MOLD MOLD is an editorial platform about designing the future of food.

MOLD (thisismold.com) is an exploration of how design can shape the future of food. Through our playful and irreverent Instagram feed and in-depth, original reporting and columns from industry thought leaders on our site, our editors cover innovative ideas emerging from the world of food design and technology. From cellular agriculture to 3D food printing, entomophagy to beautifully designed tableware (and why it makes your meal taste better), MOLD spotlights the ideas that will revolutionize how we produce, prepare and eat food in the years to come.

Can lab-grown meat be liberated from the conventions of form of the animal body? http://bit.ly/2P4rhls
02/18/2020
Designing a New Future for Flesh: The Case for the Carnal Skeuomorph

Can lab-grown meat be liberated from the conventions of form of the animal body? http://bit.ly/2P4rhls

This story is part of MOLD Magazine: Issue 04, Designing for the Senses. Order your copy of the full issue here. “Growing meat in a lab” is a curious turn of phrase. Just what does it mean? The expression conveys a science-fictional idea that has become less startling and more familiar ever sinc...

Food Designers answer this open call! The Istanbul Design Biennial wants your proposals for new modes of interaction wit...
02/14/2020
Exploring Empathy in the Kitchen, Open Call for the 5th Istanbul Design Biennial

Food Designers answer this open call! The Istanbul Design Biennial wants your proposals for new modes of interaction with food: http://bit.ly/39s8atc

What is a kitchen if not a central place for caretaking, production and exchange? As part of the 2020 Istanbul Design Biennial, Empathy Revisited: designs for more than one, the curators have opened an international call for food design projects reflecting the specific ecological, economical and geo...

Did you know that Americans once grew over 1/3 of the produce they consumed in small plots in their backyard, school gro...
01/10/2020
Collaborate with MOLD on the Food System Vision Prize

Did you know that Americans once grew over 1/3 of the produce they consumed in small plots in their backyard, school grounds and church yards? These Victory Gardens were a result of a mass campaign by the United States’ Department of Agriculture to educate and introduce people to the essential nature of growing your own food. Collaborate with us on building a roadmap for the Rockefeller Foundation Food System Vision Prize: http://bit.ly/36Gcwf3

Those familiar with our mission understand the urgency of addressing the coming food crisis—how will we feed 9 billion people by the year 2050? According to an expert paper from the United Nations’ Food and Agriculture Organization, if we continue to eat the way we do today, coupled with climate...

What chaat, dal vada and falooda taste like when dining in another dimension cc: James Beard Foundation Adda Aerobanquet...
12/10/2019
VR Dining Debuts at James Beard House

What chaat, dal vada and falooda taste like when dining in another dimension cc: James Beard Foundation Adda Aerobanquets http://bit.ly/343YhyF

For those who have had the pleasure of dining there, the nondescript door to the James Beard House can be a portal into another world. Stepping in off the West Village streets, the dark wood trim and iconic pineapple wallpaper of this 19th century space harken back to another era of New York luxury....

In honor of #WorldToiletDay, a look at the technology and design research that produces TOTO Toilets cc: TOTOUSA http://...
11/19/2019
Toilet Technology from the Land of TOTO

In honor of #WorldToiletDay, a look at the technology and design research that produces TOTO Toilets cc: TOTOUSA http://bit.ly/2Opu6MJ

This story is part of MOLD Magazine: Issue 01, Designing for the Microbiome. Order your copy of the full issue here. Inside a non-descript building an hour outside of Tokyo, employees of the world’s largest toilet manufacturer strap into an empathy suit. This exoskeleton, constructed of engineered...

What New Yorkers might eat in 2020, and an oyster crisis in the Gulf:http://bit.ly/2NQbWEz
11/15/2019
Food Design Friday: Frog Tenders for New Yorkers, Quantifying Food Addiction and the Politics of Lab Grown Meat

What New Yorkers might eat in 2020, and an oyster crisis in the Gulf:
http://bit.ly/2NQbWEz

Our weekly serving of off-the-menu items—a few popular favorites from the week, as well as a few morsels that may have slipped your notice. What Will New Yorkers Eat in 2029? As part of their “future” issue, New York magazine invited 10 of the city’s most innovative chefs to imagine a dish f...

