Hi! I am Will van Twuijver, a designer and farmer working on regenerative design processes. This means that my work is informed by an overarching goal to design and develop systems that integrate environmental restoration and human wellbeing. In practice, my work is focused on the intersection of agroecological food production and grassroots-initiatives.
Focusing on this intersection allows me to explore alternative forms of food production and distribution that are based on solidarity principles, return to a human scale and increase awareness of the natural processes that form the basis of our food system. I have several years of involvement in grassroots initiatives that explore such alternatives, including projects that involve Community Supported Agriculture, waste food processing 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 regenerative design, I completed multiple courses on the topic. Such as a minor study on Sustainability, a certified permaculture design course and a two-year course in biodynamic agriculture. Currently, I work as a part-time dairy farmer and cheese maker and am active as board member of Toekomstboeren.
Having a background in design and farming I like to combine these two interests to create new farm tools and equipment. In particular, farm tools that can be built with simple tools, a basic skillset and can easily be repaired or modified.
‘Werkplaats Agroecologie’ (Workshop Agroecology) is a project I co-initiated with Toekomstboeren in order to develop and share practical knowledge amongst farmers.
Cananis Fermento is a food waste preservation club that aims to reduce food waste by (re)learning, sharing and teaching different food preservation techniques.
How does the relationship between farmers and citizens affect the design of a Community Supported Agriculture (CSA) model? My master thesis explores the development of a CSA farm in Espoo, Finland.
Can people be excited to consume products made from human waste? The Pee-Osk is a mobile bloody mary bar that serves cocktails of which the ingredients are fertilised with human urine.