Foodcurators operate on the intersection of food and design. We are concept developers with a focus on food. Because food itself is perishable, we do not focus on creating “timeless” design. We rather focus on systems and productionmethods to find perspectives for new designs. Whether we are commissioned to design a new biscuit or to perform a design-research on culinary heritage, we always find inspiration in the underlying systems and supposed logic of food production and processing. We work for a wide variety of clients: from large-scale food manufacturers to (semi-)GO’s and NGO’s that have an interest in food, in culture, or in both. Our work is wide in variation, but always focusses on a vision on the future of food: How can we bring the food industry closer to the consumer? How can we fit cooking in our busy lives? How do we deal with invasive plant species that impoverish our vegetation? The challenges within the current food production chain are complex and often do not have a clear answer (yet). We design concepts and sketch predictive scenarios to help us look differently at the current chain of production and see how food is inextricably linked to many other aspects of our lives.