Martí Guixé is a Spanish designer known for his unconventional and playful approach to product design, particularly his work that blends design with food and performance. He has collaborated with major international companies like Camper and Chupa-Chups and has had his work exhibited at renowned museums worldwide, including MoMA and the Centre Pompidou.
How did your interest in food as a design object come about?
My interest in food as a design object came about around 1995 from the observation of how food is not only nourishment, but a powerful vehicle for communication and culture. Its ability to stimulate the senses, create social connections, and tell stories led me to explore its potential in terms of design. In the mid-90s, technology had begun to change everyday life, but food and food consumption always remained the same. My interest was to change this food to adapt it to new lifestyles, give it a contemporary format, and transform it into a design object.
What experiences or influences have shaped your vision of food design? And how did you decide to translate them into the master’s program developed with SPD for which you are Course Leader?
Since 1997, when I did my first food design exhibition, I have continued to develop and experiment with formats and ideas around a concept of food conceived through design. This process made me realize that food design is a field that embraces multiple disciplines: design, art, science, anthropology, and sustainability. In the master’s program with SPD, we wanted to translate this vision by offering students a holistic approach, with a balance between theory and practice, to train them as professionals capable of interpreting contemporary and future challenges.
What is the main objective of the Master’s in Food Design: aesthetics, functionality, sustainability, or something deeper?
The main objective of the master’s program is to train designers who are able to create a significant impact through food. It is not just about aesthetics, functionality, or sustainability, but about understanding food as a means to address social, environmental, and cultural issues. We work to develop a critical and aware vision, giving students the tools to design innovative solutions that have ethical and human value.
What role does sustainability play in food design today, and how will students in the master’s program address this issue?
Sustainability is a fundamental pillar of food design today. It is impossible to talk about food without considering the environmental, economic, and social impact of its production and consumption. In the master’s program, students explore sustainability from different perspectives: from the use of biodegradable materials and alternative cultivation techniques, to projects that encourage the reuse of food waste or promote more conscious consumption models.
What are the main challenges that a food designer today must take into consideration when designing food or food-related experiences?
A food designer must face many complex challenges: the growing demand for sustainability, the need to respond to the needs of an increasingly aware public, respect for cultural traditions and, at the same time, innovation. In addition, they must consider factors such as accessibility, the fight against food waste, and technological evolution that is changing the way we produce and consume food.
How do you envision the role of food design and the food designer in 20 years?
In 20 years, I imagine the food designer as an even more strategic figure, involved not only in the design of products and experiences, but also in the definition of food policies and sustainable consumption models. Technology will play a fundamental role, but I am convinced that food design will be one of the few disciplines that will work with real-life objects.