Design portfolio
DESIGN SPRINT
CITY OF 2030
Culture Food
A two day design sprint about the future purpose of a building in Antwerp.
De Winkelhaak house of C asked us to design a new purpose for their building for the year 2030.
In these two days we brainstormed about the upcoming challenges of urbanisation and climate change.
We wanted to work on the problem of food production and decided to link the cultural importance of flavours, recipes and food habits to it.
Thus was born Culture Food Read more about this project below.
Together with a multidisciplinary team of 4 motivated students, we created the concept of Culture Foods a hyperlocal supermarket.
Antwerp Summer 2030
Belgium has been hit by a drought for a tenth consecutive year. Extreme weather has made large scale agriculture impossible. Animal Farming has been outlawed
freeing up land to grow crops for humans instead of cattle. Water scarcity has transformed our meat-based diet overnight
Recipes that have been passed on for decades are very hard to replicate simply because the ingredients are no longer around
If not for Culture Food the younger generation would have lost the food sensations and flavours that once defined our Culture
Culture Food originally started as a Design Center known as the Winkelhaak It was a very different time back then in 2001
The Winkelhaak has transformed into a hyper-local food hub in Antwerp midway through the roaring twenties. The food hub offers ingredients that have grown extinct over the years
because of the ongoing climate crisis Culture Food disconnects Food Production from agriculture. Everything is produced in and around the supermarket which in itself is part of a food hub
The food offerings are determined by the cuisine of the different cultures in the neighbourhood.
Down in the basement, there is the supermarket, the Umami street on the ground floor traverses the building drawing the locals in with food stalls where you can taste bite-sized freshly made street food. The first and second floor are reserved for growing meat spices and herbs. The meat is lab grown from animal cells.
On the top floor, PhD students work with food designers and service designers to help safeguarding the endangered food system.
