Tasting Change

The Challenge
Contemporary food systems have become increasingly complex and opaque. Consumers are often disconnected from the origin, production processes and ethical implications of what they eat. The challenge of Tasting Change was to address this distance in a tangible and accessible way, not through information alone, but through direct experience.

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The Concept
Tasting Change was developed as a mobile platform that brings dialogue around food into public space. Through a travelling cart, the project moves between festivals, markets, workshops and design events, adapting its programme to each context. Its mobility allows the intervention to meet diverse audiences where food is already part of social interaction.

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At MAPAWAY in Vaals, the project took the form of a hands on workshop centred around cooking with nettles, demonstrating how overlooked local ingredients can reshape our perception of value and sustainability. During Dutch Design Week, the cart presented Not Just an Egg, a critical installation examining the ethics and systems behind industrial egg production.

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The Outcome
By combining tasting, making and conversation, Tasting Change transforms abstract discussions into embodied experiences. The project slows down routine consumption, activates the senses and stimulates critical reflection. As a result, food is repositioned not as a passive product, but as a conscious and meaningful element of everyday life.

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