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Growing, producing and distributing food in the right balance to enjoy a good diet without overfilling the waste bin is being addressed. New sources in water and on land and new ways of dealing with superfluous production will lead to the development of new business models: better food without spillage.

Jeroen Lutters  Seaweed Promoter —  Jeroen Lutters  is a professor in Art education as Critical Tactics (AecT).   more

Jeroen Lutters

Seaweed Promoter — Jeroen Lutters is a professor in Art education as Critical Tactics (AecT).

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Cynthia Hathaway  Giant Interventionist(s) —  Cynthia Hathaway  brings peripheral expertise into mainstream systems of thought and practice, including food production, to ignite 'what ifs'.   more

Cynthia Hathaway

Giant Interventionist(s) — Cynthia Hathaway brings peripheral expertise into mainstream systems of thought and practice, including food production, to ignite 'what ifs'.

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Toine Wilke MSc   Seaweed Surver — Why don't we eat seaweed? This question has made nutritionist, surrfer and 'Seaweedman' Toine Wilke wondering for the last 8 years.   more

Toine Wilke MSc

Seaweed Surver — Why don't we eat seaweed? This question has made nutritionist, surrfer and 'Seaweedman' Toine Wilke wondering for the last 8 years.

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Aquafutura  AquaFutura is a company with a focus on providing future-proof farming solutions.   more

Aquafutura

AquaFutura is a company with a focus on providing future-proof farming solutions.

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Eric de Bruin  Protein Scrutinizer —  Eric de Bruin  is an Applied Research Professor Bio-based protein at Van Hall Larenstein University of Applied Sciences in Leeuwarden and Velp.   more

Eric de Bruin

Protein Scrutinizer — Eric de Bruin is an Applied Research Professor Bio-based protein at Van Hall Larenstein University of Applied Sciences in Leeuwarden and Velp.

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Carolien Niebling  Sausage Futurologist —  Carolien Niebling  creates in her work a bridge between science and food, using design as the medium to do so.   more

Carolien Niebling

Sausage Futurologist — Carolien Niebling creates in her work a bridge between science and food, using design as the medium to do so.

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Famke Sinnninghe Damsté  Famke Sinnninghe Damsté studied music and literature. She teaches art appreciation and publishes her own CDs and books.   more

Famke Sinnninghe Damsté

Famke Sinnninghe Damsté studied music and literature. She teaches art appreciation and publishes her own CDs and books.

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