"Food production is an ideal place to start rethinking how we design"
Design thinking should be substituted for "food thinking" to enable humans to create properly holistic systems that no longer cause ecological chaos, writes Sophie Lovell. More
Design thinking should be substituted for "food thinking" to enable humans to create properly holistic systems that no longer cause ecological chaos, writes Sophie Lovell. More
As Milan design week continues, we've selected six pop-up spaces where you can grab a bite to eat while admiring the latest design launches in the Italian capital. More
Japanese design studio Sozai Center has created Adam Sheet, a washable and scratch-resistant biomaterial made of leftover apple pomace mixed with bioplastic. More
British company Tate & Lyle Sugars has unveiled a rebrand of its Lyle's Golden Syrup for the first time since the inception of the sugar syrup brand in the late 19th century. More
Scientists from South Korea's Yonsei University have invented what they believe to be a sustainable, high-protein food in the form of "beef rice", made by growing cow cells in grains of rice. More
Dezeen School Shows: we've picked eight architecture projects featured on Dezeen School Shows that explore the sustainability of food production, distribution and consumption. More
Two British materials companies, Sages and Osmose, have collaborated to dye sheets of mycelium with natural food waste, mimicking the appearance of tanned leather and suggesting a colourful future for the biomaterial. More
Materials companies Circular Matters and StoneCycling have used corn cobs – one of the world's most plentiful agricultural waste materials – to make interior cladding that is biodegradable and almost entirely bio-based. More
Berlin-based designer Kimia Amir-Moazami hopes to tackle the issue of food waste with a container system that reveals if something is safe to eat or not. More
Netherlands-based designer Kyran Knauf has created a tabletop device that allows users to breed and harvest crickets as an alternative protein source. More
Design Academy Eindhoven graduate Ziyi Lian has created a street food stall to investigate why animal organs are rarely consumed in western Europe. More
At Dutch Design Week, London-based food designer Leyu Li showcased three conceptual products that combine lab-grown meat with vegetables, called Broccopork, Mushchicken and Peaf. More
Israeli architecture studio Baranowitz and Goldberg Architects has created Yama, a fishmonger in Tel Aviv with a sculptural interior that was informed by jewellery stores. More
The latest edition of our Dezeen Debate newsletter features the first food made from plastic waste by designer Eleonora Ortolani. Subscribe to Dezeen Debate now. More
Designer Eleonora Ortolani has created what she believes to be the first food made from plastic waste, as part of her final-year project at Central Saint Martins. More
Dessert brand Jell-O has received its first makeover in ten years courtesy of branding agency BrandOpus, featuring a bolder, blockier logo and hyperreal renders of pudding swirls and jelly fruits. More
Biodiversity should be promoted over aesthetics, says designer Sebastian Cox in this interview following the rewilding of a golf course as part of the Birch Selsdon hotel in South Croydon, UK. More
US start-up Mill aimed to create the ultimate solution to household food waste when designing this bin, which dries out any leftovers so they can be posted to the company and given a new purpose. More
Laila Gohar, known for her surreal food sculptures, has moved into homeware design and is working with global artisans to help preserve "dying and disappearing" crafts, she tells Dezeen in this interview. More
Dezeen School Shows: we've picked seven student design projects featuring in Dezeen School Shows that refine the storing, preparing and consuming of food. More