The Canstruction canned food design-and-build competition returns to the Milwaukee Public Museum for the third and final time ...

It’s become increasingly difficult to ignore the impact waste and carbon emissions are having on the climate, from changing weather patterns to rising sea levels. While many countries across the globe ...

The Stanford Food Design Lab hosted their annual Food Innovation conference on Friday, bringing together pioneers from the sustainable food industry and showcasing an array of plant-based delicacies, ...

The classic red and yellow arches may be iconic, but the landscape of fast-food design is undergoing a transformation. While efficiency remains key, restaurants are increasingly prioritizing ...

One of her favorite things about entrepreneurship, says Katlin Smith, Founder and CEO of better-for-you baked goods company Simple Mills “is that there’s always a new problem to be had, always a new ...

Amanda Huynh is a product, interaction, and food designer whose research focuses on community-building, race equity and sustainable design. She is an Assistant Professor of Industrial Design in the ...

The eateries once commonly found in shopping malls and transportation hubs have been redeveloped conceptually as standalone halls commited to providing culinary diversity and supporting local ...

Jasper Udink ten Cate is crazy for beets. The chef, performance artist, and designer trained in art history before launching Creative Chef, a catering and food brand in 2015. At a pop-up atelier ...

Alice Waters is without question among the most, if not the most, visionary culinary minds operating today. Waters has so carefully crafted what it means to eat well, local, and slow, which is why ...