Hi! I am Will van Twuijver, a designer, researcher and farmer working on sustainable design processes. 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 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 awareness of the natural processes that form the basis of all life. 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 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 dairy farmer and cheese maker, design researcher and am active as board member of Toekomstboeren.
The Test-Site is an experimental space for students to gain more practical experience with sustainable practices and is located on the campus of the Aalto University in Finland.
Cananis Fermento is a food waste preservation club that aims to reduce food waste by (re)learning, sharing and teaching different food preservation techniques.
