From the beginning, FORK has always believed in the need to create projects that have an impact. What are the consequences of the emergence of sustainability in food design – for food, with food? In order to answer this question, it is first necessary to understand the complexity of the issue. Sustainability accounts, companies, local producers, inclusive economic models, new cooking methods, innovative products, alternative tools, circular systems, inclusive and sustainable food systems, social and agro-ecological gastronomy, collaborative and transformative co-creation processes: these are the terms of the ecological transition in which the design and food sectors, actors and companies are engaged, and they have been the lexicon of FORK’s projects since its inception. By working together with schools, stakeholders, creatives and different communities, we can make a difference together! Join us in our upcoming projects!