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 sustainable 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 on 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 initiatives, waste food processing collectives and home-brewing.

In 2012 I graduated with a bachelor in interior architecture at Willem de Kooning Academy in Rotterdam, followed by a master in Collaborative & Industrial Design at the Aalto University, Finland in 2019. To further deepen my understanding on regenerative design, I completed multiple courses on the topic. Such as a minor studies on Sustainability, a certified permaculture design course and attended several summer schools. Currently, I am enrolled in a two year course in biodynamic agriculture at the Warmonderhof in the Netherlands.

Project Pee-Osk 2

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.

Cananis Fermento 2 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.

Back to the Land 2.0 1 2 5

In the Summer of 2018 I participated in the ‘Back to the Land 2.0’ Summer School in the village of Hjulsjö, Sweden. The aim of the course was to explore the relationship between rural and urban food system through the Theory-U framework.

Dumpster Dive Canning 2

The Dumpster Dive Canning Workshop was hosted on 26th of November 2016 at Temporary, a project space in Helsinki and was designed to provide insights on canning technology: a form of food preservation that often remains abstract to consumers, as well as experimenting wether social activities can form a basis for food production.

Giant Corn Brew 2

In November 2015, ‘Brouwvereniging Rotterdam’ was asked to participate in demonstration as part of the ‘Department of Search’ at the University of Utrecht that aims to test the self reliance of the University’s campus. On site was a corn field that has the potential to grow the largest plants in the world. We harvested the cobs of this plant and hosted a demonstration on campus showing how to make beer from this corn.

Home Brew Association 2 4

Brouwvereniging Rotterdam (Rotterdam Homebrew Club) is the result of a project that aimed to build a beer brewery from scratch. The project originally started as a means to understand and control a production process using publicly available knowledge, but changed focus over time towards the social aspects related to brewing beer.