Edible Growth | 2014

In collaboration with: TU/e & TNO

- Awarded: Euregio Prize - RECIPROCITY 2015  'The Taste of Change'  
- Nominated for a Social Design Award in 2014



New technologies have always influenced our eating habits, food supply chains, preparation methods and introduced entirely new food products to the market. With the rise of more high-tech food and new production methods consumers are becoming increasingly more concerned about the quality and ‘realness’ of the food and their health. 

So why are we using additive manufacturing techniques to create fancy shapes of chocolate, sugar and dough? Starting from this critical view, I made it my mission to find a way to use this technology to create healthy, functional food that could contribute in solving world food problems and environmental issues. 


Edible Growth is a critical design project about the potential use of additive manufacturing in food production. It’s an example of high-tech but fully natural, healthy, and sustainable food made possible by combining natural growth, technology and design. 

Multiple layers of support structure and an edible breeding ground that includes seeds, spores and yeast, are printed according to a personalized 3D file. Within five days the plants and fungi mature while the yeast ferments the solid inside into a liquid. The products intensifying structure, scent and taste are reflected in its changing appearance. Depending on the preferred intensity, the consumer decides when to harvest and enjoy the fresh and nutrient-rich edible.

Modern urban farming & consumer involvement in food production. The consumer becomes the farmer and will be more involved in the production of their food, without spending a lot of time gardening. The farmer will become the supplier of the raw materials.  


1. Reduction agricultural footprint
Farming of both livestock and crops is the largest human endeavor on Earth, using more than 38% of ice-free land. Printing growth-enabling structures for home growth reduces the amount of agricultural land drastically. At the same time post harvest activities and harvest labour become unnecessary. Farmers will become the providers of raw materials.

 2. Reduction food miles  
Because only the raw materials have to be delivered, the food production chain is very short. Produce does not need to be transported from the field to distribution centre - to an auction - wholesale - packaging - supermarkets and eventually to the consumer. It’s printed directly and on demand in a recyclable greenhouse in a grocery store or shop-in-shop after which the basic structure with the edible breeding-ground, precisely located seeds, spores and yeast will develop at the consumers house.
- Reduction food miles + reducing Co2 emissions
- Pre-packaging, distribution become superfluous  
- Changing functions of farmer and consumer.

3. No more food waste or conservatives
The produce doesn’t need to be stored and therefore can not turn bad, which also makes conservatives in our food unnecessary. 

4. Increase consumer awareness
The consumer becomes the farmer and harvests the product before consumption. Absolute freshness without additives. The consumer will be more involved in the growth process of the food and becomes more aware of food production and consumption. 


TEDx YYC about Edible Growth | 2015

Edible Growth in de VPRO Pilot
'Schatgraven in de nieuwe wereld'