Australian chef Skye Gyngell has teamed up with her sister, designer Briony Fitzgerald, to create a deli version of her restaurant Spring, which is centred around a huge display of fruit and vegetables. More about Fresh produce takes centre stage in Notting Hill's Spring-To-Go farm shop
Turner Prize-nominated duo Cooking Sections is creating a series of architectural installations to draw attention to the impact food production and consumption has on the environment. In this interview, they explain their obsession with food. More about "Food is one of the main drivers that is shaping the ecology of the planet" says art duo Cooking Sections
Foods of the future could include snail sausages, 3D-printed fruit and flat-pack pasta, according to an exhibition at this year's Dutch Design Week. More about Supermarket of the Future predicts the next generation of food products
Day seven of the Dezeen 15 digital festival featured a live interview with Francesca Sarti of food design studio Arabeschi di Latte, who explained why she thinks we should find beauty in frugality rather than abundance. More about Francesca Sarti calls for a new aesthetic based on food scarcity rather than over-consumption
Supermarket shelves groaning with food are a symbol of our age of overproduction and over-consumption argues Francesca Sarti of Arabeschi di Latte in her Dezeen 15 manifesto. Instead, she asks, how can rationing become poetic? More about "Can we create a new aesthetic of scarcity?" asks Francesca Sarti
Pratt Institute graduate students Charlotte Böhning and Mary Lempres of studio Doppelgänger have designed a collection of carbon water filters made completely without fossil fuels, using waste from their own kitchens. More about Pratt students create home-compostable water filters from food waste
Design studio Barbara Gollackner has presented a collection of homeware items made from industrial and personal food waste at Vienna Design Week. More about Studio Barbara Gollackner exhibits tableware made from food waste at Vienna Design Week
Milan-based architecture and design practice Studio.traccia has designed and curated an installation at Milan design week that comprises a modular table and objects crafted from food waste. More about Studio.traccia shows food-waste table and crockery at Milan design week
Copenhagen-based Beyond Leather has combined leftovers from apple juice and cider production with natural rubber to create a plant-based leather alternative called Leap. More about Leap is a vegan leather made from waste apple cores and skins
Food made from captured atmospheric carbon could feed the world while helping to combat climate change, according to Solar Foods CEO Pasi Vainikka. More about Making protein from CO2 can "remove the climate impact of food" says Solar Foods CEO
EcoLogicStudio has designed the Bit.Bio.Bot exhibition at the Venice Architecture Biennale, which invites visitors to taste freshly harvested algae and consider growing it in their own homes. More about Bit.Bio.Bot exhibition shows how algae can be used as air purifiers and protein source
All forms of life on Earth, from humans to animals, plants and fungi, are given an equal seat at the table in the Refuge for Resurgence installation by London studio Superflux. More about Superflux imagines multi-species banquet for Venice Architecture Biennale
Berlin design students Lobke Beckfeld and Johanna Hehemeyer-Cürten have developed a translucent fruit-leather bag that dissolves in water and can be used to fertilise plants once it is no longer needed. More about Sonnet155 is a "temporary handbag" made from discarded fruit peels
Spanish designer Júlia Roca Vera has created a line of cosmetics from fruit that was discarded for purely aesthetic reasons, to encourage people to make use of waste products. More about Júlia Roca Vera turns food waste into skincare
The latest edition of our Dezeen Weekly newsletter features IKEA's flat-pack Gingerbread Höme furniture kit. More about IKEA's Gingerbread Höme furniture features in today's Dezeen Weekly newsletter
IKEA has developed instructions for how to assemble the Billy bookcase and some of its other seminal furniture designs using gingerbread and icing instead of screws and MDF. More about IKEA releases flat-pack Gingerbread Höme furniture kit
Chicken nuggets that US startup Eat Just created in fermentation tanks will soon be available in a restaurant in Singapore, as the first lab-grown meat in the world to be approved for sale. More about Lab-grown meat to feature on restaurant menu for first time after "breakthrough" approval
A group of American scientists and designers have developed a concept for a grow-your-own steak kit using human cells and blood to question the ethics of the cultured meat industry. More about Ouroboros Steak grow-your-own human meat kit is "technically" not cannibalism
Croatian studio Boir has designed a conceptual tableware collection for dining during the coronavirus pandemic, featuring a series of steel and stone objects that enable food sharing at a safe distance. More about Studio Boir designs New Normal tableware for socially distant dining
Zero is a concept for an incentive-based food-delivery system by PriestmanGoode that could encourage consumers to use and return bioplastic containers to takeaway restaurants. More about PriestmanGoode creates reusable fast food packaging from cocoa bean shells