About me

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 ecological regeneration 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 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.

Cananis Fermento 4

Cananis Fermento is a food waste preservation club that aims to reduce food waste by (re)learning, sharing and teaching different food preservation techniques.

Aalto Test-Site 4

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.

Home Brew Association 2 4

Brouwvereniging Rotterdam (Rotterdam Homebrew Club) is an experiment that was aimed to build a beer brewery from scratch using only hobbyist knowledge.