About me

Hi! I am Will van Twuijver, a designer, researcher and cheese maker. My work focuses on the intersection of agroecology, climate adaptation, and grassroots-initiatives.

Focusing on this intersection allows me to explore alternative forms of organising based on solidarity principles, return to a human-scale and increase capabilities to work with natural processes. I have several years of involvement in grassroots initiatives that explore such alternatives, including projects that involve Community Supported Agriculture, food preservation collectives and home-brewing.

In 2012 I graduated with a bachelor’s in interior architecture at Willem de Kooning Academy in Rotterdam, followed by a master’s in Collaborative & Industrial Design at the Aalto University, Finland in 2019. To further deepen my understanding of sustainability and design, I completed multiple courses on related topics. Such as a minor study on Sustainability, a certified permaculture design course, a two-year course in biodynamic agriculture and cheese making. Currently, I work as a part-time farmer and cheese maker, design researcher and am active as board member of Toekomstboeren.

Land&Bouw 2 5

What could a local biobased value chain look in the UNESCO town of Veenhuizen?

Kaasverhalen 1 4

Kaasverhalen (Cheese stories) is an experimental place in development where food (in our case dairy) is seen as a commons rather than a commodity.

Publication WPA 1 5

This publication has been compiled by the Werkplaats Agroecologie, a working group within Toekomstboeren. It contains three short publications on farmers innovations

A season at Majvik 1

During the 2023 growing season I have been managing a small herd of traditional Finnish cows and making cheese at Majvik farm in Finland.

Helsinki Biochar Project 3 5

The Helsinki Biochar Project set up an experimental local to produce biochar from green waste generated in the city and apply it back into it’s green infrastructure.