.
EU project (NewTechAqua) in with we are doing research in new models of production food, like aquaponics
#WFDD21 #fooddesign #GiornataMondialeAlimentazione @FAO #WFD #worldfoodday
#foodeducation #productdesign #foodinnovation #WorldFoodDay @FAOWFD #culinaryart #biodiversity
Giuseppe Scionti La forma más rápida de salvar el planeta.
#WFDD21 #fooddesign #GiornataMondialeAlimentazione @FAO #WFD #worldfoodday
#foodeducation #productdesign #foodinnovation #WorldFoodDay @FAOWFD #culinaryart #biodiversity #newproteins
The process of the complete transformation of the restaurant is called Onyx Metamorphosis, Márta Merkl, Budapest
#WFDD21 #fooddesign #GiornataMondialeAlimentazione @FAO #WFD #worldfoodday
#foodeducation #restaurantdesign #foodinnovation #WorldFoodDay @FAOWFD
