Food and Design Dive – Marije Vogelzang

Food and Design Dive Information

Introducing the new 10-week online course by Food & Design pioneer Marije Vogelzang

Whether you’re an established chef, a product designer, a brand new food scientist, or still in school, your world revolves around food.

MARRY YOUR PASSIONS OF FOOD AND DESIGN…

Imagine using your love of food and design to:

• Help reduce obesity around the world
• Create dinners so powerful they form a lifelong memory
• Get kids to LOVE vegetables!
• To create alternatives for food waste
• Turn the chore of grocery shopping into a healthy pleasure
• Connect people to the earth, their food, and each other
• Earn a living through your passion of being creative with food

CHANGE THE WAY YOU THINK, AND APPROACH, EATING…

It’s perfect for those wanting to use their love of food and innovation to change lives:

• Food Designers/retailers who connect people with food
• Chefs who crave inspiration
• Food Design students looking to jump start their career
• Foodies who believe food is more than just what’s on a plate
• Food stylists who want to go beyond aesthetics
• Designers who want to start incorporating food

No matter your experience, Food & Design Dive will help bring meaning to your food.

starting 1st of September, we’ll spend 10 weeks digging into the vast, largely unexplored world of Food and Design. Each week we’ll dig deep and re-examine society through food.

We’ll explore Food and Design together and how it touches your life and the lives of those around you. You’ll be given a new challenge every week to help you apply the ideas and the inspiration you gain.

You’ll be encouraged to join in the online community where you can meet other food and design explorers just like you that want to connect with their food.

You’ll be able to share ideas, experiments, successes, errors, and discussions in our closed group of inspired foodies. There will be lots of moments to get answers to your questions about your personal projects and to focus on creative and strategic growth within your own life and work.

Food & Design Dive

It’s not only one of the most innovative fields in today’s design world… it’s one that touches every human on the planet.

If you’re looking to truly make a difference with your life, to use your skills in a way that genuinely helps others, spend the next 10 weeks with us in Food and Design Dive and create meaning with each bite.

There are other courses you can take to study Food Design. But they require a huge investment of time, money, or both. Food and Design Dive is the only one that allows you to study, explore, and create Food and Design from a new and unique perspective while also living your life.

Food and Design is new, exciting, and extremely relevant to today’s world.

You’ll be able to join class and start experimenting from Day One while your instructor helps you explore your world through food and design.

Here’s what you’ll learn

WEEK 1: BASICS & HISTORY OF FOOD AND DESIGN

It’s hard to know where we’re going if we don’t know where we’ve been.

We’ll kick off with a bit of Food Design History and a big picture of all that it entails.

It’s a great way to get your wheels turning about the possibilities!

WEEK 2: SENSES & SENSUALITY

Food is the perfect tool to engage people’s senses on a primal level.

How can we use creative thinking to engage our senses in unexpected ways? How can we give meaning to what we experience? What are the results of engaging with people through food?

WEEK 3: HUMAN CONNECTION & RITUALS

Food has always been at the center of human relationships – be it hunting together or gathering around the table.

We’ll examine the many layers, rituals, and traditions that exist between humans and their connections to each other through food and work to design ways to bring these ideas into the modern world.

WEEK 4: CULTURE & HISTORY

Food plays a pivotal role in our history and in our day-to-day lives. We’ll examine how it’s helped shape our past and present and can potentially inspire our food’s future.

Consider all the people that have been, are, and will be on earth and that food has been the reason for wars, the bringer of peace, and the source of life.

How can we build new food culture?

WEEK 5: FUTURE FOOD

The food we eat and the way we eat it will not be the food of our future.

Climate change, overpopulation, and the limits of non-renewable resources will all affect our food’s future.

Adding in the fact that mankind is forever changing our habits and lives, we will need to find a way to contribute to a more healthy and intelligent connection to our future food.

WEEK 6: PSYCHOLOGY & BEHAVIOUR

Food presents some of our greatest paradoxes! We need to eat, but not too much. We love some animals, but happily eat others.

We’ll dig deep into the human psyche and look at how food drives us and our behaviour and ponder how we can use our knowledge to create environments that lead people to naturally choose what’s right for them.

WEEK 7: MATERIAL & PLAY

Food is another raw material that can be converted into endless things.

We’ll discuss new ideas of what we can create as well as how to use waste-streams from food production to create valuable items and less waste.

WEEK 8: NATURE & SUSTAINABILITY

What we eat determines our landscape, our city planning, and even our biodiversity.

Can we design with nature or is there a way to create more appreciation for what we already have?

We’ll examine how creative thinking can be applied to these larger systems and how to approach it in practical ways.

WEEK 9: ETHICS

It may seem unorthodox to discuss ethics in a creative process, but it’s imperative to consider ethics when designing solutions.

We want to free our minds and explore without limits at the same time that we create results that are aligned with our inner, ethical compass.

We’ll look at the many angles of this balancing act.

About Author

Meet Marije, your guide

Food and Design Dive was created by the world’s first Eating Designer, Marije Vogelzang, the Grand Dame of Eating Design.

Marije is a graduate of the world’s top design school, Design Academy Eindhoven.

Whilst she graduated in 2000, they asked her to create and head up the Food Non-Food Department in 2015 where she oversees the world’s first design course on food and living matter.

She founded the International Platform the Dutch institute of Food and Design. The platform is the driving force behind the world’s first food and design award: The Future Food Design Award.

Her work has been exhibited worldwide.

She is the curator of the travelling exhibition, Edible Futures, and has lectured across the globe and graced the cover of several design magazines.

Marije was named one of Fast Company’s 100 Most Creative People in Business and was a finalist of the World Technology Awards and she’s also on Good Magazine’s GOOD100 list. Marije has had two successful, experimental restaurants in Rotterdam and Amsterdam and has extensive experience with consulting for the food industry and retail concepts.

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