⚠ International orders will only be dispatched after 16-11-2018. Sorry for the inconvenience.

MOLD #3

22.00

MOLD is an editorial platform about designing the future of food. Through in-depth, original reporting and a distinct vision for how design can transform our food futures, our editors cover innovative ideas emerging from the world of food design and technology.

In stock

MOLD Issue 03: Waste

Although we currently waste 1/3 of the food we produce, designers are proving that food waste might be one of our most valuable resources for the future. Chef Massimo Bottura rallies chefs to pioneer the dignity in dining movement; why the food waste problem is purpose built for architects to tacklematerial Futures with Central Saint Martins’ Marta Giralt; a food waste manifesto; fighting climate change by designing soil; Nicola Twilley on how the community fridge movement can be a triumph of the commons; prototyping for perishables with Feeding America’s innovation team, IDEO on closing the loop, chef David Zilber of noma challenges us to think beyond fermentation, what the fridges of the futuremight look like, how to build a fatberg, arguing for a parasitic ethics for food waste and recovery, how Apeel is using food waste to preserve food, bio-bean is powering London’s double-decker buses with coffee, and Plentiful asks their customers to please RSVP. Special double cover Issue.

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International orders will only be dispatched after 16-11-2018. Sorry for the inconvenience. Dismiss