MOLD is a digital platform that brings creativity at our table and also question the future. By working with food designers, culinary experts and consumers, the editors at MOLD propose us to explore food from a totally refreshing angle: through exhibitions at New York design week, interviews and numerous projects, this digital publication also addresses need for sustainable practices to ensure quality consumption for the future.

When was MOLD founded and how did it start ? What brought the idea about doing a magazine about food and design?

As design editors, we saw that designers around the world were thinking about the way the discipline can highlight and address a range of food-related challenges. Some designers are using food as a material to design objects, others are designing experiences around food, and others are designing food itself. MOLDwas launched in the fall of 2013 as a space for critical conversation and a platform for showcasing interesting new work around the ideas at the intersection of food and design.

How big is the MOLD team? How is the reach of your network around the globe?

We have a team of two editors here in New York and a great network of writers around the world that contribute to the site. Food design is an emerging global discipline and we hope MOLD can foster more dialogue about the role that design can play in our food culture and systems.

Are you at a point where you realize that by evoking food you can actually evoke any kind of topic - a meal as a cultural celebration ?

Food has long since entered the wider cultural conversation as more than just something to eat, but something to share. You see that in all the new independent food magazines that have cropped up over the past several years, and even in the dramatic (and often obnoxious) rise in sharing everything we eat on platforms like Instagram. MOLD speaks up when designers have a direct impact in steering that conversation; we're not interested in being just another voice in a crowded room.

What will the daily diet of the future be (let’s say 2100): vegan pills or else?  Any insights of how it will be designed? How do you think MOLD will evolve with the great challenges that await mankind?

There are many urgent questions to be answered when considering our food futures, from fundamental issues of production and distribution to issues of food waste and sustainability. For New York design week we curated an exhibition called Future Food to showcase recent design projects that grappled with this question. From Ento, a project that provides a roadmap for introducing insects into the mainstream Western diet, to The Living's architectural bricks grown from agricultural waste and mushroom mycelium (winner of this year's MoMA PS1 Young Architects Program), to Eindhoven-based designer Ma'ayan Pesach's totems constructed out of mass-produced food packaging, it's clear that designers have a critical role to play in what and how we eat. Eating is an emotional and sensorial experience that should be nourishing as well as enjoyable. We hope that design can help us avoid a diet of things like vegan pills and foster a food culture that's not just sustenance but sustainable.


What's written in the stars for MOLD next? Any new projects?

We're currently working with some talented young designers on launching our first product in 2015. And New York design week visitors who enjoyed our Future Food exhibition and tasting can look forward to more ambitious food design events in the coming year. Check to see what's next.