A few of the projects that caught our eye at this year's Dubai Design Week, including DIY bioplastics and food design fo...
11/07/2019
Debuting at Dubai Design Week: Food for Rebuilding Communities and Participatory Design

A few of the projects that caught our eye at this year's Dubai Design Week, including DIY bioplastics and food design for kids:
http://bit.ly/2Nokx14

As the issues facing our food system become bigger, and more difficult to avoid, designers are asking how they can solve some of the problems at hand, opening up new opportunities and questions at the intersection of food and design. Installations and exhibitions featuring food design are popping up...

MOFAD's upcoming exhibition with The Africa Center explores African American cuisine, and its often unrecognized role in...
10/31/2019
African/American: Making the Nation’s Table with MOFAD and The Africa Center

MOFAD's upcoming exhibition with The Africa Center explores African American cuisine, and its often unrecognized role in our country's culinary history:
http://bit.ly/2BW9fuC

As the year enters its final few months, the Museum of Food and Drink (MOFAD) is gearing up for the release of its newest exhibition, African/American: Making the Nation’s Table, held at and in collaboration with The Africa Center. This exhibition is the first in the United States to celebrate bla...

Elizabeth Yorke on the future of the coffee industry, and how the entirety of the coffee production process can be more ...
10/29/2019
Coffee in the Future: Traceability and Sustainability

Elizabeth Yorke on the future of the coffee industry, and how the entirety of the coffee production process can be more sustainable:
http://bit.ly/2PtAogn

This is part three of a three-part series on coffee in India. Read Part 1: Coffee in the Field, the Science and History of Coffee Cultivation in Chikmagalur and Part 2: Coffee in the Cup, Roasting and Brewing in Indian Coffee Culture here. Coffee in India has come a long way since the 1600’s and.....

Ready to take your Halloween candy to the next level? Try customizing your sweets with 3D printing:http://bit.ly/2W9sREG
10/24/2019
Craving Candy? 3D Print Your Own Sugary Design with Katjes Magic Candy Factory

Ready to take your Halloween candy to the next level? Try customizing your sweets with 3D printing:
http://bit.ly/2W9sREG

The future of food doesn’t exclude holidays, and as Halloween approaches some consumers are looking for ways to satisfy their candy cravings with something a little more design oriented. Berlin-based confectionary startup Katjes Magic Candy Factory uses 3D printing technology to create custom-shap...

"This new wave of coffee retailers and cafes are not only roasting and serving delicious coffee but are looking to give ...
10/21/2019
Coffee in the Cup: Roasting and Brewing in Indian Coffee Culture

"This new wave of coffee retailers and cafes are not only roasting and serving delicious coffee but are looking to give customers the experience of how to select their beans and brew them through different techniques."
http://bit.ly/32Bgq73

Baba Budan smuggled coffee beans into India in the 1600’s and soon after the first mention of coffee in India was said to be by Rev. Edward Terry in the court of Emperor Jehangir in 1616. He wrote: “many of the people there (in India), who are strict in their religion, drink no wine at... View A...

With a pale ale, west-coast-style IPA and craft lager, Toast brewery is fighting food waste by transforming bread into b...
10/17/2019
How Toast Ale Turns Bread Waste into Beer

With a pale ale, west-coast-style IPA and craft lager, Toast brewery is fighting food waste by transforming bread into beer:
http://bit.ly/35SdZ2a

With its short shelf life and low prices, bread has become one of the most wasted food products in the world. Estimates reveal that roughly one third of all bread made in the United States goes to waste, and in the UK alone around 1 million loaves are wasted every day. This mountain of waste... View...

