Foodcurators
Foodcurators is a concept development studio operating at the intersection of food and design. Rather than treating food as a fixed product to be styled, the studio focuses on systems, production methods, and the underlying logic of food processing to generate new perspectives and concepts. The company works for a broad mix of clients, from large-scale food manufacturers to semi-governmental organizations and NGOs with an interest in food, culture, or both. Its work is framed around future-facing questions such as how to bring the food industry closer to consumers, how to fit cooking into busy lives, and how to respond to complex challenges in the food chain with predictive scenarios and critical design thinking. Founded in 2012 in Rotterdam by Digna Kosse and Lucas Mullié, Foodcurators later relocated to Middelburg in 2018. The studio also collaborates with freelance designers and presents work through projects, lectures and workshops, and creative consulting. Core Values Future-oriented thinking : Foodcurators consistently looks ahead, proposing answers to questions that are not yet fully formed and sketching scenarios for the future of food. Critical creativity : The studio combines creativity with a critical stance, using research and concept generation to challenge assumptions and open up new directions. Systems awareness : Its work is grounded in understanding food as part of larger production, cultural, and ecological systems, not as an isolated object. Cultural relevance : Foodcurators treats food as something linked to heritage, daily life, and social change, and uses design to explore those connections. Unique Aspects Food-and-design specialization : Foodcurators explicitly positions itself as a studio at the intersection of food and design, with a self-described role as a combination of designer, chef, and curator. Scenario-based approach : The studio is known for creating predictive scenarios and conceptual prototypes that explore future food systems, rather than only delivering conventional visual design. Regional heritage work : Its projects include research and reinterpretation of regional food cultures and heritage, such as work around Zeeland and the former Zuiderzee area. Broad client base : Foodcurators serves both commercial food manufacturers and public-interest organizations, allowing it to bridge market-driven and cultural or societal food questions.