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.

The origins of many of the most ingenious food designs have long been lost in the ubiquity of everyday consumables.

Multi-award winning Cape Town chef Richard Carstens says that ethical eating has rightly become a form of political expression.

Unfortunately, says David Cope, the wealth divide is going to keep a healthy food culture out of the reach of many as long as it exists.