Please, accept cookies in order to load the content.

What can the design world learn from the rigorous approaches to food production? Nominees for the New Material Award respond to the practices of chef Luc Kusters and biodynamic wine pioneer Erik van Pijkeren.

date
29/11/2018
time
19:30 – 21:00
language
Dutch
also this evening

18:00-19:30 Thursday Bite

19:30 - 21:00 Vertical Atlas: Infocosm.ru

19:30 - 21:30 Workshop Yophi Ignacia - Love Letter to Your Outfit

20:00 - 21:30 Podcast: VPRO "Ongesigneerd" 

20:00 Support Structures

Museum free of charge from 17:00 until 21:00

location

Het Nieuwe Instituut
Museumpark 25
3015 CB Rotterdam

entrance

Standard€ 7,50
Students, Friends and Members of Het Nieuwe Instituut€ 3,75
Thursday Bite€ 7,50

The food production chain is presently organised linearly - almost everything becomes waste and little of it is recycled. Much of this waste ends up in landfill where even a decomposing banana emits greenhouse gas when improperly buried amongst heaps of plastics, metals and organic material. To get rid of these heaps we have to find another use for our waste and ensure that as little material as possible is lost or thrown away along the entire production chain. Popular books such as Lean Startup have explored this, illustrating the factories of Toyota as a shining example of waste management.

Luc Kusters

Chef Luc Kusters of Michelin star restaurant Bolenius in Amsterdam will discuss his menus based mainly on vegetables (often from his restaurant’s rooftop garden), but also his kitchen design, organised to be as space-efficient as possible. Erik van Pijkeren, who has developed a practice combining biodynamic wines with philosophy, shows us the effect of a circular approach to wine production in which the seasons and the phases of the moon play a role. Nominees from the New Material Award will also talk about how they pursue a similar vision with their own designs. Master chef Luc Kusters cooks Nieuw-Amsterdams cuisine. With his culinary experience from La Rive, Vossius and Le Cirque, Kusters opened Bolenius together with host and sommelier Xavier Giessen in 2010. Bolenius was named Best Vegetable Restaurant by Gault & Millau in 2015, made an entry in the Lekker Top 100, and in 2016 got its first Michelin star. Kusters manages his own vegetable garden on the Amsterdam Zuidas, and is one of the founders of Dutch Cuisine, a movement that aims to put Dutch food on the international map.

Erik van Pijkeren

Erik van Pijkeren is the owner of Biodynamischewijn.nl and Wijn & Filosofie. He uses specific wines in a creative way to complement conversations and, through association, stimulate participants to critically examine some of their own ideas. He also gives lectures and tastings on the themes 'wine in antiquity' and 'biodynamic wine'.

Thursday Bite

Before the Thursday Night you can grab a bite to eat with the speakers and staff of Het Nieuwe Instituut. At 18:30 Het Nieuwe Café will serve soup with bread or a quiche with salad. Dinner vouchers are available for € 7.50 up to a day before the particular Thursday Night event via the Tickets link.

Become a Member

Become a Member of Het Nieuwe Instituut and you’ll support our mission to navigate the vast and evolving field of design. You’ll also be inspired by our special program of Members’ events, meeting up with other like-minded people as we invite you to reflect with us on design’s changing role in technology, economics, culture and society.

Thursday Night at Het Nieuwe Instituut
Kristoffer Li & Kristoffer Halse Sølling

Thursday Night Live! is a weekly programme of lectures, screenings and discussions on architecture, design and digital culture. Developments and critical insights are discussed by thinkers, designers and makers from the Netherlands and abroad.