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.

Dumpster Dive Canning 2

  • General information
  • Year
    2016
  • Location
    Temporary, Helsinki
  • Status
    Completed

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.

Workshop Structure

During this day-long workshop participants got introduced to the principles of canning, created their own custom cans by developing a personal recipe and designed their own label.

An impression of the workshop

Participants processing waste food into canned products

Continuation

Over the course of 2017, the format of the workshop was iterated several times in order to promote more social interaction, peer learning and lower the threshold for participation. Ultimately, this trial-and-error approach resulted in the formation of Cananis Fermento, a food waste processing club.