Designing food experiences from culinary plating to food systems, honoring cultural traditions and social rituals
Copenhagen future-living lab and design studio exploring sustainable living
Rotterdam-based food design company creating sustainable seaweed-based burgers and food products
Amsterdam food design studio, canteen, and shop creating exceptional food and hospitality experiences. Led by cooks and designers. Also operates Fonda at Stedelijk Museum
Dutch platform and consultancy exploring the intersection of food, design, and sustainability
Copenhagen future-living lab exploring sustainable food futures, urban farming, and food innovation with projects like The Growroom and Tomorrow's Meatball
Oslo-based food design studio creating events, dinners, and cultural projects around sustainable Nordic food
Copenhagen-based food research organization exploring Nordic culinary traditions, insects as food, and fermentation. Founded in partnership with Noma
Swedish museum with food history and design exhibitions exploring historical eating culture
Swedish startup creating home composting systems bridging food design and circular economy
Barcelona food design studio creating culinary art, food exhibitions, and educational programs. Director of Food Design Master at BCC and author
San Sebastián restaurant with research-driven approach to food design, culinary innovation, and gastronomic experimentation. 2 Michelin stars
Catalan food research center founded by Ferran Adrià exploring food, science, and cooking innovation
Basque research center for marine and food innovation with food design department
Exhibition space exploring food design and gastronomic culture through exhibitions and events
Paris food delivery company known for exceptional design-driven brand and packaging
London food design studio creating multisensory food experiences, events, and installations since 2007. Known for jelly architecture and architectural foodscapes
London food design studio specializing in culinary art installations and experimental gastronomy
London duo exploring food systems, climate change, and geopolitics through installations and long-term ecological projects
New York branch of London food design studio creating multisensory experiences and food art
NYC creative catering and food design company known for innovative event dining
NYC magazine and platform exploring the future of food through design lens
San Francisco design consultancy with dedicated food systems and innovation practice
California food tech company using design and science to create plant-based meat alternatives
Berlin food design studio exploring sustainable gastronomy and wild food culture
Zurich food design studio creating culinary experiences and food education programs
Japanese research lab exploring food culture, design, and innovation
Lima research center founded by Virgilio Martínez exploring Peruvian biodiversity, food, and culture
Mexico food-art studio by Verónica L. González and Elena Petrossian creating edible installations and multisensory dining experiences. Temporary, experimental, mindful food interactions
Global organization promoting food design as a discipline and connecting practitioners worldwide
Global grassroots organization promoting good, clean, fair food and traditional foodways
Global think tank focused on building sustainable food systems through research and storytelling
UN agency with food design initiatives promoting sustainable food systems and design thinking
Global organization promoting circular economy principles in food systems design
Global initiative developing scientific targets for healthy diets from sustainable food systems
Global ecosystem for food innovation with programs in Italy, Silicon Valley, and worldwide
UK conference and exhibition exploring sustainable food innovation and design
San Sebastián academic institution offering world-renowned gastronomy education including Food Design & Innovation Master program
Barcelona design school offering Master in Food Design: Design Strategies for Gastronomic and Food Transformation
Bilbao design school offering creative cuisine courses exploring the intersection of food, design, and culinary innovation
University of the Arts Berlin with food design focus in designtransfer program
NYC university offering "Intro to Food Design" course in Food Studies department. Trans-disciplinary approach covering food objects, spaces, processes, practices, systems
Japanese university offering complete online Food Culture Design course (launched 2024). Supervised by Kundo Koyama. Covers food design, cultural anthropology, science, aesthetics, gastronomy tourism. Partnership with Basque Culinary Center. Focus: food as cultural art
Mexico City postgraduate program (first in Latin America) dedicated to food sector design: products, experiences, services. Transdisciplinary approach. 3 semesters, online + bootcamps. Founded by Mesatemporal initiative
Premier culinary college with food design and innovation programs across US campuses
The Design Preis Schweiz Food Design Category is a specialized recognition within the broader Swiss Design Prize (Design Preis Schweiz), uniquely honoring outstanding design achievement in food design - encompassing the design of food products, food experiences, culinary tools, food packaging, and food systems innovation. The food design category reflects Switzerland's position at the forefront of food design as a recognized discipline, building on the country's strong traditions in culinary arts, food science, hospitality, and precision manufacturing of kitchen equipment. Entries are evaluated on design innovation, sensory quality, cultural relevance, sustainability, and the integration of design thinking into food production, presentation, and consumption experiences. The inclusion of a dedicated food design category within a national design prize is exceptionally rare internationally, positioning Switzerland as a leader in recognizing food design as a legitimate and important creative discipline alongside product, graphic, and spatial design. Recognition through this category supports the growing community of food designers, culinary innovators, and food system thinkers who are applying design methodologies to transform how food is produced, presented, experienced, and understood in contemporary culture.