Japanese conceptual design studio Open Meals has announced a restaurant concept that will use a customer's saliva, faeces and urine to create 3D-printed sushi tailored to their nutritional needs. More
London-based practice Studio Micat has built an outdoor bakery in a forest in New England, which uses a bicycle to grind up flour for making loaves of sourdough. More
Dutch designer Marije Vogelzang took IDS Toronto visitors on a journey narrated by a seed, through a forest of ribbons to reach hidden areas that stimulated all five senses. More
Dutch designer Marije Vogelzang has installed a vending machine outside her studio in Dordrecht, where visitors can buy porcelain tableware and other products relating to food. More
The first steak grown in a laboratory from cow cells as a meat alternative has been developed in Israel, and claims to have a texture and flavour similar to conventional meat. More
Italian bioengineer Giuseppe Scionti from Spanish startup Novameat has invented the "world's first" 3D-printed meat-free steak made from vegetable proteins, which mimics the texture of beef. More
Our selection of 15 food and drink Christmas gifts – including a Japanese dish rack, a sandy-hued ceramic French press and an architect-designed kettle – will help you find the perfect gift for foodies. More
Dutch designer Marjan van Aubel has developed a self-powered hydroponic rooftop greenhouse that generates solar energy to optimise good conditions for growth, in a bid to tackle the issue of food shortages. More
A mossy fungus could be used to make nutritional food products after an apocalypse, or on Mars, according to research by designer Julia Schwarz. More
Eindhoven University of Technology graduate Elzelinde van Doleweerd has teamed up with a China-based technology company to create food products 3D-printed from leftover food. More
It's not surprising that designers are experimenting with food, but their impact so far has been little more than table dressing, argues Lucas Verweij. More
Food design studio Bompas & Parr has invented the "world's first non-melting" ice lolly, inspired by a frozen composite material pioneered during the second world war. More
Fuzzy sushi rolls and cuddly avocados feature in this supermarket installation by British artist Lucy Sparrow, which contains over 31,000 felt grocery staples. More
Central Saint Martins' graduate Magda Sabatowska has devised a cooking kit to help isolated elderly female residents of housing estates in Poland socialise with their neighbours. More
Chicago-based tech startup Ovie has launched Smarterware, a line of food-storage products that alert users when the contents of their fridge are about to spoil. More
Tokyo-based designer Kosuke Araki has created a range of tableware from recycled food waste. More
Four engineers from MIT have opened a fast-food restaurant in Boston that uses mechanical woks to autonomously prepare meals in under three minutes. More
Graduate Roza Janusz has created an alternative to plastic food packaging, which is made from organic material and can either be eaten after use, or composted. More
A solid aluminium cast of one of Tom Dixon's brogues has caused an awkward diplomatic faux pas during an official visit by the Japanese prime minister to Israel. More
A group of graduates from the Icelandic Academy of Arts have traced the global journey of a single banana to showcase the complexity of the food exportation process. More