As Dutch Design Week approaches, exhibits promise to include new developments in food design, from wearable wellness to ...
10/16/2019
Food Design at Dutch Design Week 2019

As Dutch Design Week approaches, exhibits promise to include new developments in food design, from wearable wellness to sustainable water systems:
http://bit.ly/2MmAK6D

Dutch Design Week kicks off on the 19th in Eindhoven and in keeping with their history of Design Academy Eindhoven graduating some of the most poetic designers working today, the presentations this year continue to explore the borders of possibility for design. We’ve combed through over 450 events...

As interest in specialty coffee grows, alongside increased weather complications from climate change, coffee farmers are...
10/14/2019
Coffee in the Field: The Science and History of Coffee Cultivation in Chikmagalur

As interest in specialty coffee grows, alongside increased weather complications from climate change, coffee farmers are faced with new challenges for their crops:
http://bit.ly/2VHNPKw

“Most of my energy in terms of thinking and doing is over there. I come to the city to relax” That’s Pranoy Thippaih, the fifth-generation coffee planter and partner at his family’s estate, Kerehaklu located in the coffee-growing region of Chikmagalur. Pranoy is 26, and part of a small group...

Beer waste lamps and algae explorations feature in this week's Food Design Friday:http://bit.ly/2B5rugA
10/11/2019
Food Design Friday: Algal Explorations, Beer Waste Lamps and Notes from the Regenerative Food System Forum

Beer waste lamps and algae explorations feature in this week's Food Design Friday:
http://bit.ly/2B5rugA

Our weekly serving of off-the-menu items—a few popular favorites from the week, as well as a few morsels that may have slipped your notice. You Are What You Eat? Although fashion designers have taken inspiration from food before, artist Sung Yeon Ju is taking edible fashion to new heights with her...

A focus on food design appears at Venice Design Week, in De/Gusta De/Sign:http://bit.ly/2VwgNgp
10/10/2019
De/Gusta De/Sign: Tableware and Tools at Venice Design Week

A focus on food design appears at Venice Design Week, in De/Gusta De/Sign:
http://bit.ly/2VwgNgp

This year’s Venice Design Week is turning to food for inspiration, focusing on a central theme of “De/Gusta De/Sign,” as it presents designers and artists that are molding the world of food through the interior design of restaurants, tableware and tools for food preparation. Open from October ...

Elizabeth Yorke on the intersection of science and food, and how we can better understand the chemical compositions that...
10/07/2019
Edible Elements of the Periodic Table

Elizabeth Yorke on the intersection of science and food, and how we can better understand the chemical compositions that build the flavors we taste:
http://bit.ly/2omfPHx

In my first year at culinary school Dr. Prabhakar Sastri introduced us to a class on “science of cooking”. Math and science in high school were a struggle and my first reaction to this class was fear and dread. But this wasn’t like I imagined. I was re-visiting formulas and baking better. We l...

Currently happening in the world of food - red meat controversy, and color pigments made from food waste:http://bit.ly/2...
10/04/2019
Food Design Friday: Red Meat Controversy, Food Waste Pigments and Future Food Scarcity

Currently happening in the world of food - red meat controversy, and color pigments made from food waste:
http://bit.ly/2LN9X36

Our weekly serving of off-the-menu items—a few popular favorites from the week, as well as a few morsels that may have slipped your notice. Plant-Based Perfection The arrival of products like the Impossible Burger has made conscious consumers realize that they don’t need to sacrifice flavor and ...

Updates on the world of urban agriculture, and where we can make room for sustainable development, from NYC AgTech Week:...
10/02/2019
The Future of Sustainable Development at NYC AgTech Week

Updates on the world of urban agriculture, and where we can make room for sustainable development, from NYC AgTech Week:
http://bit.ly/2nMZWK6

In honor of Climate Week NYC, Agritecture, an urban agriculture consulting firm, and the NYC AgCollective, a consortium of 15+ commercial urban farms, tech companies, and non-profit organizations, produced NYC AgTech Week from September 20-26. This week-long conference series is the only AgTech conf...

