Marielle is a food designer, a true food innovator and pioneer in food design thinking. She helps organizations worldwide with groundbreaking innovation to make our food and food production more sustainable, healthier and good tasting. A mind that never stands still, making new connections at lightning speed and exploring many unexpected corners of our future food landscape.<\/p>\n
She graduated cum laude as an Industrial Designer from TUDelft, worked as a food marketer at Unilever and is founding partner of Food By Design. The first innovation agency specializing in ‘food design thinking’ where she and her team help clients worldwide with food innovation, brand positioning and strategy development.<\/p>\n
In the past 20 years she has helped more than 100 (inter)national clients. Start-ups and multinationals, local and international, B2C and B2B, throughout the entire food chain; from A-brands, private labels, retailers, food service parties, ingredient suppliers to agricultural companies.<\/p>\n
Clients include Unilever, Nestl\u00e9, Cargill, Albert Heijn, Plus, Dr Oetker, Zeelandia, Vezet, Bakker Barendrecht, Pladis, Perfetti van Melle, The Greenery, Rijk Zwaan, Agrifirm, Vales, Simon L\u00e9velt, Henri Willig, Handtmann, Leev, Mitsuba, Remia, and start ups like Little Cow & Cookies, Eerlijke zuivel, Crushi, vertical farm start-up Favory. In short, Marielle is an expert who knows the food sector inside out.<\/p>\n
In her presentations, she energetically takes you into the future of our food and drink and the production system behind it. She speaks visually, visionary, business strategically and firmly grounded. Hitch a ride on her agile designer brain and explore with her the many food trends, emerging themes and the major transitions our food and agri system will go through. From eco-optimism, the protein transition, digitalization, health, rich sensory, regenerative and high-tech agriculture to even more convenience and eatertainment for Gen Z and Alpha.
\nMarielle’s presentations are highly effective as:
\n– starting point for food innovation and strategy development of all types of food companies
\n– inspiration booster at a conference or inspiration meeting
\n– a turnaround within change trajectories towards an innovative culture and way of working.
\n– introduction to food design thinking to get started with a workshop immediately after the lecture
\n– as a starting point for your own visioning of your food company<\/p>\n
Her presentations are tailored and focused on the client’s category, so examples are highly relevant and a direct prelude to innovation. Listeners walk out of the room full of ideas.<\/p>\n
Eco-optimism plays an increasing role in her work. Not waiting, but proactively working towards innovative, future-proof solutions. Marielle has developed a unique ‘Green food design’ vision on this where well-founded eco-data and sparkling eco-inspiration come together to empower food professionals to make a positive contribution to a more sustainable food and agri system.<\/p>\n
She also often speaks about “design thinking in food” and reveals the secrets of how to achieve successful innovation. In the form of workshops, she introduces everyone to the ‘Food by Design’ innovation method; strategic, creative and sustainable.<\/p>\n
In addition to her work at Food BY Design, she regularly lectures on food design at universities and colleges, is affiliated with the food & eating design lab at TUDelft, and the press regularly interviews her for a look at the future of our food, drink and its production.<\/p>\n","protected":false},"excerpt":{"rendered":"
Marielle is a food designer, a true food innovator and pioneer in food design thinking. She helps organizations worldwide with groundbreaking innovation to make our food and food production more sustainable, healthier and good tasting. A mind that never stands still, making new connections at lightning speed and exploring many unexpected corners of our future […]<\/p>\n","protected":false},"featured_media":74744,"template":"","meta":{"_acf_changed":false,"_trash_the_other_posts":false,"editor_notices":[]},"sa_speaker_category":[137,83,112,113,36,138,159,134,34,132],"sa_language":[249,250],"sa_employability":[188,173],"class_list":["post-77712","sa_speaker","type-sa_speaker","status-publish","has-post-thumbnail","hentry","sa_speaker_category-arts-culture-lifestyle","sa_speaker_category-creativity","sa_speaker_category-design","sa_speaker_category-food","sa_speaker_category-future-trends","sa_speaker_category-governance-management","sa_speaker_category-strategy","sa_speaker_category-sustainability-environment","sa_speaker_category-technology-innovation","sa_speaker_category-trends"],"acf":{"sa_introduction":"Marielle is a food designer, true food innovator and pioneer in food design thinking. She helps companies and organizations worldwide with groundbreaking innovation in food to make our food tastier, more sustainable and healthier.","sa_one_liner":"The future of food and food production","sa_name_title":"","sa_region":[],"sa_degree":"","sa_stars":"","sa_maglr_ids":null,"sa_publications":null,"sa_socials":null,"sa_subjects":[{"sa_subjects_title":"International food trends","sa_subjects_information":"A tasty story that showcases in rapid succession the major impactful food trends around the world, influencing the way we consume and produce food. From plant forward, glocal eating, eatertainment, convenience XL, hunger for origin, phygital to personalized health and much more."},{"sa_subjects_title":"Plant-based & protein transition","sa_subjects_information":"Within food, plant-based is a big trend. Those looking for depth here can find a rich story in Marielle's Plant Forward story. From high-tech meat substitutes, botanical cooking, the latest vegetable preparations to, promising protein-rich crops to the right tone of voice in communications to entice vegetarians, flexitarians and meat eaters."},{"sa_subjects_title":"Green food design","sa_subjects_information":"Based on well-substantiated eco-data and sparkling eco-inspiration, Marielle shows how sustainable food innovation can be approached holistically and creatively. From more plant-based, less food waste, more biodiversity, smarter packaging to a smaller CO2 footprint. Many options are discussed in a structured way and then mixed with inspiring examples of how food brands and organizations can make a positive difference."},{"sa_subjects_title":"The future of food production","sa_subjects_information":"How will our way of producing food change? That's a big question, considering a changing climate and a world population continuing to grow toward 10 billion people. In this presentation, Marielle highlights the latest technologies, methods, practices and sustainability visions in food production and agriculture. In doing so, she also makes the link to consumer psychology because consumer acceptance is crucial for success."},{"sa_subjects_title":"Food innovation","sa_subjects_information":"How do you achieve impactful innovation in food and the system behind it? Marielle shares inspiring cases and reveals the recipe for a well-designed food innovation process. She talks about the power of food design thinking, culture change and the right mindset to achieve breakthrough innovation."},{"sa_subjects_title":"Food design (thinking)","sa_subjects_information":"As a pioneer in this rapidly emerging discipline, she talks about the value of this method and the key steps in the process. Design thinking is a bespoke innovation method that is now taught at many business schools such as Harvard and Insead. Marielle was one of the first in the world to apply it to food. Food Design Thinking is interdisciplinary, optimistic, consumer driven and food specific. It gives attention to nutritional, culinary, sustainable and multi-sensory aspects unique to food. If necessary, one can start directly in a workshop after the presentation."}],"sa_faq_items":null,"sa_minimum_price":"2000","sa_maximum_price":"3499","sa_banner_image_id":74746,"sa_videos":null},"yoast_head":"\n