Voedsel van Morgen tentoonstelling @NEMO Science Museum

Plofinsecten, kweekvlees en toekomstgewassen

Toekomst van voedsel in tentoonstelling Voedsel van morgen op nieuwe locatie NEMO Science Museum

Wat ligt er in 2050 op je bord? Waar komt dit voedsel vandaan? En hoe wordt het gemaakt? Plofinsecten in het schap van de supermarkt, een hamburger van kweekvlees of eten in poedervorm op basis van je DNA-profiel. Het klinkt misschien nog ver weg, maar met de uitdagingen die een groeiende wereldbevolking en klimaatverandering met zich mee brengen is een andere houding ten opzichte van voeding nodig. Wetenschappers, voedseltechnologen, designers, foodstartups, filosofen en producenten kijken daarom naar nieuwe manieren om het verbouwen én consumeren van ons eten mogelijk te maken. Hun beste ideeën en producten zijn te zien in de nieuwe tentoonstelling Voedsel van morgen die van 10 juli t/m 6 oktober te bezoeken is in De Studio van NEMO Science Museum. De nieuwe locatie bevindt zich op het naastgelegen Marineterrein. 


Ontwerp een toekomstgewas met de Future Food Formula-installatie van Chloé Rutzerveld

In de tentoonstelling Voedsel van morgen neemt NEMO Science Museum, in samenwerking met Next Nature Network, bezoekers mee op voedselreis. Aan de hand van de scenario’s plantaardig, dierlijk en functioneel voedsel krijgen bezoekers een kijkje in de toekomst van insecten, kweekvlees, GMO, Biotech, plantaardige alternatieven, alternatieve kweekmethoden, voedsel als medicijn en nieuwe sensorische voedselbeleving.

Food designer Chloé Rutzerveld, fellow bij Next Nature Network, stelde de tentoonstelling samen. Rutzerveld is zelf ontwerper van de Future Food Formula-installatie waarbij bezoekers een groeirecept kunnen maken om een toekomstgewas te ontwerpen. Er wordt verder samengewerkt met verschillende partijen uit binnen- en buitenland, waaronder filmmaker Matthijs Diederiks die een inkijkje geeft in de wereld van de functionele voedingsmiddelen waarop hij een jaar heeft geleefd en ontwerper Ira van Eelen, dochter van kweekvleesuitvinder Willem van Eelen, die in samenwerking met de universiteit van Bath laat zien hoe kweekvlees gemaakt wordt.

Tentoonstelling: Voedsel van morgen

Wat: Neem aan de hand van de scenario's dierlijk, plantaardig en functioneel voedsel een kijkje op je bord van de toekomst.

Wanneer: 10 juli t/m 6 oktober 2019

Openingstijden: woensdag van 10.00-21.30 uur, donderdag tot en met zondag 10.00-17.30 uur, maandag en dinsdag gesloten. 

Locatie: De Studio van NEMO Science Museum op het Marineterrein, Kattenburgerstraat 5, gebouw 027A, 1018 JA Amsterdam 

Prijs: €7,50. Gratis toegang op dezelfde dag met entreeticket NEMO Science Museum




Artist in Residence Rio de Janeiro

Directly after the Dutch Design Week I left to Rio de Janeiro for a creative residency at Museu do Amanhã. Together with the incredible lab team we managed to finish an amazing exhibition in just one month: Futuro Comestível, Protótipos para uma nova alimentação.

After the Future Food expo at the Wageningen University Campus earlier this year, this is my second solo expo. This time it’s centered around the Digestive Food project and the creation of an entirely new eating system based around the functioning of our digestive system. The basic project is from 2015, but during the residency I dived deeper into the alternative nutrient production and made prototypes of famous Brazilian dishes to show examples of how such a new capsuled eating system could look like.


Overview of the expo
• The left side explains the basics of the concept of encapsulating food in order of digestion.
•Inside the covers are 2 versions of a Feijoada (Brazilian dish) that show possible ways of how the food capsules could be clustered and consumed 🥢 (incl. newly designed cutlery)
• On the back of the space there is a stop-motion playing. That shows how to eat the new food with the cutlery.
• On the right wall we explain possible ways of alternative nutrient production. No longer do we grow potatoes, but straight up carbohydrates. 1. Through algae. Installation shows spirulina (protein), chlorella (carbohydrates), scenedesmus (lipids) 🌿🌱
• 2. Through fungi producing smuts. Prototypes show scenario’s for producing macro-nutrients on potato and corn 


Many thanks to the Dutch Embassy for making the residence possible. To Kitty Leerling who connected me with the museum, Lisa den Teuling who made the lovely illustrations and of course Marcela Sabino (director of the Lab) and the rest of the lab team (Yuri, Ricardo, Edwardo and Marina) for helping me with the creation and finalization of the expo.

