Future Food Lab

How might design support the development of more sustainable behaviours? Working with sustainable food pioneers and consumers in Denmark, Patricia Csobánczi and I created a future food lab, where we co-created new food combinations of the future with seaweed and mealworms.

Futurivore

Exploring food memories associated with the smell, taste and texture of sustainable ingredients, we co-created future foods together with our participants. The outcome of this project was a future meal-worm sausage with seaweed bread and mustard.