If we all just ate the amount we were meant to at meals, there will be less waste, admonishes Vince Frost. >

Number cruncher Gidon Eshel says sustainable is not always sustainable – especially beef. >

Chef and seafood activist Barton Seaver says it’s not enough to eat and do no harm. >

Food designer Annelies Hermsen thinks that in the future we will only eat what we need to. >

Brent Richards points out that differentiating between need and wish shows two contrasting world food economies. Both can be enhanced by creativity. >

Tuur van Balen's "Cook Me: Black Bile" is a recipe for controlling feelings of melancholy. >

Graphic designer John Jansen created a range of organic inks by using the juice of vegetables like carrots, spinach and red cabbage. >

Can a vegetarian and an omnivore share the same meal without compromise? The Doppelganger Dinner makes it almost possible, >

If you can print fashion and furniture with 3D printing techniques, it follows that we should also be able to print food. The Fab@Home project investigates. >

The Do Good Bus and Indie-pop band Foster the People recently toured North America, volunteering services as they went along. >

“What. How. Why?” was the theme of the 2011 AGI Open, which took place in Barcelona from 3 to 4 October. Design Indaba was there. >