(Photos Museum of Tomorrow | Guilherme Leporace)

On the cover of Dude Magazine!

During the Dutch Design Week #3 DUDE of the year is launched. I will give a group ballonmodellering session for everyone present :)!

Did you know my first entrepreneurial job was as a self-taught ballonclown / face-painter when I was 17.

WhatsApp Image 2018-10-12 at 14.14.25.jpeg

Food Futures - How Design and Technology can Reshape our Food System. 

Cover Food Futures

Cover Food Futures

In Vitro Me - chapter 5

In Vitro Me - chapter 5

Strooop! - chapter 3

Strooop! - chapter 3

In May I wasn't sure the book was ever going to be finished... I was still looking for an editor, illustrator, had not yet found a publisher and was staring at blank pages a lot. Now, four months later I'm really happy and proud to say that I finished my first book! It was not always fun and definitely not easy, but I'm glad I was too stubborn to simply give up. Once I said I was going to make a book, I was determined to finish what I started. I guess it's true what they say "You can do anything you set your mind to". 

We often search a long time for the perfect something or someone, while it turns out to be sitting right in front of you the entire time. Ruben Baart edited the book and Lisa den Teuling made the art work. Together we worked really hard over the past few months to finish the book just in time for it to be launched before the Dutch Design Week. The book is being printed at this moment. Can’t wait to see the first sample! 

An official invitation will follow by BIS Publishers, but in case you would already like to save the date, the book launch will be October 12th, 20:00 - 22:30, at TAC (Temporary Art Centre) Eindhoven. Including an exposition of the book illustrations by Lisa den Teuling, live music and interesting bites by Min Young Korean Food Lab. 

The book will be available in the Netherlands from October 2018, worldwide availability beginning of 2019.  

About the book:
Food Futures is a collection of speculative scenarios that investigate and explore the uncharted possibilities associated with food technologies, and how we can harness these technologies to make our food more efficient, healthy and sustainable. Richly illustrated and vividly narrated from personal experiences, this book contains six chapters—each complemented by stimulating questions, anecdotes and thoughts— designed to work up your appetite. Because “learning by doing” yields better results than passive reading, each chapter contains DIY experiments or recipes which will allow you to experience the food futures at your fingertips!

• Recipe for three conceptual future food dishes
• Recipe for mouse liver parfait bonbons and vegetable stroopwafels
• Instructions for DIY cultured meat

Food Futures is a book for our time, and for the years to come. It inspires us to explore the unexpected places innovation will take us if we combine the rigor of scientific inquiry with the reflective nature of art. Chloé’s work asks each of us to think beyond what we know today, to imagine what might be tomorrow. Food Futures chronicles her journey and offers a guide to future food design from the perspective of a visionary practitioner. This book is an important read for anyone interested in food innovation and food systems change.
— Rebecca Chesney

Rebecca Chesney | Innovation expert and former Research Director at the Food Futures Lab at the Institute for the Future.

"You've got to have a little rain to make a rainbow"

When you're so passionate about your work that everything else has less priority - and flourish in a routine with high peaks and steep valleys - you often forget that you're not a machine. 

At the end of last year I really needed to slow down and let my body and mind rest. Which is easier said than done. Although the end of December and the beginning of a new year are probably the best time to take it easy, as many people are in a start-up phase or undergoing a slight winter depression themselves. So, until halfway April that's what I did for most of the time - I spend a lot of hours wandering through the woods, spending time with friends and family, taking Salsa dancing classes and shamelessly allowing myself to binge watch series on Netflix. Surprisingly, the amount of requests, assignments and emails was very low during those months. As if some kind of force knew that I was off-line for a while. 

With renewed energy and a happy self, many great things happened in the months after throughout March, May and June; 
- I was invited by the Dutch Embassy in Sao Paulo, Brazil, to give a lecture at festival Path
- I gave a lecture at Fifteen Seconds Festival in Graz, Austria. 
- I was nominated for a Young Imapact Award
- I visited the Here Now exposition in Graz of Dutch Design that included the STROOOP! project
- Together with my old intern, we prepared an experimental dinner for a great group of Lunar  

But the best thing was that I used my off-time as a moment of reflection and mental brainstorm to start thinking about the content and structure of my first book! A book, build up of three themes with six projects about five years of working on food design! More specifically about Future Food Scenarios and the combination of design, science and technology to think about new ways of food production and consumption. Update will follow soon :) 




Festive Opening Future Food Formula @RAUM

Visit the FFF on Wednesdays 15:00 - 18:00 and Sundays 12:00-18:00 @Berlijnplein 520 in Utrecht until 18/10/2017. From 21/10 - 29/10 you can visit the Installation at the Dutch Design Week in Eindhoven @Ketelhuisplein as part of the Embassy of Food!