About

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 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.

Contact

Magnetronbar 3

  • General information
  • Year
    2013
  • Client
    Roodkapje Rotterdam
  • Type
    Temporary Restaurant
  • Status
    Completed

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.

The organisational structure of the Magnetronbar

The design of this bar was set up to reflect the Microwave and was constructed as a large machine that allows for quick food servings. This concept resulted in an autonomous unit within the space that was contained a kitchen inside a metal shell, containing several openings that allowed interaction between the staff and the guests of the restaurant. The outer shell was entirely made from metal shelves that functioned simultaneously as storage space for the kitchen staff, forcing the staff to keep their kitchen tidy, as well as a presentation display towards the guests of the restaurant.

To enhance the presentation I designed custom presentation surfaces. As the Magnetronbar staff had a preference for campy artifacts, the metal shelves created a strict graphic framework that allowed the personnel of the Magnetronbar to “freak out” in their presentation, while at the same time maintaining a clean overview.