The chefs at Data Cuisine design special data dishes to ask and answer questions about the information in our lives. >

Graduates from the School of Visual Arts, Lucy Knops and Julia Plevin have co-founded Critter Bitters, a cocktail bitters made with toasted crickets. >

Congo-born Chef Dieuveil Malonga is taking African cuisine into the upper echelons of international gastronomy. >

Packed with nutritional and healing properties, several reports have named Moringa, a tree indigenous to Africa, "the miracle tree" and "the tree of life". >

The Original Unverpackt eliminates packaging to cut waste and offer customers a buy-what-you-need alternative. >

Plant Bones is Dutch food designer Marije Vogelzang’s exploration into culinary creativity. >

Meteorology and mixology collide in Bompas and Parr’s latest project, Alcoholic Architecture, a bar with an intoxicating atmosphere. >

5.5 Design Studio have created the "Vache à Lait" (Milk Cow) in order to reconnect consumers to the idea of milk coming from the udder. >