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Odessa, Ukraine – Ukrainian designers Lera Brumina and Artem Trigubchak use colour to differentiate spaces in Breadway bakery-café.
Mount Waverly, Australia – Merely 6 m wide, this Australian pizzeria was redesigned by architecture studio Hachem into an expansive vertical space with a mezzanine and peaked roof.
Poznan, Poland – In Poland, a pizzeria designed by Wiercinski - Studio proposes space-saving tactics that reference classic Italian design.
Hong Kong – Russian studio Sundukovy Sisters designs a Greek-themed restaurant in Hong Kong where cultural interplays abound.
A result of a three-year research project, Hybrid Food Retail is an exhaustive look into past and future of the food retail industry – one of the fastest developing typologies in spatial design.
Los Angeles – In LA, the Daikoku Design Institute presents an interactive installation called The Art of Bloom. The big surprise, though, lies in the activities linked to the …
Future Food Today features alternative everyday recipes made with oft-overlooked ingredients, from algae to bugs – and it’s available for purchase now.
Eindhoven – Alexandra Genis’ Atoma tastemakers ensure quality food experiences everywhere, no matter the season or climate.
Lausanne – Bastien Chevrier responded to the latest Frame Challenge by enclosing food in a thin protein bubble, making cardboard containers and plastic film superfluous.
Five designers answer the Frame 119 Challenge with designs to de-stress: Carolien Niebling suggests all-natural chewables to release tension.
Berlin – Inspired by the Southern Californian pop-art aesthetic, Aisslinger takes a laid-back, contemporary approach to the Kantini interior while referencing its context.
ROBINA – With the advent of online shopping, Landini Associates uses the uniquely tactile and interactive aspects of food to capture and engage retail customers.
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