The worlds of food and design have long been intertwined, but as debate grows about where our food comes from, how it is marketed to us, and what is actually healthy-the blending of these two worlds has become more interesting than ever. In the recently published book, crEATe. Eating, Design and Future Food, Chris Sanderson and Martin Raymond from The Future Laboratory document concepts and trends cropping up on the front lines.

The book kicks off by exploring food activism, touching on current topics like the unfair balance of food pricing between wealthy and underdeveloped nations, dependence on processed foods, and the environmental price we pay for a de-localized food industry. These modern day challenges have inspired designers, growers, and chefs to create the next wave of food culture. Here are just a couple of examples:

Marije Vogelzang uses color to teach children raised on fast food to rethink their associations with healthy eating. She’s also the creative mastermind behind the Dutch restaurant Proef, where dining becomes installation art with a social conscience.

Living Kitchens use design and engineering to grow herbs and vegetables right inside the kitchen. They are fed using recycled water and food waste, encouraging the home cook to use sustainable practices while being rewarded with the freshest possible produce.

The book continues to explore trends in restaurant & packaging design, the rise of new foodie typologies, and predicts the revival of marzipan (check out the characters at The Eugene and Louise Bakery).

crEATe. Eating, Design and Future Food is both inspiring and fascinating. Thanks to Lina at Gestalten for sending this our way.