As food designers we work closely with experts in the field: from chefs and scientists to butchers and wine makers. Travel is an integral part of our approach and we attend some of the world’s best food conferences and host our own with experts from around the food world. At the Studio we put tremendous importance on experimentation, and sometimes failing, to find new ways of doing things. All of this combined, adds to our ongoing research into how humans will eat in the future: near and very distant.
We’ve compiled our research, insights, observations, interrogations, and intuitive gut feel of what is to come into a future food report.