Can what we eat predict the future? Just like the catwalk, our plates are always chasing the next new, writes food trend forecaster Marjan Ippel.

Tradition, culture, cooking and gastronomy aside, Martí Guixé works with food simply as an object of mass production.

Eat In and Eat Out editor Anelde Greeff thinks that eating design is more about the act associated with it than the final product.

Chef and charcuterie expert Neil Jewell doubts whether those who get rich from mass production eat the food they make.

Food stylist and chef Maranda Engelbrecht says that home-grown and home cooked is the ultimate luxury.

Reuben Riffel emphasises that food culture brings us closer to nature and teaches us that food is more than just a necessity for existence.

Author, entrepreneur and environmentalist Jason Drew says that the biggest problem with the food system is an over-taxed ecosystem.

Eric Bulpitt says that although we are all eating designers to some degree, there are certainly some that are better than others.

Nendo have used a variety of doors as shielding elements to create a surprise experience for customers in a new clothing shop in Japan.

BIG Architects have won a competition to turn a large concrete warehouse in Basel, Switzerland, into a mixed-use arts district.

Not everything always needs to be functional, take Scholten & Baijings's whimsical veggies as an example...