About me

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.

Back to the Land 2.0 1 2 5

  • General information
  • Year
  • University
    Konstfack University, Örebro University
  • Type of course
    Summer School
  • Organizers
    John Thackara, Cheryl Akner Koler, Annika Göran Rodell
  • Status

The Course

In the Summer of 2018 I participated in the ‘Back to the Land 2.0’ Summer School in Hjulsjö, Sweden. During a week long camping trip in the Swedish village of Hjulsjsö the course explored the relationship between rural and urban food system through the Theory-U framework. The course was organised by Konstfack University in collaboration with John Thackara and Örebro University’s School of Hospitality, Culinary Arts and Meal Science.

The course took the participants through the various steps of the Theory-U framework, we participated in exercises to enhance co-creation and went on several excursions to farms that practice a form of sustainable agriculture.


One of the main points of discussions during the Summer School was to better understand the relationship between personal agency and the need for co-creation. To what extend is an individual responsible for changing their food practices towards more sustainable forms and to what extend is a systematic co-creative approach needed? Especially considering co-creation is the synergetic outcome of individual actions.

One potential resolution of this dilemma was inspired by a permaculture zone mapping tool. This tool is used as a method in which a permaculture practitioner indicates which geographic areas and functions (zones) are commonly used in daily life and which areas are only used periodically. Such an analysis help the permaculture practitioner to make informed choices about how to design a site.

Accordingly, a similar principle could be used to develop a framework for one’s personal food system. A zone map could help individuals or groups to map which food practices can be changed through personal agency and which practices require a co-creative approach. Naturally, the balance between personal agency and co-creation can change over time and according to needs and preferences.