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Alice Stewardson has designed and baked a collection of ceramics that look like they belong in the window display of a top French patisserie. >

Food, a musical swing and red stockings populated our Instagram account as “eating designer” Marije Vogelzang took over. >

Our gallery of specially made anti-xenophobia posters submitted by local illustrators was the most popular story this week. >

Design Academy Eindhoven’s “Eat Shit” exhibition at Ventura Lambrate looks at the myriad ways our lives revolve around human waste. >

A pop-up milk parlour in Amsterdam brings designers and milk farmers together to create a more sustainable dairy industry. >

Bubblegum spaceships, an idea kitchen and food as performance art. Emilie Baltz's job is so Willy Wonka one has no idea how she crafts a career out of it. >

Emilie Baltz designs tools and eating experiences that surprise and delight – and make you rethink your relationship to food. >

The future of the city farm is a sunless, rain-free, underground box. >

The interview with Nando’s co-founder Robbie Brozin ranked double extra hot as the most read story this week. >

Stay in the know with all the hottest design stories, interviews and videos in our weekly round-up of top posts published on designindaba.com. >

The first day of the third annual What Design Can Do (WDCD) conference in Amsterdam kicked off to an energetic start. >

The Lucky Mi Fortune Cooking project is a mobile truck that collects food nearing their supermarket sell-by date and uses it in culinary experiments. >

Behavioural economist Dan Ariely shows that we can all design our eating habits if we understand our environment. >

“Food must not be a weapon”, Amy Franceschini calls on Via Campesina’s seven principles of food sovereignty. >

Entomologist Marcel Dicke promotes the idea that instead of mammals, we should be eating insects. >

Shin-ichi Takemura says we should rather be talking about being “creative” than “sustainable" in terms of the environment. >

Laetitia Wolff believes that technology, synthetic food and GM should not be written off. >

Anna Maria Orru imagines a resilient food culture inspired by nature’s way of organising itself. >

Designomics advocate Bruce Nussbaum sees food as the heart of cutting-edge design. >

John Thackara argues that the biggest problem with the current food system is too much innovation. >

Chef Dan Barber emphasises that we need a whole new design for the way we grow our food. >

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. >