Comfort food is different for everyone, but across the board it's something that's familiar to us, evoking nostalgia and...
09/30/2019
Comfort Food: Eating in Our Last Stage of Life

Comfort food is different for everyone, but across the board it's something that's familiar to us, evoking nostalgia and producing happiness. In the last stage of our lives, when we often need comfort the most or our favorite foods are more difficult for us to eat, how can we design for comfortable eating?
http://bit.ly/2oGj7Fp

“When my father was sick, he asked for wonton soup…and not a traditional recipe. He wanted wonton soup from the Chinese restaurant in Vermont that he and his cousins, and then their children, ran. It wasn’t healthy, it wasn’t luxurious, but it was what he knew. And so we talked to his doctor...

Since its start with noma and Mission Chinese Food, non-profit Zero Foodprint has helped dozens of restaurants become ca...
09/26/2019
Carbon Neutrality in the Restaurant Industry: Combatting Emissions with Zero Foodprint

Since its start with noma and Mission Chinese Food, non-profit Zero Foodprint has helped dozens of restaurants become carbon neutral:
http://bit.ly/2lQUk0p

Since its founding in 2013, non-profit Zero Foodprint has been on a mission to aid consciously-minded restaurants in their quest to become carbon free. The organization was born from the now defunct Lucky Peach magazine, with a study on the carbon emissions from three meals: a dinner at Prime Meat i...

As archaeologists uncover ancient agriculture, they could inform more sustainable ways of farming: http://bit.ly/2kStCDS
09/19/2019
Ancient Agriculture in Future Food Systems: How Archaeology Can Inform Farming

As archaeologists uncover ancient agriculture, they could inform more sustainable ways of farming:
http://bit.ly/2kStCDS

The past century has witnessed an exponential increase in the efficiency and scale of agriculture; struggling to meet the needs of our rapidly growing global population, and with new fertilizers and farming technology at its disposable, agriculture became “big agriculture.” Although it allows us...

Although the word "flavor" is a familiar part of our conversations about food, its meaning, and the processes that produ...
09/17/2019
What We Talk About When We Talk About Flavor

Although the word "flavor" is a familiar part of our conversations about food, its meaning, and the processes that produce it, are more complicated than meets the eye: http://bit.ly/2kEyn49

This story is part of MOLD Magazine: Issue 04, Designing for the Senses. Order your copy of the full issue here. Designing food for visual impact is appealing in part because it creates an impression before, or without the need for, introduction into the body through consumption. It is also easy to....

The less-known relative of hydroponics, aquaponic farming relies on the natural symbiosis between fish, bacteria and pla...
09/12/2019
Harnessing the Power of Natural Ecosystems: How Aquaponics Really Works

The less-known relative of hydroponics, aquaponic farming relies on the natural symbiosis between fish, bacteria and plants to grow food:
http://bit.ly/2kJAYtj

In the push to expand urban agriculture and find ways to sustainably increase our production of food, urban farming systems like hydroponics and aquaponics have not only become buzz words, but also viable options for growing food in cities. Although hydroponics (a system where plants grow without so...

This week we're answering questions like "What's the deal with bioplastic?" and "Can we design better expiration dates?"...
09/06/2019
Food Design Friday: Bioplastic Fantastic, Ancient Grains Grow in California, and Designing Expiration Dates

This week we're answering questions like "What's the deal with bioplastic?" and "Can we design better expiration dates?" in Food Design Friday:
http://bit.ly/2jZAiQa

Our weekly serving of off-the-menu items—a few popular favorites from the week, as well as a few morsels that may have slipped your notice. Photo by Max Whittaker for The LA Times. Ancient Grains Arise in California Although it makes up nearly 70% of the local diet in Ethiopia, the ancient African...

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im obsessed with Momoko Nakamura!!
Congratulations from Central Books to all at MOLD for being shortlisted for 'Launch of the Year' at the 2017 Stack magazine awards.