{"id":17391,"date":"2015-07-28T07:00:14","date_gmt":"2015-07-28T07:00:14","guid":{"rendered":"https:\/\/e52.nl\/?p=17391"},"modified":"2015-07-28T07:00:14","modified_gmt":"2015-07-28T07:00:14","slug":"combining-food-with-design-science-and-tech","status":"publish","type":"post","link":"https:\/\/ioplus.nl\/archive\/en\/combining-food-with-design-science-and-tech\/","title":{"rendered":"Combining food with design, science and tech [VIDEO]"},"content":{"rendered":"

Meet Chlo\u00e9 Rutzerveld<\/strong>: she\u2019s a food designer from Eindhoven and did a TEDx talk<\/strong>\u00a0in Calgary about a month ago. She loves to combine food with aspects of science, technology and culture to create new ways to make our food more efficient, sustainable and healthy. In the following months, she\u2019s approaching a whole new challenge: she is joining the Matthew Kenney Culinary Academy for two months in Maine.<\/p>\n

This article was originally published on the Eindhoven Startups Foundation blog<\/a><\/p>\n

\"chloe<\/a>What do you what to learn in the coming months at the academy and why?
\n<\/strong>I have a background in design and not so much in gastronomy. So now I want to focus more on the gastronomy part and sensory experience. During the Matthew Kenney Culinary summer school I want to learn about local, organic produce, knife techniques, new techniques for food preparation and conservation, flavors, menu planning and plating.<\/p>\n

What do you want to change in<\/strong>\u00a0<\/strong>the world?
\n<\/strong>The thing I want to bring across as food designer is that we can use new technologies for food production in a good way if we use these technologies as a tool to enhance nature. We should look more closely to what our planet has to offer \u2013 and learn from nature. And combining this knowledge with technological knowledge to create new ways to improve our food system.<\/p>\n

I want people to be more conscious about the way they live, the food they consume and what impact their choices have on our planet. So through my work I try to create this awareness and show possible future scenarios.<\/p>\n

\"the-other-dinner---chlo\u00e9-5(1)\"<\/a>Do you think living in Eindhoven has had extra value to your career as a food entrepreneur?
\n<\/strong>So far, I\u2019m not quite sure whether it was of extra value or not. But I definitely think that people got more aware of my work and activities after last years Dutch Design Week. So Eindhoven was definitely the starting place of my succes.<\/p>\n

What do you think is your biggest achievement so far?
\n<\/strong>I recently gave a TEDx presentation for an audience of 1700 people in Calgary, Canada. So that was a pretty big achievement, and a giant fear to overcome.<\/p>\n

But other than that, I am amazed of how much publicity the Edible Growth project receives in international publications, exhibitions, broadcasts etc.<\/p>\n