About me

Hi! I am Will van Twuijver, a Rotterdam-based designer and part-time 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.

Macgyver Project 3

The Macgyver Furniture is part of my graduation project from the Willem de Kooning Academy in 2012. Which is a research on ‘liquid’ design: design that adapts to new contexts, and resulted in a set of furniture only using prefabricated elements, that can be re-assembled after the use is no longer desired, allowing them to return to their original function.

Magnetronbar 3

The Magnetronbar (Micro Wave Bar) was a temporary restaurant built in 2013 within the art space Roodkapje in Rotterdam. This restaurant only served organic food heated up in the Microwave. The aim of the restaurant was to address the complexity involved in consumer choices in regards to organic and healthy food.